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Caracteres distintivos de las especies del género Genypterus (Pisces, Ophidiidae) presentes en aguas argentinas OceanDocs
Garciarena, A.D..
Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales (Argentina)
Tipo: Theses and Dissertations Palavras-chave: Skeleton; Colour; Animal morphology; Colour; Skeleton; Animal morphology; Http://aims.fao.org/aos/agrovoc/c_1773; Http://aims.fao.org/aos/agrovoc/c_14321; Http://aims.fao.org/aos/agrovoc/c_421.
Ano: 1989 URL: http://hdl.handle.net/1834/2997
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Colour and stability of pure anthocyanins in aqueous solutions at high pH values IPB - Escola Superior Agrária
Andersen, Øyvind M.; Fossen, Torgils; Cabrita, Luís.
This study on anthocyanin colour variation (intensity, lambda max, molar absorbptivity) over the pH range 1-9 during 60 days of storage, was conducted on petunidin 3-[6-O-(4-O-E-p-coumaroyl-O-alfa-L-rhamnopyranosyl)-beta-D-glucopyranoside]-5-O-beta-D-glucopyranoside (petanin) and cyanidin 3-O-beta-D-glucopyranoside (cy3glc) at 10 and 23ºC. Compared to cy3glc, petanin afforded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 4.0, 84% of petanin was intact after 60 days storage at 10ºC, while the corresponding solution of cy3glc was totally degraded. At pH 8.1 the colour intensity of petanin was even higher than at the lowest pH values. The visible lmax absorption of petanin after 5 days at pH 8.1 at 10ºC was...
Tipo: ConferenceObject Palavras-chave: Anthocyanins; Stability; Colour; Alkaline pH.
Ano: 1998 URL: http://hdl.handle.net/10198/3013
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Colour and stability of the six common anthocyanidin 3-glucosides IPB - Escola Superior Agrária
Cabrita, Luís; Fossen, Torgils; Andersen, Øyvind M..
This study on anthocyanin stability and colour variation (lambda max, absorptivity) in the pH range 1-12 during a period of 60 days storage at 10 and 23ºC, was conducted on the 3-glucosides of the six common anthocyanidins. It was mostly in the alkaline region that differences in colour and stability became significant. Although it has been generally accepted that anthocyanins are stable only at low pH values, this study revealed that, for some of the anthocyanin 3-glucosides (e.g. malvidin 3-glucoside), the bluish colours were rather intense and stability relatively high in the alkaline region. Thus, they can be regarded as potential colorants for some slightly alkaline food products.
Tipo: Article Palavras-chave: Anthocyanins; Colour; Stability.
Ano: 2000 URL: http://hdl.handle.net/10198/3208
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Comparative performance of leaf color chart with other nitrogen scheduling practices International Rice Research Institute
Sheoran, P.; Singh, K. P.; Malik, R. K.; Kumar, M..
p.60-61
Palavras-chave: Nitrogen; Fertilizers; Application rates; Nitrogen content; Leaves; Colour; Charts; Chlorophyll.
Ano: 2004 URL: http://hdl.handle.net/123456789/808
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Computer vision system approach in colour measurements of foods: Part I. development of methodology Ciênc. Tecnol. Aliment.
TARLAK,Fatih; OZDEMİR,Murat; MELİKOGLU,Mehmet.
Abstract The colour assessment ability of the computer vision system is investigated and the data are compared with colour measurements taken by a conventional colorimeter. Linear and quadratic models are built to improve currently used methodology for the conversion of RGB colour units to L * a * b * colour space. For this purpose, two innovative ideas are proposed and tested. First, substantial amount of colour tones is generated to cover as many points in the colour space as possible. Secondly, the colour space is calibrated separately, whereas in previous research in the literature, the colour space is calibrated simultaneously. It is found that the RGB colour units to L * a * b * colour space transformation approach proposed in this study...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Colour; Computer vision system; Colorimeter; RGB; L* a* b*.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200382
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Determinação indireta do teor de hematita no solo a partir de dados de colorimetria e radiometria. Repositório Alice
CAMPOS, R.C.; DEMATTÊ, J.A.M.; QUARTAROLI, C.F..
A cor do solo é uma propriedade que deriva de alguns atributos do próprio solo, entre eles, do teor de óxidos de ferro. Desse modo, o estabelecimento de relações funcionais entre dados referentes à caracterização da cor e teores de óxidos de ferro apresenta-se como uma alternativa simples e rápida para a semiquantificação dos teores dos referidos óxidos. O objetivo do presente trabalho foi semiquantificar os teores de hematita na fração argila, em laboratório, a partir da avaliação automatizada das cores de amostras de solos do Estado de São Paulo, utilizando um colorímetro e um espectrorradiômetro. Os dados obtidos por radiometria serviram de base para a determinação da cor nos sistemas L*a*b* e Munsell, bem como para o cálculo de índices de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Óxido de ferro; Cor; Reflectância; Sensoriamento remoto; Iron oxide; Colour; Reflectance; Remote sensing.
Ano: 2003 URL: http://www.alice.cnptia.embrapa.br/handle/doc/108987
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Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation BABT
Marchi,Denis Fabrício; Oba,Alexandre; Ziober,Iris Lamberti; Soares,Adriana Lourenço; Ida,Elza Iouko; Shimokomaki,Massami.
The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0% halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5% (n=94) of broilers were HAL+ and 72.5% (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Halothane test; Colour; PH.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700024
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Drying and colour characteristics of Cleome gynandra L. (spider plant) leaves Ciênc. Tecnol. Aliment.
OMOLOLA,Adewale Olusegun; KAPILA,Patrick Francis; SILUNGWE,Henry.
Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cleome gynandra L.; Colour; Oven drying; Effective diffusivity; Mathematical modeling; Activation energy.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600588
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Effects of freezing and thawing cycles on the quality of Nile tilapia fillets Ciênc. Tecnol. Aliment.
ZUANAZZI,Jovana Silva Garbelini; GOES,Elenice Souza dos Reis; ALMEIDA,Fernanda Losi Alves de; GOES,Marcio Douglas; LARA,Jorge Antônio Ferreira de; RIBEIRO,Ricardo Pereira.
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aquaculture; Colour; Oreochromis niloticus; Lipid oxidation; PH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031110
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Establishing a standard for handmade Brazilian cassava flour from Baixada Cuiabana (Mato Grosso, Brazil) to support its processing and sale Ciênc. Tecnol. Aliment.
OLIVEIRA,Ozeni Souza de; BRITO,Vitor Hugo dos Santos; CEREDA,Marney Pascoli.
Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a standard for the flour currently being processed and marketed. Thus, 26 samples were collected from seven municipalities of the region. At the time of this sampling, the predominant standard of the handmade cassava flour produced in Baixada Cuiabana was Dry group, Medium class, yellow-colour, of Types 1, 2 and 3. Using the Hunter Lab colour system, the predominant colour was found to be yellow with red...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Legislation; Colour; Granulometry; Composition; Ethno-varieties.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300559
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Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam.
Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked...
Tipo: Text Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf
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Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage Ciênc. Tecnol. Aliment.
Alibas,Ilknur; Koksal,Nezihe.
Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cauliflower; Colour; Hardness; Controlled atmosphere conditions; Quality parameters; Room conditions.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100045
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Identificação de cultivares de coqueiro no germinadouro através da coloração do coleto. Infoteca-e
ARAGÃO, W. M.; TUPINAMBÁ, E. A.; RIBEIRO, F. E..
Este trabalho objetiva apresentar, para técnicos e produtores, de forma prática, como identificar cultivares de coqueiro no germinadouro, atráves da coloração do coleto da plantula.
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Coco; Variedade; Método de melhoramento; Cor; Melhoramento genético vegetal; Hibridação; Cruzamento; Cocos nucifera L; Varieties; Colour; Plant breeding; Hybridization; Breeding methods; Crossbreeding.
Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/371082
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Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis Ciênc. Tecnol. Aliment.
KANE,Alé; ACHIR,Nawel; CISSE,Mady; PALLET,Dominique; SAKHO,Mama; DORNIER,Manuel.
Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15 physicochemical and biochemical parameters could be potentially used to discriminate the varieties of calices. Polyphenolic and anthocyanin contents were anti-correlated to protein content and could be used to differentiate the Vimto/CLT92 and the Koor/Thaï varieties. Within these two clusters, pH and lipid content could discriminate each variety. Finally, factorial discriminant analysis showed that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hibiscus sabdariffa L.; Discriminant analysis; Colour; Anthocyanin.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200321
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Influence of production and conservation conditions on the physical-chemical properties of blueberry with modeling through artificial neural networks CIGR Journal
Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus.
Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture.
Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763
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Influência da cor dos frutos do urucuzeiro nos teores de bixina nas sementes. Repositório Alice
FALESI, I. C.; KATO, O. R.; BELFORT, A. J. L.; BARBOSA, W. C..
1992
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Urucu; Melhoramento; Cor do fruto; Teor de bixina; Bixa orellana; Plant breeding; Fruit; Colour.
Ano: 1992 URL: http://www.alice.cnptia.embrapa.br/handle/doc/394897
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Inheritance of purple pigmentation in two-line rice hybrids International Rice Research Institute
Mahalingam, L.; Nadarajan, N..
p.12-13
Palavras-chave: Inheritance; Colour; Pigmentation; Genes; Segregation; Crosses; Hybrids; Genetic markers; India.
Ano: 2005 URL: http://hdl.handle.net/123456789/1091
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Marcadores morfológicos em coqueiros (Cocos nucifera L.): coloracão do coleto. Infoteca-e
ARAGAO, W. M.; CAMARA, T. M.; RIBEIRO, F. E..
Os marcadores de coloracao do coleto da plantula do coqueiro sao utilizados na certificacao de cruzamentos, baseado na heranca genetica das cores amarela, verde e marrom do coqueiro. Sua adequacao na certificacao e questionada.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Marcadores genéticos; Mapas genéticos; Coco; Cor; Fenotipo; Hereditariedade genética; Melhoramento genético vegetal; Hibridação; Cruzamento; Genetic markers; Genetic maps; Cocos nucifera L; Colour; Fenotypes; Genetic inheritance; Plant breeding; Hybridization; Crossbreeding.
Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/370884
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Ocorrência de variações na coloração do hilo de sementes de cultivares de soja [Glycine max (L.) Merrill]. Infoteca-e
MOREIRA, C.T.; SOUZA, P.I. de M. de; FARIAS NETO, A.L. de; ALMEIDA, L.A. de..
1999
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Cerrado; Semente; Soja; Glycine max; Cultivar BRS Carla; Cultivar BRS Celeste; Seed; Soybeans; Varieties; Colour; Cor; Cor do hilo; Hilo; Soybean; Variedade.
Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/546161
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Optimization of microwave drying conditions of two banana varieties using response surface methodology Ciênc. Tecnol. Aliment.
Omolola,Adewale Olusegun; Jideani,Afam Israel Obiefuna; Kapila,Patrick Francis; Jideani,Victoria Adaora.
AbstractOptimization of microwave drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed using a central composite rotatable design for two variables: microwave power level (100, 200 and 300 W) and drying time (40, 26, and 12 min.) for Luvhele; (100, 200 and 300 W) and (42, 27, and 12 min) for Mabonde. The colour and texture (hardness) data were analyzed using ANOVA and regression analysis. The fitness of the models obtained was good as the lack of fit for each of the models was not significant. The coefficient of determination R2 of the models was relatively high, hence the models obtained for the responses were adequate and acceptable. Drying conditions of 178.76 W, 12 min....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Banana; Luvhele; Mabonde; Microwave; Drying; Response surface methodology; Colour; Hardness; Models; Optimization.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300438
Registros recuperados: 30
Primeira ... 12 ... Última
 

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