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Avaliação de variedades de mandioca de mesa nas condições de cerrado do Distrito Federal. Infoteca-e
FIALHO, J. de F.; FUKUDA, W. M. G.; PEREIRA, A. V.; JUNQUEIRA, N. T. V.; GOMES, A. C..
RESUMO: Objetivou-se avaliar a produtividade culinária de raízes de reserva de variedades de mandioca de mesa, nas condições de Cerrado do Distrito Federal. O delineamento experimental foi o de blocos ao acaso com três tratamentos comuns e três repetições. Foram avaliadas 11 variedades (982, 1096, Vassourinha, 435, 752, 774, Cacau, 34, 213, 756, e 105), em seis meses locais (Embrapa Cerrados, Planaltina, Assentamento Contagem e nos Núcleos Rurais Rio Preto, Vargem Bonita e Alexandre Gusmão), por dois anos consecutivos (2000 e 2001). Observou-se nas cultivares testadas, comportamento diferenciado quanto à produtividade e qualidade culinária em função do ambiente local e do material genético. Identificaram-se variedades produtivas e com boa qualidade...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Mandioca; Manihot esculenta; Cerrado; Cultura anual; Cultivar; Culinaria; Rendimento; Cozimento; Coccao; Cassava; Annuals; Varieties; Foods; Yields; Cooking.
Ano: 2002 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/559117
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Avaliação de variedades de mandioca para consumo humano. Repositório Alice
BORGES, M. de F.; FUKUDA, W.M.G.; ROSSETTI, A.G..
Com o objetivo de identificar novas variedades para consumo humano, na forma de raízes frescas, 26 variedades de mandioca (Manihot esculenta, Crantz) foram avaliadas aos 8, 10 e 12 meses após o plantio, quanto à produtividade de raízes, teores de amido, de matéria seca e de cianeto, o tempo de cocção e à deterioração pós-colheita. A produtividade, os teores de amido e de matéria seca das raízes variaram entre as variedades, e entre as épocas de colheita. Aproximadamente, 81% das variedades continham teores de cianeto dentro dos limites aceitáveis (inferior a 100 mg/kg de polpa crua) para consumo na forma de raízes frescas (método enzimático). Apenas oito variedades cozinharam até 30 minutos em todas as épocas de colheita, nos dois anos de avaliação. A...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Manihot esculenta; Matéria seca; Amido; Cocção; Deterioração pós-colheita; Dry matter; Starch; Cooking; Post-harvest deterioration.
Ano: 2002 URL: http://www.alice.cnptia.embrapa.br/handle/doc/108800
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Bean quality accessed by different soaking and cooking methods. Repositório Alice
BASSINELLO, P. Z.; OLIVEIRA, M. G. C.; RODRIGUES, L. L.; SOARES, D. M.; DEL PELOSO, M. J.; THUNG, M..
2006
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Feijão; Phaseolus vulgaris; Bean; Qualidade; Cozimento; Quality; Cooking.
Ano: 2006 URL: http://www.alice.cnptia.embrapa.br/handle/doc/204558
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Chemical characterization of green grain before and after thermal processing in biofortified cowpea cultivars Rev. Ciênc. Agron.
Melo,Natália Quaresma Costa; Moreira-Araújo,Regilda Saraiva dos Reis; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura.
ABSTRACT The cowpea (Vigna unguiculata (L.) Walp.) is one of the most widely consumed legumes in the North and Northeast of Brazil, representing an important source of protein, energy, fibre and minerals, in addition to generating employment and income. The aim of this study was to determine the chemical composition, and the effect of thermal processing on the green grain from biofortified cowpea cultivars. Samples of green grain from four cowpea cultivars were analysed, only one not being biofortified (standard). Centesimal composition and total energy value (TEV) were determined before and after thermal processing. The mean values of the characteristics under evaluation were compared by Student's t-test and Tukey's test (. <0.05). Moisture and TEV...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vigna unguiculata; Nutritive value; Cooking.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500811
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Comparison of the total carotenoid contents in raw and cooked landrace pumpkin (C. moschata Duch.): preliminary study. Repositório Alice
CARVALHO, L. M. J. de; ASSUMPÇÃO, S. C. M.; RAINHO, R.; CARVALHO, J. L. V. de; NUTTI, M. R.; RAMOS, S. R. R..
2011
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Abóbora cheirosa; Carotenóide; Cocção; Cucurbita moschata; Cooking; Carotenoids.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/891323
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Cooking time of cowpea beans (Vigna unguiculata L) before and after soaking. Repositório Alice
JESUS, E. de; CARVALHO, L. M. J. de; ROCHA, M.; NUTTI, M. R.; CARVALHO, J. L. V. de..
2011
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Feijão caupi; Tempo de cozimento; Feijão de corda; Cocção; Imersão; Cowpeas; Vigna unguiculata; Cooking; Soaking.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/891320
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Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC Rev. Bras. Ciênc. Avic.
Akoğlu,IT; Bıyıklı,M; Akoğlu,A; Kurhan,Ş.
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sous vide (SV); Storage; Turkey cutlet; Cooking; Food preservation..
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000100001
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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes Ciênc. Tecnol. Aliment.
MOREIRA,Lara de Azevedo Sarmet; CARVALHO,Lucia Maria Jaeger de; CARDOSO,Flávio da Silva e Souza Neves; ORTIZ,Gisela Maria Dellamora; FINCO,Fernanda Dias Bartolomeu Abadio; CARVALHO,José Luiz Viana de.
Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pumpkin; Antioxidant activity; Carotenoids; Cooking; Biofortification.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200302
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Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars Rev. Ciênc. Agron.
Cavalcante,Rodrigo Barbosa Monteiro; Araújo,Marcos Antônio da Mota; Rocha,Maurisrael de Moura; Silva,Kaesel Jackson Damasceno e; Moreira-Araújo,Regilda Saraiva dos Reis.
ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking on the total polyphenol content of the grain of cowpea cultivars. Samples were obtained from the experimental area of Embrapa Meio-Norte, located at 5°5' S and 42°48' W, at an altitude of 72 metres. Meal (0.5 mesh) resulting from the raw grain being ground in a cyclone rotor mill (Tecnal model TE-651/2-T), and cooked beans (with no maceration, at a bean to water ratio of 1:5 (w/v), cooked in a domestic pressure cooker (2 L) for 780 seconds) were stored in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vigna unguiculata (L.) Walp; Cooking; Bioactive compounds.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806
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Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms IPB - Escola Superior Agrária
Barros, Lillian; Baptista, Paula; Correia, Daniela M.; Morais, Jorge Sá; Ferreira, Isabel C.F.R..
The effects of processing and cooking practices on the chemical composition and antioxidant activity of Portuguese wild edible mushroom species (Lactarius deliciosus, Macrolepiota mastoidea, Macrolepiota procera, and Sarcodon imbricatus) were investigated. Dried, frozen, and cooked samples were analyzed for proximate constituents (moisture, fat, crude protein, ash, and carbohydrates) and nutritional value. Fatty acid and sugar profiles were also obtained by gas-liquid chromatography/ flame ionization detection and high-performance liquid chromatography/refraction index, respectively. The antioxidant properties were evaluated by several biochemical assays: 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, reducing power, inhibition of â-carotene...
Tipo: Article Palavras-chave: Mushrooms; Conservation treatment; Cooking; Chemical composition; Antioxidant activity.
Ano: 2007 URL: http://hdl.handle.net/10198/835
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Electric paralyzation and reduction of weight loss in the processing of round-cooked spiny lobsters Ciênc. Tecnol. Aliment.
Ogawa,Masayoshi; Itó,Lauro Satoru; Melo,Francisco Erivan de Abreu.
