Consulta: creatorFacets:"Coneglian,Regina Celi Cavestr�"
Registros recuperados: 3
Data/hora: 16/06/2024 02:05:24

Starch edible coating of papaya: effect on sensory characteristics
Provedor de dados: 116
Autores: Castricini,Ariane; Coneglian,Regina Celi Cavestré; Deliza,Rosires.
The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carica papaya L.; Cassava starch; Modified starch; Sensory evaluation.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100013

Testes sensoriais de aceitação da beterraba vermelha (Beta vulgaris ssp. vulgaris L.), cv. Early Wonder, minimamente processada e irradiada
Provedor de dados: 116
Autores: Hernandes,Nilber Kenup; Coneglian,Regina Celi Cavestré; Godoy,Ronoel Luiz de Oliveira; Vital,Helio de Carvalho; Freire Junior,Murillo.
A beterraba vermelha (variedade hortícola, cultivar Early Wonder) foi cultivada na área experimental do Departamento de Fitotecnia do Instituto de Agronomia da Universidade Federal Rural do Rio de Janeiro. Após a colheita, as raízes foram minimamente processadas, embaladas e submetidas a diferentes doses de radiação gama (0; 0,5; 1,0; e 1,5 kGy), sendo em seguida armazenadas, por 20 dias, a 8 ºC. Durante o período de armazenamento, aos: 1, 9, 13 e 20 dias, foram realizados testes sensoriais, nos quais 12 avaliadores julgaram a aparência e o aroma segundo uma escala hedônica. Os resultados indicaram que as amostras irradiadas com doses de 1,0 e 1,5 kGy mantiveram-se dentro dos padrões de aceitabilidade por 20 dias. Alem disso, foi também observado que a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Processamento mínimo; Irradiação de alimentos; Extensão da vida útil; Qualidade sensorial; Aroma.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000500011

Carotenoids, sugars, ascorbic acid, total phenolics, and antioxidant activity of murici from Brazilian Cerrado during refrigerated storage
Provedor de dados: 65
Autores: Belisário,Celso Martins; Soares,Antônio Gomes; Coneglian,Regina Celi Cavestré; Plácido,Geovana Rocha; Castro,Carlos Frederico de Souza; Rodrigues,Lamonier Antônio Nery.
ABSTRACT: Native fruits are economically important to small producers, and they are a important part of the diet of several communities. Therefore, postharvest studies of these fruits are essential. In addition, research involving their chemical composition can identify substances that add potential value to the fruits, especially from a nutritional and medicinal standpoint. This study characterized the fruits of the muricizeiro shrub (Byrsonima crassifolia, Malpighiaceae), which were harvested from native plants on private properties and stored for 16 days at a mean temperature of 12 °C. The fruits were evaluated during storage for: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ascorbic acid content, phenolics and carotenoids total,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Postharvest; Native fruits; Byrsonima crassifolia; Malpighiaceae; Antioxidant activity.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400751