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	Provedor de dados 116 (1) 64 (1) Autor Corrêa,Síntia Carla (2) Azevedo,Luciana (1) Bastos,Sabrina Carvalho (1) Ferreira,Eric Batista (1) Nunes,Cleiton Antônio (1) Pinheiro,Ana Carla Marques (1) Rezende,Marcelo Lacerda (1) Silva,Marília de Cássia da Costa e (1) Souza,Vanessa Rios de (1) Mais... Palavra-chave Annona crassiflora (1) Chemical composition (1) Rehydration (1) Sensory analysis (1) Value chain (1) Vegetable oil (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Heating on the volatile composition and sensory aspects of extra-virgin olive oil 64 Nunes,Cleiton Antônio; Souza,Vanessa Rios de; Corrêa,Síntia Carla; Silva,Marília de Cássia da Costa e; Bastos,Sabrina Carvalho; Pinheiro,Ana Carla Marques. The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable oil; Sensory analysis; Chemical composition. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000600010 Marolo (Annona crassiflora Mart.): a study of value chain and processing 116 Corrêa,Síntia Carla; Rezende,Marcelo Lacerda; Ferreira,Eric Batista; Azevedo,Luciana. This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit, marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completely randomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey's test (p < 0.05). Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona crassiflora; Value chain; Rehydration. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200022 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco