Consulta: subjectFacets:"Texture"
Registros recuperados: 54
Data/hora: 08/06/2024 10:48:53

Deficiencias de hierro y manganeso en hojas de frijol (Phaseolus vulgaris L.) identificadas mendiante análisis textural, color de imágenes digitales y redes neuronales artificiales.
Provedor de dados: 32
Autores: 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

Diagnóstico de deficiencias de nitrógeno y maganesio con imágenes digitales.
Provedor de dados: 32
Autores: Reyes Flores, Maciel.
La detección oportuna de deficiencias nutrimentales en hojas de plantas cultivadas permite tomar medidas correctivas inmediatas asi como predecir rendimientos. Las características espectrales y de textura de las imágenes se pueden utilizar para obtener información y correlacionarlos con el estado nutrimental de elementos esenciales que generan sintomatología similar en hojas de las plantas.  En la presente investigación se estableció un experimento para medir las propiedades espectrales y característica texturales del cultivo de frijol con diferentes concentraciones de nitrógeno y magnesio de imágenes obtenidas con escáner. A partir de los valores de reflectancia se generaron modelos de regresión para asociar la concentración de nitrógeno y magnesio en el...
Palavras-chave: Reflectancia; Discriminación; Espacios de color; Textura; Redes neuronales; Reflectance; Discrimination; Color spaces; Texture; Neural networks; Edafología; Maestría.
Ano: 2013
URL: http://hdl.handle.net/10521/2077

Morphological, physicochemical and sensory evaluation of celery harvested from early to late maturity
Provedor de dados: 75
Autores: Yommi,Alejandra Karina; Di Gerónimo,Natalia Marcela; Carrozzi,Liliana Esther; Quillehauquy,Victoria; Goñi,María Gabriela; Roura,Sara Inés.
The aim of this study was to determine quality changes in petioles of self-blanching celery (Apium graveolens), cv. Golden Boy, harvested at 80, 87, 94, 101, 108, 115, 122 and 129 days after-transplanting (DAT). Total weight (TW), total length (TL), number of leaves per plant (LN) and by plant zone (external, LNZ E; middle, LNZ M; internal, LNZ I), and petiole length (PL) were evaluated at each harvest time. Petioles quality of each zone in the plant were analyzed in terms of: color (hue angle), texture (cutting force), total soluble solids content (TSS) and titratable acidity (TA). The petioles also were sensorially evaluated by descriptive analysis considering visual characteristics (flexibility, hollowness), flavor (typical flavor and odor) and texture...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apium graveolens; Bolting; Growth; Maturity; Senescence; Texture.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200010

Fat deposition and flesh quality in seawater reared, triploid brown trout (Salmo trutta) as affected by dietary fat levels and starvation
Provedor de dados: 5
Autores: Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam.
Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked...
Tipo: Text
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf

Surimi de chinchard ( Trachurus trachurus L. ) - Influence de conditions technologiques sur des caractéristiques de texture du produit après traitement thermique
Provedor de dados: 5
Autores: Verrez-bagnis, Veronique.
Surimi, washed fish mince after grinding with salt, has a firm and elastic gel texture or “ashi” after thermal processing. The major objectives of this study on horse mackerel (Trachurus trachurus) surimi are to optimize the technological conditions in the aim to obtain the best ashi, to determine the influence of frozen storage and of egg white and potata starch addition, and to establish the preventive effect of incorporation into surimi of different combinations of cryoprotectants and NaC1. Gel texture is, by order importance, dependent on cooking temperature, length of setting and cooking and length of grinding of surimi with texture additives after thawing. Changes of gelling properties after 6 months at - 30°C of frozen st orage are limited. The...
Tipo: Text
Palavras-chave: Fish; Horse mackerel (Trachurus trachurus L.); Surimi; Kamaboko; Myofibrillar proteins; Gelation; Thermal coagulation; Texture; Optimisation method; Technological treatments; Cryoprotectors; Texture ingredients; Microscopy; Water retention capacity.
Ano: 1987
URL: http://archimer.ifremer.fr/doc/00134/24507/22535.pdf

Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
Provedor de dados: 5
Autores: Bjornevik, Marit; Cardinal, Mireille; Vallet, Jean-luc; Nicolaisen, Ove; Arnarson, Gudmundur Oern.
Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or injection), salting targets (2.5 or 4%) and smoking temperatures (15 or 25 °C) were studied during 6 weeks of 4 °C cold storage. Salting method had the greatest influence on flesh quality. Injection salting led to 15% higher fillet yield, moderate to strong gaping score, softer texture, and paler fish compared with dry salting. Pre-rigor filleting reduced fillet gaping from a moderate to minor score, but only in dry salted fillets. Smoking at 15 °C reduced yield by 0.5% in injected salted fish, compared with 25 °C. The combination of pre-rigor filleting, dry salting and 15 °C smoking temperature...
Tipo: Text
Palavras-chave: Salmo salar; Flesh quality; Texture; Liquid loss; Fillet yield; Cold storage.
Ano: 2018
URL: https://archimer.ifremer.fr/doc/00423/53475/54382.pdf

Region based variational approach for the segmentation textured sonar images
Provedor de dados: 5
Autores: Karoui, Imen; Fablet, Ronan; Boucher, Jean-marc; Augustin, Jean-marie.
We propose a new region-based segmentation of textured sonar images with respect to seafloor types. We characterize sea-floor types by a set of empirical distributions estimated on texture responses to a set of different filters and we introduce a novel similarity measure between sonar textures in this attribute space. Our similarity measure is defined as a weighted sum of Kullback-Leibler divergences between texture features. The texture similarity measure weight setting is twofold: first we weight each filter, according to its discrimination power, the computation of these weights are issued from the margin maximization criterion, Second, we add an additional weighting, evaluated as an angular distance between the incidence angles of the compared texture...
Tipo: Text
Palavras-chave: Level sets; Active regions; Segmentation; Angular backscattering; Feature selection; Sonar images; Texture.
Ano: 2008
URL: http://archimer.ifremer.fr/doc/2008/publication-6120.pdf

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss
Provedor de dados: 5
Autores: Lefevre, Florence; Cardinal, Mireille; Bugeon, Jerome; Labbe, Laurent; Medale, Francoise; Quillet, Edwige.
A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets....
Tipo: Text
Palavras-chave: Flesh quality; Lipid content; Muscle fiber; Triploid; Fish; Texture.
Ano: 2015
URL: http://archimer.ifremer.fr/doc/00271/38246/36431.pdf

Total replacement of fish oil by soybean or linseed oil with a return to fish oil in Turbot (Psetta maxima) 2. Flesh quality properties
Provedor de dados: 5
Autores: Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Rosenlund, Grethe; Kaushik, Sadasivam.
The aim of this study was to evaluate (1) the effects of replacement of fish oil by vegetable oils on flesh quality and (2) the effects of a washout with a return to fish oil on flesh quality of turbot. In a first period of 3 months, three isonitrogenous and isolipidic diets containing 9% of added marine fish oil (170), soybean oil (SO) or linseed oil (LO) were fed to triplicate groups of 25 marketable size turbot (initial body weight: 579 +/- 1 g) grown in sea water at the temperature of 17 degreesC. At the end of the first period, all groups of turbot were fed with the diet containing fish oil (diet FO) for a further period of 2 months. The gutted and fillet yields were not affected by the incorporation of vegetable oils. However, soybean or linseed oils...
Tipo: Text
Palavras-chave: Sensory analyses; Texture; Washout period; Vegetable oils; Psetta maxima.
Ano: 2003
URL: http://archimer.ifremer.fr/doc/2003/publication-385.pdf

Attendrissement enzymatique de chair de mollusques
Provedor de dados: 5
Autores: 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

Seabed segmentation using optimized statistics of sonar textures
Provedor de dados: 5
Autores: Karoui, I; Fablet, R; Boucher, J.m.; Augustin, Jean-marie.
We propose and compare two supervised algorithms of the segmentation of textured sonar images with respect to seafloor types. We characterize sea-floors by a set of empirical distributions estimated on texture responses for a wide set of different filters with various parameterizations and we introduce a novel similarity measure between sonar textures in this feature space. Our similarity measure is defined as a weighted sum of Kullback-Leibler divergences between texture features. The weight setting is twofold. First each filter is weighted according to its discrimination power: the computation of these weights are issued from a margin maximization criterion. Second, an additional weight, evaluated as an angular distance between the incidence angles of...
Tipo: Text
Palavras-chave: Level sets; Active regions; MMP; Segmentation; Angular backscattering; Feature selection; Sonar images; Texture.
Ano: 2009
URL: http://archimer.ifremer.fr/doc/2009/publication-6101.pdf

