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	Provedor de dados BABT (2) Rev. Ciênc. Agron. (1) Ciência e Agrotecnologia (1) PAB (1) Rev. Bras. Frutic. (1) Autor Brito,Edy Sousa de (6) Gallão,Maria Izabel (2) Amancio,Allan César (1) Cortelazzo,Ângelo Luiz (1) Fevereiro,Manuel Pedro Salema (1) Figueiredo,Evania Altina Teixeira de (1) Figueiredo,Raimundo Wilane de (1) Maia,Geraldo Arraes (1) Miranda,Maria Raquel Alcântara de (1) Moura,Carlos Farley Herbster (1) Narain,Narendra (1) Paula,Stelamaris de Oliveira (1) Pezoa García,Nelson Horacio (1) Silva,Virlane Kelly Lima da (1) Sousa,João Alencar de (1) Sousa,Paulo Henrique Machado de (1) Souza,Kellina Oliveira de (1) Mais... Palavra-chave Analysis (1) Características físico-químicas (1) Chitin (1) Cocoa (1) Cytochemical (1) Development (1) Elicitation (1) Enzymes (1) Fatty acids (1) Flavour (1) Germination (1) Lipids (1) Malpighia emarginata (1) PAL (1) Peroxidase (1) Polpa de fruta (1) Polyphenols (1) Post-harvest (1) Processing (1) Protein hydrolysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Info:eu-repo/semantics/report (1) Ano 2016 (1) 2014 (1) 2010 (2) 2004 (1) 2002 (1) País Brazil (6) Idioma Inglês (5) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 Rev. Bras. Frutic. Souza,Kellina Oliveira de; Moura,Carlos Farley Herbster; Brito,Edy Sousa de; Miranda,Maria Raquel Alcântara de. Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant... Tipo: Info:eu-repo/semantics/article Palavras-chave: Malpighia emarginata; Development; Vitamin C; Enzymes; Polyphenols. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000200004 Biochemical and morphological responses to abiotc elicitor chitin in suspension-cultured sugarcane cells BABT Gallão,Maria Izabel; Cortelazzo,Ângelo Luiz; Fevereiro,Manuel Pedro Salema; Brito,Edy Sousa de. Cells of Saccharum officinarum submitted to hydrolyzated chitin for 1 to 8h produced phenolic compounds. These alterations were observed through cytochemical methods using Toluidine Blue and Phloroglucinol/HCl. After 4 h, besides cell wall change, there was a change in nuclear pattern of chitin treated cells. There was a 96% increase in nuclear area in 6 h chitin treated material, as observed by Feulgen reaction. The treated cells showed chromatin compacted regions and a degeneration process of nucleoli. In the outer areas of cell wall, there was a polysaccharide desagregation, confirming results obtained for different plants with the use of other elicitors. Peroxidase activity was maximal after 4 h and decreased progressively. PAL activity started to... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitin; Elicitation; Peroxidase; PAL; Sugarcane; Tissue culture. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000200002 Estabilidade da polpa do bacuri (Platonia insignis Mart.) congelada por 12 meses Ciência e Agrotecnologia Silva,Virlane Kelly Lima da; Figueiredo,Raimundo Wilane de; Brito,Edy Sousa de; Maia,Geraldo Arraes; Sousa,Paulo Henrique Machado de; Figueiredo,Evania Altina Teixeira de. Conduziu-se este trabalho, com o objetivo de realizar o processamento e avaliar a estabilidade da polpa de bacuri (Platonia insignis Mart.) submetida ao congelamento durante 12 meses. Durante o período de armazenamento não ocorreram alterações significativas nas características físico-químicas da polpa quanto aos teores de sólidos solúveis, pH, atividade de água, açúcares totais e redutores, vitamina C, compostos fenólicos poliméricos e oligoméricos, pectina total e solúvel e cor L, a* , b*, enquanto que a acidez total e relação SST/AT variaram com o tempo de armazenamento. Os compostos fenólicos dímeros apresentaram aumento em função do tempo. Pelos resultados obtidos, a polpa de bacuri não pode ser considerada uma boa fonte de vitamina C. Por outro lado,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Polpa de fruta; Qualidade; Características físico-químicas. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000500030 Physical and chemical characteristics of sapota fruit at different stages of maturation PAB Brito,Edy Sousa de; Narain,Narendra. In the present work, the physical and chemical characteristics in three stages of maturation of sapota (Manilkara zapota L.P. Royen) fruit were studied as well as its post-harvest behavior during storage at ambient and refrigerated conditions. With the advance of maturation, the concentration of the reducing sugars increased while the total acidity and tannin contents decreased. The fruits which did not have their pedicel removed during the post-harvest presented the storage time superior when compared with the fruits having their pedicels removed. The fruits stored under refrigeration had higher weight retention as compared to the fruits stored under ambient conditions. Tipo: Info:eu-repo/semantics/report Palavras-chave: Analysis; Post-harvest; Quality; Storage. Ano: 2002 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2002000400020 The morphological characterization of the dry seeds and reserve mobilization during germination in Morinda citrifolia L. Rev. Ciênc. Agron. Paula,Stelamaris de Oliveira; Sousa,João Alencar de; Brito,Edy Sousa de; Gallão,Maria Izabel. ABSTRACT Information about the morphology, chemical composition and reserve mobilization is important in understanding the establishment of native and exotic species. The purpose of this study was to describe the morphology, chemical composition, and mobilization of reserves during germination of noni (Morinda citrifolia L.). Biometric and morphological analyzes were performed with 100 randomly selected dried seeds. Other seeds were treated with sulfuric acid PA and soaked in Petri dishes. Collected seeds of five different times of germination were used for cytochemical and chemical analysis. For cytochemical analysis, the cuts of 5μm were submitted to dyes TB at pH 4.0; XP at pH 2.5, reaction of PAS and Sudan IV. The seeds were crushed for chemical... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cytochemical; Lipids; Fatty acids; Proteins; Germination. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000300556 Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing BABT Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César. Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008 Registros recuperados: 6 Primeira ... 1 ... Última

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