Consulta: creatorFacets:"Oliveira,Dalany Menezes"
Registros recuperados: 5
Data/hora: 11/06/2024 02:36:08

Atividade enzimática e paramêtros fisico-químicos de água de cocos colhidos em diferentes estádios de desenvolvimento e estação climática
Provedor de dados: 94
Autores: Kwiatkowski,Angela; Oliveira,Dalany Menezes; Clemente,Edmar.
Nos últimos anos, agricultores da região noroeste do Paraná vêm cultivando o coqueiro, visando à comercialização da água do fruto verde. Na literatura, ainda são poucos os relatos sobre as características da água de coco verde na região. Assim, o objetivo deste trabalho foi avaliar os aspectos físico-químicos e a atividade das enzimas peroxidase (POD) e polifenoloxidase (PPO) da água de coco, cv. Anão-Verde, de frutos colhidos em diferentes estádios de desenvolvimento e estações climáticas. Os frutos foram colhidos no município de Umuarama, Paraná, nas quatro estações climáticas e em cinco estádios de desenvolvimento. Foram realizadas avaliações da atividade da POD e PPO, turbidez, pH, acidez titulável (AT), compostos fenólicos e teores de minerais da água...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cocos nucifera L.; Cv. Anão-Verde; Enzimas; Turbidez; Compostos fenólicos.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452012000200029

Biodegradable coatings on the postharvest of blackberry stored under refrigeration
Provedor de dados: 124
Autores: Oliveira,Dalany Menezes; Rosa,Cassia Ines Lourenzi Franco; Kwiatkowski,Angela; Clemente,Edmar.
Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 ºC and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Blackberry; Cassava starch; Water kefir; Fruits; Conservation.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000200012

Addition of powdered shrimp in the formulation of snacks
Provedor de dados: 124
Autores: Costa,Janaina de Paula da; Oliveira,Dalany Menezes; Marques,Diego Rodrigues; Monteiro,Antonio Roberto Giriboni; Costa,José Maria Correia da.
ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Snack; Litopenaeus vannamei; Sensory acceptability.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387

Effects of 1-MCP onthe post-harvest quality of the orange cv. Pera stored under refrigeration
Provedor de dados: 124
Autores: Rosa,Cassia Inês Lourenzi Franco; Clemente,Edmar; Oliveira,Dalany Menezes; Todisco,Katieli Martins; Costa,Jose Maria Correia da.
ABSTRACT The aim of this work was to analyse the effects of 1-MCP upon the post-harvest quality of the orange cv. Pera stored for 45 days at a temperature of 7 ºC. The fruit was divided into four treatments, and then submitted to the application of three concentrations of 1-methylciclopropene (0.1, 0.5 and 1.0µL.L-1) for a period of 12 hours.The fruitwas again then stored at a temperature of 7 ºC. The rate of respiration was determined, together withcoloration of the epidermis, SS, TA, ratio, vitamin C, total carotenoids, phenolic compounds, total and reducing sugars, weight loss and juice yield. The data were submitted to analysis of variance (F-Test), and the averages were analysed by regression (P≤0.05). According to the results, it could be seen that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Citrus sinensis L; Osbeck; Chemical characteristics; Antioxidant compounds; Respiration.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000400624

Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal
Provedor de dados: 65
Autores: Trentini,Caroline Portilho; Oliveira,Dalany Menezes; Zanette,Cristina Maria; Silva,Camila da.
ABSTRACT: This study aimed to extract the oil from macauba pulp using a low-pressure solvent extraction, as well as characterisation of the extracts and defatted meal obtained using different solvents (n-hexane, ethyl acetate and isopropanol). Results reported higher yields in oil, 27.43%, using isopropanol (P&lt;0.05), wherein the highest levels of β-carotene in the extract, 348.30mg 100g-1, were obtained with this solvent. In the composition of the extracts, monounsaturated fatty acids were predominantly found, and it was reported that the type of solvent had no significant influence (P&gt;0.05) on the composition; however, in the quantification of free glycerol compounds, isopropanol showed higher levels, 104.15mg 100g-1, of these compounds (P&lt;0.05)....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Acrocomia aculeata; Vegetable oil; Defatted meal.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400725