The Staling and Texture of Bread Made Using the Yudane Dough Method
Provedor de dados: 19
Autores: Yamauchi, Hiroaki; Yamada, Daijyu; Murayama, Daiki; Marvin Santiago, Dennis; Orikasa, Yoshitake; Koaze, Hiroshi; Nakaura, Yoshiko; Inouchi, Naoyoshi; Noda, Takahiro; 山内, 宏昭; 折笠, 善丈; 小疇, 浩.
White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method. Yudane dough was prepared by mixing boiling water and flour at a ratio of 1:1. The dough at 20 and 40% (w/w, flour base) was added to the total bread dough. In the Yudane bread making method, an extended final proof, lower dough gas retention and gassing power, as well as specific loaf volume were observed compared to conventional bread making (control) without Yudane dough. Also, the moisture content of the Yudane breads increased with increasing water absorption for bread making. The total and reducing saccharide and maltose contents in the water-soluble fraction of Yudane bread also increased with the volume of added Yudane dough. The...
Palavras-chave: Bread; Staling; Texture; Starch; Retrogradation.
Ano: 2014
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/4300

Comportamiento reológico-sensorial de la textura de la langosta (Panulirus argus) entera cruda almacenada en congelación
Provedor de dados: 20
Autores: 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

Determinación del tiempo de vida útil de dos productos congelados de cola de langosta (Panulirus argus)
Provedor de dados: 20
Autores: 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

Evaluación de la textura de spaghetti seco
Provedor de dados: 20
Autores: de Hombre, R.; Pérez, W.; Córdoba, A.; Pérez, J.
En el presente trabajo se presentan los resultados de la precisión de diferentes técnicas empleando una máquina Instron para medir la textura de spaghetti seco. Se comparó la técnica de flexión o doblado con los métodos que utilizan la celda de Kramer y la cuchilla simple de Warner-Bratzler. Se concluyó que en todos los casos las técnicas presentan buena precisión, pero el método de flexión ofrece los mejores resultados, con la ventaja adicional de que puede calcularse la fuerza de fractura en tensión como propiedad mecánica fundamental que caracteriza el producto.
Tipo: Journal Contribution
Palavras-chave: Texture; In situ measurements; Analytical techniques; Spaghetti.
Ano: 2008
URL: http://hdl.handle.net/1834/5021

Evaluación del penetrómetro de cono de 30º para el control y la investigación de la consistencia en quesos
Provedor de dados: 20
Autores: Hernández, A.; Díaz, J. A.
El objetivo de este trabajo fue evaluar el penetrómetro de cono de 30º para control de la consistencia de quesos, así como su aplicabilidad tanto en la elaboración industrial como en la investigación. Fue determinado el error total de medición para diferentes tipos de quesos, como el Camembert y el Gouda. En el caso de quesos semiduros en un intervalo de grado de penetración (hp ) de 49 a 83 mm/10, el error total medio fue de 3,65 mm/10; mientras en el caso de los quesos de pasta blanda en un intervalo de hP  de 66 a 132 mm/10, el error total medio fue de 5,28 mm/10. Los coeficientes de correlación mejores y significativos durante la maduración del queso fueron obtenidos con las propiedades elasticidad, masticabilidad y dureza. El hP medido presentó...
Tipo: Journal Contribution
Palavras-chave: Texture; Measuring instruments; Penetrometers.
Ano: 2008
URL: http://hdl.handle.net/1834/4704

