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| Registros recuperados: 254 | |
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| Persichetti Júnior,P.; Almeida Júnior,G.A.; Costa,C.; Meirelles,P.R.L.; Silveira,J.P.F.; Panichi,A.; Silva,M.G.B.; Factori,M. A.; Cavasano,F.A.; Mendonça,S.A.. |
| Five Holstein cows were distributed in a 5x5 latin square design to assess the effect of replacement levels of dry ground corn grain (DGCG) by high moisture corn silage (HMCS) on intake, total nutrient digestibility and plasma glucose, according to the following treatments: 1) 100% DGCG; 2) 75% DGCG and 25% HMCS; 3) 50% DGCG and 50% HMCS; 4) 25% DGCG and 75% HMCS; 5) 100% HMCS. The experiment lasted 70 days, divided into five phases of 14 days each. The digestibility was obtained using chromic oxide (Cr2O3) as the indicator. Fecal samples were collected twice daily and blood samples were collected on the last day of each period before the first meal (0h) and 2h, 4h, 6h and 12h after the meal. There was no effect (P>0.05) on the intake of dry matter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Digestibility; Glucose; Chromium oxide; Processing. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501495 |
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| Bambirra,Maria Lúcia A.; Junqueira,Roberto G.; Glória,Maria Beatriz A.. |
| Studies were carried out to evaluate the influence of post harvest processing conditions on yield and quality of ground turmeric. Rhizomes were peeled, cooked (autoclave or immersion) in water or alkaline media, sliced, dehydrated, ground, sieved, packaged in polyethylene bags and stored for 60 days at room temperature. Yields ranged from 9.84 to 14.51 g of powder/100 g of rhizome with moisture varying from 8.84 to 9.86 g/100 g. Peel removal caused 30% mass loss but the powder obtained had higher intensity of yellow and red. Cooking caused a reduction in dehydration time and provided a powder with lower moisture content, higher levels of curcuminoid pigments and higher Hunter CIE L*, a* and b* values. Cooking by immersion provided higher quality powder... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Turmeric; Curcuminoid pigments; Natural colorants; Processing. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600004 |
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| Gonçalves,Alex Augusto; Prentice-Hernández,Carlos. |
| The bluefish (Pomatomus saltatrix) constitutes the main fishing resource in Rio Grande do Sul (Brazil) coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its capture occurs. Its use in the elaboration of a smoked product can represent considerable economic growth, if compared to its current "in natura" or frozen commercialization. A bluefish base smoked product was elaborated using natural smoke flavouring (known commercially as liquid smoke) defining the adjusted technological characteristics during the processing. The best form of liquid smoke application (immersion or sprinkling) was chosen sensorially by hedonic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bluefish; Processing; Smoked fish; Liquid smoke. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006 |
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| Vizzotto,Márcia; Pereira,Elisa dos Santos; Vinholes,Juliana Rocha; Munhoz,Priscila Cardoso; Ferri,Núbia Marilin Lettnin; Castro,Luis Antonio Suita de; Krolow,Ana Cristina Richter. |
| ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carotenoids; Anthocyanins; Processing; Bioactive compounds; Ipomoea batatas. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400751 |
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| Curi,Paula Nogueira; Tavares,Bruna de Sousa; Tadeu,Maraísa Hellen; Melo,Evaldo Tadeu de; Pio,Rafael; Souza,Vanessa Rios de. |
| ABSTRACT: In order to increase the availability to consumers and add even more value to peaches (Prunus persica (L.) Batsch) and to identify which cultivars grown in tropical regions are more suitable for jelly processing, the objective of this study was to characterize and evaluate the influence of different peach cultivars (‘Aurora’, ‘Biuti’, ‘Bonão’, ‘Centenário’, ‘Diamante’, ‘Douradão’, ‘Libra’, ‘Régis’ and ‘Tropical’) cultivated in tropical regions on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting jelly. The evaluated cultivars presented great variability among themselves in relation to the physical and physicochemical characteristics. The jellies elaborated from these cultivars; although,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus persica (L.) Batsch; Sensory quality; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200203 |
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| Sá,Hemilly Cristina Menezes de; Borges,Iran; Macedo Junior,Gilberto de Lima; Neiva,José Neuman Miranda; Silva,Veridiana Basoni; Sousa,Jhone Tallison Lira de. |
| The objective of this work was to investigate the ingestive behavior of sheep fed with different inclusions of babassu endocarp meal I. The animals receive isofibrous, isoenergetic and isonitrogenous diets containing the by-product in increasing levels of inclusion (zero; 7,5%; 15%; 22,5%). Twenty rams were used in this study and distributed in four treatments with five repetitions each. The ingestive behavior was conducted over a period of 24 hours, with visual observations at 5 minutes intervals and the variables being: idle, ruminating, feeding and chewing. The study demonstrated that the dry matter intake in function of the body weight and the metabolic weight decreased linearly as the babassu endocarp meal I was included in the diet. The feeding,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By product; Fiber; Lambs; Processing; Ruminant. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001102084 |
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| Gomes,Lucas Matias; Ribeiro,Cláudia Silva da Costa; Ragassi,Carlos Francisco; Silva,Lorena Sousa; Reifschneider,Francisco José Becker. |
| ABSTRACT: The objective of this study was to evaluate the plant and fruit characteristics in advanced lines of Jalapeño pepper for mechanical harvesting. Thus, two experiments were carried out in the field. Experiment I (2015) was conducted as a randomized block design (three replications and eight plants per plot) and Experiment II (2016) in a completely randomized design (five replications and ten plants per plot). In 2015, lines CNPH 30,112, CNPH 30,118, CNPH 30,147, CNPH 30,159, CNPH 30,183, and CNPH 30,245 were evaluated, together with the control ‘BRS Sarakura’. Significant differences were detected for fruit and plant characteristics (P<0.05). Lines CNPH 30,118, CNPH 30,147, CNPH 30,159, and CNPH 30,245 were selected based on plant height and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum annuum L.; Capsaicinoids; Breeding; Earliness; Processing; Soluble solids.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200151 |
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| Landim,Ana Paula Miguel; Barbosa,Maria Ivone Martins Jacintho; Júnior,José Lucena Barbosa. |
| ABSTRACT: Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand how the process affects the quality of processed vegetables, because process variables can interfere in their antioxidant capacity, color and texture. Moreover, the antioxidant capacity can be affected by chemical changes, leaching losses, reduced moisture and solid gain as well as the present bioactive in the profile of the performed analysis method. In color, the overall changes are caused by temperature increase, which can cause enzymatic and/or non-enzymatic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing; Quality; Phytochemicals. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001714 |
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| Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin. |
| Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744 |
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| Registros recuperados: 254 | |
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