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Registros recuperados: 33
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Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal Rev. Bras. Ciênc. Avic.
Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA.
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009
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Assessing rural consumers’ WTP for orange, biofortified maize in Ghana with experimental auctions and a simulated radio message AgEcon
De Groote, Hugo; Tomlins, Keith; Haleegoah, Joyce; Awool, Manfred; Frimpong, Benedicta; Banerji, Abijit; Chowdury, Shyamal K.; Meenakshi, J.V..
Deficiencies of micronutrients such as vitamin A are widespread, expecially in Africa. Biofortified crops such as maize, bred for high levels of provitamin A might offer a solution, but these crops are often bright orange, and African maize consumers prefer white. To estimate the consumers interest in orange biofortified maize, sensory evaluations were organized in rural Ghana with white, yellow and orange maize. The effect of information on willingness to pay for biofortification was estimated using a simulated radio message. Results indicate that color preferences are highly regional, wide variation exist within regions, and the provision of information is able to change these preferences. The color of biofortified maize should therefore not be seen as...
Tipo: Journal Article Palavras-chave: Maize; Biofortification; Consumers; Experimental auction; Sensory evaluation; Crop Production/Industries; Demand and Price Analysis.
Ano: 2010 URL: http://purl.umn.edu/96197
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Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections Rev. Bras. Frutic.
Arenas,Marian Guadalupe Hernández; Angel,Daniel Nieto; Damian,María Teresa Martínez; Ortiz,Daniel Teliz; Díaz,Cristian Nava; Martinez,Nestor Bautista.
Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Tropical fruit; Sapindaceae; Quality attributes; Sensory evaluation.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400019
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Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment ArchiMer
Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel.
Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant...
Tipo: Text Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf
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Cornflake and its acceptability Thai Agricultural
Sukoncheun Sringam; Chumsai Silavanich.
5 tables
Palavras-chave: Corn; Maize; Cornflakes; Food processing; Quality; Sensory evaluation; ข้าวโพด; คอร์นเฟลค; การวิเคราะห์คุณภาพทางประสาทสัมผัส.
Ano: 1981 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4080
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Desempenho, custo de produção e apreciação da carne de cordeiros em pastagens tropicais com suplementação. Infoteca-e
RETORE, M.; VARGAS JUNIOR, F. M. de; VEGA BRITEZ, G. D.; ROSSATTI, J. A.; RICHETTI, A..
bitstream/item/185601/1/BP-81-2018-Marciana.pdf
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Análise sensorial; Capim aruana; Capim marandu; Peso de carcaça quente; Dry matter consumption; Hot carcass weight; Cordeiro; Matéria Seca; Pastagem; Carne; Lamb meat; Tropical pastures; Sensory evaluation.
Ano: 2018 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1098984
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Design and construction of a mechanized charcoal-fueled corn roaster CIGR Journal
Sobowale, Sunday; Omotoso, Oluwole; Olatidoye, Olawale; Olayanju, Adeniyi; Mulaba-Bafubiandi, Antoine.
The economic situation in most developing countries has left farmers and processors operating at small scale and under unhygienic environment. The productivity is often too low to justify labor and time investment. With respect to the challenges particularly associated with roasting of corn, a roaster was designed, constructed and its performance evaluated. The mechanized charcoal fuelled corn roaster consists of a frame, roasting unit, charcoal tray, air blowing unit and a power transmission system. The functional efficiency of the machine at different roasting temperatures of 100, 130 and 150 oC ranged between 88 and 94%, while the roasting capacity and roasting time ranged between 40 and 54 fresh corns per hour in 22 and 30 min, respectively. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn roaster; Corn; Design and construction; Sensory evaluation; Food security.
Ano: 2020 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5975
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Effect of high-level fish meal replacement by plant proteins in gilthead sea bream (Sparus aurata) on growth and body/fillet quality traits ArchiMer
De Francesco, M; Parisi, G; Perez Sanchez, J; Gomez Requeni, P; Medale, Francoise; Kaushik, Sadasivam; Mecatti, M; Poli, B.
