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Registros recuperados: 9
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Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing Ciênc. Tecnol. Aliment.
LIRA,Giselda Macena; LOPEZ,Ana Maria Queijeiro; NANES,Gabriela Marques de Farias; SILVA,Fernanda Geny Calheiros.
Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Vegetables; Fatty acids; Centesimal composition; Phenols.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535
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Effect of cooking with interesterified margarine in the chemical composition of fish Ciênc. Tecnol. Aliment.
BRITO,Bruna Mergulhão de; LIRA,Giselda Macena; PINHEIRO,Ariane Gleyse Azevedo; SANTANA,Cláudia Maria Alexandre da Silva; AMARAL,Isabela Luna.
Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reduction of 12% in protein content and 7.5% in ash content. The lipid content increased after frying (112%). As well as total saturated fatty acids (82.8%), monounsaturated fatty acids (858%) and polyunsaturated fatty acids (567%). There was a 33% reduction in total arachidonic and 48% in total DHA, in the braised hake with interesterified margarine in relation to fresh hake.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cynoscion leiarchus; Centesimal composition; Fatty acids.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600640
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean. Repositório Alice
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B. da; IDA, E. I..
2012
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones; Soja tipo hortaliça; Composição centesimal; Ácido fítico; Inibidor de tripsina; Isoflavonas; Alimentação humana.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/931009
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean Ciênc. Tecnol. Aliment.
Santana,Andréia Cristina; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022
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Influência da película em amêndoas de pinhão (Araucaria Angustifolia) na sua qualidade nutricional. Repositório Alice
BARRETO, A. G.; NOGUEIRA, R. I.; NASCIMENTO, L. da S. de M. do; GODOY, R. C. B. de; FREITAS, S. P..
A Araucária angustifólia é uma árvore ameaçada de extinção e sua manutenção nas Florestas tem como uma das principais estratégias a valorização do pinhão, semente que se tornou de grande importância socioeconômica na região sul do Brasil. O objetivo deste trabalho foi avaliar a influência da película das amêndoas de pinhão na sua qualidade nutricional. As sementes foram descascadas manualmente e as amêndoas com e sem película foram analisadas quanto à composição centesimal, teor de minerais e de aminoácidos. O teor de cinzas, extrato etéreo e minerais (Ca, Cu, Fe, P, Mg e K) nas amêndoas não sofreram alterações significativas. Entretanto, a composição em aminoácidos foi superior nas amêndoas com película, destacando-se os aminoácidos essenciais: leucina,...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Composição centesimal; Minerais; Aminoácidos; Centesimal composition; Minerals; Amino acids.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1057917
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LICURY CAKE IN LAMB FEED: CHARACTERISTICS OF CARCASS AND NON-CARCASS COMPONENTS Ciência e Agrotecnologia
Santos,Fernanda Maria dos; Santos,Juliana Dantas Rodrigues; Carvalho,Francisco Allan Leandro de; Queiroz,Mário Adriano Ávila; Yamamoto,Sandra Mari; Guimarães,Omair Dantas.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Centesimal composition; Byproduct; Liver.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300260
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Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE Ciênc. Tecnol. Aliment.
PASSOS,Antonia Ariana Camelo; SILVA,Ana Josymara Lira; LOPES,Silmara Azevedo; BRAGA,Renata Chastinet; CAVALCANTE,Antonio Belfort Dantas; PEREIRA,Júlio Otávio Portela.
Abstract This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk; Lacteous products; Centesimal composition; Labeling.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100131
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Replacement of Animal Fat by Canola Oil in Chicken Meatball Rev. Bras. Ciênc. Avic.
Vieira,ASP; Souza,XR; Rodrigues,EC; Sousa,DC.
ABSTRACT This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product’s behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present significant difference (p>0.05) between the treatments. However, canola oil addition improved the lipid profile, atherogenic and thrombogenic indexes, and the ratios of PUFAs/SFAs (0.91 to 1.61) and n6/n3 (12.63 to 3.74) in the products. Animal fat replacement and storage time also reduced meatballs Aw and pH. No differences in texture between treatments were detected after 30 days of storage. The lipid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken product; Centesimal composition; Shelf life; Sensory acceptance; Vegetable oil.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300305
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Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content Ciênc. Tecnol. Aliment.
Venturini,Anna Cecilia; Cavenaghi,Ângela Dulce; Castillo,Carmen Josefina Contreras; Quiñones,Eliane Marta.
The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Centesimal composition; Instrumental color; Acceptance test; Salmonella; Clostridium.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012
Registros recuperados: 9
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