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| Registros recuperados: 19 | |
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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| 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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| Registros recuperados: 19 | |
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