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| Registros recuperados: 52 | |
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| BARBOSA, N. A.; PAES, M. C. D.; GUIMARAES, P. E. de O.; PEREIRA, J.. |
| ABSTRACT - Storing processed food products can cause alterations in their chemical compositions. Thus, the objective of this study was to evaluate carotenoid retention in the kernels of minimally processed normal and vitamin A precursor (proVA)-biofortified green corn ears that were packaged in polystyrene trays covered with commercial film or in multilayered polynylon packaging material and were stored. Throughout the storage period, the carotenoids were extracted from the corn kernels using organic solvents and were quantified using HPLC. A completely factorial design including three factors (cultivar, packaging and storage period) was applied for analysis. The green kernels of maize cultivars BRS1030 and BRS4104 exhibited similar carotenoid profiles,... |
| Tipo: Artigo de periódico |
Palavras-chave: Provitamina A; Biofortificação; Embalagem; Armazenamento. |
| Ano: 2015 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1022506 |
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| GASPAROTTO, L.; KANO, C.; CERESINI, P.; PEREIRA, J.; CARDOSO, M.; PEREIRA, D.; CASTROAGUDÍN, V.. |
| Mancha areolada (Thanatephorus cucumeris): nova doença das folhas do quiabeiro. Este é o primeiro relato de T. cucumeris causando mancha foliar em quiabeiro no Brasil e, provavelmente, no mundo. Até então, sua ocorrência em quiabeiro estava restrita à podridão pós-colheita em frutos e tombamento de mudas. |
| Tipo: Separatas |
Palavras-chave: Abelmoschus Esculentus; Doença de Planta; Etiologia; Quiabo. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084255 |
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| JUNQUEIRA, J. R. de J.; LIMA JÚNIOR, F. A. de; FERNANDES, G. S.; PAES, M. C. D.; PEREIRA, J.. |
| Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards... |
| Tipo: Artigo de periódico |
Palavras-chave: Massa alimentícia; Pericarpo micronizado; Semolina de trigo; Fibra; Milho. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1062603 |
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| Registros recuperados: 52 | |
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