|
|
|
|
| |
|
| |
|
| |
|
|
| Durand, Patrick. |
| Different parameters have been followed regularly at various times of anchovy (Engraulis encrasicholus ) ripening. Concentration in NaCl and water content as well as values of water activity and pH are constant and remain quite stable during the entire study period. The relatively acid pH value and the quite low measured water activity level created good conditions for preventing microbial putrefaction at room temperature. The free amino acids and non proteinaceous nitrogen increase indicated the modifications occurring in muscular proteins. These changes resulted in an important proteolytic activity modulated by the medium conditions, especially; pH, temperature and ionic strength. The enzymatic activity slowed down regularly with time but was not... |
| Tipo: Text |
Palavras-chave: Enzymatic activity; Nitrogen compounds; PH; Biochemical composition; Cured products. |
| Ano: 1981 |
URL: http://archimer.ifremer.fr/doc/1981/publication-1889.pdf |
| |
|
|
| Alves,Guilherme Ribeiro; Fontes,Carlos Augusto de Alencar; Fernandes,Alberto Magno; Processi,Elizabeth Fonsêca; Oliveira,Tadeu Silva de; Glória,Leonardo Siqueira; Gomes,Raphael dos Santos. |
| ABSTRACT The objective of this study was to evaluate the intake and digestibility of silages containing pineapple pulp and coast-cross hay, with or without addition of urea, and the recovery of the markers chromium oxide (Cr2O3), indigestible neutral detergent fiber (iNDF), indigestible acid detergent fiber (iADF), and indigestible dry matter (iDM), in a digestibility assay, in sheep. Treatments were as follows: two levels of pineapple pulp (818 and 758 g kg−1) and two levels of urea (with and without urea), in a completely randomized design. Twelve sheep (three per treatment) were used, kept in metabolic cages. Fecal excreta were determined by total collection or estimated by using the markers. Marker samples were obtained in morning and afternoon... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-products; Fecal collection; Nitrogen compounds. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000400151 |
| |
|
|
| PEREIRA, A. M. L.; SILVA, A. E. M. da; OLIVEIRA, C. R. do R.; SILVA, D. A. da; OLIVEIRA, D. W. S; SANTOS, E. P. dos; GONÇALVES JUNIOR, G. F.; KATO, H. C. de A.; ABREU, J. L. de; SILVA, L. O. B. da; PIMENTEL, O. A. L. F.; LIMA, P. C. M. de; OLIVEIRA, V. Q. de; GÁLVEZ, A. O.. |
| Introdução. Ciclo do nitrogênio na carcinicultura. Microrganismos responsáveis pela oxidação e transformação dos compostos nitrogenados. Estratégias de fertilização com carbono orgânico para o controle dos compostos nitrogenados no cultivo de camarão marinho. Estratégias de utilização do carbono inorgânico para auxiliar o controle dos compostos nitrogenados no cultivo de camarão marinho. Qualidade de água e sua importância para ajudar no controle dos compostos nitrogenados. Fertilização mineral em sistemas de baixa salinidade e sua influência sobre os compostos nitrogenados. Considerações finais. Referências. |
| Tipo: Livros |
Palavras-chave: Camarão marinho; BRS Aqua; Aquicultura; Cadeia Produtiva; Ciclo do Nitrogênio; Viveiro; Carcinicultura; Qualidade da Água; Aquaculture; Nitrogen cycle; Food chain; Nursery management; Shrimp; Nitrogen compounds; Litopenaeus vannamei; Water quality. |
| Ano: 2022 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1144229 |
| |
|
| |
|
|
| Silva,Emerson A. da; Mazzafera,Paulo; Brunini,Orivaldo; Sakai,Emílio; Arruda,Flávio B.; Mattoso,Luiz Henrique C.; Carvalho,Cássia R. L.; Pires,Regina Célia M.. |
| The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Air temperature; Beverage; Coffee quality; Nitrogen compounds. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202005000200006 |
| |
|
|
|
