Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 46
Primeira ... 123 ... Última
Imagem não selecionada

Imprime registro no formato completo
Cassava and turmeric flour blends as new raw materials to extruded snacks Ciência e Agrotecnologia
Spinello,Alessandra Mussato; Leonel,Magali; Mischan,Martha Maria; Carmo,Ezequiel Lopes do.
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Curcuma longa; Manihot esculenta; Extrusion.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008
Imagem não selecionada

Imprime registro no formato completo
Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks Ciênc. Tecnol. Aliment.
Taverna,Lívia Giolo; Leonel,Magali; Mischan,Martha Maria.
Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Manihot esculenta; Pseudo-cereal.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400028
Imagem não selecionada

Imprime registro no formato completo
Characterization of cookies formulated with rice and black bean extruded flours. Repositório Alice
BASSINELLO, P. Z.; FREITAS, D. de G. C.; ASCHERI, J. L. R.; TAKEITI, C. Y.; CARVALHO, R. N.; KOAKUZU, S. N.; CARVALHO, A. V..
The aim of this work was to formulate cookies using extruded flour from by-products of rice and common beans industries, such as broken rice and split old bean grains, in order to make available foods with added nutritional value as other options to consumers. The market of ready to eat and high quality products is increasing in the world considering the new habits and life style of modern consumers. Different proportions of rice and black bean (whole ? WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare the cookies by partially replacing the corn starch in the original recipe. The samples were characterized for physicochemical and sensory parameters. The final products showed an interesting nutritional composition. The increase of mixed...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Arroz; Feijão preto; Biscoito; Farinha; Nutrição; Oryza sativa; Phaseolus vulgaris; Extrusion; Cookies; Food acceptability.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/894530
Imagem não selecionada

Imprime registro no formato completo
Characterization of pre-gelatinized rice and bean flour. Repositório Alice
CARVALHO, A. V.; BASSINELLO, P. Z.; RIOS, A. de O.; FERREIRA, T. F.; CARVALHO, R. N.; KOAKUZU, S. N..
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 °C, 40 °C, and 70 °C; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI), water solubility index (WSI), and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Feijão; Phaseolus vulgaris; Arroz; Oryza sativa; Extrusão; Farinha; Thermoplastics; Extrusion.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/970108
Imagem não selecionada

Imprime registro no formato completo
Contenido de calcio, fibra dietaria y fitatos en diversas harinas de cereales, pseudocereales y otros ABCL
Dyner,Luis; Cagnasso,Carolina; Ferreyra,Verónica; Pita Martín de Portela,María Luz; Olivera Carrión,Margarita.
El contenido de calcio (Ca) y de compuestos que afectan su absorción son relevantes en dietas ricas en harinas integrales y frutos secos, tanto en vegetarianos estrictos, individuos con intolerancia a lácteos, como en celíacos. Se determinaron Ca, fibra dietaria y perfil de inositoles fosfato (IP) en harinas integrales/refinadas y/o extrudidas de cereales (trigo, maíz, arroz, sorgo), pseudocereales (trigo sarraceno, amaranto), leguminosas (arveja), oleaginosas (soja, lino). Se cuantificó Ca por espectrometría de absorción atómica, fibra dietaria por método enzimático-gravimétrico y perfil de IP por HPLC. Mediante factores de conversión, se calculó el contenido de ácido fítico (AF) y la relación molar AF/Ca como indicador de su disponibilidad potencial. El...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Calcio; Fitatos; Fibra dietaria; Harinas; Cereales; Pseudocereales; Extrusion.
Ano: 2016 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-29572016000300012
Imagem não selecionada

Imprime registro no formato completo
Corn types with different nutritional profiles, extruded or not, on piglets (6 to 15 kg) feeding R. Bras. Zootec.
Oliveira,Gisele Cristina de; Moreira,Ivan; Furlan,Antonio Claudio; Piano,Liliane Maria; Toledo,Juliana Beatriz; Peñuela Sierra,Lina Maria.
Two experiments were carried out to determine the nutritional value and verify piglets' performance in the nursery phase fed with diets containing common corn (CC), extruded common corn (ECC), high-lysine corn (HLC), extruded high-lysine corn (EHLC), high-oil corn (HOC) and extruded high-oil corn (EHOC). In the total digestibility trial 14 barrows averaging 6.49 ± 0.16 kg initial body weight were allotted in metabolism cages, distributed in a randomized design with seven diets, six replicates, and one piglet per experimental unit. The values of digestible energy (DE), as well as metabolizable energy (ME) as-fed basis for CC, ECC, HLC, EHLC, HOC and EHOC were: 3,428 and 3,327 kcal/kg; 3,439 and 3,355 kcal/kg; 3,533 and 3,414 kcal/kg; 3,515 and 3,427...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioeconomic studies; Extrusion; Food energy; Nutritional values; Performance.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001100026
Imagem não selecionada

