Consulta: subjectFacets:"Mustard"
Registros recuperados: 3
Data/hora: 13/06/2024 04:47:10

Caracterizacao e avaliacao da semente de mostarda brasileira para producao de condimento.
Provedor de dados: 14
Autores: ALVES, I. S. G.; SILVEIRA, P. E.; DELLA MODESTA, R. C.
bitstream/item/118169/1/caracterizacao-e-avaliacao-da-semente-de-mostarda.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Propriedades fisico-quimicas; Mustard; Chemicophysical properties.; Mostarda.
Ano: 1988
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/410542

Mostarda: nova opcao para cultivo de inverno.
Provedor de dados: 14
Autores: GIORDANO, L. de B.; GUEDES, A. C.
Cultivo da mostarda. Plantio. Colheita. Comercializacao. Sementes.
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Cultivar; Introducao; Brasilia; Distrito Federal; Brasil; Mustard; Cerrado; Mostarda; Brazil; Sinapis alba; Varieties.
Ano: 199
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/756794

Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
Provedor de dados: 63
Autores: Wójciak,Karolina Maria; Dolatowski,Zbigniew Józef.
ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Storage in vacuum; Juniper; Mustard; Rosemary.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200125