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| Marques,Kelly Magalhães; Mattiuz,Ben-Hur; Morgado,Cristiane Maria Ascari; Galati,Vanessa Cury; Miguel,Ana Carolina Almeida. |
| O trabalho teve como objetivo avaliar a influência da forma de preparo na conservação pós-colheita de figos-da-índia minimamente processados. Foram utilizados figos-da-índia maduros de polpa alaranjada, provenientes de pomar comercial da região de Valinhos-SP. Após a seleção, os frutos foram lavados e higienizados em solução com Sumaveg® a 200 mg 100g-1 de cloro livre, por 5 minutos. Em seguida, os frutos foram levados à câmara fria, a 12±2°C, onde permaneceram por 12 horas prévias ao processamento. O processamento constituiu na retirada da casca e das extremidades para a obtenção dos frutos inteiros. Para a obtenção das metades, foi realizado um corte no sentido longitudinal da fruta descascada e, para obtenção das rodelas, foram realizados cortes, a cada... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Opuntia ficus indica; Pós-colheita; Processamento mínimo. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000500083 |
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| Costa,Roberto Germano; Pinto,Tiago Ferreira; Medeiros,Geovergue Rodrigues de; Medeiros,Ariosvaldo Nunes de; Queiroga,Rita de Cássia Ramos do Egypto; Treviño,Israel Hernandez. |
| The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced corn. The study used 45 Santa Inês rams with initial live weight of 25±2.5 kg and final weight of 35±1.5 kg in a completely randomized design with five treatments (0, 25, 50, 75 and 100%) and nine replicates per treatment. The leg of the animal was used to analyze the tissue component yields, and the longissimus dorsi muscle was used for assessment of the sensory characteristics and the physical and chemical compositions. The inclusion of cactus pear in the diet increased the adipose tissue percentage quadratically, up to 50%, reducing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat tenderness; Opuntia ficus indica; Proximate composition; Sensory characteristics. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000200028 |
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| Tosto,M.S.L.; Araújo,G.G.L.; Ribeiro,L.G.P.; Henriques,L.T.; Menezes,D.R.; Barbosa,A.M.; Romão,C.O.. |
| The aim of this experiment was to evaluate, by means of the semi-automated in vitro gas production technique, fermentation kinetics of carbohydrates and degradability of dry matter (DM) and organic matter (OM) of diets containing oldman saltbush hay levels (8.4; 18.8; 31.2 and 48.3%) associated to forage cactus in natura. Pressure readings of the gases were done with a pressure transducer at 2, 4, 6, 8, 10, 12, 17, 20, 24, 28, 34, 48, 72 and 96h post-inoculation. The rumen kinetics was described by the following parameters: maximum potential of gas production, lag time and production rates of gas (k), fibrous carbohydrates (FC) and non-fibrous carbohydrates (NFC). It could be observed that the addition of oldman saltbush hay to the diets promoted a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Atriplex nummularia; Degradability; Forages; Opuntia ficus indica. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000100149 |
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