Efecto de los tratamientos sobre la textura de la jicama elaborada por procesamiento mínimo
Provedor de dados: 20
Autores: Huerta, V. M.; Díaz, R.; Hernández, A.
Este trabajo tuvo como objetivo evaluar el efecto que ejercen los diferentes tratamientos sobre la textura de la jícama en la elaboración de una conserva con procesamiento mínimo. En la experimentación se ensayaron diferentes tratamientos: escaldado a 78 ºC durante 2 min y envasado a 93 ºC; envasado en diferentes líquidos de cobertura a 55 ºC; envasado en escabeche con vinagre y mezcla de ácido acético y cítrico con temperatura de cierre a 55 y 85 ºC. La textura fue medida a 21 ºC mediante un vástago cilíndrico plano de 3 mm de diámetro utilizando un analizador de textura a una velocidad de 2,5 mm/s. La fuerza máxima aplicable fue de 5 kg. El tratamiento más apropiado para la elaboración de jícama con procesamiento mínimo fue el de líquido de cobertura con...
Tipo: Journal Contribution
Palavras-chave: Food; Texture; Packing materials; Canned foods; Yam beans; Scalding.
Ano: 2008
URL: http://hdl.handle.net/1834/4897

Productos cárnicos con fibra de soya: una alternativa para la población celíaca
Provedor de dados: 20
Autores: Guerra, M.A.; Pérez, D.; Fernández, M.; Hernández, U.; Beldarraín, T.; de Hombre, R.; Frómeta, Z.; Rodríguez, F.
Se estudió la influencia de diferentes combinaciones de fibra de soya (1,5; 2,0; 2,5 y 3 %) sobre algunas características de calidad de las salchichas. Los componentes constantes para todas las variantes fueron: 55 % de carne de cerdo, 2,39 % de sales (sal común, sal de cura, tripolifosfato de sodio y ascorbato de sodio) y 1,20 % de condimentos. Además se tomó como referencia la formulación de una salchicha sin fibra. A las salchichas se les determinaron proteínas, humedad, grasa, pH, cloruros y nitritos. El perfil de textura se midió mediante una prueba de compresión doble en el Instron. Las mermas por cocción se estimaron como el porcentaje de peso perdido durante la etapa de cocción. Los parámetros del perfil de textura, mermas por cocción y los...
Tipo: Journal Contribution
Palavras-chave: Dietary fibre; Sensory receptors; Texture; Diseases; Soybeans; Sausages.
Ano: 2008
URL: http://hdl.handle.net/1834/5014

Land use/cover classification in the Brazilian Amazon using satellite images
Provedor de dados: 86
Autores: Lu,Dengsheng; Batistella,Mateus; Li,Guiying; Moran,Emilio; Hetrick,Scott; Freitas,Corina da Costa; Dutra,Luciano Vieira; Sant'Anna,Sidnei João Siqueira.
Land use/cover classification is one of the most important applications in remote sensing. However, mapping accurate land use/cover spatial distribution is a challenge, particularly in moist tropical regions, due to the complex biophysical environment and limitations of remote sensing data per se. This paper reviews experiments related to land use/cover classification in the Brazilian Amazon for a decade. Through comprehensive analysis of the classification results, it is concluded that spatial information inherent in remote sensing data plays an essential role in improving land use/cover classification. Incorporation of suitable textural images into multispectral bands and use of segmentation‑based method are valuable ways to improve land use/cover...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Data fusion; Multiple sensor data; Nonparametric classifiers; Texture.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000900004

STUDY OF AUTUMN-WINTER WEEDS IN PORTUGAL AND ITS ECOLOGICAL PREFERENCES
Provedor de dados: 87
Autores: RAMÔA,S.; SILVA,P. OLIVEIRA e; VASCONCELOS,T.; FORTES,P.; PORTUGAL,J.
ABSTRACTThe conclusion of the dam project located in Alqueva, in Southern Portugal, has resulted in a significant increase of new irrigated areas, since 2006. This has meant that, in recent years, there have been progressive flora changes in farming systems traditionally implemented in the Alentejo region. The present work has analyzed the weed flora in an early stage of these changes, and the impact of environmental factors on the distribution of natural vegetation under Mediterranean climate conditions in the influence area of Alqueva. In 2007, 105 floristic surveys were carried out in autumn-winter crop plots or other soil use, and 264 species were identified. Families with higher expression were: Asteraceae, Poaceae, and Fabaceae. Only three species...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spontaneous flora; Mediterranean climate; Ecological profiles; Active factors; Texture; Extractable phosphorus.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-83582015000300387

