Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 4
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Industrial Utilization of Sorghum Open Agri
Palavras-chave: Sorghum; Flours; Bakery products; Brewing; Grain; Cereals; Prepared foods; Wheats; Barley; Cereal flours.
Ano: 1990 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4079
Imagem não selecionada

Imprime registro no formato completo
Influence of natural and synthetic carotenoids on the color of egg yolk Scientia Agricola
Spada,Fernanda Papa; Selani,Miriam Mabel; Coelho,Antonio Augusto Domingos; Savino,Vicente José Maria; Rodella,Arnaldo Antônio; Souza,Miriam Coelho; Fischer,Flavia Salgado; Lemes,Dayane Elizabethe Aokui; Canniatti-Brazaca,Solange Guidolin.
ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bixa orellana; Prepared foods; Sensory evaluation; Genetic diversity.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000300234
Imagem não selecionada

Imprime registro no formato completo
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Repositório Alice
GOMES, I. A.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da.
Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which results in deterioration of the product and forms undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors that affect and can prevent lipid oxidation and microbial growth is essential to improve the product?s lifetime. This review presents information on the factors that influence lipid oxidation and can accelerate the proliferation of microorganisms. Monitoring these possible factors can reduce the induction period that accelerates rancidity and ensure microbiological safety of the product, possibly increasing...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Oil autoxidation; Auto-oxidação de óleos; Natural antioxidants; Antioxidantes naturais; Natural antimicrobials; Antimicrobianos naturais; Tecnologia de alimento; Antioxidante; Segurança alimentar; Bromatologia; Óleo essencial; Salmonella; Maionese; Alimento preparado; Microbiologia de alimento; Análise; Antioxidants; Food and Human Nutrition; Food safety; Food technology; Essential oils; Mayonnaise; Anti-infective agents; Prepared foods; Salmonella Enteritidis; Food science.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090456
Imagem não selecionada

Imprime registro no formato completo
POTENTIAL VALUE-ADDED FOOD PRODUCT GROUPS: MARKETING AND PRODUCTION OPPORTUNITIES FOR HIGH-END CONSUMER FOOD PRODUCTS AgEcon
Kraenzel, David G..
This report classifies potential value-added product groups, identifies potential market opportunities and identifies potential production development opportunities in the Northern Great Plains. The use of informal public/private alliances is featured as a powerful and successful tool in contributing to economic opportunity creation. StratSense was the method used in the series of market studies.
Tipo: Working or Discussion Paper Palavras-chave: Air cargo; Strategic alliances; Food product groups; Public/private sector ventures; StratSense; Pacific Rim; Agribusiness development; Ready-to-eat salads; Deli salads; US salad market; Prepared foods; Marketing.
Ano: 1999 URL: http://purl.umn.edu/23288
Registros recuperados: 4
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional