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Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour Ciênc. Tecnol. Aliment.
SANTOS,Ivone Lima; SCHMIELE,Marcio; AGUIAR,Jaime Paiva Lopes; STEEL,Caroline Joy; SILVA,Edson Pablo; SOUZA,Francisca das Chagas do Amaral.
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; New products; Peach palm tree; Substitution; Characteristics.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200458
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The use of cashew apple residue as source of fiber in low fat hamburgers Ciênc. Tecnol. Aliment.
Pinho,Lívia Xerez; Afonso,Marcos Rodrigues Amorim; Carioca,José Osvaldo Beserra; Costa,José Maria Correia da; Ramos,Afonso Mota.
The main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary...
Tipo: Info:eu-repo/semantics/article Palavras-chave: New products; Meat; Acceptance.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400018
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New Varieties and the Returns to Commodity Promotion: Washington Fuji Apples AgEcon
Richards, Timothy J.; Patterson, Paul M..
The Fuji apple variety is relatively new in the U.S. As a new product, questions concern the relative impact of consumer learning by experience, by variety-specific promotion, or by generic apple promotion. A two-stage (LES/LAIDS) model incorporating both types of promotion is used to estimate the effect of generic and variety specific promotion, as well as consumer experience, on the demand for Fuji apples. Estimates show each to have a positive impact, and also show new or specialty apple varieties to be relatively price inelastic, but income elastic. Grower returns to promotion are calculated with an equilibrium displacement model of price changes and producer surplus. Changes in producer surplus provide a base-scenario benefit:cost ratio of 14.73....
Tipo: Working or Discussion Paper Palavras-chave: Apple demand; Experience; LAIDS; New products; Producer surplus; Promotion; Varieties.; Marketing.
Ano: 1998 URL: http://purl.umn.edu/28541
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