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Bioactive compounds and chemical composition of Brazilian Cerrado fruits’ wastes: pequi almonds, murici, and sweet passionfruit seeds Ciênc. Tecnol. Aliment.
ARAÚJO,Ana Cristina Moreira Andrade; MENEZES,Evandro Galvão Tavares; TERRA,André William Costa; DIAS,Bruna Oliveira; OLIVEIRA,Érica Resende de; QUEIROZ,Fabiana.
Abstract Pequi, murici and sweet passionfruit are typical fruits from Brazilian Cerrado, which stand out for their sensory attributes such as color, flavor and aroma, in addition to their high nutritional value. Their seeds are by-products from the industrial processing of juices, pulps, jellies, and others, and have great exploitation potential due to their high oil content and the presence of bioactive compounds. The present work aimed to evaluate the chemical composition of pequi almonds, and of murici and sweet passionfruit seeds, and also to quantify the total phenolic compounds, carotenoids, anthocyanins and antioxidant activity by the scavenging activity of •DPPH method. Concerning the chemical composition, pequi almonds presented the highest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Antioxidants; Polyphenols; Anthocyanins; Nutritional composition.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500203
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Characterization of cocoyam (Xanthosoma spp.) corm flour from the Nazareno cultivar Ciênc. Tecnol. Aliment.
CORONELL-TOVAR,Diana Carolina; CHÁVEZ-JÁUREGUI,Rosa Nilda; BOSQUES-VEGA,Ángel; LÓPEZ-MORENO,Martha Laura.
Abstract The present study assessed the physical, chemical, functional, and microbiological properties of cocoyam (Xanthosoma spp.) corm flour made from the Nazareno cultivar. The flour was initially submitted to a water-soaking process in order to reduce its high oxalate content. The soaked flour showed a high dietary fiber content (15.4% insoluble and 2.8% soluble fiber), and can be considered essentially an energy-rich food given its high starch content (60.5%), of which 85.04% was analyzed as amylopectin; it also showed a high potassium content (19.09 mg/g). The anti-nutritional component analysis showed low levels of oxalate (5.55 mg/g), saponins (0.10%) and tannins (0.07%), while phytates were not detected. The flour had a high water and oil...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corm flour; Xanthosoma spp.; Nutritional composition; Functional properties.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200349
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Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils Rev. Bras. Ciênc. Avic.
Faitarone,ABG; Garcia,EA; Roça,R de O; Ricardo,H de A; Andrade,E N de; Pelícia,K; Vercese,F.
This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fatty acids; Cholesterol; Nutritional composition; Vegetable oils; Commercial eggs.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2013000100006
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Composição centesimal de cultivares comerciais de sorgo para uso na alimentação humana. Repositório Alice
QUEIROZ, V. A. V.; MENEZES, C. B.; SILVA, C. S.; MIGUEL, R. A..
2015
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Composição nutricional; Alimento sem glúten; Nutritional composition; Sorghum bicolor; Gluten-free foods.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1019951
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Dry matter production and macronutrient leaf composition in lettuce under fertigation with nitrogen, potassium and silicon AGRIAMBI
Souza,Renan S. de; Rezende,Roberto; Freitas,Paulo S. L. de; Gonçalves,Antonio C. A.; Rezende,Graziela S..
ABSTRACT The objective of this study was to evaluate, in greenhouse, the response of the lettuce cultivar 'Vera', with respect to the marketable shoot dry matter production and macronutrient accumulation, as a function of the application of different doses of nitrogen (N) and a potassium silicate-based leaf fertilizer. The lettuce was cultivated from August 10, 2012 (sowing) to October 16, 2012 (harvest). The experimental design was completely randomized with three replicates, referring to nine treatments, resulting from the combination between top-dressing doses of N (9, 54, 90, 126 and 171 kg ha-1) and Si/K2O (1.15, 6.90, 11.50, 16.10 and 21.85 kg ha-1), using the Plan Puebla III experimental matrix, and a control treatment without fertigation. Drip...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactuca sativa L.; Chemigation; Dry mass; Nutritional composition.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015001201166
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Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos. Repositório Alice
QUEIROZ, A. M.; ROCHA, R. F. J. DA; GARRUTI, D. dos S.; SILVA, A. DE P. V. DA; ARAUJO, I. M. da S..
bitstream/item/167037/1/ART17013.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Doença celíaca; Produto funcional; Propriedade físico-química; Composição nutricional; Aceitação sensorial; Celiac disease; Functional product; Physical-chemical property; Nutritional composition; Sensory acceptance.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1073345
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Evaluation of babassu meal in feed for layer hens during the growth phase Rev. Bras. Ciênc. Avic.
Carneiro,MIF; Sakomura,NK; Malheiros,EB; Araújo,JA; Silva,EP da; Kawauchi,IM; Fernandes,JBK; Sousa,JRST de.
