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Antimicrobial and antioxidant activities of cactus polyphenols extract on seafood preservation ArchiMer
Besbes, Nadia; Joffraud, Jean-jacques; Ben Khemis, Ines; Amri, Mohamed; Sadok, Saloua.
The present work investigated the antimicrobial and antioxidant activities of polyphenols extracted from cactus (Opuntia ficus indica) fruit-peels on sardine fillets during refrigerated storage. Biochemical, microbiological and sensorial indicators of treated sardine fillets; were studied comparatively to control lot. Microbial communities were characterized using phenotyping and molecular identification of bacterial isolates; and culture-independent method (PCR-TTGE) for fingerprinting of bacterial DNA extracted from fillets. A principal component analysis (PCA) of all the studied descriptors and variables revealed that discrimination along first principal component (PC1) was mainly correlated positively with peroxidation level and storage time but...
Tipo: Text Palavras-chave: Cactus polyphenols; PCR-TTGE; Biochemical indicators; PCA analysis; Sardine fillets; Sensorial analysis.
Ano: 2016 URL: https://archimer.ifremer.fr/doc/00368/47881/47897.pdf
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Avaliacao da qualidade da cebola irradiada na Argentina e armazenada no Brasil. Repositório Alice
WALDER, J. M. M.; CURZIO, O. A.; CROCI, C. A.; DOMARCO, R. E.; SPOTO, M. H. F.; BLUMER, L..
O objetivo deste brabalho foi avaliar a qualidade da cebola, cv. Valenciana sintetica 14, irradiada com 60 gy e trasnportada por rodovia de Buenos Aires, Argentina, para Piracicaba, SP, Brasil. O lote de cebola irradiada (20 sacos de 20 kg cada) e o lote controle (20 sacos de 20 kg cada) foram armazenados durante seis meses a temperatura ambiente (20.C a 28.C) e umidade relativa de 50% a 100%. O controle de qualidade foi feito todo mes, por meio de analises fisicas, quimicas e sensoriais. O tratamento com radiacao reduziu a perda de peso dos bulbos e conservou alta a porcentagem de bulbos comerciaveis sem afetar as pro-priedades sensoriais. Aos 180 dias de armazenamento, a perda de peso nas amostras nao-irradiadas foi de 32% significativamente maior do que...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cebola; Brotamento; Podridao; Qualidade de cebola; Analise sensorial; Sprout; Rot; Onion quality; Sensorial analysis.
Ano: 1997 URL: http://www.alice.cnptia.embrapa.br/handle/doc/86407
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Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography–mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors “mushroomlike”, “farm-feed”, “floral”, “honeylike”, “hay-herb”, and “nutty” were obtained. A correlation between sensory descriptors and volatiles was observed by...
Tipo: Article Palavras-chave: Wild edible mushrooms; Semivolatile compounds; Sensorial analysis; Volatile; GC-MS; Solid-phase microextraction.
Ano: 2008 URL: http://hdl.handle.net/10198/4405
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Desenvolvimento de um salame a base de carne bovina e suína com recheio de queijo tipo provolone: características e avaliação sensorial (2009). Infoteca-e
PEREIRA, B. G.; HENRIQUE, J. R.; LIMA, H. C. de; GONÇALVES, R. A.; TERÁN-ORTIZ, G. P..
2009
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Salame; Embutido misto; Análise sensorial; Salami; Beef; Pork; Sensorial analysis; Food technology.
Ano: 2009 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/748229
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Desenvolvimento de uma sopa de casca de maracujá sabor mandioquinha e frango: avaliação preliminar da aceitabilidade. Infoteca-e
CARDOSO, F. F.; MADALENA, J. O. de M.; VICENTINI, G. C.; COSTA, A. M.; BRANDÃO, L. de S.; KISHI, S. M.; FARIA, D. A.; LIMA, H. C. de..
2009
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Passiflora; Sopa; Mandioquinha; Passion fruits; Peel; Food technology; Sensorial analysis.
Ano: 2009 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/711898
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Development of quality index method for eviscerated and non-eviscerated octopus (Octopus insularis) Rev. Ciênc. Agron.
Aragão,Márcia Facundo; Garruti,Deborah dos Santos; Ogawa,Norma Barreto Perdigão; Bezerra,Viviane Costa; Silva,Elisabeth Mary Cunha da.
