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| Registros recuperados: 86 | |
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| MORAIS, P. A. de O.; SOUZA, D. M. de; MADARI, B. E.; OLIVEIRA, A. E. de. |
| Imagens digitais de 177 amostras de solo de três regiões do Brasil foram utilizadas para desenvolver uma metodologia de análise dos parâmetros de fertilidade do solo: carbono orgânico total e textura. As imagens, obtidas com um scanner de mesa, foram correlacionadas com os parâmetros experimentais de fertilidade por meio de calibração multivariada. LSSVMR apresentou os melhores resultados para estimar os teores de areia, argila e carbono orgânico. Em seguida, a classificação textural das amostras com imagens digitais apresentou 90,6% de concordância com o método convencional. A metodologia proposta por imagens digitais, além de determinar os parâmetros de fertilidade de forma simultânea e em poucos minutos, dispensa o uso de reagentes químicos. A aplicação... |
| Tipo: Artigo de periódico |
Palavras-chave: Organic carbon; Imagem digital; Carbono; Química; Fertilidade do Solo; Textura do Solo; Texture; Soil texture; Green chemistry. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126557 |
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| TELES, A. I. M.; COSTA, H. H. A.; COSTA, A. C.; FERRO, T. B. de M.; SOUSA, D. R. de; SALIBA, E. de O. S.; GALVANI, D. B.; LANDIN, A. V.. |
| Resumo: Objetivou-se determinar as características qualitativas da carcaça de cordeiros terminados em pastagem nativa da caatinga submetidos a diferentes suplementações de sal mineral. Foram utilizados 24 ovinos em terminação mestiços Santa Inês, distribuídos em um delineamento inteiramente casualizado, em três tratamentos, conforme as seguintes suplementações de sal mineral: sal mineral comercial (SALMINC), sal mineral comercial acrescido de 750 ppm de zinco animal-1 (SALMINCZn) e sal comercial com fornecimento de 2,5 ml por peso vivo metabólico (PV)0,75 animal-1 de propilenoglicol (SALMINCPeg), com oito repetições cada. Foram avaliadas as caracteristicas cor, área de olho de lombo/gabarito (cm2), área de olho de lombo/fórmula (cm2), espessura de gordura... |
| Tipo: Parte de livro |
Palavras-chave: Raça Santa Inês; Área de olho de lombo; Marmoreio; Ribeye area; Lamb; Supplements.; Ovino; Cordeiro; Carcaça; Qualidade; Textura; Suplemento alimentar; Texture; Sheep; Carcass composition; Marbling.. |
| Ano: 2014 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1004272 |
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| PINELI, L. de L. de O.; CARVALHO, M. V. de; AGUIAR, L. A. de; OLIVEIRA, G. T. de; CELESTINO, S. M. C.; BOTELHO, R. B. A.; CHIARELLO, M. D.. |
| Abstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39... |
| Tipo: Artigo de periódico |
Palavras-chave: Farinha de Baru; Biscoitos; Composição; Antioxidantes; Baru flour; Composition; Baru; Dipteryx Alata; Textura; Food technology; Antioxidants; Cookies; Texture. |
| Ano: 2015 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1019623 |
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| BENTO, J. A. C.; BASSINELLO, P. Z.; CRUZ, Q. A. da; MENDONÇA, M. A. de S.; BORBA, T. C. de O.; VANIER, N. L.; SOUZA NETO, M. A. de; FERREIRA, K. C.; SILVA, G. de L. P. e; OLIVEIRA, A. L. M. de. |
| The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson?s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from... |
| Tipo: Artigo de periódico |
Palavras-chave: Mattson; Panela de pressão; Feijão; Phaseolus Vulgaris; Culinária; Textura; Envelhecimento; Grão; Cocção; Análise Organoléptica; Beans; Pressure cookers; Texture; Pressure cooking; Sensory evaluation. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1129517 |
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| SCHERER, G. C. R. da S.; COLET, R.; CAVALHEIRO, D.; STEFFENS, C.; VALDUGA, E.; CARRÃO-PANIZZI, M. C.; STEFFENS, J.; ZENI, J.. |
| Tofu was elaborated using water-soluble extract of soybean grains from the cultivar BRS 267 with cardoon flower (C. Cardunculus L.), as coagulant as an alternative to the traditional coagulant magnesium chloride. The tofu were evaluated in relation to physical, chemical, microbiological and sensory properties during 14 days. Was obsersed for the tofu coagulated with cardoon flower that the moisture, pH, total mineral, protein, and syneresis decreased with the storage, while Kunitz Trypsin Inhibitor, ureatic activity and phytic acid did not change. It was also obtained a positive effect for color (L*, a*) parameters, phytic acid, yield, syneresis, and acceptance. The textural properties, showed a tendency to increase of hardness and stickiness, while... |
