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| Aquino,Gisele Silva de; Medina,Cristiane de Conti; Silvestre,Danilo Augusto; Gomes,Emerson Crivelaro; Cunha,Ana Carolina Benitez; Kussaba,Deise Akemi Omori; Almeida,Luis Fernando; Shahab,Muhammad; Santiago,Antonio Dias. |
| ABSTRACT: Mechanical harvesting leaves in its wake a considerable amount of straw in the field, which can be effectively utilized to improve the soil condition and sugarcane yield. However, there is no specific information as to the quantity of straw mulch required to achieve such effects and as to whether it can be used in other sectors for bioelectricity and ethanol production. The aim of this research was to evaluate the effect of removing different amounts of straw from the field and its impact on the yield and industrial quality of sugarcane ratoons. The experiment was carried out on Rhodic soil where six treatments were evaluated including 0 %, 25 % (5 Mg ha−1), 50 % (10 Mg ha−1), 75 % (15 Mg ha−1), 100 % (20 Mg ha−1) straw on the soil surface and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biomass; Management of straw; Mulching; Saccharum spp.; Technological characteristics. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000600526 |
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| Oliveira,Rafaela Bergmann Strada de; Lucia,Flávia Della; Ferreira,Eric Batista; Oliveira,Roseane Maria Evangelista de; Pimenta,Carlos José; Pimenta,Maria Emília de Sousa Gomes. |
| ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Residues; Hamburgers; Technological characteristics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000600706 |
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