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A study of the relationship between the physico-chemical properties and the eating quality of rice International Rice Research Institute
Meyers, Hans.
[viii], 90 l. : ill. Thesis (Bio-Ing. Scheikunde) -- Katholieke Universiteit Leuven
Tipo: Thesis Palavras-chave: Rice; Physicochemical properties; Food quality; Sensory evaluation; Composition.
Ano: 1996 URL: http://hdl.handle.net/123456789/607
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Adubação verde e tratamento químico do solo na produtividade de cenoura no Acre. Infoteca-e
NUNES, M. U. C.; MOURA, G. de M..
A incorporação de leguminosas no estadio de floração visa principalmente o aumento de matéria orgânica e nitrogênio. Essa prática beneficia as propriedades físicas, químicas e biológicas do solo, propiciando na maioria dos casos aumento de produtividade da cultura, a seguir implantada. A adubação verde no período da entressafra proporciona maior controle da erosão e da infestação de nematóides, melhora a retenção de água e adubos químicos no solo, controla as plantas daninhas e plantas hospedeiras de pragas e doenças, além dos benefícios acima citados. Em consequência reduz a utilização de insumos como herbicidas, inseticidas, fungicidas, nematicidas e fertilizantes. Os efeitos benéficos da adubação verde sobre a produtividade de diversas culturas como o...
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Carbofuran; Campo Experimental; Embrapa Acre; Rio Branco (AC); Acre; Amazônia Ocidental; Western Amazon; Amazonia Occidental; Cenoura; Daucus carota; Plantio; Rendimento; Doença de planta; Controle biológico; Nematóide; Meloidoginose; Meloidogyne incognita; Tratamento do solo; Propriedade físico-química; Adubação verde; Rotação de cultura; Mucuna preta; Stizolobium aterrimum; Feijão de porco; Canavalia ensiformis; Crotalária; Cravo da índia; Carrots; Planting; Crop yield; Plant diseases and disorders; Biological control; Crotalaria spectabilis; Plant parasitic nematodes; Soil; Chemical treatment; Physicochemical properties; Organic fertilizers; Crop rotation; Mucuna pruriens var utilis; Tagetes erecta; Zanahorias; Plantación; Rendimiento de los cultivos; Enfermedades y desórdenes de las plantas; Control biológico; Nemátodo parasitario de las plantas; Suelo; Tratamiento químico; Propiedades fisicoquímicas; Fertilizantes orgánicos; Rotación de cultivos.
Ano: 1986 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/492337
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Aspectos químicos e qualidade nutricional dos alimentos. Infoteca-e
OIANO NETO, J..
2010
Tipo: Documentos (INFOTECA-E) Palavras-chave: Niacina; Ácido pantotênico; Alimento funcional; Composto emergente; Isoflavona; Contaminante químico; Aspecto químico; Qualidade nutricional; Mineral; Vitamina; Vitamina hidrossolúvel; Vitamina C; Vitamina B; Ácido nicotínico; Ácido fólico; Biotina; Vitamina lipossolúvel; Vitamina A; Vitamina D; Vitamina E; Vitamina K; Carboidrato; Lipídio; Aminoácido; Aditivo; Composto fenólico; Flavonóide; Antocianina; Carotenóide; Micotoxina; Hidrocarboneto; Pesticida; Alimento; Qualidade; Food quality; Nutritive value; Physicochemical properties.
Ano: 2010 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/874662
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Association between physicochemical characters and cooking qualities in high-yielding rice varieties of diverse origin International Rice Research Institute
Vanaja, T.; Babu, L. C..
p.28-29
Palavras-chave: High yielding varieties; Physicochemical properties; Cooking quality; Coefficient of relationship.
Ano: 2003 URL: http://hdl.handle.net/123456789/1321
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Beta-glucosidase isozymes in normal and brittle-culm mutant rice (Oryza sativa L.) cultivars : comparative activities at three developmental stages, properties and their relation to cytomorphological and physicochemical characteristics of rice straw International Rice Research Institute
Villegas, Henry M..
xix, 118 l. : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Beta-glucosidase; Rice; Cultivars; Isozymes; Physicochemical properties; Plant growth; Rice straw; Plant morphology.
Ano: 1995 URL: http://hdl.handle.net/123456789/630
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Caractérisation physico-chimique de la partie sud ouest de la baie de Tunis sous l’influence des apports de l’oued Meliane OceanDocs
Ben Lamine, Y.; Daly Yahia-Kefi, O.; Daly Yahia Mohamed, N..
La partie sud ouest de la baie de Tunis subit les apports de l’oued Méliane qui est le deuxième oued pérenne de la Tunisie. Afin de cerner le profil physicochimique de cette partie de la baie, des prélèvements mensuels ont été effectués au niveau de 22 stations dont 19 dans la partie Sud Ouest de la baie de Tunis et 3 en aval de l’oued Méliane pendant les deux saisons, estivale et automnale de l’année 2004. Les valeurs de la température étaient conformes aux normes saisonnières et la salinité était faible à l'embouchure de l'oued Méliane suite aux apports d'eau douce. Les teneurs en sels nutritifs (nitrates, phosphates et ammonium) étaient très élevées et ont classé la qualité des eaux de la partie sud ouest de la baie de Tunis dans la catégorie "médiocre"...
