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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor SILVA NETO,Carlos de Melo e (2) ASQUIERI,Eduardo Ramirez (1) CALAÇA,Francisco J. Simões (1) DAMIANI,Clarissa (1) GARCIA,Lismaíra Gonçalves Caixeta (1) PINTO,Diogo de Souza (1) SANTOS,Leovigildo Aparecido Costa (1) SILVA,Edson Pablo da (1) SILVA,Flávio Alves da (1) VILAS BOAS,Eduardo Valério de Barros (1) Mais... Palavra-chave Antioxidants (1) Edible mushrooms (1) Indigenous (1) Respiration rate (1) Tropical polypore (1) Vitamin C (1) Weight loss (1) Yanomami (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Bromatological aspects of Lentinus crinitus mushroom (Basidiomycota: Polyporaceae) in agroforestry in the Cerrado Ciênc. Tecnol. Aliment. SILVA NETO,Carlos de Melo e; PINTO,Diogo de Souza; SANTOS,Leovigildo Aparecido Costa; CALAÇA,Francisco J. Simões. Abstract Much of the diversity of mushrooms is still unknown to science. In the search for new edible mushrooms, we began to look at the traditions of Amazonian forest peoples in order to learn about the potential for edible mushrooms among other species. In particular, the Yanomami people launched the encyclopedia of food (Sanoma) in 2016 to preserve their knowledge of their own food. They demonstrated how food production can be balanced with the forest and present dozens of mushrooms that are consumed by their communities. In view of the above information, the objective of this work is to present bromatological aspects of the Lentinus crinitus mushroom from an agroforestry homegarden in the Cerrado. The specimen was collected from an agroforestry... Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible mushrooms; Indigenous; Tropical polypore; Yanomami. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028107 Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel Ciênc. Tecnol. Aliment. GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Edson Pablo da; SILVA NETO,Carlos de Melo e; VILAS BOAS,Eduardo Valério de Barros; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa; SILVA,Flávio Alves da. Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidants; Respiration rate; Vitamin C; Weight loss. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500261 Registros recuperados: 2 Primeira ... 1 ... Última

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