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	Provedor de dados Iheringia, Sér. Zool. (1) PAB (1) Autor Cavalheiro,José Marcelino de Oliveira (1) Collins,Pablo A. (1) Conceição,Maria Lúcia da (1) Diawol,Valeria P. (1) Fernandes,Thiago Mendes (1) Giri,Federico (1) Silva,Ana Hermínia Andrade da (1) Silva,João Andrade da (1) Mais... Palavra-chave Cephalothorax (2) Acceptance (1) Crustacea (1) Food technology (1) Intermoult (1) Litopenaeus vannamei (1) Morphometrics (1) Ontogeny (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Shape and size variations of Aegla uruguayana (Anomura, Aeglidae) under laboratory conditions: A geometric morphometric approach to the growth Iheringia, Sér. Zool. Diawol,Valeria P.; Giri,Federico; Collins,Pablo A.. Crustacean growth studies typically use modal analysis rather than focusing on the growth of individuals. In the present work, we use geometric morphometrics to determine how organism shape and size varies during the life of the freshwater crab, Aegla uruguayana Schmitt, 1942. A total of 66 individuals from diverse life cycle stages were examined daily and each exuvia was recorded. Digital images of the dorsal region of the cephalothorax were obtained for each exuvia and were subsequently used to record landmark configurations. Moult increment and intermoult period were estimated for each crab. Differences in shape between crabs of different sizes (allometry) and sexes (sexual dimorphism; SD) were observed. Allometry was registered among specimens;... Tipo: Info:eu-repo/semantics/article Palavras-chave: Crustacea; Cephalothorax; Ontogeny; Intermoult; Morphometrics. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0073-47212015000100076 Flour production from shrimp by-products and sensory evaluation of flour-based products PAB Fernandes,Thiago Mendes; Silva,João Andrade da; Silva,Ana Hermínia Andrade da; Cavalheiro,José Marcelino de Oliveira; Conceição,Maria Lúcia da. The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good... Tipo: Info:eu-repo/semantics/article Palavras-chave: Litopenaeus vannamei; Acceptance; Cephalothorax; Food technology. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025 Registros recuperados: 2 Primeira ... 1 ... Última

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