Tipo: Journal Contribution Palavras-chave: River inflow; Salinity; Water samples; Physicochemical properties.
Ano: 2011 URL: http://hdl.handle.net/1834/4743
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Características fisico-químicas de los sedimentos del Golfo San Jorge y su relación con los organismos bentónicos OceanDocs
Fernández, M..
This is a study on surficial sediments and bottom water physico-chemical characteristics of the San Jorge Gulf (SW Atlantic, Argentina)during spring 1999 - winter 2000 (first studied period), autumn 2001- summer 2002 (second studied period)and winter 2003 (third studied period), based on samples obtained during research cruises carried out on board of the INIDEP (Instituto Nacional de Investigación y Desarrollo Pesquero)research vessels. Environmental variables such as temperature, salinity, density, oxygen and bottom water chlorophyll a content as well as granulometric fractions, total organic matter, total organic carbon, total nitrogen, total phosphorous, chlorophyll a and phaeopigments in sediment concentration and depth were analyzed. The origen and...
Tipo: Theses and Dissertations Palavras-chave: Physicochemical properties; Benthic environment; Organic matter; Shrimp fisheries; Benthos; Organic matter; Benthos; Physicochemical properties; Benthic environment.
Ano: 2006 URL: http://hdl.handle.net/1834/3134
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Caracteristiques saisonnieres de l'hydrobiologie du complexe estuariende Marennes-Oleron (France). ArchiMer
Heral, Maurice; Razet, Daniel; Deslous-paoli, Jean-marc; Berthome, Jean-paul; Garnier, J..
Four seasonal compaigns providing a sampling of 15 stations each followed during half a tide cycle, i.e. 120 water samples permit the definition of the main hydrobiological features of Marennes-Oleron Bay: salinity and turbidity, phytoplanktonic biomasses, ATP concentrations. The authors suggest that a new way of adapted sampling to their objectives, will work out in the future by sampling during tidal cycles but as frequently as possible.
Tipo: Text Palavras-chave: Seasonal variations; Salinity; ATP; Estuaries; Turbidity; Hydrobiology; Salinity; Phytoplankton; Estuaries; Biomass; Hydrobiology; Physicochemical properties; Phytoplankton; Environmental conditions; Biomass.
Ano: 1982 URL: http://archimer.ifremer.fr/doc/1982/publication-1854.pdf
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Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers Rev. Bras. Ciênc. Avic.
Limpisophon,K; E-tun,S; Koeipudsa,C; Charoensuk,D; Malila,Y.
ABSTRACT The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p<0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p<0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 μm, densely packed and surrounded by complex networks of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Muscle fiber; Physicochemical properties; Protein fractionation; Technological properties; Thermal properties..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315
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Cianobacterias filamentosas, terrícolas de Punta Fort William, Isla Greenwich, Shetland del sur, Antártida OceanDocs
Treiber de Espinoza, B..
Los especímenes de Oscillatoria sp., Phormidium sp. y Phormidium mucicola Hub. constituyen componentes importantes de la microflora terrícola de la cobertura vegetal sobre un afloramiento rocoso de LAGO PEVIMA, Punta Fort William, Isla Greenwich, Shetland del sur. La mayoría de individuos son observados en asociación con los musgos Polytrichum sp. y Polytrichum juníperus Hed, y además como constituyentes del suelo. El presente estudio comprende descripciones morfológicas de los individuos mencionados. El aislamiento y cultivo de las cianobacterias se efectuó mediante el método de diluciones consecutivas en medio de cultivo según Allen (1952) y con la incubación de los cultivos a temperatura ambiental y bajo intensidad y periodicidad de luz natural, en...
Tipo: Journal Contribution Palavras-chave: Microorganisms; Organism morphology; Physicochemical properties; Microorganisms; Physicochemical properties; Http://aims.fao.org/aos/agrovoc/c_4807; Http://aims.fao.org/aos/agrovoc/c_13330.
Ano: 1993 URL: http://hdl.handle.net/1834/3810
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Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince Ciênc. Tecnol. Aliment.
CORAPCI,Bengunur; GUNERI,Nilgun.
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freeze drying; Trout mince; Nutrition composition; Physicochemical properties.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028104
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Comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat Animal Sciences
Kim, Sam Churl; Chung, Yung Ho; Chung, Tae Ho; Choi, In Hag.
This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sea urchin shell; Proximate composition; Physicochemical properties; Meat color; Fatty acid.
Ano: 2015 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27069
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Comportement chimique et geochimique des elements a l'état de traces dans l''estuaire de la Seine: Une synthese des resultats ArchiMer
Guegueniat, P.
Five topics are developed in this synthesis: (1) multi elements analysis in geochemistry; (2) iron geochemical behavior; (3) complexing properties of waters; (4) copper behavior in estuarine waters; (5) impact of sediment dynamics on dissolved metals concentration.
