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Acute extracellular fluid volume changes increase ileocolonic resistance to saline flow in anesthetized dogs BJMBR
Santiago Jr.,A.T.; Gondim,F. de-A.A.; Cavalcante,D.I.M.; da-Graça,J.R.V.; de-Oliveira,G.R.; dos-Santos,A.A.; Rola,F.H..
We determined the effect of acute extracellular fluid volume changes on saline flow through 4 gut segments (ileocolonic, ileal, ileocolonic sphincter and proximal colon), perfused at constant pressure in anesthetized dogs. Two different experimental protocols were used: hypervolemia (iv saline infusion, 0.9% NaCl, 20 ml/min, volume up to 5% body weight) and controlled hemorrhage (up to a 50% drop in mean arterial pressure). Mean ileocolonic flow (N = 6) was gradually and significantly decreased during the expansion (17.1%, P<0.05) and expanded (44.9%, P<0.05) periods while mean ileal flow (N = 7) was significantly decreased only during the expanded period (38%, P<0.05). Mean colonic flow (N = 7) was decreased during expansion (12%, P<0.05) but...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ileocolonic motility; Extracellular fluid volume; Expansion; Hemorrhage; Atropine.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1997000800014
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Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion BABT
Debiagi,Flávia; Mali,Suzana; Grossmann,Maria Victória Eiras; Yamashita,Fábio.
Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA), sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1) starch / PVA (100 - 70%), (X2) chitosan (0 - 2%) and (X3) fibers from sugar cane (0 - 28%). The effects of varying proportions of these three components on foam properties were studied, as well the relationship between their properties and foam microstructure. The addition of starch/PVA in high proportions increased the expansion index and mechanical resistance of studied foams. Fibers addition improved the expansion and mechanical properties of the foams. There was a trend of red and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Mechanical properties; Microstructure; Expansion.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500023
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BRAZIL'S SOYBEAN PRODUCTION AND IMPACT AgEcon
Flaskerud, George K..
Soybean production in Brazil has grown rapidly in recent years. The objective of this publication is to evaluate the potential impact of Brazilian soybean production on North Dakota and other producers. Brazil, followed by Argentina, is the leading producer in South America. All South American soybean production surpassed the United States during 2002-03. In Brazil, production and yields have grown the fastest in Mato Grosso (Center-West) and other expansion states that have Cerrado land. Soybean costs of production for 2003 harvest are considerably lower in Mato Grosso than in North Dakota and Iowa even when freight costs to Rotterdam are considered, giving them a strong competitive position in the world market. Consequently, Mato Grosso soybean...
Tipo: Working or Discussion Paper Palavras-chave: Brazil; Soybeans; Production; Exports; Expansion; Cost of production; Competitiveness; Production Economics.
Ano: 2003 URL: http://purl.umn.edu/23092
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Changes in ranges: invertebrates on the move. Proceedings of the 13th International Colloquium of the European Invertebrate Survey, Leiden, 2-5 September 2001 Naturalis
Reemer, M.; Helsdingen, P.J. van; Kleukers, R.M.J.C..
Tipo: Book (monograph) Palavras-chave: Distribution; Range; Climate change; Expansion; 42.74.
Ano: 2003 URL: http://www.repository.naturalis.nl/record/219848
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Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch BABT
Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina.
The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018
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Evaluación del nopal verdura como alimento funcional mediante opciones reales Colegio de Postgraduados
Valencia Sandoval, Karina.
El nopal (Opuntia spp.) es una especie básica en el consumo de los mexicanos, ya que en torno a este producto giran innumerables actividades económicas del campo y la industria. Además, el nopal puede ser considerado como un alimento funcional, es decir, que mejora la salud de quien lo consume. En el presente trabajo se hizo un estudio comparativo de la ganancia obtenida con un cultivo de nopal sin diferenciar y un cultivo en el que se invierten recursos, con el fin de promocionar sus características funcionales, en el que es posible diferenciar. Se usó una evaluación tradicional, obteniendo el valor actual neto, y una evaluación con opciones reales que, comparado con la evaluación tradicional, contempla la volatilidad en los precios y el cambio de...
Palavras-chave: Opuntia spp.; Evaluación tradicional; Expansión; Inversión; Valor; Traditional assessment; Expansion; Investment; Critical value; Maestría; Economía.
Ano: 2010 URL: http://hdl.handle.net/10521/58
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Evaluación del nopal verdura como alimento funcional mediante opciones reales Colegio de Postgraduados
Valencia Sandoval, Karina.
El nopal (Opuntia spp.) es una especie básica en el consumo de los mexicanos, ya que en torno a este producto giran innumerables actividades económicas del campo y la industria. Además, el nopal puede ser considerado como un alimento funcional, es decir, que mejora la salud de quien lo consume. En el presente trabajo se hizo un estudio comparativo de la ganancia obtenida con un cultivo de nopal sin diferenciar y un cultivo en el que se invierten recursos, con el fin de promocionar sus características funcionales, en el que es posible diferenciar. Se usó una evaluación tradicional, obteniendo el valor actual neto, y una evaluación con opciones reales que, comparado con la evaluación tradicional, contempla la volatilidad en los precios y el cambio de...
Palavras-chave: Opuntia spp.; Evaluación tradicional; Expansión; Inversión; Valor; Traditional assessment; Expansion; Investment; Critical value; Maestría; Economía.
Ano: 2010 URL: http://hdl.handle.net/10521/58
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Firm Entry, Firm Exit, and Urban‐Biased Growth AgEcon
Yu, Li; Jolly, Robert W.; Orazem, Peter F..
We introduce a taxonomy that classifies industries using three criteria: net growth in the number of firms; the interrelationship between firm entry and firm exit; and the degree of urban bias in industry growth. We show that in 9 of 15 two-digit NAICS industries investigated, there is evidence of urban bias consistent with a comparative advantage to starting a business in urban markets. The urban advantage is due primarily to faster firm entry rates. Urban and rural firms have similar firm exit rates, consistent with a presumption that there are equal expected profit rates conditional on entry across markets. Urban areas grow faster because they induce faster firm entry and not because urban firms are more likely to succeed.
Tipo: Working or Discussion Paper Palavras-chave: Entry – Exit Pattern; Taxonomy; Urban-Bias; Expansion; Churning; Entrepreneurship; Economic Development; Community/Rural/Urban Development; Demand and Price Analysis; Industrial Organization; Labor and Human Capital; Land Economics/Use; Marketing; Production Economics; Productivity Analysis; Public Economics; L26; L53.
Ano: 2009 URL: http://purl.umn.edu/54078
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Influence of Food Extruder Die Dimensions on Extruded Products Expansion CIGR Journal
Adekola, Kehinde Adedeji.
This paper studied the effects of food extruder die dimensions on the extrudate expansion indices using twin-screw extruder. The extruder has 59.6 mm screw diameter and screw L/D ratio of 20. The die dimensions considered are die length, die diameter and die temperature. The feed material used is yellow corn flour. Dies with diameter ranging from 2.5 – 5.0 were used to determine the effect of die nozzle diameter on extrudate expansion. Results obtained showed that radial expansion of the extrudate decreased with increasing die diameter. An average reduction of about 42% in radial expansion was recorded for a difference of 2 mm in die diameter. The overall expansion of the extrudate was not affected by changes in die diameter for all the diameters and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dies; Dimensions; Extrudate; Expansion; Extruder.
Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3059
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Les mollusques invasifs des bassins conchylicoles du littoral Manche-Atlantique : diversité et structure génétiques des populations invasives, compétition avec les taxons indigènes, gestion du risque pour les écosystèmes et la conchyliculture ArchiMer
Bachelet, Pierrre; De Montaudouin, Xavier; Desclaux, C.; Mairesse, G.; Raigne, H.; Randriambao, K.; Garcia Meunier, Pascale; Martel, C.; Pascal, P. Y.; Sauriau, Pierre-guy; Simon-bouhet, Benoît; Robert, Stephane; Geairon, Philippe; Goulletquer, Philippe; Grangere, Karine; Guilpain, Patrice; Le Moine, Olivier; Rossi, Nadege; Seugnet, Jean-luc; Soletchnik, Patrick.
Shellfish areas usually receive a large number of introduced species. During the present project, we specially focused on 4 marine benthic molluscs introduced in shellfish areas along the Channel and Atlantic coasts of France: the gastropods Crepidula fornicata, Ocinebrellus inornatus and Cyclope neritea, and the bivalve Ruditapes philippinarum. Our study was conducted according to three main axes: (i) the characterization of introduction and expansion patterns of species within their newly colonized area. In the three invasive gastropods C. fornnicata, C. neritea and 0. inornatus, a high level of genetic diversity was detected in the French populations which indicated a complex process of introduction (with multiple population sources or secondary...
Tipo: Text Palavras-chave: Recommandations; Transfert; Ecosystèmes marins; Insularité; Expansion; Introduction espèces; Invasions biologiques; Mollusques.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/acte-3305.pdf
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Optimization of extrusion process for production of nutritious pellets Ciênc. Tecnol. Aliment.
Aguilar-Palazuelos,Ernesto; Zazueta-Morales,José de Jesús; Harumi,Elizabeth Nabeshima; Martínez-Bustos,Fernando.
A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Expansion; Third-generation-snacks; Potato-starch; Quality-protein-maize; Soybean-meal.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100005
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Optimization of extrusion variables for the production of snacks from by-products of rice and soybean Ciênc. Tecnol. Aliment.
Coutinho,Lairy Silva; Batista,Jaqueline Eduarda Rodrigues; Caliari,Márcio; Soares Júnior,Manoel Soares.
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oriza sativa L.; Glycine max L.; Processing; Expansion; Color; Sustainability.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400016
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