|
|
|
| Registros recuperados: 25 | |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
| NASSU, R. T.; FRANCISCO, V. C.; CORDEIRO, C. de S.; OKUMURA, F.; TULLIO, R. R.; BERNARDES FILHO, R.; FORATO, L. A.. |
| O consumo de carne ovina tem sido crescente no Brasil e a qualidade do produto, em relação à segurança, às características sensoriais e à conveniência, são fatores importantes para os consumidores. Embalagens tradicionais para carne apresentam vida de prateleira curta e/ou alterações indesejáveis nas propriedades do produto. O uso de revestimentos comestíveis é uma alternativa para estender a vida útil do produto, mas os efeitos do seu uso e o método de cocção nas propriedades sensoriais são pouco conhecidos. Este trabalho teve como objetivo avaliar o efeito do tipo de cozimento em características físico-químicas e no perfil de compostos voláteis em carne ovina com revestimento de quitosana. O tipo de cozimento não afetou a força de cisalhamento, porém, a... |
| Tipo: Circular Técnica (INFOTECA-E) |
Palavras-chave: Revestimento de quitosana; Cisalhamento; Preparo; Ovino; Aroma; Aquecimento; Embalagem. |
| Ano: 2019 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1106199 |
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
|
| MATSUURA,FERNANDO CÉSAR AKIRA URBANO; CARDOSO,RICARDO LUÍS; RIBEIRO,DÁRIO ELOY. |
| O objetivo desse experimento foi avaliar a aceitação sensorial dos híbridos PV03-44 e PV03-76, provenientes do parental feminino cultivar Pacovan e selecionados pela Embrapa Mandioca e Fruticultura. Os atributos aroma, sabor, textura e cor foram avaliados por meio de teste de aceitação, utilizando-se de escala hedônica de 9 pontos, com frutos servidos na forma de rodelas de 1,5 cm de espessura. Análises de pH, sólidos solúveis totais, acidez total titulável, açúcares totais e redutores e amido também foram realizadas. Os frutos apresentaram valores de pH na faixa de 4,3 a 4,5, acidez total titulável (% ácido málico) de 0,53 a 0,64, sólidos solúveis totais (%) de 22,2 a 27,4, açúcares totais (%) de 15,0 a 24,3, açúcares redutores (%) de 10,7 a 12,4 e amido... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Banana; Musa spp.; Aroma; Sabor; Textura; Cor. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452002000100058 |
| |
|
|
| Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de. |
| The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006 |
| |
|
|
| Bramorski,Adriana; Soccol,Carlos R.; Christen,Pierre; Revah,Sergio. |
| Solid state fermentations were carried out to test the efficacy of Ceratocystis fimbriata to grow on different agro-industrial substrates and aroma production. Seven media were prepared using cassava bagasse, apple pomace, amaranth and soya bean. All the media supported fungal growth. While amaranth medium produced pineapple aroma, media containing cassava bagasse, apple pomace and soya bean produced a strong fruity aroma. The aroma production was growth dependent and the maximum aroma intensity was detected a few hours before or after the maximum respirometric activity. Sixteen compounds were separated by gas cromatography of the components present in the headspace and fifteen of them were identified as acid (1), alcohols (6), aldehyde (1), ketones (2)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ceratocystis fimbriata; Solid state fermentation; Agro-industrial wastes; Aroma. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300012 |
| |
|
|
| Mota,Renata Vieira da; Peregrino,Isabela; Rivera,Stephanie Patricia Teran; Hassimotto,Neuza Mariko Aymoto; Souza,André Luiz de; Souza,Claudia Rita de. |
| ABSTRACT: Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Double-pruning; Composition; Color; Phenolics; Aroma. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300903 |
| |
|
| |
|
|
| Obando-Ulloa,Javier M.; Oyarzún,Alejandra; Machuca,Alejandra; Luchsinger,Luis; Peña-Neira,Álvaro; Escalona,Víctor H.. |
| Abstract For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 °C. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Browning; Firmness; Organic acids; Sugar. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100039 |
| |
|
|
| ANDRADE,Eloisa H. A; ZOGHBI,Maria das G. B; MAIA,José Guilherme S. |
| O aroma dos frutos de Licania tomentosa foi obtido por hidrodestilação e extração com pentano, e seus constituintes voláteis identificados através de cromatografia de gás acoplada à espectrometria de massas (CG/EM). Os principais componentes identificados foram l-hexanol (11,1%), 4-heptanol (10,5%), butanoato de 3-metilbutila (7,4%), hexanal (7,1%) e mirceno (6,4%). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chrysobalanaceae; Oiti; Oitizeiro; Aroma; Álcoois; Ésteres; Aldeídos; CG-EM. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59671998000100055 |
| |
|
|
| Figueiredo,Gabriel Machado de; Mota,Renata Vieira da; Souza,Claudia Rita de; Peregrino,Isabela; Fernandes,Fernanda de Paula; Rhegina,Murillo Albuquerque. |
| ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and east/west face), at veraison, and a group without defoliation, were compared in order to observe the impacts of this management on the productivity, grape and base wine quality. Yield, grape components, must and base wine composition were analyzed for two years. East/west defoliation increased alcohol content and decreased acidity in base wines, while the group without defoliation increased acidity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera; Aroma; Bunch rot; Sparkling wine; Vitiviniculture. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020005004202 |
| |
|
| |
| Registros recuperados: 25 | |
|
|
|
