Caracterização centesimal e espectral da Maca Peruana (Lepidium meyenii Walp)

Registro completo de metadados
MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorMarço, Paulo Henrique-
???dc.contributor.advisor???: dc.contributor.advisorTanamati, Augusto-
Autor(es): dc.contributor.authorCelloni, Isabela de Souza-
Data de aceite: dc.date.accessioned2015-05-27T12:12:08Z-
Data de aceite: dc.date.accessioned2017-03-17T14:40:58Z-
Data de disponibilização: dc.date.available2015-05-27T12:12:08Z-
Data de disponibilização: dc.date.available2017-03-17T14:40:58Z-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/3607-
???dc.identifier.citation???: dc.identifier.citationCELLONI, Isabela de Souza. Caracterização centesimal e espectral da Maca Peruana (Lepidium meyenii Walp). 2014. 27 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/171197-
Resumo: dc.description.abstractThe entry of new foods in the diet of Brazilians has happened abruptly and with little reasoning with respect to information regarding on their composition. Peruvian Maca (Lepidium meyenii Walp), widely consumed in the Andes of Peru, Bolivia, Ecuador and Venezuela, is one of the foods that is gaining prominence in the Brazilian market, mainly supported on appeals concerning on human fertility increase and decreased appetite. However, there is little information regarding on its composition. In addition, the same analytical methods for qualitative and quantitative assessment have being used since decades ago, even if today’s possibilities to evaluate samples containing many different variables. Thus, this study aimed to explore different brands of Peruvian Maca marketed in Campo Mourao city. The study was conducted focusing on providing information about the quantity of protein, moisture, ash, carbohydrate, and measures of staining according to the CIE method, spectral measurements in the ultraviolet, visible and medium-infrared regions of the electromagnetic spectrum. To compare the samples, chemometric methods of processing and data classification were applied.pt_BR
Palavras-chave: dc.subjectAlimentos - Composiçãopt_BR
Palavras-chave: dc.subjectAnálise de componentes principaispt_BR
Palavras-chave: dc.subjectAnálise espectralpt_BR
Palavras-chave: dc.subjectTubérculo (Botânica)pt_BR
Palavras-chave: dc.subjectColorimetriapt_BR
Palavras-chave: dc.subjectFood - Compositionpt_BR
Palavras-chave: dc.subjectPrincipal components analysispt_BR
Palavras-chave: dc.subjectSpectrum analysispt_BR
Palavras-chave: dc.subjectTuberspt_BR
Palavras-chave: dc.subjectColorimetrypt_BR
Título: dc.titleCaracterização centesimal e espectral da Maca Peruana (Lepidium meyenii Walp)pt_BR
Tipo de arquivo: dc.typeoutropt_BR
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