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Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural
Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted.
Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product...
Tipo: Image Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136
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Aspectos importantes para a qualidade do trigo. Infoteca-e
MANDARINO, J.M.G..
As proteinas do trigo e sua qualidade; Capacidade de panificacao; Qualidade fermentativa da farinha; Analises para determinacao da qualidade dos trigos: analises fisicas, analises fisico-quimicas; analises tecnologicas; Qualidade dos trigos duros; Influencia do genotipo na qualidade do trigo; Influencia do ambiente e das tecnicas de cultivo na qualidade do trigo.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Trigo; Grao; Qualidade; Proteina; Tecnologia; Alimentos; Farinha; Nutricao humana; Valor nutritivo; Caracteristicas quimica; Caracteristicas fisicas; Wheat; Grain; Quality; Protein; Technology; Food; Flour; Human nutrition; Nutritive value; Chemical characteristics; Physical characteristics; Indices de qualidade; Quality index; Brasil; Brazil.
Ano: 1993 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/445475
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Assessment of Termite mound Additive on Soil Physical Characteristics CIGR Journal
OMOFUNMI, Omofunmi Eric; OLADIPO, OLAPOSI ISAAC.
This study was performed to assess termite mound inherent property as additive forimprovement of soil strength in Nigeria. The mound on the Rhodic Acrisol was sampled fromtop at 0 - 60 cm, 60 - 120 cm and 120 - 180 cm intervals through a vertical section. For theRhodic Acrisol, three samples were sampled from depth at 0 – 60 cm, 60 – 120 cm and 120 –180 cm intervals through a vertical section.Termite mound sample was mixed with the two  soil samples separately, that is, termite mound and clayey soil in one part and termite moundand laterite soil in another part. Twenty trials experiment were conducted on the soils duringcompact test for soil mix ranging from 0 to 100 % at interval of 5 %.  The optimum moisturecontent obtained from the compaction test was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural and aqualcultural engineering Termite mound; Additive; Laterite soil; Clay soil; Physical characteristics.
Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4289
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Competicao entre quatro cultivares e duas selecoes de goiabeira. Repositório Alice
MANICA. I.; KIST, H.; MICHELETTO, E. L.; KRAUSE, C. A..
Estudaram-se a producao e as caracteristicas fisico-quimicas dos frutos de quatro cultivares (IAC-4, Brune Vermelha, Riverside Vermelha e Pirassununga Vermelha) e duas selecoes (RBS-1 e RBS-2) de goiabeira (Psidium guajava L.), na 5a. e 6a. colheita (1993 e 1994), em Porto Lucena, RS, local de clima subtropical. O delineamento experimental utilizado foi o de blocos casualizados, com quatro repeticoes. Em 1993 as producoes variaram entre 22,05 t/ha (selecao RBS-1) e 29,96 t/ha (cv. Brune Vermelha),e em 1994 entre 13, 65 t/ha (selecao RBS-2) e 27,34 t/ha (cv. Pirassununga Vermelha). Ocorreu uma tendencia de reducao de peso medio dos frutos com o aumento do numero de frutos por planta. A selecao RBS-1 apresentou o maior peso e espessura de polpa e maiores...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Psidium guajava; Caracteristicas fisicas; Caracteristicas quimicas; Regiao subtropical; Physical characteristics; Chemical characteristics; Subropical region.
Ano: 1998 URL: http://www.alice.cnptia.embrapa.br/handle/doc/87620
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Correlating the mass of walnut fruit to some physical characteristics CIGR Journal
Shahbazi, Feizollah.
Physical characteristics of fruits and vegetables and their relationships are necessary for the design of some postharvest processing systems such as handling, sorting and packaging machines and reducing the processing costs. For proper design of grading systems, important relationships between the mass and other properties of fruits such as length, width, thickness, volumes and projected areas must be known. The aim of this research was to measure and present some physical properties of walnut fruits. In addition, walnut fruit mass was correlated to measured physical properties using linear, the Quadratic, S-curve and power models as three different classifications: (1) single variable regressions of walnut dimensional characteristics; (2) single variable...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mass prediction; Physical characteristics; Walnut.
Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2949
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Determination of selected physical and mechanical properties of Chinese jujube fruit and seed CIGR Journal
Li, Rui; Peng, Jun; Sun, Shipeng; Al-Mallahi, Ahmad; Fu, Longsheng.