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat
Provedor de dados: 89
Autores: Gök,V; Bor,Y.
ABSTRACT The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Marination; Phenolic compounds; Turkey meat; Texture.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000300481

Meat Quality of Chicken Breast Subjected to Different Thawing Methods
Provedor de dados: 89
Autores: Oliveira,MR; Gubert,G; Roman,SS; Kempka,AP; Prestes,RC.
Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Texture; Hematoxylin-eosin; Fluid loss; Microwave.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
Provedor de dados: 89
Autores: Mudalal,S; Petracci,M.
ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical composition; Water activity; Texture; Sensory.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316

Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil
Provedor de dados: 89
Autores: Cázares-Gallegos,R; Silva-Vázquez,R; Hernández-Martínez,CA; Gutiérrez-Soto,JG; Kawas-Garza,JR; Hume,ME; Méndez-Zamora,GM.
ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p&lt;0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p&lt;0.05) slaughter...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Body weight; Breast; Sensory; Texture.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320

Method to estimate soil macroporosity and microporosity based on sand content and bulk density
Provedor de dados: 90
Autores: Stolf,Rubismar; Thurler,Álvaro de Mendonça; Bacchi,Osny Oliveira Santos; Reichardt,Klaus.
Macroporosity is often used in the determination of soil compaction. Reduced macroporosity can lead to poor drainage, low root aeration and soil degradation. The aim of this study was to develop and test different models to estimate macro and microporosity efficiently, using multiple regression. Ten soils were selected within a large range of textures: sand (Sa) 0.07-0.84; silt 0.03-0.24; clay 0.13-0.78 kg kg-1 and subjected to three compaction levels (three bulk densities, BD). Two models with similar accuracy were selected, with a mean error of about 0.02 m³ m-3 (2 %). The model y = a + b.BD + c.Sa, named model 2, was selected for its simplicity to estimate Macro (Ma), Micro (Mi) or total porosity (TP): Ma = 0.693 - 0.465 BD + 0.212 Sa; Mi = 0.337 +...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Degree of compaction; Modeling; Macropore; Texture; Maximum bulk density; Relative bulk density.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832011000200014

Stabilization of soil hydraulic properties under a long term no-till system
Provedor de dados: 90
Autores: Lozano,Luis Alberto; Germán Soracco,Carlos; Buda,Vicente S.; Sarli,Guillermo O.; Filgueira,Roberto Raúl.
The area under the no-tillage system (NT) has been increasing over the last few years. Some authors indicate that stabilization of soil physical properties is reached after some years under NT while other authors debate this. The objective of this study was to determine the effect of the last crop in the rotation sequence (1st year: maize, 2nd year: soybean, 3rd year: wheat/soybean) on soil pore configuration and hydraulic properties in two different soils (site 1: loam, site 2: sandy loam) from the Argentinean Pampas region under long-term NT treatments in order to determine if stabilization of soil physical properties is reached apart from a specific time in the crop sequence. In addition, we compared two procedures for evaluating water-conducting...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Infiltration; Crop rotation; Water-conducting porosity; No tillage; Texture.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832014000400024

Active modified atmosphere storage to preserve the quality of 'San Andreas' strawberries harvest at two ripening stages
Provedor de dados: 94
Autores: 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

‘ROCHA’ PEARS STORED UNDER CONTROLLED ATMOSPHERE WITH ULTRA-LOW AND LOW O2 ASSOCIATED WITH DIFFERENT CO2 LEVELS
Provedor de dados: 94
Autores: MARTIN,MARIUCCIA SCHLICHTING DE; STEFFENS,CRISTIANO ANDRÉ; AMARANTE,CASSANDRO VIDAL TALAMINI DO; BRACKMANN,AURI; RODRIGUES,MARÍLIA FARIAS; SOETHE,CRISTINA.
ABSTRACT  The storage of ‘Rocha’ pears under controlled atmosphere (CA) preserves fruit quality for long periods. However, inadequate CA conditions might impair ripening and lead to flesh browning. This research was carried out to assess the effects of CA with ultra-low (ULO), and low O2 (LO) associated with different CO2 levels on ripening and occurrence of flesh browning in ‘Rocha’ pears. Treatments evaluated were: pO2 = 0.5 kPa (ULO) and pCO2 &lt; 0.03 kPa; pO2 = 1.0 kPa (LO) and pCO2 &lt; 0.03 kPa; pO2 = 1.0 kPa and pCO2 = 1.0 kPa; pO2 = 1.0 kPa and pCO2 = 2.0 kPa; and pO2 = 1.0 kPa and pCO2 = 3.0 kPa. A completely randomized experimental design was used, with four replicates. Fruits were harvested in Vacaria, RS, and stored under five CA conditions...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pyrus communis; Flesh browning; Physiological disorder; Ripening; Texture.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500301

Carcass and meat quality of rabbits fed Tithonia tubaeformis weed
Provedor de dados: 96
Autores: 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

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus
Provedor de dados: 63
Autores: 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

Adsorption and desorption of arsenic and its immobilization in soils
Provedor de dados: 63
Autores: 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

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Provedor de dados: 63
Autores: Saldaña,Erick; Lemos,Ana Lúcia da Silva Corrêa; Selani,Miriam Mabel; Spada,Fernanda Papa; Almeida,Marcio Aurélio de; Contreras-Castillo,Carmen Josefina.
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lipid profile; Lipid oxidation; Fat-replacers; Fat vegetal; Texture.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000600495

ผลของสารละลายเบสต่อลักษณะของข้าวเหนียวหุงสุก
Provedor de dados: 106
Autores: Kamolrut Tritawisarp; Sukanya Anupapsamosorn; Kunyarat Reepholkul; Sanguansri Charoenrein.
Several Thai traditional starch-based foods use alkali treatment to improve their quality and characteristics. However, limited information is available on how alkali changes the product quality. Therefore, the objective of this research was to investigate the effect of alkali treatment on appearance and texture of cooked glutinous rice. Glutinous rice kernels were soaked in 1N sodium carbonate (Na2CO3) or potassium hydroxide (KOH) for 24 h at room temperature. Sample soaked in water was used as a control. Cooked alkali treated glutinous rice had more yellow color and lower gelatinization temperature than the control. Moreover, they also had lower hardness and stickiness than the control (P&lt; 0.05). KOH had more pronounce effect than Na2CO3. The...
Tipo: PhysicalObject
Palavras-chave: Starch; Glutinous rice; Base solution; Texture; Alkali; Sodium carbonate; Potassium hydroxide; ข้าวเหนียว; แป้งข้าว; สารละลายด่าง; เนื้อสัมผัส; โซเดียมคาร์บอเนต; โพแทสเซียมไฮดรอกไซด์.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5389

ผลของพันธุ์และการแช่เยือกแข็งต่อคุณภาพของข้าวหุงสุก
Provedor de dados: 106
Autores: Sanguansri Charoenrein; Pornpisa Prasertthaichareon; Wontinee Ketkong; Kamolratana Tritawisap.
This study investigated the effect of freezing on quality of cooked rice. Four rice cultivars: Khao Dawk Mali 105 (KDML 105), Pathum Thani 1 (PT 1), Khao Tah Haeng (KTH) and Leung 11 (L11) were used in this study. After cooking and freezing, the frozen cooked rice was freeze-thawed up to 3 cycles. For the textural properties and sensory evaluation, the results showed that the unfrozen and freeze-thawed cooked rice from KDML 105 had the lowest hardness and the highest stickiness whereas rice from L11 had the highest hardness and the lowest stickiness. In addition, the freeze-thaw cooked rice had a tendency to increase hardness and decrease stickiness with subsequent freeze-thaw cycles. From a scanning electron micrograph, the surface of the unfrozen cooked...
Tipo: PhysicalObject
Palavras-chave: Rice cultivar; Cooked rice; Texture; Freeze-thaw cycle; Frozen cooked rice; Starch; ข้าวหุงสุกแช่เยือกแข็ง; ข้าวหุงสุก; เนื้อสัมผัส; การคืนรูปจากเยือกแข็ง; พันธุ์; แป้งข้าว.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5425

Particle size distribution by Bouyoucos in slightly alkaline soils from department of Cordoba, Colombia
Provedor de dados: 109
Autores: Combatt-Caballero,Enrique Miguel; Palencia-L,Manuel; Borja-M.,Katerine.
Abstract The aim of this study was to evaluate the Bouyoucos method, at different stirring times and using two chemical dispersants, for particle size determination and distribution in slightly alkaline soils of Córdoba, Colombia. Eight soils were mechanically dispersed applying a slow stirring; 60 rpm with five stirring times as follows: 2, 4, 6, 10 and 16 hours and a control experiment at 0 h. Chemical dispersion of samples was performed using two dispersants: Calgon (0.058 molL-1 (NaPO3)6 + 0.075 molL-1 Na2CO3) and a mixture of Calgon and 0.1 molL-1 Na4P2O7 at pH 9.1, which was proposed by authors. In addition, particle size distribution was determined by Pipette method, which was used as reference method. Tests of means and regression models were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Stirring; Clay; Sand; Chemical dispersants; Silt; Texture; Timing.
Ano: 2018
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100126

Assessment of physical and physicochemical quality of main chocolates traded in Peru
Provedor de dados: 109
Autores: 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

Exploring TM image texture and its relationships with biomass estimation in Rondônia, Brazilian Amazon
Provedor de dados: 36
Autores: Lu,Dengsheng; Batistella,Mateus.
Many texture measures have been developed and used for improving land-cover classification accuracy, but rarely has research examined the role of textures in improving the performance of aboveground biomass estimations. The relationship between texture and biomass is poorly understood. This paper used Landsat Thematic Mapper (TM) data to explore relationships between TM image textures and aboveground biomass in Rondônia, Brazilian Amazon. Eight grey level co-occurrence matrix (GLCM) based texture measures (i.e., mean, variance, homogeneity, contrast, dissimilarity, entropy, second moment, and correlation), associated with seven different window sizes (5x5, 7x7, 9x9, 11x11, 15x15, 19x19, and 25x25), and five TM bands (TM 2, 3, 4, 5, and 7) were analyzed....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Texture; Aboveground biomass; TM image; Correlation; Amazon.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672005000200015

Determinação da densidade relativa do solo por uma função de pedotransferência para a densidade do solo máxima - doi: 10.4025/actasciagron.v33i2.6120
Provedor de dados: 1
Autores: 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

IDENTIFICATION OF PUDDLING SETTLING PERIOD OF VARIOUS SOIL TEXTURE FOR MECHANICAL RICE TRANSPLANTING
Provedor de dados: 111
Autores: Al Mamun, Muhammad Rashed; Islam, Md. Amirul; Lucky, Afroja Kabir; Hossen, Md. Anwar.
Primary satisfaction in seedling transplanting is a successful procedure of transplanting with mechanical rice transplanter. For rice cultivation puddling is generally done for a better transplanting. The study was conducted to characterize the optimum puddling settling period for various soil texture. The plots were prepared by following all the possible operations to provide a favorable field condition. Each plot was transplanted at eight different times for settling period of four to thirty two hours in clay, sand and silt textured soil. Primarily 76 hills in each plot, average planting depth 6 cm and seedlings density was found seven from each field. The transplanting performance character was found in different values. It was observed that percentage...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Transplanting; Puddling; Settling period; Texture; Optimum; Yield.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6043

Influence of production and conservation conditions on the physical-chemical properties of blueberry with modeling through artificial neural networks
Provedor de dados: 111
Autores: Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus.
Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture.
Ano: 2018
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763

Effect of calcium addition and pH on yield and texture of Minas cured cheese
Provedor de dados: 45
Autores: Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)
Provedor de dados: 45
Autores: 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

Meat characteristics of cattle fed diets containing whole cottonseed
Provedor de dados: 45
Autores: Gomes,V.S.; Mano,S.B.; Freitas,M.Q.; Santos,M.D.; Conte Júnior,C.A.; Silva,J.M.; Santos,E.B.
ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P&gt;0.01). The shear strength of roasted meat varied from 6.00 to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Meat; Texture; Gossypol; Whole cottonseed.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000401069