ABSTRACT This work aimed to develop a Quality Index Method (QIM) for octopus species Octopus insularis and apply it to samples of eviscerated and non-eviscerated specimens in order to establish stability in cold storage. Initially we carried out the recruitment of judges, who were trained to verify the changes undergone by the octopus during storage under refrigeration. The development of QIM Table took place in three experiments. At first, a QIM Table for Octopus vulgaris from literature was presented to judges together with specimens of O. insularis, so they could assess whether the parameters were suited to this specie. In the second experiment the objective was to validate the table, verifying if changes were needed in the predefined parameters or if...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mollusk; Sensorial analysis; Shelf life.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000200242
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Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond Ciência Rural
Fioravante,Marceli Borges; Hiane,Priscila Aiko; Braga Neto,José Antônio.
ABSTRACT: The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotics; Sensorial analysis; Water-soluble extract; Dipteryx alata Vog.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900752
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Improving the storage of fresh-cut mangoes by hot water treatment. Repositório Alice
CHARLES, F.; DJIOUA, T.; FILGUEIRAS, H. A. C.; DUCAMP-COLLIN, M.-N.; SALLANON, H..
2009
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Mango; Sensorial analysis; Water treatment.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/658727
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Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable Ciênc. Tecnol. Aliment.
SATO,Rie; CILLI,Lilian Pinheiro de Lima; OLIVEIRA,Beatriz Ewert de; MACIEL,Vinicius Borges Vieira; VENTURINI,Anna Cecília; YOSHIDA,Cristiana Maria Pedroso.
Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ora-pro-nobis; Non-conventional food plant; Sensorial analysis; Tagliatelle.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500028
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Physalis size reduction for potted ornamental plant use Ciência e Agrotecnologia
Bosch,Emily; Cuquel,Francine Lorena; Tognon,Grasiela Bruzamarello.
ABSTRACT The consumer's constant search for novelties in the area of ornamental plants has inspired the use of species that are normally used for other purposes, such as fruit-bearing plants, to be introduced into floriculture. The physalis, a fruit-bearing plant, with a beautiful accrescent fruiting calyx that envelops the berry, can be used for these purposes. However, this plant can reach 70 cm high, which makes it unviable to be used as an indoor plant. The objective of this research was to decrease the size of the physalis (Physalis angulata) for ornamental use, pot it and apply the plant growth regulator Paclobutrazol (PBZ). The PBZ growth regulator was applied only once, via foliar spray at the concentrations of 0, 30, 60, 90, 120 and 150 mg a.i L-...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Physalis angulata; Plant regulator; Paclobutrazol; Sensorial analysis; Ornamental fruit bearing plants.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000500555
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Postharvest quality of strawberry produced during two consecutive seasons Horticultura Brasileira
Antunes,Marina C; Cuquel,Francine L; Zawadneak,Maria AC; Mogor,Átila F; Resende,Juliano TV.
Maintaining plants in the field for two consecutive crop cycles is one of the latest techniques used by strawberry growers to reduce production costs. The goal of this research was to evaluate the postharvest fruit quality of six strawberry cultivars produced for two consecutive seasons with the same plants. They were planted from May to July 2010 under low-tunnel and fruits were evaluated in two growing seasons (season 1= January, February, and March 2011 and season 2= August, September, and October 2011), totaling three harvests of each cultivar in each year season. Fruits were picked up randomly among 500 plants of each cultivar, organized into five replications of five fruits and kept for three days before analysis under refrigeration (average...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fragariax ananassa; Sensorial analysis; Antioxidant; Minerals; Functional food; C vitamin.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362014000200168
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Tangential microfiltration of orange juice in bench pilot Ciênc. Tecnol. Aliment.
Venturini Filho,W. G.; Dornier,M.; Belleville,M. P..
The aim of this study was to introduce the tangential microfiltration (TMF) technique on the production of orange juice (TMFJ), and compare it with pasteurised juice (control) as regards chemical composition and sensorial characteristics. We used a TMF pilot equipped with four monotubular ceramic membranes (0.1, 0.2, 0.8 and 1.4mm) arranged in series with a filtering area of 0.005 m² each. Commercial flash-pasteurised orange juice was used as the initial product. Experiments were divided into three parts: a) the characterisation of the TMF pilot; b) optimisation of operational conditions; c) production of the TMFJ. In the second part, membrane with 0.8-mm pores presented best flux followed by those with 1.4-, 0.1-, and 0.2-mm pores. However, to guarantee...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverage; Fruit; Sensorial analysis; Membrane.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000300006
Registros recuperados: 12
Primeira ... 1 ... Última
 

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