Imprime registro no formato completo
Daily intake of lactating crossbred cows grazing elephant grass rotationally. Repositório Alice
AROEIRA, L.J.M.; LOPES, F.C.F.; SOARES, J.P.G.; DERESZ, F.; VERNEQUE, R. da S.; ARCURI, P.B.; MATOS, L.L. de.
The goal of this trial was to estimate the total dry matter (TDMI) and daily pasture dry matter intakes (PDMI) by lactating crossbred Holstein - Zebu cows grazing elephant grass (Pennisetum purpureum Schum.) paddocks submitted to different rest periods. Three groups of 24 cows were used during two years. The paddocks were grazed during three days at the stocking rate of 4.5 cows/ha. reatments consisted of resting periods of 30 days without concentrate and resting periods of 30, 37.5 and 45 days with 2 kg/cow/day of 20.6% crude protein concentrate. From July to October, pasture was supplemented with chopped sugarcane plus 1% urea. Total daily dry matter intake was estimated using the extrusa in vitro dry matter digestibility and the fecal output with...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Pennisetum purpureum; Digestibility; Extrusion; Dry matter content; Feed grasses; Digestibilidade; Extrusao; Conteudo da materia seca; Gramineas forrageiras.
Ano: 2001 URL: http://www.alice.cnptia.embrapa.br/handle/doc/103917
Imagem não selecionada

Imprime registro no formato completo
Daily intake of lactating crossbred cows grazing elephant grass rotationally PAB
Aroeira,Luiz Januário Magalhães; Lopes,Fernando César Ferraz; Soares,João Paulo Guimarães; Deresz,Fermino; Verneque,Rui da Silva; Arcuri,Pedro Braga; Matos,Leovegildo Lopes de.
The goal of this trial was to estimate the total dry matter (TDMI) and daily pasture dry matter intakes (PDMI) by lactating crossbred Holstein - Zebu cows grazing elephant grass (Pennisetum purpureum Schum.) paddocks submitted to different rest periods. Three groups of 24 cows were used during two years. The paddocks were grazed during three days at the stocking rate of 4.5 cows/ha. Treatments consisted of resting periods of 30 days without concentrate and resting periods of 30, 37.5 and 45 days with 2 kg/cow/day of 20.6% crude protein concentrate. From July to October, pasture was supplemented with chopped sugarcane plus 1% urea. Total daily dry matter intake was estimated using the extrusa in vitro dry matter digestibility and the fecal output with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pennisetum purpureum; Digestibility; Extrusion; Dry matter content; Feed grasses.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2001000600009
Imagem não selecionada

Imprime registro no formato completo
Development of extruded mixtures of cassava, green banana and brazil nut flours. Infoteca-e
CARVALHO, A. V.; MATTIETTO, R. de A.; SÁ, D. de G. C. F. de; CUNHA, C. R. da..
O objetivo deste trabalho foi otimizar as condições de processamento por extrusão termoplástica de misturas de farinhas de mandioca, de banana verde e de castanha-do-brasil, visando à obtenção de uma farinha pré-gelatinizada para consumo na forma de mingau. Para a obtenção das farinhas pré-gelatinizadas, utilizou-se um delineamento do tipo composto central rotacional 23, contendo 3 pontos centrais e 6 axiais. Os ensaios foram processados em extrusor monorrosca. Duas formulações destacaram-se em termos nutricionais (elevado teor proteico), tecnológicos e aceitação sensorial: a Formulação 6 (40% de farinha de mandioca, 20% de farinha de banana verde, 40% de farinha de castanha-do-brasil, 14% de umidade, temperatura de 100 °C) e a Formulação 16 (40% de...
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Cassava; Feed; Banana; Brazil nut; Flour; Extrusion; Manihot esculenta Crantz; Bertholletia excelsa Bonpl; Extrusão.
Ano: 2016 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/1056564
Imagem não selecionada

Imprime registro no formato completo
Dynamical modelling of a reactive extrusion process: Focus on residence time distribution in a fully intermeshing co-rotating twin-screw extruder and application to an alginate extraction process ArchiMer
Baron, Regis; Vauchel, Peggy; Kaas, Raymond; Arhaliass, Abdellah; Legrand, Jack.
The context of this study is the modelling of reactive extrusion process based on an alginate extraction protocol. Residence Time Distribution (RTD) is one important part to predict the kinetics of reactive compounds. A simple model is proposed to predict RTD in fully intermeshing co-rotating twin-screw extruders without reaction. This model, which can be easily extended to reactive case in a future work, is based on the extension of an axial dispersion model, including control parameters (screw speed and flow rate) and geometrical parameters (screw profile and die design). Simulations were performed for various operating and geometrical conditions so as to illustrate possibilities offered by the proposed model. Validation was conducted for two different...
Tipo: Text Palavras-chave: Alginate; Extraction; Extrusion; Mathematical modelling; Residence time distribution; Simulation; Laminaria digitata.
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00005/11592/8985.pdf
Imagem não selecionada