Juvenile gilthead sea bream (initial body weight ca. 100 g) were reared in an indoor flow through marine water system for 1 year. Fish were fed two isoenergetic [19.2 kJ g−1 dry matter (DM)] and isoproteic (426 g kg−1 DM) diets either based on fish meal (diet FM) or on a mixture of plant protein sources (diet PP), replacing 75% of fish meal protein. The growth trial was conducted in duplicate, two tanks for each dietary treatment. Growth performance and feed utilization were registered. Fillet quality parameters were evaluated and sensory analyses on cooked fillet were performed. Both groups had similar weight gain and specific growth rates. Feed intake was higher in sea bream fed diet FM (0.48 versus 0.44), while feed efficiency and...
Tipo: Text Palavras-chave: Sparus aurata; Sensory evaluation; Quality traits; Plant protein; Gilthead sea bream; Chemical composition.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-6256.pdf
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Effect of long-term feeding with a plant protein mixture based diet on growth and body/fillet quality traits of large rainbow trout (Oncorhynchus mykiss) ArchiMer
De Francesco, Matilde; Parisi, Giuliana; Medale, Francoise; Lupi, Paola; Kaushik, Sadasivam; Poli, Bianca.
Two diets based oil fish meal (FM) or oil a mixture of plant protein sources supplemented with free amino acids (PP) were fed to rainbow trout having a mean initial body weight of 162.5 g reared at 17 +/- 1 degreesC for 24 weeks to evaluate the effect of plant protein sources oil fish growth, morphological and body quality traits. At the end of the growth study, samples were withdrawn for chemical analyses as well as measurements of different parameters of quality. Compared to the FM group, the trout fed diet PP had lower growth rates (mean final body weight 663 vs. 800 g), feed efficiency (0.95 vs. 1.07) and protein efficiency ratio (1.96 vs. 2.13). Trout fed diet PP were also characterised by a lower dressed weight (89.45% vs. 91.07%), hepato-somatic...
Tipo: Text Palavras-chave: Sensory evaluation; Chemical composition quality; Flesh; Body traits; Plant protein; Oncorhynchus mykiss.
Ano: 2004 URL: http://archimer.ifremer.fr/doc/2004/publication-391.pdf
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Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content ArchiMer
Cardinal, Mireille; Cornet, Josiane; Serot, Thierry; Baron, Regis.
The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel.. were studied on smoked herring. In addition, a possible correlation between the content of 10 phenolic compounds and sensory perceptions was investigated. Five smoking techniques were applied, combining smoke production conditions, performed by pyrolysis of beech wood sawdust or by friction of beech wood log, with smoke deposition, either in a controlled kiln (traditional smoking) or by an electrostatic process. In the fifth smoking technique, a purified condensate of beech smokes was vaporised on fish fillets in the smokehouse. The time of smoking was 3 It for traditional smoking and the liquid smoke atomisation process and 12 min for the...
Tipo: Text Palavras-chave: Odour characteristics; Sensory evaluation; Phenolic compounds; Smoking; Herring.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-827.pdf
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Flaxseed flour addition on fatty acid profile and sensory properties of brazilian cheese roll Ciência e Agrotecnologia
Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod.
In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007
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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
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Influence of post-mortem aging in tenderness of chicken breast fillets Ciência Rural
Santos,Helena Caminha; Brandelli,Adriano; Ayub,Marco Antônio Záchia.
In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken breasts; Meat tenderization; Sensory evaluation.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038
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MARKETS FOR NORTHERN PLAINS AQUACULTURE--CASE STUDY OF TILAPIA AgEcon
Golz, Theresa K.; Nelson, William C..
The purpose of this study is to identify and investigate alternative fresh and frozen fillet markets for tilapia within the region. The competition for this market is primarily an imported product from Asia and Central America. Total imports plus domestic production has increased from 16.95 million pounds in 1992 to 70.74 million pounds in 1997. Thirty-seven of the 79 respondents handled tilapia in their business. Thirty of these businesses handled and preferred fresh fillets while ten handled frozen tilapia. The tilapia businesses were clear in their preferences: 5 to 7 ounce fillets, quick delivery response time, constant supply, taste and size, and suppliers oriented toward customer service. Twenty-six of the 37 respondents were open to new...
Tipo: Working or Discussion Paper Palavras-chave: Tilapia; North American Fish Farmers Cooperative; North Central Region; Sensory evaluation; Production; Prices; Size; Imports; Marketing; Production Economics.
Ano: 1999 URL: http://purl.umn.edu/23454
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Metodología para la formación de comisiones de evaluación sensorial en café OceanDocs
Duarte, C.; Ortega, A.; Trujillo, L.; Rodríguez, A.O..
Este trabajo se realizó con el objetivo de establecer una metodología para la formación de catadores en café. Para la elaboración de la misma se consultaron bibliografías actualizadas en la temática, normas ISO centroamericanas, francesas y cubanas y los volúmenes más recientes de la revista Cenicafé de Colombia. Como resultado se propone las etapas y pasos necesarios para la formación de las comisiones sensoriales en café, que aspira brindar una guía a los jefes de calidad de las distintas torrefactoras del país. Palabras clave: café, catadores, entrenamiento, metodología, evaluación sensorial.
Tipo: Journal Contribution Palavras-chave: Training; Methodology; Evaluation; Sensory evaluation; Coffee.
Ano: 2008 URL: http://hdl.handle.net/1834/4923
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Metodología para la formación de comisiones de evaluación sensorial en café OceanDocs
Duarte, C.; Ortega, A.; Trujillo, L.; Oliva Rodríguez, A..
Este trabajo se realizó con el objetivo de establecer una metodología para la formación de catadores en café. Para la elaboración de la misma se consultaron bibliografías actualizadas en la temática, normas ISO centroamericanas, francesas y cubanas y los volúmenes más recientes de la revista Cenicafé de Colombia. Como resultado se propone las etapas y pasos necesarios para la formación de las comisiones sensoriales en café, que aspira brindar una guía a los jefes de calidad de las distintas torrefactoras del país.
Tipo: Journal Contribution Palavras-chave: Methodology; Evaluation; Coffee; Training; Sensory evaluation.
Ano: 2008 URL: http://hdl.handle.net/1834/4887
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Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus Scientia Agricola
Marcatti,Bruna; Habitante,Ana Mônica Quinta Barbosa; Sobral,Paulo José do Amaral; Favaro-Trindade,Carmen Sílvia.
Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008
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Mortadella sausage formulations with mechanically separated layer hen meat preblended with antioxidants Scientia Agricola
Trindade,Marco Antonio; Castillo,Carmen Josefina Contreras; Felício,Pedro Eduardo de.
At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. The products were stored for 40 days at 7ºC and evaluated in regard to the oxidative stability of lipids...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Poultry meat; Nitrite; Erythorbate; Oxidative stability; Sensory evaluation.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300005
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Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite Scientia Agricola
Bellucci,Elisa Rafaela Bonadio; Barretto,Tiago Luís; Rodriguez,José Manuel Lorenzo; Bis-Souza,Camila Vespúcio; Barba,Francisco Jose; Barretto,Andrea Carla da Silva.
ABSTRACT: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguiça) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Betalain; Sensory evaluation; Cochineal carmine; Lipid oxidation.
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300902
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Physical properties of yellow alkaline noodles from near-isogenic wheat lines with different Wx protein deficiency OAK
Tanaka, Yuko; Miura, Hideho; Fukushima, Michihiro; Ito, Miwako; Nishio, Zenta; Kim, Sun-Ju; Hashimoto, Naoto; Noda, Takahiro; Takigawa, Shigenobu; Matsuura-Endo, Chie; Yamauchi, Hiroaki; 三浦, 秀穂; 福島, 道広.
This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background. With the use of the near-isogenic lines, it was possible to achieve similar flour characteristics, with the exception of the amylose content of starch in YAN, and to analyze clearly the effects of the amylose content on the physical properties of YAN. The results of this study indicated that the breaking force and breaking force/breaking deformation of YAN made from the eight lines basically decreased and that...
Palavras-chave: Yellow alkaline noodles; Physical properties; Amylose content; Sensory evaluation.
Ano: 2006 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/715
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