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	Provedor de dados Arq. Bras. Med. Vet. Zootec. (5) R. Bras. Zootec. (2) Acta Amazonica (1) Braz. J. Vet. Res. Anim. Sci. (1) Ciência Rural (1) Autor Alessi,A.C. (1) Alfieri,A.A. (1) BEVILACQUA,Estela (1) Bonnecarrère Sanchez,Luis Maria (1) Boselli-Grotti,C.C. (1) Bracarense,A.P.F.R.L. (1) Brandão,C.V.S. (1) Brondani,Ivan Luiz (1) CAVALCANTE FILHO,Miguel Ferreira (1) Camargo,P.L. (1) Cardoso,M.G. (1) Carvalho,L.F.O.S. (1) Carvalho,Paulo Afonso (1) Cezimbra,Ian Machado (1) Daniel,J.L.P. (1) Duarte,Cláudia Acosta (1) Ferreira,A.R.S. (1) Fialho,Sergio da Silva (1) Franco,G.G. (1) Jauris,Gilberto Cardoso (1) Mais... Palavra-chave Estômago (10) Suíno (2) Úlcera gástrica (2) Abomaso (1) Absorção (1) Artérias (1) Bovinos de corte (1) Casearia sylvestris (1) Cirurgia (1) Coelho (1) Cruzamento (1) Câmara de fermentação distal (1) Células mucossecretoras (1) Desaleitamento precoce (1) Equino (1) Esôfago (1) Fêmeas (1) Fígado (1) Gastrite (1) Helicobacter spp. (1) Mais... Tipo do documento Info:eu-repo/semantics/article (10) Ano 2017 (1) 2014 (2) 2013 (1) 2010 (1) 2009 (1) 2007 (1) 2003 (1) 1999 (1) 1998 (1) Mais... País Brazil (10) Idioma Português (10)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 71 Primeira ... 1 2 3 4 ... Última Avances de la fruticultura en México Rev. Bras. Frutic. Monter,Angel Villegas; Aguilera,Antonio Mora. Las estadísticas oficiales informaron que en 2008 se cultivaron 264 944 ha con valor de la producción de $ 14 741 millones de pesos, en 20 frutales de clima templado; mientras que, en 35 tropicales y subtropicales fue de 1 822748 ha con valor de $ 43 463 millones de pesos. De los 55 frutales, sólo naranjo (Citrus sinensis), mango (Mangifera indica), Aguacate (Persea americana), limón mexicano (C. aurantifolia), banano (Musa acuminata), lima persa (C. latifolia) y manzano (Malus domestica) se cultivan más de 50 000 ha, lo que explica porque es limitada la oferta de frutas en las grandes ciudades (Distrito Federal, Monterrey, Guadalajara, Puebla, Veracruz, entre otras). Considerando que el 79,27% de la superficie plantada con frutales tropicales y... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruticultura; Producción; Mango; Cítricos; Aguacate; Papaya. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000500021 Chromosome characterization of two varieties of Mangifera indica L.¹ Rev. Bras. Frutic. Pierozzi,Neiva Izabel; Rossetto,Carlos Jorge. Chromosome studies were performed in two varieties of Mangifera indica L. (mango), 'IAC-140 Espadona' and in its progenitor 'Espada Stahl'. Both varieties showed 2n=40 chromosomes though the karyotype formulae were 8m + 10sm + 2sm s for 'Stahl' and 7m + 11sm + 2sm s for 'IAC-140'. The varieties showed moderate karyotype asymmetry which was estimated according to four different indices. Both varieties exhibited three chromosome pairs with silver impregnation after NOR-banding. The number of nucleoli within interphase cells varied from one, the commonest, to eight. The nucleolus persistent phenomenon was observed in more than 22% of metaphase cells of both varieties, seeing that in 'Stahl', up to two nucleoli were evidenced. This variety also showed one... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mango; Mitotic chromosomes; Persistent nucleolus; NOR-banding; M. indica. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000500074 CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA Rev. Bras. Frutic. HERNÁNDEZ,MARTHA DEL PILAR LÓPEZ; ALDANA,ANGÉLICA PIEDAD SANDOVAL; MONTOYA,JORGE ALBERTO VALENCIA. RESUMEN En la presente investigación se evaluó el rendimiento de extracción y propiedades fisicoquímicas de la grasa de semilla de 20 cultivares de mango ( LMangifera Indica.) en Colombia. Se emplearon semillas de frutos en estado maduro, procesadas en harina con el siguiente rango de composición proximal: grasa 6.73 % - 11.8 %; proteína 4.3 % - 6.9 %; fibra cruda 2.6 % - 6.1 % y cenizas 2.12 % - 3.9 %. Las características fisicoquímicas determinadas en el aceite crudo mostraron los siguientes rangos: índice de acidez 0.78 % ácido oleico - 1.83 % ácido oleico; índice de saponificación 121.77 mg de KOH/g - 233.88 mg de KOH/g; índice de peróxidos 0.76 meq O2/kg - 3.19 meq O2/kg; índice de iodo 22.94 g de I2/100 g - 32.52 g de I2/100 g. El perfil de ácidos... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ácidos grasos; Grasa; Mango; Mangifera indica L.; Semilla; Subproductos. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000100010 Quality and bioactive compounds in fruit of foreign accessions of mango conserved in an Active Germplasm Bank1 Rev. Ciênc. Agron. Ribeiro,Thalita Passos; Lima,Maria Auxiliadora Coêlho de; Trindade,Danielly Cristina Gomes da; Lima Neto,Francisco Pinheiro; Ristow,Nara Cristina. The aim of this study was to characterise the quality and levels of bioactive compounds in the fruit of 22 foreign accessions of the mango belonging to the Active Germplasm Bank of Embrapa Semiárido. Sixty fruits from each of the accessions: Florigon, Haden, 65, Irwin, M 13269, Momi-K, Scuper Many, Simmonds, Tommy Atkins, Van Dyke, Winter, Zill, Amrapali, Olour, Aplle DCG 406, Mon Amon DCG 407, Black Java, Kensington, Chené, Manila, Manzanillo and Maya, were harvested upon reaching physiological maturity, one half being analysed when harvested and the other half stored at ambient temperature (25.4 ± 2.9 ºC and 41 ± 9% RH) until ripe. The experimental design was completely randomised in a 22 x 2 factorial (accession x maturity stage), with three... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mango; Postharvest; Genetic resources; Vitamin C; Carotenoids. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000100117 Determinantes de la oferta de exportación de mango: estudio de caso para el Perú Rev. Econ. Sociol. Rural Arévalo,Jorge Luis Sánchez; Lima,João Ricardo Ferreira de; Araújo,Adriano Firmino V. de. El mango es una de las frutas más consumidas a nivel mundial y de las más exportadas por el Perú. En la actualidad el Perú se ubica como el sexto mayor exportador de mango en el mundo. Por tanto, el objetivo de este trabajo fue analizar los factores determinantes de las exportaciones de mango realizadas por el Perú, dando un mayor enfoque a los principales mercados de destino, como son los Estados Unidos y la Unión Europea para el período de 2000 a 2011. Para tal fin, se utilizó el Modelo de Vector de Corrección del Error. La elección del modelo es comentada en la metodología. Las variables utilizadas para explicar los determinantes de exportación de mango son precios domésticos, los precios al por mayor en los Estados Unidos y la Unión Europea, la renta... Tipo: Info:eu-repo/semantics/article Palavras-chave: Exportación; Mango; Perú. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-20032013000600006 การทดลองผลิตอาหารเช้าสำเร็จรูปจากแป้งข้าวกล้องและผลไม้ Thai Agricultural Rasamee supasri; Pornsuk Manasiripen; Porntip Charoentormwat; Pacharee Sotanasomboon. Ready-to-eat flaked products, both plain and sugar coated, were produced from the mlxture of brown rice flour and pumpkin or mango or banana, all in cooked powder forms, by using the processes comprising peI let lzlng, flaking and deep-frying. Right stage of rlpening for banana (Kai variety), to develop its fragrance, rdas lnvestigated by the change of peel color indes. Five minutes blanching could prevent browning development in banana pulp. Chemical comPositions of fruit powders and pregelatinized rice flour were analysed. Good pelletizing operation could be obtained from the mixture containing less than 50 I frui t powder. euant i ty and distribution of moisture played an important role throughout the process. chemical compositions of finished products... Tipo: PhysicalObject Palavras-chave: Breakfast cereal; Brown rice flour; Fruit; Ready to eat flaked products; Pumkin; Mango; Banana; Sensory testing; ผลิตภัณฑ์อาหารเช้าสำเร็จรูป; อาหารว่าง; แป้งข้าวกล้อง; ฟักทอง; มะม่วง; กล้วยไข่; ผลไม้; กระบวนการผลิต; องค์ประกอบทางเคมี; คุณภาพทางด้านประสาทสัมผัส; ความชอบของผู้บริโภค. Ano: 1989 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2634 การควบคุมคุณภาพการผลิตมะม่วงดองและผลิตภัณฑ์มะม่วงดอง Thai Agricultural Montatip Yunchalad; Kanjanarat Thaveesook; Chidchom Hiraga; Rasamee Supasri. Tipo: PhysicalObject Palavras-chave: Mango; Pickled products; Quality; มะม่วงดอง; ผลิตภัณฑ์อาหารหมักดอง; การควบคุมคุณภาพ; คุณภาพการผลิต; ถังดองมะม่วง; ปุ๋ยอินทรีย์น้ำ; น้ำดองมะม่วง. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5251 Efecto del proceso de fritura a vacío sobre la calidad de un pasabocas de mango (Manguifera indica L.) Acta Agron. (Palmira) Villamizar V,Rafael Humberto; Quiceno G,María Cristina; Giraldo G,Germán Antonio. El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L.), utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar), temperaturas (100, 110 y 120 °C) y tiempos (30, 45, 60, 75 y 90 seg). Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de... Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Fritura; Grasa; Humedad; Mango; Temperatura; Textura. Ano: 2012 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122012000100006 Near-Infrared Spectroscopy for Non-Destructive Prediction of Maturity and Eating Quality of ‘Carabao’ Mango (Mangifera indica L.) Fruit CIGR Journal Polinar, Yvonne Q.; Yaptenco, Kevin Fernandez; Peralta, Engelbert K.; Agravante, Josephine U.. Near-infrared (NIR) spectroscopy was assessed in predicting maturity and eating quality of ‘Carabao’ mango fruit. A total of 1,200 fruits were harvested at the green stage at four different harvest dates [100, 110, 120 and 125 days after flower induction (DAFI)]. Fruits were scanned at the green and table-ripe stage (TRS) using NIR reflectance spectroscopy. The fruits were then measured destructively for the determination of dry matter (DM) content at the green stage, total soluble solids (TSS) and sensory attributes at the TRS. The best calibration models were achieved using partial least square regression (PLSR) analysis for predicting DM, TSS and maturity in the short wavelength region of 700 - 990 nm at 2-nm increment. Principal component... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural / biosystems engineering; Chemometrics; Horticulture Near-infrared; Mango; Sweetness; Maturity; Eating quality; Philippines. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5152 Assessment of the impact of formalin treatment on the quality and shelf life of mango CIGR Journal Shiraj-Um-Monira, Syeeda. This study was conducted to observe the effect of formalin application on the post-harvest quality and shelf life of mango. Mango samples were treated with different concentrations of formalin solutions (10, 100 and 1000 ppm) in two different modes (dipping and spraying) and stored for seven days at ambient condition. Physical characteristics, such as weight loss, color, texture and shrinkage and residual formalin content were observed at every alternate day during storage period. Formalin treatment (dipping and spraying) did not bring up any positive effect in increasing the shelf life of mango. Rather treated with higher concentration of formalin solution (10 ppm<100 ppm<1000 ppm) caused internal and external deterioration. Residual formalin... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post harvest technology Formalin; Adulteration; Post-harvest quality; Shelf-life; Mango. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5118 Stability of mango cubes preserved by hurdle technology Ciência e Agrotecnologia Azeredo,Henriette Monteiro Cordeiro de; Araújo,Fátima Beatriz Silva de; Garruti,Deborah dos Santos; Queiroz,Ana Amélia Martins; Pinto,Gustavo Adolfo Saavedra. Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mango; Hurdle technology; Osmotic dehydration. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000200015 Registros recuperados: 71 Primeira ... 1 2 3 4 ... Última

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