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Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil PAB
Bruscatto,Mariângela Hoffmann; Zambiazi,Rui Carlos; Crizel-Cardoso,Michele; Piatnicki,Clarisse Maria Sartori; Mendonça,Carla Rosane Barboza; Dutra,Fabiana Lemos Goularte; Coutinho,Enilton Fick.
Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Olea europaea; Bioactive compounds; Fatty acids; Induction period; Olive; Quality parameters.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001201231
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Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration Ciênc. Tecnol. Aliment.
Moraes,Izabel Cristina Freitas; Sobral,Paulo José do Amaral; Branco,Ivanise Guilherme; Ré,Tatiana Bazo; Gomide,Catarina Abdalla.
Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: "dedo de moça" pepper; Drying curves; Mathematical models; Quality parameters.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020
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Determination of Quality Chemical Parameters of Honey from Chubut (Argentinean Patagonia) Chilean J. Agric. Res.
Aloisi,Pia Valeria.
This study was intended to evaluate the quality chemical parameters of 62 Apis mellifera L. honey samples, from the Province of Chubut, Argentine. Samples were obtained from the three melliferous areas of this province: Andean region, lower Chubut River valley and plains of Senguerr River. The average values obtained for electrical conductivity (0.33 mS cm-1) and pH (4.17) indicate that the analyzed honeys came mainly from nectar. Electrical conductivity was higher in honeys from the Andean region than in honeys from the other two regions. Moisture (water content) was low, with an average value of 14.67%. The hydroxymethylfurfural (HMF) content was very low and ranged between 0.0 and 14.70 mg kg-1. Moisture, HMF and free acidity values show good maturity...
Tipo: Journal article Palavras-chave: Honey characterization; Argentinean honeys; Patagonian honeys; Quality parameters.
Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400015
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Determination of thermal diffusivity in papaya pulp as a function of maturation stage Rev. Bras. Frutic.
Corrêa,Savio Figueira; Souza,Maximiliano Silva de; Pereira,Talita; Alves,Gustavo Verçosa de Lima; Oliveira,Jurandi Gonçalves de; Silva,Marcelo Gomes da; Vargas,Helion.
In order to determine the penetration of the thermal wave in the papaya fruit pulp (Carica papaya L.), cv. Golden, thermal diffusivity of the pulp was obtained measuring temperature at four different depths. Measurements were carried out initially with the fruit on the first stage of maturity. The changes of the thermal diffusivity were expressed as a function of ripening. A temporal decrease of the thermal diffusivity was observed. Chemical (pH, soluble solids and total titratable acidity) and physical (pulp firmness) properties were measured as well and the results were compared to the thermal diffusivity change.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya L.; Thermal wavelength; Quality parameters.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452008000300008
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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil IPB - Escola Superior Agrária
Malheiro, R.; Oliveira, I.; Vilas-Boas, Miguel; Falcão, Soraia; Bento, Albino; Pereira, J.A..
This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Tras-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K-232 and K-270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes...
Tipo: Article Palavras-chave: Microwave heating; Olive oil; Quality parameters; Alpha-tocopherol.
Ano: 2009 URL: http://hdl.handle.net/10198/1240
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Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage Ciênc. Tecnol. Aliment.
ÖZER,Cem Okan; SEÇEN,Selçuk Mustafa.
Abstract The objective of this work was to assess the effects of quinoa flour in the improving the quality characteristics and oxidation and storage stability (-18 °C for 3 months) of cooked and raw beef burger. The effects of quinoa flour addition (3, 5, 7 and 10%) on physicochemical composition, pH, cooking parameters and dimensional changes, color and texture characteristics of raw and cooked burgers were evaluated. Furthermore, lipid and protein oxidation stability for raw and cooked burgers were determined during long-term frozen storage. The cooking yield and reduction in diameter and thickness of burgers were improved and ash and protein contents of burger increased by the addition of quinoa. The control samples had the highest pH. Texture analysis...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef burger; Quinoa; Lipid oxidation; Protein oxidation; Quality parameters.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500221
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Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): Part II. Determination of quality parameters during storage Ciênc. Tecnol. Aliment.
Alibas,Ilknur; Koksal,Nezihe.