Studies were conducted to evaluate the nutritional value and inclusion levels of babassu meal (BM) in the diet of grower layer pullets in substitution to wheat meal. Digestibility, metabolism and growth trials were conducted. Twelve cecectomized roosters were used in the digestibility assay to determine the coefficients of standardized digestibility of amino acids (CSDAA). The metabolism trial was conducted with 30 adult roosters to determine the apparent metabolizable energy corrected for nitrogen (AMEn) of BM. A growth trial was performed to determine replacement levels of wheat midds by BM diet using 360 six-week-old commercial layer pullets. BM was included at the 0, 75 and 150 g/kg of BM, during grower and development rearing phases, respectively....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alternative feedstuffs; Nutritional composition; Digestibility; Performance.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000200011
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Fermentation and nutritive value of silage and hay made from the aerial part of cassava (Manihot esculenta Crantz) Scientia Agricola
Pinho,Eduardo Zambello de; Costa,Ciniro; Arrigoni,Mario De Beni; Silveira,Antonio Carlos; Padovani,Carlos Roberto; Pinho,Sheila Zambello de.
Cassava (Manihot esculenta Crantz), although native to Brazil, is still underutilized, especially when it comes to using its aerial part. In order to study the potential of the cassava plant for use as animal feed, the present work evaluated the characteristics of the aerial part of cassava when submitted to the processes of ensiling and haymaking. Treatments consisted of: aerial part of the plant ensiled without wilting (PAS); aerial part ensiled after wilting (PAE), and aerial part made into hay (PAF). Chemical analyses were run in order to evaluate the traits that determine the nutritional value of silage and hay. Wilting increased dry matter concentration from 25% to 27.7%, without changing the concentration of soluble carbohydrates (33.3 and 35.5% in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocyanic acid; Nutritional composition; Preservation.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000400003
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Influence of packaging on the quality of Brazil nuts Acta Amazonica
LORINI,Alexandre; WOBETO,Carmen; ROSA,Claudineli Cássia Bueno da; HATEM,Tatiane Andressa; BOTELHO,Sílvia de Carvalho Campos.
ABSTRACT The Brazil nut is an important commodity that grows in the Amazon rainforest and is notable for its high nutritional value. However, the effect that packaging has on product shelf-life is unclear. This study evaluated the microbiological and nutritional quality of unshelled Brazil nuts packed in (a) nylon and polypropylene under vacuum, and (b) in polyethylene terephthalate and polyethylene aluminized films. The nuts were stored for nine months under natural environmental conditions. The most probable number of total and thermotolerant coliforms and Escherichia coli, and counting of molds and yeast were determined in the unshelled nuts shortly after collection and every three months during storage. Moisture, lipids, ash, neutral detergent fiber,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bertholletia excelsa; Storage; Nutritional composition; Coliform; Molds and yeast.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000400368
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Lipid profile and cholesterol of pork with the use of glycerin in feeding Arq. Bras. Med. Vet. Zootec.
Faria,P.B.; Cantarelli,V.S.; Fialho,E.T.; Pinto,A.M.B.G.; Faria,J.H.; Rocha,M.F.M.; Guerreiro,M.C.; Bressan,M.C..
The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi(loin) andsemimembranosus (ham) on the left side of the carcasses. Interaction occurred...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biofuel; Fatty acids; Nutritional composition.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000200535
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Nutritional, fatty acid and triacylglycerol profiles of castanea sativa mill. cultivars: a compositional and chemometric approach IPB - Escola Superior Agrária
Barreira, João C.M.; Casal, S.; Ferreira, Isabel C.F.R.; Oliveira, M.B.P.P.; Pereira, J.A..
Four Portuguese chestnut cultivars from the “Castanha da Terra Fria” protected designation of origin were selected: Aveleira, Boa Ventura, Judia and Longal. The nutritional parameters (moisture, fat, protein, carbohydrates, ash and energy) as well as fibers (neutral detergent fiber, acid detergent fiber, acid detergent lignin and cellulose) were characterized. Moisture was the major component followed by carbohydrates, protein and fat, resulting in an energetic value lower than 195 kcal/100 g of fresh fruit. In order to find significant differences among cultivars, the lipidic fraction was studied in detail. Fatty acids (FA) were determined by gas-liquid chromatography with flame ionization detection, revealing a clear prevalence of C18:1 and C18:2, two FA...
Tipo: Article Palavras-chave: Chestnut; Nutritional composition; Fatty acids; Triacylglycerols; Discriminant analysis.
Ano: 2009 URL: http://hdl.handle.net/10198/3101
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Physicochemical characterization and comparison of labels of beef bouillon cubes Ciênc. Tecnol. Aliment.
VASCONCELOS,Anderson Maciel de; SANTOS,Sandra Maria Lopes dos; DAMACENO,Marlene Nunes; CAVALCANTE,Antonio Belfort Dantas.
Abstract This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official analysis methods. The physicochemical analyses carried out were moisture, lipids, proteins, fixed mineral residue, total carbohydrates and sodium content. The beef bouillon cubes analyzed showed a low moisture content (3.23 – 4.23 g/100 g) and high levels of lipids (19.72 – 20.05 g/100 g) and fixed mineral residue (53.24 – 57.61 g/100 g). When compared to the data reported on their labels, all the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dehydrated food; Nutritional composition; Labeling.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400639
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Prediction of the Chemical Composition and Fermentation Parameters of Pasture Silage by Near Infrered Reflectance Spectroscopy (NIRS) Chilean J. Agric. Res.
Ibáñez,Lorena; Alomar,Daniel.
The capability of near infrared reflectance spectroscopy (NIRS) was evaluated to predict the content of total ash (TA), crude protein (CP), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and metabolizable energy (ME); as well as pH and ammonia nitrogen content (N-NH3), in pasture silage, with and without additives. Nine hundred and twenty dried and ground samples of pasture silage, with known chemical composition, were scanned over the visible and NIR region (400 to 2500 nm) at 2 nm intervals. Calibration equations were developed by modified partial least square regression models (MPLS) with different mathematical treatments and light scatter correction as standard normal variation and Detrend (SNV & D) of the spectra....
Tipo: Journal article Palavras-chave: Nutritional composition; Silage; Pasture; Spectroscopy; NIRS.
Ano: 2008 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392008000400005
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Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae) Ciênc. Tecnol. Aliment.
MUNDARAGI,Abhishek; THANGADURAI,Devarajan.
Abstract Carissa spinarum L., is a tropical underutilized fruit abundantly available during summer season, which is delicious to taste with an astringency flavor and fruity aroma. Hence, the present investigation was aimed at optimizing fermentation conditions for the production of wine and to assess its physiochemical composition and antioxidant activity. Response surface methodology coupled with central composite design was employed for the optimization studies. It was determined that fermentation temperature of 25°C, pH of 3.5 and inoculum size of 10% (v/v) resulted in quality wine with 8.3% (v/v) of ethanol content. Further, physicochemical composition and antioxidant activity of the optimized wine was found to be significantly higher or on par with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carissa spinarum; Fermentation; Wine; Antioxidant; Nutritional composition.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300428
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Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa Ciênc. Tecnol. Aliment.
RAMASHIA,Shonisani Eugenia; ANYASI,Tonna Ashim; GWATA,Eastonce Tend; MEDDOWS-TAYLOR,Stephen; JIDEANI,Afam Israel Obiefuna.
Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Finger millet; Nutritional composition; Gluten-free; Antioxidant properties; Traditional processing; Value-added products.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200253
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Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode Ciênc. Tecnol. Aliment.
BAKARI,Sana; DAOUD,Amal; FELHI,Samir; SMAOUI,Slim; GHARSALLAH,Néji; KADRI,Adel.
Abstract Cladodes Powder Extracts (CPE) are known for their medicinal properties such as being an auxiliary treatment for obesity and gastrointestinal or cardiovascular disorders as well as lowering cholesterol levels. The presented results proved that CPE was found to be a rich source of carbohydrate, ash, moisture and minerals namely Magnesium, Calcium and Zinc which highlighted its good nutritional value. Moreover, the solvent extracts displayed appreciable level of polyphenols, flavonoids and tannins contents compounds which may explain their higher and varied antioxidant and antimicrobial properties. The time-kill assay revealed that the bactericidal concentration required for cladode to kill M. luteus should be less than 3.12 mg/mL (2MIC)....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cladode powder; Nutritional composition; Solvent extracts; GC-MS analysis; Antioxidant and antimicrobial activities.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200286
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Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times Ciênc. Tecnol. Aliment.
Zaki,Naima; Hakmaoui,Abdelmalek; Ouatmane,Aaziz; Fernandez-Trujillo,Juan Pablo.
"La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Paprika; Nutritional composition; Physical-chemical properties.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300029
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Saprophytic fungus collection by africanized bees in Brazil Neotropical Entomology
Modro,Anna F H; Silva,Izabel C; Message,Dejair; Luz,Cynthia F P.
Cladosporium sp. collection by bees (Apis mellifera L.) was observed in Brazil at an apiary located in Minas Gerais, during November10-23, 2005, characterized by high air relative humidity and low availability of food resources (pollen and nectar).The nutritional composition of the fungi pellets presented high protein value, ethereal extract and organic matter.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Apis mellifera; Cladosporium sp.; Pollen; Nutritional composition.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-566X2009000300022
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Yield of four Agaricus bisporus strains in three compost formulations and chemical composition analyses of the mushrooms BJM
Andrade,Meire Cristina Nogueira de; Zied,Diego Cunha; Minhoni,Marli Teixeira de Almeida; Kopytowski Filho,João.
Three compost formulations, consisting of two varieties of Cynodom dactylon (L.) Pers. (Coast-cross and Tyfton) and oat (Avena sativa) straw were tested for the cultivation of A. bisporus strains ABI-01/01, ABI-04/02, ABI-05/03, and ABI-06/04. A completely randomized experimental design in a factorial scheme was adopted, with 12 treatments (4 A. bisporus strains × 3 types of compost) and 8 replicates. Each experimental unit corresponded to one box containing 12 12.5 kg fresh wet compost. The data were submitted to analysis of variance and the means were compared by Tukey test. According to the results, productivity of mushrooms was influenced by strain and/or compost type. It was also verified that crude protein, ash, and crude fiber contents in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agaricus bisporus; Strains; Straw; Nutritional composition; Productivity.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000300034
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