Tipo: Text Palavras-chave: Geographical distribution; Radiochemistry; Brackishwater pollution; Sediment dynamics; Dissolved chemicals; Heavy metals; Geochemistry; Physicochemical properties; Trace elements.
Ano: 1985 URL: http://archimer.ifremer.fr/doc/1985/acte-1290.pdf
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Ecophysiological studies on luminous bacteria associated with marine gastropods. ArchiMer
Ramesh, A; Venugopalan, V.
Information available on the association of luminous bacteria with marine invertebrates is limited. Hence qualitative and quantitative investigations were undertaken with a view to understand the distribution of luminous microflora in relation to the environmental factors and also in the gut of two marine gastropods, Aplysia benedicti Eliot and Bullia tranquebarica (Roding) from Porto Novo (11 degree 29'N, 79 degree 46'E) waters of the East coast of India. The gut of the gastropods harboured maximum number of luminous bacteria when compared to the water and sediment. Qualitative analysis revealed the presence of two luminous bacterial components, viz. Vibrio harveyi and V. fishceri. V. fischeri was not found in association with A. benedicti . The isolates...
Tipo: Text Palavras-chave: Gastropoda; Vibrio fischeri; Vibrio harveyi; Bioluminescence; Bacteria; Physicochemical properties; Environmental factors; Microorganisms; Luminous organisms; Interspecific relationships; Ecophysiology.
Ano: 1984 URL: http://archimer.ifremer.fr/doc/1984/acte-993.pdf
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Effect of blanching on physicochemical characteristics of potato flour Horticultura Brasileira
Nascimento,Revenli Fernanda do; Canteri,Maria Helene G.
ABSTRACT Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched potato flour presented significantly smaller contents of moisture (p= 0.006), proteins (p= 0.001) and soluble fibers (p= 0.024), as well as color alteration. However, it presented higher phenolic compound content (23.77%). The blanched potato...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Solanum tuberosum; Color; Physicochemical properties; Phenolic compounds; Thermal treatment.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000400461
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Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates Ciênc. Tecnol. Aliment.
FANG,Yizhou; JI,Jinjian; ZHANG,Jianyou; LIU,Shulai; LIU,Jianhua; DING,Yuting.
Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led to darker, greener, yellower and lower crude protein content of extrudates, but no significant difference was observed in expansion ratio, bulk density and hardness. The lowest protein in vitro digestibility of 82.83±0.39% appeared when the corn starch content was 20 wt%. The results of DSC revealed that tuna meat with corn starch content of 30 wt% and 20 wt% had the highest and lowest denaturation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion cooking; Tuna; Corn starch; Physicochemical properties; Extrudate.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300627
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Effect of plantain ( Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage Acta Agron. (Palmira)
Rosero-Chasoy,Gilver; Serna-Cock,Liliana.
Abstract Agroindustrial residues such as plantain (Musa paradisiaca L. cv. Dominico Harton) peel have functional properties, which made them suitable for use as a food ingredient. The aim of this research was to evaluate plantain peel flour (PPF) as a binder in the production of frankfurter- type sausage. Five formulations were prepared in which wheat flour (WF) was replaced by PPF as follows: 25%, 50%, 70% and 100%, respectively. Once the sausages are obtained, water retention capacity (WRC), emulsifying stability (ES), and pH, were evaluated. When comparing treatments with the control sample, it was found that replacing up to 50% of WF by PPF, significantly increased WRC by 7.5%. When replacing 25%, Es, there were no statistically significant changes...
Tipo: Journal article Palavras-chave: Agroindustrial residues; Meat emulsion; Physicochemical properties.
Ano: 2017 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300305
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Effect of starch properties on parboiling process and some physicochemical properties of parboiled rice International Rice Research Institute
Biswas, Sunil Kumer.
82 l. : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice starch; Parboiling; Rice; Physicochemical properties; Parboiled rice.
Ano: 1987 URL: http://hdl.handle.net/123456789/1336
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Effect of sugar and water contents on non-expanded cassava flour extrudates Ciênc. Tecnol. Aliment.
Ortiz,Juan Antonio Ruano; Carvalho,Carlos Wanderlei Piler de; Ascheri,Diego Palmiro Ramirez; Ascheri,José Luis Ramirez; Andrade,Cristina Tristão de.
The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function...
Tipo: Info:eu-repo/semantics/article Palavras-chave: RVA paste viscosity; Specific mechanical energy; Water absorption index; Water solubility index; Response surface methodology; Physicochemical properties.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100030
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Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle Thai Agricultural
Vipa Surojanametakul; Patcharee Tungtakul; Warunee Varanyanond; Rasamee Supasri.
This research was conducted to investigate the effects of partial replacement o rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss then those prepared from pure rice flour (the control). Besides, the products added with starch contained higher...
Tipo: PhysicalObject Palavras-chave: Noodle; Partial replacement; Rice flour; Starches; Physicochemical properties; Sensory properties; Sen Lek; ก๋วยเตี๋ยวเส้นเล็ก; กระบวนการผลิต; การทดแทน; แป้งข้าวเจ้า; สตาร์ช; คุณภาพทางเคมีกายภาพ; คุณภาพทางประสาทสัมผัส.
Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2636
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