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Application of Response Surface Methodology to study the effect of different calcium sources in fish muscle-alginate restructured products Ciênc. Tecnol. Aliment.
Moreno,Helena María; Carballo,José; Borderías,Javier.
Sodium alginate needs the presence of calcium ions to gelify. For this reason, the contribution of the calcium source in a fish muscle mince added by sodium alginate, makes gelification possible, resulting a restructured fish product. The three different calcium sources considered were: Calcium Chloride (CC); Calcium Caseinate (CCa); and Calcium lactate (CLa). Several physical properties were analyzed, including mechanical properties, colour and cooking loss. Response Surface Methodology (RSM) was used to determine the contribution of different calcium sources to a restructured fish muscle. The calcium source that modifies the system the most is CC. A combination of CC and sodium alginate weakened mechanical properties as reflected in the negative linear...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sodium alginate; Calcium chloride; Calcium caseinate; Calcium lactate; Restructured fish product.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100032
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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.) Ciênc. Tecnol. Aliment.
VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro.
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561
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Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps Ciênc. Tecnol. Aliment.
VIDAL,Vitor Andre Silva; PAGLARINI,Camila de Souza; FERREIRA,Alef; SANTOS,José Roberto dos; POLLONIO,Marise Aparecida Rodrigues.
Abstract The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Salted meat; Sodium reduction; Potassium chloride; Calcium chloride.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026102
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Preharvest calcium sprays were not always needed to improve quality of 'gala' apples in Brazil Rev. Bras. Frutic.
Ernani,Paulo Roberto; Dias,Jaques; Amarante,Cassandro Vidal Talamini do; Ribeiro,Diorvânia Cardoso; Rogeri,Douglas Antonio.
Calcium sprays have normally improved both the quality and the storage life of apples throughout the world because Ca helps to prevent many fruit disorders and that taken up from the soil does not often reach the fruit in adequate amounts. Since the efficacy of Ca sprays varies according to soil, apple cultivar, and weather conditions, this study was carried out from 1998 to 2004, in the Southern of Brazil, in order to assess the effect of Ca sprays on the quality and storability of 'Gala' fruits. The experiment was set up in an orchard planted in 1988, on a density of 1234 trees/ha. Treatments consisted of 0, 4, 8, and 12 annual sprays of 0.5% CaCl2 regularly distributed 30 days after petal fall until one week before harvest. Fruits of the same size and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Malus domestica; Nutrition; Bitter pit; Lenticel blotch pit; Calcium chloride.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452008000400009
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Preservation of minimally processed 'aurora-1' peaches using additives Rev. Bras. Frutic.
Martins,Ramilo Nogueira; Mattiuz,Ben-Hur; Santos,Leandra Oliveira; Morgado,Cristiane Maria Ascari; Mattiuz,Claudia Fabrino Machado.
'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ascorbic acid; Calcium chloride; Cysteine; Citric acid; Isoascorbate.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400023
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Qualidade de pedúnculos de caju submetidos à aplicação pós-colheita de cálcio e armazenados sob refrigeração Repositório Alice
FIGUEIREDO, R.W. de; LAJOLO, F. M.; ALVES, R.E.; FILGUEIRAS, H.A.C.; MAIA, G.A.; SOUSA, P.H. M. de..
O objetivo deste trabalho foi avaliar os efeitos da aplicação de cálcio pós-colheita nas características químicas, físico-químicas e nos teores de cálcio em pedúnculos de cajueiro-anão precoce CCP-76, submetidos a armazenamento refrigerado sob atmosfera modificada. Os cajus foram imersos em água e em soluções com diferentes concentrações de cloreto de cálcio (0,5, 1 e 2% p/v), por dois minutos. Os cajus foram acondicionados em bandejas de isopor, envolvidos em filme de PVC e armazenados a 5±1°C e 88±3% de umidade relativa, durante 25 dias. Os teores de sólidos solúveis e açúcares solúveis diminuíram durante o armazenamento. Os pedúnculos de caju, independentemente da dose de cálcio, apresentaram tendência à diminuição da acidez e da vitamina C com o...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Anacardium occidentale; Qualidade pós-colheita; Cloreto de cálcio; Postharvest quality; Calcium chloride.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/126113
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Recuperation of the high germinability condition of papaya seed through priming technology and bioregulators Agrociencia
Bautista-Calles,Francisco; Carrillo-Castañeda,Guillermo; Villegas-Monter,Ángel.