Some of physical characteristics and mechanical properties of two widely commercialized varieties of Chinese jujube (Zizyphus jujube cv. junzao and Zizyphus jujube cv. huizao) were studied at 62.2% and 35.4% w.b. for fruits and seeds of junzao and 70.3% and 25.2% w.b. for fruits and seeds of huizao. The results showed that fruits and seeds of junzao were larger in all the dimensions and heavier than that of huizao while the fruits of junzao were smaller in true density, bulk density and porosity than that of huizao. The aspect ratio and sphericity of both cultivars fruits were spherical and more likely to roll than slide. And all the physical parameters measured and calculated of both cultivars fruits and seeds were significant different to each other. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit physical and mechanical properties Chinese jujube; Junzao; Huizao; Physical characteristics; Mechanical properties.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3738
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Mass modeling of persimmon fruit with some physical characteristics CIGR Journal
Shahbazi, Feizollah; Rahmati, Satar.
For proper design of grading systems of horticultural crops, important relationships between the mass and other properties of fruits such as length, width, thickness, volumes and projected areas must be known.  The aim of this research was to measure and present some physical properties of persimmon fruits and correlating the mass of persimmon fruits to measured physical properties using linear, quadratic, S-curve and power models as three different classifications: (1) Single variable regressions of persimmon dimensional characteristics, (2) single variable regressions of persimmon mass based on projected areas and (3) estimating the persimmon mass based on its volumes.  The results showed that mass modeling of persimmon based on length and the first...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Persimmon fruit; Physical characteristics; Mass prediction..
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2688
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Physical and chemical characteristics of cheese bread, using fermented broken rice Ciênc. Tecnol. Aliment.
CORADO,Andressa; BAIOCHI,Marise; SILVA,Edson Pablo da; CALIARI,Marcio; DAMIANI,Clarissa.
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Subproducts; Fermentation; Physical characteristics; Rice.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500142
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Physical and chemical quality of sanitized commercial eggs experimentally contaminated with Pseudomonas aeruginosa and refrigerated during storage R. Bras. Zootec.
Mendes,Fernanda Rodrigues; Andrade,Maria Auxiliadora; Café,Marcos Barcellos; Santos,Januária Silva; Lacerda,Maria Juliana Ribeiro; Stringhini,José Henrique; Stringhini,Maria Luiza; Leandro,Nadja Susana Mogyca.
The objective of this study to verify the physicochemical quality of commercial washed and unwashed eggs, experimentally inoculated on the shell with Pseudomonas aeruginosa and stored at 5 and 25 ºC for 30 days. A total of 384 eggs, classified as large, from light Dekalb White laying hens at 30 to 40 weeks of age, were used. The experimental design consisted of two blocks in a 2 × 2 × 2 factorial arrangement (contamination, washing, and refrigeration) with six replicates. The sanitization was performed by mechanical washing (hot water with chlorhexidine 20% and 8% active content). Eggs were contaminated by handling with 1.5 × 10(5) colony-forming units (cfu) of Pseudomonas aeruginosa/mL solution, and stored at 5 and 25 ºC for 30 days. Each ten days,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacterial contamination; Cooling; Physical characteristics.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000011
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Physical characteristics and drying kinetics of Portuguese "Longal" chestnut IPB - Escola Superior Agrária
Ramalhosa, Elsa; Lamas, Hugo; Pereira, J.A.; Morais, A.M.M.B..
Chestnut is a fruit of great importance in Portugal, being generally sold fresh or frozen. Alternative products may be obtained by hot air drying. The present work is on the dehydration behavior of Portuguese ‘Longal’ chestnut, that is the most used in industry. Different models for representing the variations of water content and drying rate along time were tested successfully. As expected, higher temperatures correspond to faster drying processes. The apparent diffusivity was predicted by Fick’s second law equation, and it ranged from 1.25x10-11 m2/s, at 20ºC, to 8.42x10-10 m2/s, at 100ºC.
Tipo: ConferenceObject Palavras-chave: Chestnut; Physical characteristics; Drying kinetics; Fick's Second Law; Apparent Diffusivity.
Ano: 2010 URL: http://hdl.handle.net/10198/3942
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PHYSICAL PROPERTIES OF DIFFERENT SOYBEAN CULTIVARS DURING DRYING REA
Hauth,Michele R.; Botelho,Fernando M.; Hoscher,Renata H.; Botelho,Sílvia de C. C.; Oliveira,Gabriel H. H. de.
ABSTRACT The knowledge of physical properties of grains is important for the optimization of postharvest operations. Thus, this study aimed to evaluate the effect of moisture content over physical properties of different cultivars of soybean. Soybean of cultivars NS7901RR, TMG1180RR, P98Y70 and TMG132RR were used, with initial moisture content of 0.32, 0.27, 0.25 and 0.21 dry basis (d.b.), respectively. In order to dry the samples, an oven of forced air circulation was used. Samples were dried at temperature of 50 °C, being the drying procedure stopped when the moisture content of soybean was equal or inferior than 0.15 (d.b.). During drying, for interested moisture contents, physical properties were determined: bulk density, equivalent diameter,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max (L.); Moisture content; Physical characteristics; Shape and size.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162018000400590
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Quantitative characteristics of fruits and seeds of Pouteria pachycarpa Pires - Sapotaceae. Repositório Alice
CRUZ, E. D..
Pouteria pachycarpa Pires é uma espécie arbórea, encontrada na Amazônia brasileira e boliviana, cuja madeira tem múltiplos usos, sendo extraída de floresta nativa. O trabalho descreve as características físicas de frutos e sementes e quantifica a germinação de sementes de goiabão. Determinou-se a coloração de frutos e sementes, o peso, o comprimento e o diâmetro dos frutos e o número de sementes por fruto, o comprimento, a largura e a espessura das sementes, a porcentagem de germinação, de plântulas anormais e de sementes mortas. A semeadura ocorreu em substrato de areia e serragem (1:1), com quatro repetições de 50 sementes. A cor predominante nos frutos foi laranja-amarela-escura (9YR) e nas sementes, marron-acinzentada-escura (6YR). A massa, o...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Goiabão; Pouteria pachycarpa Pires; Características físicas; Germinação de semente; Produção de muda; Característica biométrica; Sapotaceae; Physical characteristics; Germination.
Ano: 2005 URL: http://www.alice.cnptia.embrapa.br/handle/doc/409733
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Quantitative characteristics of fruits and seeds of Pouteria pachycarpa Pires - Sapotaceae Rev. bras. sementes
Cruz,Eniel David.
Pouteria pachycarpa is a tree species, found in the Brazilian Amazon and Bolivia whose wood has been exploited from the native forest. The present research describes the quantitative characteristics of fruits and seeds and quantifies the seed germination of this species. The fruit and seed color were characterized and measurements taken of the mass, length, diameter and number of seeds per fruit, the seed length, width and thickness, the germination percentage, abnormal seedlings and dead seeds. Sowing was carried out on a substrate containing sand and sawdust (1:1), in four replications of 50 seeds. The predominant fruit and seed colors were vivid yellowish orange (9YR) and dark grayish brown (6YR), respectively. Fruit mass, length and diameter ranged...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Goiabão; Physical characteristics; Germination.
Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-31222005000200023
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Resistência do solo à penetração em pasto de capim-mombaça sob efeito residual do nitrogênio pastejado por bovinos de corte. Repositório Alice
GURGEL, A. L. C.; DIFANTE, G. dos S.; MONTAGNER, D. B.; ARAUJO, A. R. de; SANTANA, J. C. S.; SANTOS, A. Y. de O..
Objetivou-se avaliar o efeito residual do nitrogênio na resistência a penetração do solo em pastos de capim-mombaça pastejado por bovinos com lotação intermitente. A área experimental possui 13,5 ha, com nove módulos, subdivididos em seis piquetes de igual área. Os pastos receberam três doses anuais de nitrogênio na forma de ureia (100, 200 e 300 kg ha-1 de N) por três anos consecutivos, e no ano de 2018, não receberam nenhum tipo de adubação nitrogenada, caracterizando o efeito residual do nitrogênio. A resistência a penetração do solo (RP) foi obtida no pré e pós pastejo por leitura direta em aparelho medidor automatizado de compactação do solo a cada 5 cm até atingir os 60 cm de profundidade. A interação entre o efeito residual do nitrogênio e as...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Característica físical; Latossolo Vermelho distrófico; Pasto; Dystrophic red latosol; Grass; Physical characteristics; Solo.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102428
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Soaking Effects on Physical Characteristics of Basmati (Pusa Basmati 1121) Rice CIGR Journal
KALE, SAKHARAM; JHA, SUNIL KUMAR; NATH, PRERNA.
PB1121 paddy was soaked in water at seven different temperatures (40-80oC) till it achieved desired moisture. Soaking showed significant effect on physical characteristics of PB1121 rice. Soaking altered the length, breadth, thickness volume, surface area, equivalent diameter and sphericity of of paddy grain. Un-soaked grains had bulk and true density as 508.60 and 1138.8 kg/m3, respectively whereas that of soaked grains varied from 511-527 and 1188-1238 kg/m3, respectively. HRY of un-soaked rice was 42.12% whereas that of soaked rice varied from 50.21-53.05%. Soaked grains were harder than the un-soaked grains. Un-soaked rice had lightness and redness values as 60.26 and 6.47, respectively but, with soaking temperature, lightness decreased (9.56-16.23%)...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Postharvest Technology; Rice Processing Basmati rice; Soaking; Physical characteristics.
Ano: 2018 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4123
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