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Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment. Repositório Alice
CARRAO-PANIZZI, M.C.; BORDINGNON, J. R..
The enzyme B-glucosidade hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor. Due to the importance of this enzyme, a study was carried out to determine B-glucosidade activity in soybean (Glycine max (L.) Merrill) cultivars with different contents of isoflavone glucosides (enzyme substrate). The enzyme activity was determined in 51 soybean cultivars sowed in Londrina (latitude 23S), in Parana State, Brazil, and in the cultivar IAS 5 from soybean production regions of different Brazilian states. Among the cultivars, a range of variability of 176.1 to 96.3 units of enzyme activity (cultivars IAC-2 and Embrapa 2, respectively) was...
Tipo: Artigo de periódico Palavras-chave: Efeito ambiental; Agliconas; Isoflavonoides glicosidios; Soybean; Environmental effect; Aglycones; Flavour; Isoflavone glucosides.; Glycine Max; Sabor; Soja..
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/462093
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Atributos físico-químicos e sensoriais da carne ovina de diferentes genótipos terminados em confinamento. Repositório Alice
PEIXOTO, L. R. R..
Desse modo, no presente estudo é apresentada inicialmente uma revisão de literatura, de modo a dar subsídios para a compreensão do capítulo seguinte onde foram realizadas as determinações das características químicas, a perda de peso por cocção e os atributos sensoriais das carnes de cordeiros, avaliando a influência dos genótipos ½Dorper x ½SPRD, ½Santa Inês x ½SPRD e ½Somalis x ½SPRD terminados em confinamento.
Tipo: Teses Palavras-chave: Cruzamento industrial; Suculência; Dureza; Perda de Cocção; Loss by cooking; Industrial crossbreeding; Organoleptic properties.; Flavour; Ovino; Carne; Sabor; Análise Organoléptica; Sheep; Mutton; Firmness; Juiciness; Brazil..
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074582
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Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat R. Bras. Zootec.
Batista,Ana Sancha Malveira; Costa,Roberto Germano; Garruti,Déborah dos Santos; Madruga,Marta Suely; Queiroga,Rita de Cássia Ramos do Egypto; Araújo Filho,José Teodorico de.
The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavour; Juiciness; Tenderness.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010000900021
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Estudo exploratório do mercado de carne de mamote em Campo Grande, MS. Infoteca-e
COSTA, F. P.; FEIJO, G. L. D.; FEIJO, R. M. B..
A pecuária de corte, principal fonte de sustento do homem pantaneiro, vem perdendo rentabilidade ao longo do tempo, comprometendo assim sua sustentabilidade. Dentre as alternativas que podem contribuir para reverter este quadro, tem-se a produção e comercialização da carne de mamote (animal abatido ao redor de um ano de idade). Para avaliara a aceitação e as potencialidades do comercio dessa carne, um estudo exploratório foi realizado em Campo Grande, MS. Duas amostras de consumidores foram consideradas: uma amostra não probabilística por acessibilidade, constituída por clientes da casa de carnes "Arildo Carnes Especiais", e uma amostra aleatória estratificada por faixas de renda bruta, composta de funcionários da Embrapa Gado de Corte. Bistecas de mamote...
Tipo: Documentos (INFOTECA-E) Palavras-chave: Bovino de corte; Mamote; Maciez; Suculência; Brasil; Consummers; Flavour; Market research; Meat Texture; Tendernss.; Carne; Consumidor; Pesquisa de Mercado; Sabor.; Pantanal; Beef cattle; Brazil; Juiciness; Meat..
Ano: 2000 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/324071
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Extração do aroma de bacuri e sua utilização como flavorizante em iogurte natural. Infoteca-e
NAZARÉ, R. F. R. de; MELO, C. F. M. de.
bitstream/item/33536/1/CPATU-CirTec15.pdf
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Bubalino; Flavorizante; Flavour; Buffalo; Flavorer.; Bacuri; Aroma; Extração; Iogurte; Leite; Platonia Insignis; Tecnologia.; Extraction; Milk; Technology; Yogurt..
Ano: 1981 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378781
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Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates BABT
Bier,Mário César Jucoski; Poletto,Sabrina; Soccol,Vanete Thomaz; Soccol,Carlos Ricardo; Medeiros,Adriane Bianchi Pedroni.
The objective of the present work was to isolate and select strains with potential to perform the biotransformation of terpenic substrates. Microorganisms obtained from a collection culture and also isolated from a natural source of terpene substrate were tested. Seventeen strains were selected by their resistance to terpenes in potato dextrose agar containing up to 1% of limonene or α-pinene and β-pinene (1:1). Subsequently, 10 strains were selected by their capacity of using these terpenes as sole carbon source in a mineral medium. The biotransformation capacity of these strains was tested and the products obtained were identified by GC-MS.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; Flavour; Limonene; Β-pinene; Biotransformation.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500020
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Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga Rev. Ciênc. Agron.
Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira.
ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855
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Meat quality of suckling goat raised in differents feeding systems Animal Sciences
Santos, Norivaldo Lima; Sousa, Wandrick Hauss de; Gomes, Maria das Graças Cunha; Batista, Ana Sancha Malveira; Ramos, João Paulo de Farias; Cartaxo, Felipe Queiroga; Lira, Aianne Batista; Cavalcante, Iara Tamires Rodrigues.
The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavour; Lean meat; Kids; Tenderness.
Ano: 2020 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46547
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Obtención de extracto de café por percolación OceanDocs
Ortega, A.; Borges, P.; Roncal, E.; Rogert, E.; Pino, J. A..
Las mejores condiciones de extracción por percolación fueron empleando un tamaño de partícula promedio de 1,7 mm y una velocidad de extracción de 102 mL/h. El rendimiento del mejor extracto fue 79,2 % presentando 3,1 % de sólidos totales y una calificación del sabor a café de 5,1 que corresponde a una intensidad moderada. La variable acidez está determinada por la velocidad de extracción y en menor medida el tamaño de partícula; a medida que ambos factores disminuyen, la acidez se incrementa. En el contenido de sólidos totales se aprecia que al disminuir el tamaño de partícula, fue mayor el contenido de sólidos y el sabor a café está determinado fundamentalmente por el tamaño de partícula. A medida que este factor disminuyó, aumentó la intensidad del sabor...
Tipo: Journal Contribution Palavras-chave: Food processing; Size; Coffee pulp; Flavour; Extraction.
Ano: 2013 URL: http://hdl.handle.net/1834/5016
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Performance and behavior of dairy calves fed diets containing milk and citric flavor agents Ciência e Agrotecnologia
Carlotto,Silvane Barcelos; Olivo,Clair Jorge; Viégas,Julio; Stiles,David Arthur; Gabbi,Alexandre Mossate; Brustolin,Karen Döering; Charão,Pablo Santini; Rossarolla,Grasiela; Ziech,Magnos; Pereira,Lilian Elgalise Techio; Scaravelli,Luciene Fernanda.
While young ruminants prefer milk aroma and researches about this theme are being developed, the use of citric aroma, very appetized for older ruminants, are low utilized to young animals. This work aims to compare the influence of milk and citric flavor agents on the diets of nursing dairy calves. In this trial, 12 animals of Holstein breed were distributed in a randomized block design with four treatments (concentrate without flavor agent, concentrate with milk flavor or citrus flavor, and concentrate with milk plus citrus flavor agent) and three repetitions. The parameters evaluated were: concentrate dry matter intake (CDMI), hay dry matter (HDMI), milk dry matter intake (MDMI) and total dry matter intake (TDMI), average weight gain (ADWG), feed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dry matter intake; Palatability; Performance; Behavior; Flavour.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000300041
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Qualidade sensorial da carne de cordeiros Morada Nova com ou sem suplementação, abatidos em diferentes idades. Repositório Alice
DUTRA, M. de S.; MESQUITA, M. S. O.; VASCONCELOS, A. K. D.; BATISTA, A. S. M.; MESQUITA, R. M.; MAGALHÃES, Y. A.; LIMA, L. D. de; DUARTE, T. F..
Resumo: Objetivou-se caracterizar a carne de cordeiros Morada Nova abatidos em diferentes idades e submetidos ou não a suplementação. Foram utilizados 32 cordeiros, machos, não castrados, abatidos aos 60, 78, 106 e 134 dias, com grupo de 8 cordeiros em cada abate, num esquema fatorial 4x2. Avaliaram-se os parâmetros de dureza, suculência, sabor, cor, aroma e aceitação global, para tanto foi utilizado um painel treinado com 13 pessoas. A suplementação não modificou as características sensoriais, enquanto a idade ao abate não altera dureza, suculência e aceitação global. O sabor é intensificado com o aumento da idade de abate e a cor diminui com o aumento da idade, mas só foi diferente mesmo aos 60 e 134 dias, os outros são iguais. O aroma aos 60 dias é...
Tipo: Parte de livro Palavras-chave: Raça Morada Nova; Aceitação; Dureza; Suculência; Aceitabilidade; Flavour; Organoleptic analysis.; Acceptability; Ovino; Cordeiro; Carne; Cor; Sabor; Análise organoléptica.; Sheep; Mutton; Juiciness; Lamb meat..
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1004390
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SENSORY ANALYSIS OF A MODEL SYSTEM USING 5'-IMP AND CYSTEINE AT DIFFERENT pH Ciênc. Tecnol. Aliment.
MADRUGA,Marta Suely; MOTTRAM,Donald S..
Sensory analysis was used to get an overall flavour description of a reaction mixtures containing 5'-IMP and Cysteine. Ribose/cysteine systems were used as reference systems. Results from triangle and aroma profiling show a clear correlation between the terms used and the volatile analysis described in literature for these model systems. For instance reactions at pH 3.0 and 4.5 for 5'-IMP/cysteine systems, which were described as "meaty" and "boiled meat" by panellists, presented, in the literature, the higher number of "meaty" compounds in volatile analysis (1, 7, 8, 20) .
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Inosine-5’-monophosphate; Cysteine; PH; Flavour.
Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000400007
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Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product Ciênc. Tecnol. Aliment.
COSTA,Roberto Germano; CAVALCANTI,Maria Caroline de Almeida; NOBRE,Priscila Torres; QUEIROGA,Rita de Cássia Ramos do Egito; MEDEIROS,Geovergue Rodrigues de; SILVA,Nelson Vieira da; BATISTA,Ana Sancha Malveira; ARAÚJO FILHO,José Teodórico de.
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weight of 32.0 kg, after approximately 105 days in a feedlot. Animals were randomly placed into four treatments (10 replicates per treatment) and fed with different levels of GAB (0, 20, 40 and 60%). Among the attributes examined, only odour was not influenced by the GAB. Inclusion of 40% GAB in diets (in place of corn) produced meat which satisfied consumer demands in terms of fresh colour, although with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavour; Juiciness; Meat quality; Odour; Tenderness.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031119
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Studies on some precursors involved in meat flavour formation Ciênc. Tecnol. Aliment.
Madruga,M.S..
The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine.
Ano: 1997 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016
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Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma Ciênc. Tecnol. Aliment.
Pino,Jorge Antonio; Quijano,Clara Elizabeth.
Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). The analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. According to the results of SDE-GC-MS, SPME-GC-MS and OAV, ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, (E)-β-ionone, Γ-dodecalactone, (Z)-3-hexenyl acetate,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plum; Prunus domestica; Flavour; Compound; Volatiles.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100012
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Study on the flavour of soybean cultivars by sensory analysis and electronic tongue. Repositório Alice
SILVA, J. da; PRUDENCIO, S.; CARRÃO-PANIZZI, M. C.; GREGORUT, C.; FONSECA, F.; MATTOSO, L. H. C..
Tipo: Artigo de periódico Palavras-chave: Flavour; Quantitative descriptive analysis; Sensory analysis; Soybean cultivars; Língua eletrônica; Análise sensorial; Alimentação humana.; Aroma; Análise Quantitativa; Soja.; Electronic tongue; Principal component analysis..
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/931002
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Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing BABT
Brito,Edy Sousa de; Pezoa García,Nelson Horacio; Amancio,Allan César.
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 ºC) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g-1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillard reaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Flavour; Protein hydrolysis; Processing.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400008
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Utilization of cupuacu-seeds as raw material for chocolate-like products: variability of morphological traits and biochemistry of aroma potential Repositório Alice
REISDORFF, C.; ROHSIUS, C.; MULLER, S.; SOUZA, A. das G. C. de.
Study carried out at Embrapa Amazonia Ocidental (Manaus-AM-Brasil) on the cupuacu-seeds as raw material for chocolate-like products. The results reveal that cupuacu-seeds posses the biochemical potential to be used as raw material for chocolate-like products. However, simple application of the fermentation practices known from cocoa will not lead to a satisfactory yield of aroma precursors. There are some particular characteristics of cupuacu seeds, which must be met by appropriate fermentation procedures.
Tipo: Parte de livro Palavras-chave: Brasil; Amazonas; Manaus; Seed; Organoleptic properties; Flavour; Processing; Aroma; Chocolate; Cupuaçu; Processamento; Propriedade Organoléptica; Semente; Theobroma Grandiflorum; Smell.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/669986
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ผลผลิตและสารสำคัญของปัญจขันธ์ 3 พันธุ์ ที่ปลูกในพื้นที่สูงจังหวัดเลย Thai Agricultural
Witchaya Srisook.
The study was to examine yield and active constituent on three varieties of Gynostemma pentaphyllum; such as Angkhang, Sibsong punna and Local variety for selecting a good variety which were grow at amphur Phurua Loei province with attitude approximately 900 matre from sea level. The transfered seedling from cutting one month old and 50% light shading. G. pentaphyllum was harvested at the age of 4 months (Apr - Jul 2011), dried with hot air oven at 60-65 ºc for 6 hours and determine total saponin content. It was found that fresh weight and dry weight were significant difference (p < 0.01) between the varieties. Fresh weight of Angkhang, Sibsong punna and Local variety were 387.9, 272.9 and 126.1 kg./rai, respectively, and dry weight were 45.8, 40.4 and...
Tipo: PhysicalObject Palavras-chave: Gynostemma pentaphyllum; Cucurbitaceae; Angkhang variety; Sibsong punna variety; Local variety; Variety selection; Growth; Total saponin; Flavour; Loei province; ปัญจขันธ์; ชาสตูล; เบญจขันธ์; เจียวกู่หลาน; เซียนเฉ่า; อมาชาซูรู; พันธุ์อ่างขาง; พันธุ์สิบสองปันนา; พันธุ์พื้นเมือง; การคัดเลือก; การเจริญเติบโต; ปริมาณซาโปนิน; คุณภาพผลผลิต; รสชาติ; จ.เลย.
Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5778
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