Imprime registro no formato completo
Effect of extrusion variables in the physical characteristics of cookies prepared with whole rice (Oryza sativa L.) and black beans (Phaseolus vulgaris L.) flour. Repositório Alice
MARQUES, G. A.; MAGALHÃES, C. S.; DELMAESTRO, J. N.; OLIVEIRA, A. P. R.; MATTOS, M. da C.; CARVALHO, J. L. V. de; ASCHERI, J. L. R.; SILVA, E. M. M..
bitstream/item/168506/1/slaca12n17marquesetal.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Extrusion; Cookies; Black bean; Formulação e processamento de alimentos.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081950
Imagem não selecionada

Imprime registro no formato completo
Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion. Repositório Alice
AZEVEDO, V. M.; BORGES, S. V.; MARCONCINI, J. M.; YOSHIDA, M. I.; SENA NETO, A. R.; PEREIRA, T. C.; PEREIRA, C. F. G..
bitstream/item/167883/1/P-Effect-of-Replacement-of-Corn-....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Polymers; Blends; Extrusion; Thermal stability; Morphological properties.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081142
Imagem não selecionada

Imprime registro no formato completo
Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks Ciênc. Tecnol. Aliment.
LUCAS,Bárbara Franco; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira.
Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Microalga; Microstructure; Nutrition; Snack.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700016
Imagem não selecionada

Imprime registro no formato completo
Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour Ciênc. Tecnol. Aliment.
Mesquita,Camila De Barros; Leonel,Magali; Mischan,Martha Maria.
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Physical properties; Starch; Linum usitatissimum L.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300003
Imagem não selecionada

Imprime registro no formato completo
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour Ciênc. Tecnol. Aliment.
SANTOS,Ivone Lima; SCHMIELE,Marcio; AGUIAR,Jaime Paiva Lopes; STEEL,Caroline Joy; SILVA,Edson Pablo; SOUZA,Francisca das Chagas do Amaral.
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; New products; Peach palm tree; Substitution; Characteristics.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005023106
Imagem não selecionada

Imprime registro no formato completo
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Repositório Alice
BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J..
The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Bandinha de feijão; Arroz; Extrusão; Glutén; Feijão; Valor nutritivo; Nutritive value; Extrusion; Grits (particle size); Flour; Gluten-free foods.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1012324
Imagem não selecionada

Imprime registro no formato completo
Functional extruded snacks with lycopene and soy protein Ciênc. Tecnol. Aliment.
Costa,Paula Fernanda Pinto da; Ferraz,Mariano Bueno Marcondes; Ros-Polski,Valquíria; Quast,Ernesto; Collares Queiroz,Fernanda Paula; Steel,Caroline Joy.
In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Snacks; Extrusion; Functional foods; Lycopene; Soy protein isolate.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100022
Imagem não selecionada

Imprime registro no formato completo
Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables Thai Agricultural
Nipat Limsangouan; Makiko Takenaka; Itaru Sotome; Kazuko Nanayama; Chulaluck Charunuch; Seiichiro Isobe.
This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity...
Tipo: PhysicalObject Palavras-chave: Cereal-legume snacks; Herbs; Vegetable by-products; Functional properties; Extrusion; ธัญพืช; ผัก; สมุนไพร; ถั่ว; คุณสมบัติทางกายภาพ; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; องค์ประกอบทางเคมี.
Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5247
Imagem não selecionada

Imprime registro no formato completo
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
Imagem não selecionada

Imprime registro no formato completo
Kinematics and geometry of structures in the southern limb of the Paraíba do Sul divergent structural fan, SE Brazil: a true transtensional shear Anais da ABC (AABC)
Dehler,Nolan M.; Machado,Rômulo; Dehler,Heloisa R.S.; McReath,Ian; Nummer,Alexis R..
Shear zones geometry in the Paraíba do Sul belt, southeastern Brazil, delineates a NE-trending fan-like structure. Shear zones dip towards SE in the northern limb, and towards NW in the southern one. This geometry has been interpreted either due to transpression or to late folding of flat-lying thrust surfaces. Stretching lineation plunges to ENE-ESE in the northern limb and towards NNE-NE in the southern one. Structural data in the southern limb of the divergent fan suggest a two stage kinematic evolution in high-temperature conditions: an earlier stage with top-to-SSW/SW sinistral thrusting and orogenic-parallel tangential motion, and a later stage with top-down to NNE/NE transtensional deformation. We propose a heterogeneous deformation model to explain...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Transtensional deformation; Extrusion; Transpression; Divergent fan.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652006000200014
Registros recuperados: 46
Primeira ... 123 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional