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A simple and fast sampling method for assessing chemical and nutritional characteristics of pumpkins. Repositório Alice
CARDOSO, B. T.; RAMOS, S. R. R.; ALVES, R. E.; LEDO, C. A. da S.; SANTOS, A. dos; SANTOS, H. M. M. dos.
Tipo: Artigo de periódico Palavras-chave: Abóbora; Análise de Alimento; Carotenóide; Food analysis; Pumpkins.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128707
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A simple and fast sampling method for assessing chemical and nutritional characteristics of pumpkins Horticultura Brasileira
Cardoso,Bruno Trindade; Ramos,Semíramis Rabelo Ramalho; lves,Ricardo Elesbão A; Ledo,Carlos Alberto da Silva; Santos,Antonina dos; Santos,Hister Maria Matias dos.
ABSTRACT In the chemical and nutritional analyses of pumpkin, the size of bulk sample recommended by the method of reference, makes the process time consuming and difficult to execute. The purpose of the present study was to evaluate different sampling methods to indicate the most suitable one to replace reference method to determine the levels of total carotenoids, total soluble solids, and moisture in pumpkin. A completely randomized design was used with four treatments and 18 replications. The proposed methods consisted basically in changing the way of taking bulk samples from the fruits: cylinders method, quartile method, and the slice method. Samples obtained by proposed methods were analyzed for moisture content, total carotenoids and total soluble...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cucurbita moschata; Food analysis; Carotenoid; Sampling procedure; Quartering.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362020000300261
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Análise microbiológica de queijos de cabras pasteurizados "tipo coalho" comercializados em supermercados de Sobral, CE. Repositório Alice
FEITOSA, A. L. V. L.; FROTA, I. M. A.; SOUSA, F. G. C. de; CHAPAVAL, L..
Tipo: Anais e Proceedings de eventos Palavras-chave: Leide de cabra; Querijo; Microbiota; Brasil; Ceará; Sobral.; Análise Microbiológica; Comercialização; Higiene; Microbiologia de Alimento.; Goat cheese; Brazil.; Food microbiology; Food analysis.
Ano: 2005 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/532649
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Analysis of volatile compounds of Ilex paraguariensis A. St. - Hil. and its main adulterating species Ilex theizans Mart. ex Reissek and Ilex dumosa Reissek Ciência e Agrotecnologia
Dallago,Rogério Marcos; Valduga,Alice Teresa; Luccio,Marco Di; Benin,Silvane; Tres,Marcus Vinícius.
The adulteration of the product Ilex paraguariensis with other Ilex species is a mAjor problem for maté tea producers. In this work, three species of Ilex were evaluated for their volatile composition by headspace solid phase microextraction coupled to gas chromatography and mass spectrum detector (HS-SPME/GC-MS). The adulterating species I. dumnosa and I. theizans Mart. ex Reissek presented a different profile of volatile organic compounds when compared to I. paraguariensis. Aldehydes methyl-butanal, pentanal, hexanal, heptanal and nonanal were detected only in the adulterating species. This result suggests that such compounds are potential chemical markers for identification of adulteration and quality analysis of products based on Ilex paraguariensis.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Food composition.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600017
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Avaliação in vitro de atividade antimicrobiana de óleos essenciais contra Salmonella typhimurium e Staphylococcus aureus. Repositório Alice
PENTEADO, A. L.; ESCHIONATO, R. A.; SOUZA, D. R. C. de; QUEIROZ, S. C. do N. de.
Resumo: O objetivo do trabalho foi avaliar a atividade antimicrobiana in vitro de diferentes óleos essenciais e suas combinações contra linhagens patogênicas de Salmonella typhimurium ATCC 13311 e Staphylococcus aureus ATCC 13565. Foram testados ao todo 41 óleos essenciais e as combinações em pares dos óleos de alecrim-pimenta (Lippia sidoides Cham.), capim-limão (Cymbopogon citratus Stapf.), tomilho (Thymus vulgaris L.), orégano (Origanum vulgare L.) e canela (Cinnamomum cassia (L.) D.Don. para observar efeitos adicionais ou não na inibição dos microrganismos. Os resultados mostraram que as melhores atividades antimicrobianas para os dois microrganismos foram obtidas utilizando os óleos de Thymus vulgaris L. (tomilho), Origanum vulgare L. (orégano) e...
Tipo: Artigo de periódico Palavras-chave: Bioensaio; CG-EM; Inibição; Timol; P-cimeno; Antimicrobial activity.; Salmonella Typhimurium; Staphylococcus Aureus; Óleo Essencial; Alecrim; Canela; Capim Limão; Orégano; Thymol; P-cymene; Essential oils; Staphylococcus aureus subsp. aureus; Food analysis; Food contamination; Carvacrol..
Ano: 2021 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1137345
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Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones Ciência e Agrotecnologia
Lopes,Mônica Maria de Almeida; Miranda,Maria Raquel Alcântara de; Moura,Carlos Farley Herbster; Enéas Filho,Joaquim.
Lately, tropical fruit consumption has increased due to a higher knowledge of its nutritional and therapeutic value. The aim of this work was to evaluate the antioxidant potential of cashew apples from different early dwarf clones during their ripening. The clones analyzed included: CCP 76, CCP 09, BRS 189 and BRS 265 in seven ripening stages. They were analyzed for vitamin C, total carotenoid, total anthocyanin, yellow flavonoids and polyphenol content and total antioxidant capacity. Clone BRS 265 ripe cashew apple presented the highest vitamin C content (279.37 mg x 100 g-1). The ripe BRS 189 cashew apple is colored bright red, and its total anthocyanin content was the highest (21.16 mg x 100 g-1). The yellow flavonoids content was higher for ripe CCP 76...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Polyphenols; ABTS; Vitamin C; Carotenoids; Food analysis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300008
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Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits. Repositório Alice
PEREIRA, M. C.; STEFFENS, R. S.; JABLONSKI, A.; HERTZ, P. F.; RIOS, A. de O.; VIZZOTTO, M.; FLORES, S. H..