Rapid loss of seed viability of Carica papaya L. (papaya) and its high commercial price impairs the availability of high quality seed to growers. Certified papaya seed cv. Maradol was utilized to define practical methodologies to restore the seed germination performance. Seed was submitted to: 1) hydropriming: 4 d of hydropriming rose seed germination up to 84%, 250% more than the untreated seeds; however, the seedlings generated from untreated seeds accumulated more biomass than the other treatments; 2) chemopriming: seeds treated 4 d in a 10-5 M calcium chloride solution germinated 262% more than did the untreated seeds and in addition, the seedlings generated from treated seeds accumulated more biomass than the control seedlings. When seeds were treated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya; Acetylsalicylic acid; Agromil S®; Calcium chloride; Chemopriming; Hydropriming.
Ano: 2008 URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952008000700008
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Seed priming enhances emergence, yield, and quality of direct-seeded rice International Rice Research Institute
Farooq, M.; Basra, S. M. A.; Hafeez-ur-Rehman.
p.42-44
Tipo: Article Palavras-chave: Ascorbic acid; Branches; Calcium chloride; Crop quality; Crop yield; Direct sowing; Osmosis; Potassium chloride; Pregermination; Priming; Seeds; Seed germination; Seed hardening; Seed treatment; Seedling emergence; Pakistan.
Ano: 2006 URL: http://hdl.handle.net/10269/125
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Sensory and physicochemical characteristics of low sodium salami Scientia Agricola
Almeida,Marcio Aurelio de; Villanueva,Nilda Doris Montes; Pinto,Jair Sebastião da Silva; Saldaña,Erick; Contreras-Castillo,Carmen J..
ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl2 which varied from 5 g kg−1 to 10 g kg−1 and two controls containing high (25 g kg−1) and low (10 g kg−1) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on “just-about-right” (JAR) scales and analyzed by Penalty Analysis. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Salt reducing; Consumers testing; Potassium chloride; Calcium chloride; Penalty analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347
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Solubility and Seeded Metastable Zone width of functional sugar L-arabinose Ciênc. Tecnol. Aliment.
Hu,Biao; Huang,Kai; Zhang,Xinlin; Zhang,Pingjun; Yu,Shujuan.
L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventional equilibrium solubility method and quantitation was determined using the ion chromatography technique. Seeded MSZW was determined in the range of 51-73% by the calorimetric method. The effect of two salts (potassium chloride and calcium chloride) on the solubility and MSZW of L-arabinose were also evaluated. Results showed that both potassium chloride and calcium chloride increased the solubility of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sucrase; Ion chromatography; Potassium chloride; Calcium chloride.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100051
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Two enteral solutions with different chloride concentrations administered by naso-ruminal route for fluid therapy in adult cattle Ciência Rural
Alves,Samuel Rodrigues; Avanza,Marcel Ferreira Bastos; Silva,Micheline Ozana da; Ermita,Pedro Ancelmo Nunes; Gomes,Lidiany Lopes; Monteiro,Lorena Chaves; Santos,Paulo Vinícius de Morais; Costa,Caio Monteiro; Ferreira,Gabriella Maria Morais; Mattos,Felipe Sperandio; Ribeiro Filho,José Dantas.
ABSTRACT: Six adult Holstein cows were used in this fluid therapy study. All animals were previously submitted to 24 hours of water and food abstaining period and submitted to both hydration treatments for eight hours in a crossover design 6x2. Two treatments with hypotonic solutions (190 mOsm/L) with low strong ion difference and different chloride concentrations solutions were executed. Physical, biochemical, blood gas analysis and urinary evaluation were executed in five different experimental times (T-24h, T0h, T4h, T8h e T24h). The hydration period caused plasmatic volume expansion. An increase in faeces humidity, excretion of Na+ and Cl- in urine, reduction of PCV, osmolarity, blood and urinary pH was observed. Both solutions can be used for fluid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biochemical; Blood gas analysis; Calcium chloride; Electrolyte.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800602
Registros recuperados: 11
Primeira ... 1 ... Última
 

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