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Relationships among oil content, protein content and seed size in soybeans BABT
Marega Filho,Mario; Destro,Deonisio; Miranda,Lilian Azevedo; Spinosa,Wilma Aparecida; Carrão-Panizzi,Mercedes Concórdia; Montalván,Ricardo.
During 1995/96 and 1996/97, experiments were carried out at Londrina State University, aiming at quantifying the oil and protein contents in two groups of soybean genotypes; estimating the phenotypic, genotypic and environmental correlations existent among oil, protein content and seed size, and identifying genotypes for direct human consumption with high protein content. The evaluated characters were Weight of a Hundred Seeds (WHS), expressed in grams/100 seeds, Oil Content (OC) and Protein Content (PC), expressed in %. In the experiment carried out in the field, OC ranged from 12 to 20.37 % and PC from 35.66 to 41.75% while in the experiment carried out in the greenhouse OC ranged from 12.26 to 21.79 % and PC from 32.95 to 41.56 % . The correlations...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean; Glycine max; Seed composition; Seed size; Oil content; Protein content.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100004
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Organic brown sugar and jaboticaba pulp influence on water kefir fermentation Ciência e Agrotecnologia
Destro,Tainá Miranda; Prates,Denise da Fontoura; Watanabe,Lycio Shinji; Garcia,Sandra; Biz,Guilherme; Spinosa,Wilma Aparecida.
ABSTRACT Water kefir is considered to be a functional food with probiotic characteristics. It can be improved with addition of organic brown sugar and fruits native to Brazil, such as jaboticaba. The objective of this study was to evaluate the effects of brown sugar type: organic and conventional and the presence or absence of jaboticaba pulp in water kefir fermentation, based on the carbohydrate, organic acid, mineral composition and color profile. The fermentation process was carried out in two stages: with kefir grains, for 24 hours, at 25 °C and after filtration, maintained for 24 h at 25 °C in hermetic bottles, followed by a period of 8h refrigeration, and monitored every 8 h. Scanning electron microscopy of the kefir grains was performed after 24 h....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Bioprocess; Mixed culture; Myrtacea; Tibico..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100402
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Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice Ciênc. Tecnol. Aliment.
Spinosa,Wilma Aparecida; Santos Júnior,Vitório dos; Galvan,Diego; Fiorio,Jhonatan Luiz; Gomez,Raul Jorge Hernan Castro.
Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v), 0.17% alcohol (w/v), 1.26% (w/v) minerals and 1.78% (w/v) dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L), maleic acid (3 mg/L), trans-aconitic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Submerged fermentation; Microfiltration; Acetic acid bacteria; Vinegar.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100196
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Study of bacteria Gluconobacter sp.: isolation, purification, phenotypic and molecular identification Ciênc. Tecnol. Aliment.
Oliveira,André Luiz Dorini de; Santos Junior,Vitório; Liotti,Rhavena Graziela; Zilioli,Estevão; Spinosa,Wilma Aparecida; Ribeiro-Paes,João Tadeu.
The importance of the study of acetic bacteria, on species of the Gluconobacter genus is based on its industrial application, as these possess the capacity of bioconversion of sorbitol to sorbose, enabling the process of vitamin C production. The study involved samples collected in industries of soft drinks, flowers, fruits and honey, followed by purification, phenotypic identification, molecular identification with the use of primer defined from Nucleotide Sequence Database consultation. Strains preserved were identified as members of the Acetobacteraceae family, Gluconobacter genus. 110 strains had been isolated of substrate: Pyrostegia venusta (ker-gawler), honey, Vitis vinifera (grape), Pyrus communis (pear), Malus sp. (apple) and in two samples of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluconobacter; Isolation; Identification; Molecular Markers; PCR.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100016
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