This study proposes alternatives to the current methods of processing round-cooked lobster. The paralyzation of lobsters with direct electric shock consumes 10.526 x 10-3 kWh, which is significantly less than the 11 kWh required by the traditional thermal-shock method (based on 60 kg of lobsters). A better weight gain was obtained by immersion of paralyzed lobsters in brine before cooking. Systematic trials combining 3, 6, or 9% brine concentrations with immersion periods of 15, 30, or 45 minutes were performed in order to determine the best combinations. A mathematical model was designed to predict the weight gain of lobsters of different sizes in any combination of treatments. For small lobsters, a 45 minutes immersion in 6% brine gave the best response...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spiny lobster; Electric stunning; Cooking; Weight gain; Weight loss.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100022
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Environment is crucial to the cooking time of beans Ciênc. Tecnol. Aliment.
Arruda,Bruna; Guidolin,Altamir Frederico; Coimbra,Jefferson Luís Meirelles; Battilana,Jaqueline.
The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris L.; Cooking; Conservation of grain.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300022
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Home chefs of the world: rice and rice-based recipes International Rice Research Institute
Virmani, I.K..
ix, 252 p. : ill.
Tipo: Book Palavras-chave: Cooking; Recipes; World.
Ano: 1991 URL: http://hdl.handle.net/10269/229
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How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? Repositório Alice
ASCHERI, J. L. R.; COLQUE, R. J. B.; SOUSA, L. B. T. de; ASCHERI, D. P. R.; SILVA, E. M. M. da.
bitstream/item/199271/1/Extrusion-technology-help-development-better-nutrition.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Extrusion cooking; Products Development; Quality criteria; Parameters processing; Nutrition values; Extrusão; Tecnologia de Alimento; Processamento; Nutrição; Extrusion; Cooking; Foods; Food technology; Food processing; Food and Human Nutrition.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
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Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Repositório Alice
SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z..
New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ?E) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Feijão; Phaseolus vulgaris; Genótipo; Cocção; Hardness; Lignification; Cooking; Dry beans; Storage; Genotype.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/991440
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Inheritance of gelatinization temperature in rice (Oryza sativa L.) International Rice Research Institute
Loan, Le Cam.
46 leaves : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice; Genetics; Gelatinization; Cooking.
Ano: 1994 URL: http://hdl.handle.net/123456789/687
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Integration of cooking and vacuum cooling of carrots in a same vessel Ciênc. Tecnol. Aliment.
Rodrigues,Luiz Gustavo Gonçalves; Cavalheiro,Darlene; Schmidt,Franciny Campos; Laurindo,João Borges.
Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss was approximately 3.6%. When the cooking step was performed with the samples in boiling water or steamed, and the vacuum cooling was applied after draining the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrots; Cooking; Vacuum cooling; Integrated process.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100028
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Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax Ciência Rural
Corrêa,Paulo Cesar; Paixão,Aline Almeida da; Baptestini,Fernanda Machado; Vanegas,Jaime Daniel Bustos; Zeymer,Juliana Soares.
ABSTRACT: The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P<0.05)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Proportional deformity modulus; Cooking; Rupture force.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900202
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Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. Repositório Alice
SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z..
The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Grain color; Cooking time; Feijão; Phaseolus vulgaris; Cocção; Método estatístico; Cooking; Seed storage; Beans; Multivariate analysis.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1048709
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Physicochemical and technological properties of common bean cultivars (Phaseolus vulgaris L.) grown in Brazil and their starch characteristics. Repositório Alice
VANIER, N. L.; FERREIRA, C. D.; LINDEMANN, I. da S.; SANTOS, J. P.; BASSINELLO, P. Z.; ELIAS, M. C..
A great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Feijão carioca; Feijão Preto; Phaseolus Vulgaris; Cocção; Propriedade Físico-Química; Amido; Beans; Cooking; Black beans; Pasting properties; Starch.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118816
Registros recuperados: 24
Primeira ... 12 ... Última
 

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