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	Provedor de dados Ciência Rural (2) Autor Moulin,Monique Moreira (2) Santos Júnior,Alexandre Cristiano (2) Bianchi,Paola Alvares (1) Busato,Beatriz Módulo (1) Dutra,Iris Petronilia (1) Henry,Fábio da Costa (1) Lucia,Suzana Maria Della (1) Maia Júnior,Jonhny de Azevedo (1) Maradini Filho,Antonio Manoel (1) Quirino,Célia Raquel (1) Santos,Jardel Oliveira (1) Mais... Palavra-chave Capsicum (1) Genetic resources (1) Germplasm characterization. (1) Mortadella (1) Mutton (1) Phenotypic divergence (1) Smallanthus sonchifolia (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2016 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Morphological characterization and analysis of genetic variability among pepper accessions Ciência Rural Bianchi,Paola Alvares; Dutra,Iris Petronilia; Moulin,Monique Moreira; Santos,Jardel Oliveira; Santos Júnior,Alexandre Cristiano. ABSTRACT: The peppers of the genus Capsicumhave economic potential and elevated genetic variability. The objective of the study was to characterize morpho-agronomically and estimate the genetic divergence among pepper accessions of the active germplasm bank of Capsicumof the Instituto Federal do Espírito Santo, Campus Alegre. Thirty accessions were characterized based on ten morphological descriptors being the experimental design completely randomized, with six repetitions. Genetic diversity among the accessions was estimated by the Tocher grouping method as a measurement of dissimilarity and formed eight groups. The Singh method, used to estimate the relative contribution of each character in the expression of genetic divergence, indicated that the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Capsicum; Phenotypic divergence; Genetic resources; Germplasm characterization.. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000701151 Mutton mortadella supplemented with yacón meal Ciência Rural Santos Júnior,Alexandre Cristiano; Henry,Fábio da Costa; Maia Júnior,Jonhny de Azevedo; Moulin,Monique Moreira; Lucia,Suzana Maria Della; Quirino,Célia Raquel; Maradini Filho,Antonio Manoel; Busato,Beatriz Módulo. ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products. Tipo: Info:eu-repo/semantics/article Palavras-chave: Mutton; Mortadella; Smallanthus sonchifolia. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900753 Registros recuperados: 2 Primeira ... 1 ... Última

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