Cauliflower heads, which were precooled using four different methods including vacuum, forced-air, and high and low flow hydro precooling, were stored under controlled atmosphere and room conditions. Controlled atmosphere conditions (CA) were as follows: 1°C temperature, 90 ± 5% relative humidity, and 0:21 [(%CO2:%O2) – (0:21) control] atmosphere composition. Room conditions (RC) were: 22±1°C temperature and 55-60% humidity. Various quality parameters of the cauliflower heads were assessed during storage (days 0, 7, 14, 21, 28, and 35) under controlled atmosphere and room conditions (days 0, 5, and 10). During storage, weight loss, deterioration rate, overall sensory quality score, hardness, and colour (L, a, b, C and α) were evaluated. In the present...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cauliflower; Colour; Hardness; Controlled atmosphere conditions; Quality parameters; Room conditions.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100045
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Inactivation of Listeria monocytogenes ATCC 7644 on fresh-cut tomato using nisin in combinations with organic salts BJM
Oladunjoye,Adebola O.; Singh,Suren; Ijabadeniyi,Oluwatosin A..
ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Nisin; Fresh produce; Sodium citrate; Sodium acetate; Quality parameters.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300757
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Influence of Shape, Pre-treatment and Drying Air Temperatureon Quality of Dried Aonla CIGR Journal
Alam, Md. Shafiq; Singh, Amarjit; Chavan, Prasad.
Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15x35mm) and sheet (2 mm thickness) and were exposed to different pre-treatments i.e. untreated (UT), water blanching (WB), steam blanching (SB), blanching and sulphiting (B+S), sugar osmosis and salt osmosis prior to convective drying at temperature of 50, 60 and 70°C. The dried aonla (nearly 10% w.b) were analyzed for different quality attributes such as re-constitutional properties, vitamin C, colour and overall acceptability. The data indicated that re-constitutional properties, colour (L, a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aonla; Convective drying; Pre-treatment; Quality parameters.
Ano: 2020 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3932
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Modeling of thin layer drying kinetics of grape juice concentrate and quality assessment of developed grape leather CIGR Journal
Alam, Mohammed Shafiq; Gupta, kalika.
Abstract: Studies on modeling of thin layer drying kinetics of grape juice concentrate were conducted using pilot scale convective dryer.  Experiments were conducted in temperature range of 55-750C and drying bed thickness of 3-7 mm, to attain desired moisture content (14±1% db).  Different thin layer drying models like newton, page, logarithmic, two term, two term exponential and midilli models were fitted to the experimental data of convective dehydration and their adequacy of fit was investigated.  All the samples witnessed falling rate period drying irrespective of the selected temperature and thickness.  The effective moisture diffusivity and activation energy were found in range of 7.18-2.56 m2/sec and 26.07-21.59 kJ/mole respectively for 3-7 mm...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Convective drying; Drying kinetics; Drying models; Grapes; Quality parameters.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2822
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Rapid and environmentally friendly wine analysis using Vis/NIR Spectroscopy and Support Vector Machine regression. Repositório Alice
MARQUES, E. J. N.; BIASOTO, A. C. T.; FREITAS, S. T. de; MENEZES, T. R. de; PEREIRA, G. E.; NASSUR, R. de C. M. R.; MEDEIROS, E. P. de.
The aim of this study was to calibrate and validate models that can be used to determine quality parameters in red wine using Vis/NIR spectroscopy and the Least Squares Support Vector Machine (LS-SVM) regression.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Qualidade do vinho; Vis NIR; Parâmetro de qualidade; Vitivinicultura; Uva; Vinho; Wine; Quality parameters.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1031129
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Rapid and environmentally friendly wine analysis using Vis/NIR Spectroscopy and Support Vector Machine regression. Repositório Alice
MARQUES, E. J. N.; BIASOTO, A. C. T.; FREITAS, S. T. de; MENEZES, T. R. de; PEREIRA, G. E.; NASSUR, R. de C. M. R.; MEDEIROS, E. P. de.
The aim of this study was to calibrate and validate models that can be used to determine quality parameters in red wine using Vis/NIR spectroscopy and the Least Squares Support Vector Machine (LS-SVM) regression.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Qualidade do vinho; Vis NIR; Parâmetro de qualidade; Vitivinicultura; Uva; Vinho; Wine; Quality parameters.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1036899
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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) ArchiMer
Cardinal, Mireille; Knockaert, Camille; Torrissen, Ole; Sigurgisladottir, Sjofn; Morkore, Turid; Thomassen, Magny; Vallet, Jean-luc.
The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in Iceland in July 1998 and farmed salmon from Norway slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold smoking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimming with ocean ranched fish. Although freezing had little effect on yield, total loss was slightly greater, especially for fish with low fat content. Sensory...
Tipo: Text Palavras-chave: Quality parameters; Freezing; Salting; Yield; Smoking; Atlantic salmon.
Ano: 2001 URL: https://archimer.ifremer.fr/doc/2001/publication-656.pdf
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Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe ArchiMer
Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P..
This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective...
Tipo: Text Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf
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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements ArchiMer
Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise.
Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)...
Tipo: Text Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon.
Ano: 2004 URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf
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