Consulta: subjectFacets:"Cooking"
Registros recuperados: 9
Data/hora: 01/06/2024 16:37:09

Avaliação de variedades de mandioca de mesa nas condições de cerrado do Distrito Federal.
Provedor de dados: 14
Autores: FIALHO, J. de F.; FUKUDA, W. M. G.; PEREIRA, A. V.; JUNQUEIRA, N. T. V.; GOMES, A. C.
RESUMO: Objetivou-se avaliar a produtividade culinária de raízes de reserva de variedades de mandioca de mesa, nas condições de Cerrado do Distrito Federal. O delineamento experimental foi o de blocos ao acaso com três tratamentos comuns e três repetições. Foram avaliadas 11 variedades (982, 1096, Vassourinha, 435, 752, 774, Cacau, 34, 213, 756, e 105), em seis meses locais (Embrapa Cerrados, Planaltina, Assentamento Contagem e nos Núcleos Rurais Rio Preto, Vargem Bonita e Alexandre Gusmão), por dois anos consecutivos (2000 e 2001). Observou-se nas cultivares testadas, comportamento diferenciado quanto à produtividade e qualidade culinária em função do ambiente local e do material genético. Identificaram-se variedades produtivas e com boa qualidade...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E)
Palavras-chave: Cultura anual; Cultivar; Cozimento.; Cocção; Cerrado; Culinária; Mandioca; Manihot Esculenta; Rendimento.; Annuals; Cooking; Foods; Cassava; Varieties; Yields.
Ano: 2002
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/559117

Soja hortaliça edamame.
Provedor de dados: 14
Autores: PINTO, M. S. V.; NASCIMENTO NETO, F. do; FELBERG, I.; TORREZAN, R.; JANTALIA, C. P.; MOREIRA, J. U. V.; CARRÃO-PANIZZI, M. C.
bitstream/item/212109/1/Folder-Soja-hortalica-Edamame-10mar2020.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Edamame; Vegetable soy.; Soja; Hortaliça; Produto de Origem Vegetal; Agricultura Familiar; Grão; Cocção; Proteína Vegetal.; Soybean meal; Vegetable products; Food grains; Cooking; Soy protein.
Ano: 2020
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1121492

Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types
Provedor de dados: 89
Autores: Arguelo,NN; Garcia,ERM; Ferreira de Lara,JA; Ferraz,ALJ.
ABSTRACT The objective of this study was to evaluate the effects of different types of thermal processing on the physiochemical characteristics and lipid oxidation of chicken inner fillets. The study was divided into three assays. In the first assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Treatments consisted in cooking in water bath, electric oven, microwave oven, deep frying, or grilling. The analyzed variables were: cooking weight loss (CWL) and lipid oxidation determined by thiobarbituric acid reactive substances (TBARS). In the second assay, 50 chicken inner fillets were divided into five treatments, totaling 10 samples per treatment. Each treatment consisted of the same cooking methods applied...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cooking; Freezing; Myofibrillar fragmentation index; Lipid oxidation; Reheating.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300443

Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
Provedor de dados: 89
Autores: Akoğlu,IT; Bıyıklı,M; Akoğlu,A; Kurhan,Ş.
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sous vide (SV); Storage; Turkey cutlet; Cooking; Food preservation.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000100001

Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
Provedor de dados: 96
Autores: Lage,Moacir Evandro; Godoy,Helena Teixeira; Bolini,Helena Maria André; Oliveira,Raphael Rocha de; Rezende,Cíntia Silva Minafra e; Prado,Cristiano Sales.
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in cooked tenderloin and the influence of alpha-tocopherol on its inhibition. A total of 24 animals were confined, 12 of which received 1200 mg/head/day of alpha-tocopherol acetate for 90 days. Longissimus dorsi muscle cuts (tenderloin) were obtained for sensory profile assessment by nine trained tasters. The tasters evaluated the taste of the meat based on four general and 18 specific attributes. The results of the evaluations were analysed with ANOVA, post-hoc tests of the means (Tukey tests), and principal component analysis (PCA). There was no significant difference in the WOF between the cuts of meat from the supplemented and non-supplemented animals....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Cooking; Lipid oxidation; Rancidity; Storage; Vitamin E.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000800016

Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars
Provedor de dados: 124
Autores: Cavalcante,Rodrigo Barbosa Monteiro; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura; Silva,Kaesel Jackson Damasceno e; Moreira-Araújo,Regilda Saraiva dos Reis.
ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking on the total polyphenol content of the grain of cowpea cultivars. Samples were obtained from the experimental area of Embrapa Meio-Norte, located at 5°5' S and 42°48' W, at an altitude of 72 metres. Meal (0.5 mesh) resulting from the raw grain being ground in a cyclone rotor mill (Tecnal model TE-651/2-T), and cooked beans (with no maceration, at a bean to water ratio of 1:5 (w/v), cooked in a domestic pressure cooker (2 L) for 780 seconds) were stored in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vigna unguiculata (L.) Walp; Cooking; Bioactive compounds.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806

Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars
Provedor de dados: 124
Autores: Melo,Natália Quaresma Costa; Moreira-Araújo,Regilda Saraiva dos Reis; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura.
ABSTRACT The cowpea (Vigna unguiculata (L.) Walp.) is one of the most widely consumed legumes in the North and Northeast of Brazil, representing an important source of protein, energy, fibre and minerals, in addition to generating employment and income. The aim of this study was to determine the chemical composition, and the effect of thermal processing on the green grain from biofortified cowpea cultivars. Samples of green grain from four cowpea cultivars were analysed, only one not being biofortified (standard). Centesimal composition and total energy value (TEV) were determined before and after thermal processing. The mean values of the characteristics under evaluation were compared by Student's t-test and Tukey's test (. &lt;0.05). Moisture and TEV...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vigna unguiculata; Nutritive value; Cooking.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500811

Qualidade da carne do músculo longissimus dorsi de novilhos superjovens Aberdeen Angus de biótipo pequeno e médio abatidos com o mesmo estágio de acabamento na carcaça - doi: 10.4025/actascianimsci.v33i2.10746
Provedor de dados: 2
Autores: Arboitte, Miguelangelo Ziegler; Instituto Federal Catarinense - Campus Sombrio; Brondani, Ivan Luis; Universidade Federal de Santa Maria; Deschamps, Francisco Carlos; Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina; Bertoldi, Fabiano Cleber; Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina; Alves Filho, Dari Celestino; Universidade Federal de Santa Maria; Rumpel, Luciane Segabinazzi; Universidade Federal de Santa Maria.
O objetivo deste trabalho foi verificar a influência do biótipo pequeno e médio de novilhos Aberdeen Angus superjovens na composição da carne do longissimus dorsi (LD). Foram utilizadas secções do LD de oito novilhos com biótipo pequeno e dez com biótipo médio, confinados por 158 dias, apresentando ao abate idade e peso vivo médio de 456 dias e 429 kg. A alimentação foi constituída de silagem de sorgo e concentrado na relação 60:40 nos primeiros 63 dias e após 50:50 até o abate. O biótipo foi calculado por meio da fórmula: B = -11,548 + (0,4878 x h) - (0,0289 x ID) + (0,0000146 x (ID)²) + (0,0000759 x h x ID); h = altura em polegadas e ID=idade em dias. A carne do LD apresentou gordura intramuscular média  (10,11 pontos; p = 0,7034), coloração vermelha...
Tipo: Pesquisa de campo; analise laboratorial
Palavras-chave: 5.04.05.00-4 ácidos graxos; Cocção; Colesterol; Cor; Lipídios; Maciez fatty acids; Cooking; Cholesterol; Color; Lipids; Shear force.
Ano: 2011
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/10746

Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
Provedor de dados: 65
Autores: Corrêa,Paulo Cesar; Paixão,Aline Almeida da; Baptestini,Fernanda Machado; Vanegas,Jaime Daniel Bustos; Zeymer,Juliana Soares.
ABSTRACT:  The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P&lt;0.05)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Proportional deformity modulus; Cooking; Rupture force.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202