| Tipo: Artigo de periódico |
Palavras-chave: Vegetable coagulante; Acceptance; Aceitação; Coagulante vegetal; Textura; Estocagem; Texture; Consumer acceptance; Storage. |
| Ano: 2021 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137807 |
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| Combatt-Caballero,Enrique Miguel; Palencia-L,Manuel; Borja-M.,Katerine. |
| Abstract The aim of this study was to evaluate the Bouyoucos method, at different stirring times and using two chemical dispersants, for particle size determination and distribution in slightly alkaline soils of Córdoba, Colombia. Eight soils were mechanically dispersed applying a slow stirring; 60 rpm with five stirring times as follows: 2, 4, 6, 10 and 16 hours and a control experiment at 0 h. Chemical dispersion of samples was performed using two dispersants: Calgon (0.058 molL-1 (NaPO3)6 + 0.075 molL-1 Na2CO3) and a mixture of Calgon and 0.1 molL-1 Na4P2O7 at pH 9.1, which was proposed by authors. In addition, particle size distribution was determined by Pipette method, which was used as reference method. Tests of means and regression models were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Stirring; Clay; Sand; Chemical dispersants; Silt; Texture; Timing. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100126 |
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| Chire-Fajardo,Gabriela Cristina; Valdivia-Arrunategui,Rocío Alicia; Orihuela-Rivera,Carmen Adela; Ureña- Peralta,Milber Oswaldo. |
| Abstract: The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ash; Color; Fat; Moisture; Particle size; Texture; Water activity. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200164 |
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| Lu,Dengsheng; Batistella,Mateus. |
| Many texture measures have been developed and used for improving land-cover classification accuracy, but rarely has research examined the role of textures in improving the performance of aboveground biomass estimations. The relationship between texture and biomass is poorly understood. This paper used Landsat Thematic Mapper (TM) data to explore relationships between TM image textures and aboveground biomass in Rondônia, Brazilian Amazon. Eight grey level co-occurrence matrix (GLCM) based texture measures (i.e., mean, variance, homogeneity, contrast, dissimilarity, entropy, second moment, and correlation), associated with seven different window sizes (5x5, 7x7, 9x9, 11x11, 15x15, 19x19, and 25x25), and five TM bands (TM 2, 3, 4, 5, and 7) were analyzed.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Aboveground biomass; TM image; Correlation; Amazon. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672005000200015 |
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| Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus. |
| Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763 |
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| Gomes,V.S.; Mano,S.B.; Freitas,M.Q.; Santos,M.D.; Conte Júnior,C.A.; Silva,J.M.; Santos,E.B.. |
| ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Texture; Gossypol; Whole cottonseed. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000401069 |
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| Kato,H.C.A.; Lourenço,L.F.H.; Araújo,E.A.F.; Sousa,C.L.; Joele,M.R.S. Peixoto; Ribeiro,S.C.A.. |
| The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Tambaqui; Texture; Response surface. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100224 |
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| Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.. |
| Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042 |
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| Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo. |
| The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015 |
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| Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma. |
| ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pellet; Extrusion; Sensory; Texture. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235 |
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| Registros recuperados: 86 | |
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