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A comparative analysis of ALOS PALSAR L-band and RADARSAT-2 C-band data for land-cover classification in a tropical moist region. Repositório Alice
LI, G.; LU, D.; DUTRA, L.; BATISTELLA, M..
This paper explores the use of ALOS (Advanced Land Observing Satellite) PALSARL-band (Phased Array type L-band Synthetic Aperture Radar) and RADARSAT-2 C-band data for land-cover classification in a tropical moist region. Transformed divergence was used to identify potential textural images which were calculated with the gray-level co-occurrence matrix method. The standard deviation of selected textural images and correlation coefficients between them were then used to determine the best combination of texture images for land-cover classification. Classification results based on different scenarios with maximum likelihood classifier were compared. Based on the identified best scenarios, different classification algorithms ? maximum likelihood classifier,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: ALOS PALSAR; RADARSAT; Texture; Land-cover classification; Amazon.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/924819
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Active modified atmosphere storage to preserve the quality of 'San Andreas' strawberries harvest at two ripening stages Rev. Bras. Frutic.
Anami,Jéssica Mayumi; Steffens,Cristiano André; Moreira,Marcelo Alves; Fernandes,Raquel Carlos; Mosquera,Deysi Jhoana Camayo; Amarante,Cassandro Vidal Talamini do.
Abstract This work was carried out to evaluate the effect of fruit ripening stage at harvest (“1/3 ripe” and “3/4 ripe”, respectively with 30% and 75% of red color) and passive modified atmosphere (MA) and active MA (with initial initial low O2 and/or high CO2) on quality of ‘San Andreas’ strawberries, with emphasis on bioactive compounds and metabolites of fermentative metabolism. The treatments evaluated were: control; passive MA [low density polyethylene (LDPE) packaging of 40 µm]; active MA with initial low O2 (1 kPa); active MA with initial high CO2 (30 kPa); and active MA with initial low O2 (1 kPa) and high CO2 (30 kPa). After 14 days of storage (0.5±0.2°C/92±2% RH) followed by two days of shelf life (20±5°C/65±10% RH), fruit weight loss was higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fragaria ananassa; High CO2; Low O2; Texture; Phenolic compounds; Fermentative metabolism; Decay; Fruit quality.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000100301
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Adsorption and desorption of arsenic and its immobilization in soils Scientia Agricola
Almeida,Cecília Calhau; Fontes,Maurício Paulo Ferreira; Dias,Adriana Cristina; Pereira,Thiago Torres Costa; Ker,João Carlos.
ABSTRACT: Arsenic (As) is a naturally occurring chemical element considered toxic and carcinogenic by health and environmental protection agencies. Studies of As adsorption/desorption behavior in soils are important to predictions of As’ potential mobility in natural systems. The aim of this study was to assess the adsorption of As(V) in soils from Minas Gerais, Brazil, and determine its immobilization rate in order to identify soils with characteristics more favorable to its deployment as an As geochemical barrier. The adsorption experiment was performed using different As concentrations and the data pertaining to the maximum adsorption capacity of As(V) (MACAs) were determined by Langmuir and Freundlich isoterms. The Oxisols, due to their more oxidic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Toxic contaminant; Maximum adsorption capacity; Mineralogy of soils; Texture; Geochemical barrier.
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000301401
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Artificial neural networks (ANN): prediction of sensory measurements from instrumental data Ciênc. Tecnol. Aliment.
Carvalho,Naiara Barbosa; Minim,Valéria Paula Rodrigues; Silva,Rita de Cássia dos Santos Navarro; Della Lucia,Suzana Maria; Minim,Luis Aantonio.
The objective of this study was to predict by means of Artificial Neural Network (ANN), multilayer perceptrons, the texture attributes of light cheesecurds perceived by trained judges based on instrumental texture measurements. Inputs to the network were the instrumental texture measurements of light cheesecurd (imitative and fundamental parameters). Output variables were the sensory attributes consistency and spreadability. Nine light cheesecurd formulations composed of different combinations of fat and water were evaluated. The measurements obtained by the instrumental and sensory analyses of these formulations constituted the data set used for training and validation of the network. Network training was performed using a back-propagation algorithm. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Artificial neural network; Quantitative descriptive analysis; Texture.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400018
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Assessing the use of frozen pork meat in the manufacture of cooked ham Ciênc. Tecnol. Aliment.
LOS,Francine Gomes Basso; PRESTES,Rosa Cristina; GRANATO,Daniel; SIMÕES,Deise Rosana Silva; ROMAN,Silvane Souza; DEMIATE,Ivo Mottin.
This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Histology; Sensory analysis; Texture; Freezing-thawing.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124
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Assessment of physical and physicochemical quality of main chocolates traded in Peru Acta Agron. (Palmira)
Chire-Fajardo,Gabriela Cristina; Valdivia-Arrunategui,Rocío Alicia; Orihuela-Rivera,Carmen Adela; Ureña- Peralta,Milber Oswaldo.
Abstract: The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ash; Color; Fat; Moisture; Particle size; Texture; Water activity.
Ano: 2017 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200164
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Attendrissement enzymatique de chair de mollusques ArchiMer
Kouadio Kouakou, François.
Two types of marine molluscs were studied. The highly individual characteristics of the flesh of these two shellfish, in this case its firmness, led us to analyse the behaviour of the foot muscle, the firmest part, as a function of heat and to the determination of the different temperatures at which the denaturation of the main constituent proteins occurs. This firmness makes the muscles difficult to chew to such an extent that they have acted as a break to consumption. These shell-fish have very similar proportions of myofibrillar and connective proteins, both of- which are responsible for the texture of meat. This similarity of composition determined the choice of an enzymatic preparation (protease V100) capable of acting simultaneously on both these...
Tipo: Text Palavras-chave: Glycymeris glycymeris; Buccinum undatum; Texture; Attendrissement; Enzyme; Glycymeris glycymeris. Buccinum undatum; Texture; Tenderizing; Enzyme..
Ano: 1989 URL: http://archimer.ifremer.fr/doc/00030/14134/11381.pdf
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Avaliando a fertilidade do solo com imagens digitais. Repositório Alice
MORAIS, P. A. de O.; SOUZA, D. M. de; MADARI, B. E.; OLIVEIRA, A. E. de.
Imagens digitais de 177 amostras de solo de três regiões do Brasil foram utilizadas para desenvolver uma metodologia de análise dos parâmetros de fertilidade do solo: carbono orgânico total e textura. As imagens, obtidas com um scanner de mesa, foram correlacionadas com os parâmetros experimentais de fertilidade por meio de calibração multivariada. LSSVMR apresentou os melhores resultados para estimar os teores de areia, argila e carbono orgânico. Em seguida, a classificação textural das amostras com imagens digitais apresentou 90,6% de concordância com o método convencional. A metodologia proposta por imagens digitais, além de determinar os parâmetros de fertilidade de forma simultânea e em poucos minutos, dispensa o uso de reagentes químicos. A aplicação...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Organic carbon; Imagem digital; Carbono; Química; Fertilidade do Solo; Textura do Solo; Texture; Soil texture; Green chemistry.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126557
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Características qualitativas da carcaça de cordeiros terminados em pastagem nativa da Caatinga, submetidos a diferentes suplementações de sal mineral. Repositório Alice
TELES, A. I. M.; COSTA, H. H. A.; COSTA, A. C.; FERRO, T. B. de M.; SOUSA, D. R. de; SALIBA, E. de O. S.; GALVANI, D. B.; LANDIN, A. V..
Resumo: Objetivou-se determinar as características qualitativas da carcaça de cordeiros terminados em pastagem nativa da caatinga submetidos a diferentes suplementações de sal mineral. Foram utilizados 24 ovinos em terminação mestiços Santa Inês, distribuídos em um delineamento inteiramente casualizado, em três tratamentos, conforme as seguintes suplementações de sal mineral: sal mineral comercial (SALMINC), sal mineral comercial acrescido de 750 ppm de zinco animal-1 (SALMINCZn) e sal comercial com fornecimento de 2,5 ml por peso vivo metabólico (PV)0,75 animal-1 de propilenoglicol (SALMINCPeg), com oito repetições cada. Foram avaliadas as caracteristicas cor, área de olho de lombo/gabarito (cm2), área de olho de lombo/fórmula (cm2), espessura de gordura...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Raça Santa Inês; Área de olho de lombo; Marmoreio; Marbling; Ribeye area; Ovino; Cordeiro; Carcaça; Qualidade; Textura; Suplemento alimentar; Texture; Sheep; Lamb; Carcass composition; Supplements.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004272
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Caracteristicas sensoriais de leites de soja reconstituidos. Repositório Alice
WANG, S.; CABRAL, L. C.; ARAUJO, F. B.; MAIA, L. H..
Foram estudadas a viscosidade aparente e as caracteristicas sensoriais dos leites de soja reconstituidos, elborados com leites de soja em po submetidos previamente a homogeneizacao em diferentes pressoes (3.000, 4.000, 5.000 e 6.000 psi). Verificou-se que a viscosidade aparente aumentou progressivamente com o aumento da pressao de homogeneizacao. As pressoes de 4.000, 5.000 e 6.000 psi de homogeneizacao resultaram na obtencao de leites de soja reconstituidos de melhor aparencia, sabor e textura, sendo os com sabores de baunilha e coco elaborado com leites de soja em po submetidos previamente a pressoes de 4.000 e 5.000 psi de homogeneizacao igualmente preferidos pela equipe massal de provadores nao-treinados. Portanto, os melhores niveis de viscosidade...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Pressao de homogeneizacao; Viscosidade aparente; Sabor; Textura; Homogenization pressures; Apparent viscosity; Flavor; Texture.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/87093
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Carcass and meat quality of rabbits fed Tithonia tubaeformis weed R. Bras. Zootec.
Zepeda-Bastida,Armando; Martínez,Maricela Ayala; Simental,Sergio Soto.
ABSTRACT The objective of this study was to use different parts of the Tithonia tubaeformis plant in feed for fattening rabbits and then observe the effects on carcass and meat quality. Forty-eight weaned rabbits (35 days of age) were randomly assigned to four groups (n = 12 by treatment). Animals were fed ad libitum a control diet as well as three experimental diets, with addition of Tithonia tubaeformis leaves, whole plant, and stems. Rabbits were slaughtered after 63 days of age without fasting. Results indicate that live weight (0.917), skin (0.79), feet (6.679), and lumbar circumference of the carcass (0.707) have higher positive correlations with hot carcass. There were no significant differences between treatments for all variables measured, except...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Invasive plant; Meat; Texture.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100532
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Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum) Arq. Bras. Med. Vet. Zootec.
Kato,H.C.A.; Lourenço,L.F.H.; Araújo,E.A.F.; Sousa,C.L.; Joele,M.R.S. Peixoto; Ribeiro,S.C.A..
The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Tambaqui; Texture; Response surface.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100224
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Chocolate rheology Ciênc. Tecnol. Aliment.
Gonçalves,Estela Vidal; Lannes,Suzana Caetano da Silva.
Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Texture; Chocolate.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400002
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Comportamiento reológico-sensorial de la textura de la langosta (Panulirus argus) entera cruda almacenada en congelación OceanDocs
Nodarse Díaz, M. L.; Trujillo Vento, Z.; de Hombre Morgado, R.; Tamarit Pino, Y.; Noa Ruiz, Y..
The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It...
Tipo: Journal Contribution Palavras-chave: Texture; Rheology; Texture; Rheology; Http://aims.fao.org/aos/agrovoc/c_15578; Http://aims.fao.org/aos/agrovoc/c_28543.
Ano: 2009 URL: http://hdl.handle.net/1834/3452
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Cooking quality of upland and lowland rice characterized by different methods Ciênc. Tecnol. Aliment.
Garcia,Diva Mendonça; Bassinello,Priscila Zaczuk; Ascheri,Diego Ramiro Palmirez; Ascheri,José Luis Ramirez; Trovo,José Benedito; Cobucci,Rosário de Maria Arouche.
Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oryza sativa L; Texture; Stickiness; Amylase; Gelatinization temperature; Cluster.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200010
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Correlating physical and sensory texture measurements of hearts of palm in conserve Ciênc. Tecnol. Aliment.
ORMENESE,Rita de Cássia Salvucci Celeste; BERBARI,Shirley Aparecida Garcia; REIS,Michele Gomes dos.
Abstract A study correlating the physical and sensory texture measurements of hearts of palm in conserve was carried out with a view to establishing an instrumental texture standard for this product. One hundred hearts of palm sticks in conserve from different brands, 50 of Açaí and 50 of Pupunha, were cut in half cross wise. One of the halves was used for the sensory evaluation and the other for the instrumental evaluation. Fifty consumers were instructed to bite each half-stick received in the crosswise direction and evaluate the hardness on a linear 10 cm scale and the acceptability of the hardness on a nine-point hedonic scale. The instrumental hardness was analyzed using the TA-XT2 texturometer. The Pearson correlation between the force required to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hearts of palm; Texture; Sensory analysis; Correlation.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400679
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Deficiencias de hierro y manganeso en hojas de frijol (Phaseolus vulgaris L.) identificadas mendiante análisis textural, color de imágenes digitales y redes neuronales artificiales. Colegio de Postgraduados
García Cruz, Edgar.
En la presente investigación se analizaron imágenes digitales de hojas de frijol (Phaseolus vulgaris L.) para identificar con un clasificador, deficiencias de hierro (Fe) y manganeso (Mn). A los 24 días después de la siembra (dds) se les suministró la solución nutritiva de acuerdo a ocho tratamientos: dos deficiencias parciales, una de 50 % Fe y otra de 50 % Mn; dos deficiencias totales totales, 0 % Fe y una más de 0 % Mn además de una interacción (0 % Fe, 0 % Mn) y dos dosis excedentes (200 % Fe y 200 % Mn); finalmente un tratamiento testigo (100 % Fe, 100 % Mn) usando como referencia la solución Steiner. A partir de imágenes digitales de muestras de hojas de los tratamientos obtenidas a los 63 dds, se calcularon variables de color con los valores...
Palavras-chave: RGB; Textura; Redes neuronales; Phaseolus vulgaris; Hierro; Manganeso; Texture; Neural networks; Iron; Manganese; Edafología; Maestría.
Ano: 2013 URL: http://hdl.handle.net/10521/2076
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Determinação da densidade relativa do solo por uma função de pedotransferência para a densidade do solo máxima - doi: 10.4025/actasciagron.v33i2.6120 Agronomy
Marcolin, Clóvis Dalri; Universidade do Oeste de Santa Catarina; Klein, Vilson Antonio; UPF.
O objetivo desse trabalho foi estimar a densidade relativa do solo (DR) a partir de uma função de pedotransferência para a densidade do solo máxima (Dsmáx). Amostras de dez solos, em sistema de plantio direto estabelecido há mais de dez anos, foram coletadas no Estado do Rio Grande do Sul, em camadas de 5 até 30 cm de profundidade, com a estrutura preservada e não-preservada. Determinaram-se a granulometria, os teores de matéria orgânica (MO), a densidade do solo (Ds) e a Ds do solo máxima (DsMax) pela metodologia do ensaio de Proctor. Com esses dados foi ajustada uma equação de regressão linear para se obter o valor da Dsmáx a partir dos teores de argila e MO no solo. Para os solos avaliados no Estado do Rio Grande do Sul a densidade do solo máxima pode...
Palavras-chave: Ciências Agrárias Agronomia Ciência do Solo Física doSolo compactação do solo; Plantio direto; Textura; Matéria orgânica Física do Solo soil compaction; No-tillage; Texture; Organic matter.
Ano: 2011 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6120
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Determinación del tiempo de vida útil de dos productos congelados de cola de langosta (Panulirus argus) OceanDocs
Trujillo Vento, Z.; Nodarse Díaz, M. de L.; Tamarit Pino, Y..
Crustaceans are harmed rapidly due to the post mortem different processes, specially the dark spot knew as melanosis or enzymatic darkening. Those spots are controlled by the sulfite treatments, but the potential dangers associated with the use of these compounds oblige to develope rigorous control methods. Besides, in these species are observed texture affectations during the storage time, changing to pasty mass and reducing its commercial quality. For these reasons, it was realized a durability study, analizing chemical, microbiological and sensorial parameters to the frozen products raw lobster tails and tail mass. The results indicated a shelf life of 21 months for the lobster tails and 18 months for the tails mass.
Tipo: Journal Contribution Palavras-chave: Texture; Texture; Http://aims.fao.org/aos/agrovoc/c_15578.
Ano: 2009 URL: http://hdl.handle.net/1834/3471
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Development of an organic quinoa bar with amaranth and chia Ciênc. Tecnol. Aliment.
IULIANO,Loredana; GONZÁLEZ,Gloria; CASAS,Nidia; MONCAYO,Diana; COTE,Sandra.
Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bars; Chia seeds; Andean grains; Shelf life; Peroxide index; Texture; Consumer acceptance.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500218
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