Tipo: Artigo de periódico Palavras-chave: Native fruits; Antioxidant; Biodiversity and nutrition.; Carotenoids; Chemical composition; Food analysis; Food composition..
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/977983
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Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period Ciênc. Tecnol. Aliment.
ÇETİNKAYA,Asya; ÖZ,Fatih.
Abstract In this study; The objective is to demonstrate the total quality of the chemical and microbiological aspects of the Kars Gravyer cheese during the ripening period, produced by means of traditional method in dairy conditions. Production of Kars Gravyer cheese was performed in two replications. Titratable acidity (%l.a), salt content, total protein ratio, dry matter, fat content, dry matter in fat and dry matter in salt, total nitrogen and lipolysis rate content were determined by taking samples from the produced cheeses on specific days (day 0, 10, 25, 45, 60 and 90) and microbiological analyses were performed. By analysis the results of the Kars Gravyer cheese samples; significant changes in acidity, dry matter, salt, total nitrogen, protein, fat...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gravyer cheese; Maturation; Quality; Food analysis; Food composition.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401052
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Compostos bioativos e atividade antioxidante total de pedúnculos de caju (Anacardium occidentale L.) durante o amadurecimento de clones de cajueiro anão-precoce. Repositório Alice
LOPES, M. M. de A.; MIRANDA, M. R. A. de; MOURA, C. F. H.; ENÉAS FILHO, J..
Tipo: Separatas Palavras-chave: Vitamin C; Polifenóis; ABTS; Carotenóides; Análise de alimentos.; Vitamina C.; Food analysis; Carotenoids; Polyphenols..
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/927976
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Diet of four annual killifishes: an intra and interspecific comparison Neotropical Ichthyology
Laufer,Gabriel; Arim,Matías; Loureiro,Marcelo; Piñeiro-Guerra,Juan Manuel; Clavijo-Baquet,Sabrina; Fagúndez,César.
We examined the diet of 4 annual fishes, Austrolebias viarius, Austrolebias cheradophilus, Austrolebias luteoflammulatus and Cynopoecilus melanotaenia inhabiting temporal ponds of southeastern Uruguay, by analysis of stomach contents. Fishes were captured from fifty ephemeral ponds of Castillos Lagoon basin, in the region of the Humedales del Este. We identified 13099 individual prey items extracted from 669 stomachs of the four captured species. In the studied system, annual killifishes represents the most abundant and conspicuous top predators. Killifishes are generalist key predators at the ephemeral ponds of the studied system, consuming mostly aquatic items. Zooplancton represented the bulk of the diet in the four analyzed species, followed by eggs,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annual fishes; Foraging behavior; Predators; Food analysis.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252009000100010
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Diterpenes in Coffea canephora. Repositório Alice
MORI, A. L. B.; KALSCHNE, D. L.; FERRAO, M. A. G.; FONSECA, A. F. A. da; FERRÃO, R. G.; BENASSI, M. de T..
Tipo: Artigo de periódico Palavras-chave: 16-0-methylcafestol; Centenária ES8132; Es8122 'Jequitibá'; Diamante ES8112.; Analise de alimento; Coffea Canephora.; Food analysis; Food composition; Ultra-performance liquid chromatography..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067268
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Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll Ciência e Agrotecnologia
Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod.
In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007
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Frutas e hortaliças: a importância da qualidade sensorial e a aceitação do consumidor. Repositório Alice
DELIZA, R..
Tipo: Separatas Palavras-chave: Análise de Alimento; Consumidor; Pós-Colheita; Tecnologia de Alimento.; Postharvest technology.; Food technology; Food analysis; Consumers (people).
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1079183
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Functional properties and proximate composition of cactus pear cladodes flours Ciênc. Tecnol. Aliment.
López-Cervantes,Jaime; Sánchez-Machado,Dalia Isabel; Campas-Baypoli,Olga Nydia; Bueno-Solano,Carolina.
The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Edible cactus; Drying process; Vegetable powders; Technological properties.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016
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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Repositório Alice
DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and...
Tipo: Artigo de periódico Palavras-chave: Organic agriculture; Vitis labrusca L; Bioactive compounds; Minerals; Food analysis.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042
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Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Hybrid grapes; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089634
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Rapid determination of the aromatic compounds methyl-anthranilate, 2&#8242;-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Hybrid grapes; Uva; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Repositório Alice
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a method for the simultaneous determination of sugars and organic acids in wines and grape juices by highperformance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L?1 ) and quantification (0.008–0.199 g L?1 ) which are considered acceptable for application in the characterization of...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Beverage analysis; Sparkling wine; Wine.; Organic Acids; Food analysis; Food composition; Grape juice; Sugars..
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089626
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Repositório Alice
COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S..
Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers.
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Beverage analysis; Organic Acids; Sparkling wine; Wine; Uva; Suco de Fruta; Food analysis; Food composition; Grape juice; Sugars.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094124
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Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil BABT
Aydos,Leonardo Recena; Amaral,Luane Aparecida do; Souza,Gabriel Henrique Oliveira de; Cavalheiro,Leandro Fontoura; Vargas,Márcio Olívio Figueiredo; Rafacho,Bruna Paola Murino; Nazário,Carlos Eduardo Domingues; Oliveira,Rodrigo Juliano; Macedo,Maria Ligia Rodrigues; Santos,Elisvânia Freitas dos.
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Fatty acids; Tucum-do-Pantanal; Pantanal.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100511
Registros recuperados: 24
Primeira ... 12 ... Última
 

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