Elaboration of sausage using minced fish of Nile tilapia filleting waste
Provedor de dados: 52
Autores: Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo.
The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015

Effect of vacuum impregnation temperature on the mechanical properties and osmotic dehydration parameters of apples
Provedor de dados: 52
Autores: Paes,Sabrina Silva; Stringari,Gustavo Beulke; Laurindo,João Borges.
The effect of sucrose solution temperature on the mechanical properties, water loss (WL), solids gain (SG) and weight reduction (WR) of apples (Fuji var.) treated by vacuum impregnation was studied. Temperatures were varied from 10 to 50 ºC, using a sucrose solution of 50 ºBrix. The mechanical properties were studied throughout a stress relaxation test. The results showed that the SG varied between 10.57 and 14.29 % and the WL varied between 10.55 and 14.48 %. The treated fruit soluble solids increased with the temperature probably due to the lower viscosity of the solution. The maximum stress was highest at 10 ºC, decreasing at higher temperatures, probably due the softening of the structure.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vacuum; Impregnation; Temperature; Solids; Water; Texture.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000400018

Models for the estimation of the physical quality of a Yellow Red Latosol (Oxisol) under pasture
Provedor de dados: 52
Autores: Ribon,Adriana Aparecida; Tavares Filho,João.
Models were developed considering the physical parameters penetration resistance (RP), bulk density (Ds), gravimetric moisture (U), clay content (Ag), sand content (Ar) and organic matter (MO) collected from a Yellow Red Latosol (Oxissol) medium texture under pasture from Rondonópolis county district, Mato Grosso State. Sampling was carried out in 34 fully randomized points in a 1 ha area to the depth of 0-20cm. The models were created using the Statistical Analysis System program (SAS) through which linear multiple regressions and correlations were made. Using the determination coefficient the following model was selected: RP=-12.134+0.004MO+7.6187Ds+0.131AG (R²=0.78). The evaluation of the organic matter and the soil clay content were important tools to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Modeling; Penetration resistance; Organic matter; Texture.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100004

Effect of carrageenan addition on the yield and functional properties of charqui (Jerked Beef)
Provedor de dados: 52
Autores: Garcia,Carlos Eduardo Rocha; Yamashita,Fabio; Youssef,Elza Youssef; Prudencio,Sandra Helena; Shimokomaki,Massami.
The objective of this work was to evaluate the application of carrageenan (CAR) to improve the functional properties of the jerked beef (JF) and to increase its processing yield. JB produced from Vastus lateralis with CAR (1.0%) at 25ºC and NaCl (15.0%) had approximately 15.0% higher moisture and a 32.0% higher processing yield in comparison to the control samples.JB-CAR presented shear force approximately 5.0 and 20% lower in the samples uncooked salted and desalted cooked, respectively, and sensorial acceptance above 80%. The results demonstrated the possibility of applying carrageenan to jerked beef in order to obtain an increase in the processing yield and a tender product while maintaining the sensorial quality and its intermediate-moisture meat...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Additives; Hydrocolloids; Meat products; Texture.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000200017

Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Provedor de dados: 118
Autores: Leiva,Javier; Figueroa,Heriberto.
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed...
Tipo: Journal article
Palavras-chave: Chanco cheese; Cheese; Sensory map; Sensory property; Texture.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
Provedor de dados: 118
Autores: Leiva,Javier; Rodríguez,Valeria; Muñoz,Elias.
The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P &lt; 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest...
Tipo: Journal article
Palavras-chave: Fluidity; Ideal concept; Soy; Texture.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
Provedor de dados: 65
Autores: Silva,Camila Batista da; Almeida,Eveline Lopes; Chang,Yoon Kil.
ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Whole wheat bread; Enzymes; Oxidants; Texture; Response surface methodology.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham
Provedor de dados: 65
Autores: Prestes,Rosa Cristina; Carneiro,Eliana Beleski Borba; Demiate,Ivo Mottin.
The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Texture; Factorial design; Non-meat ingredients.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700027

Milk from different species on physicochemical and microstructural yoghurt properties
Provedor de dados: 65
Autores: Vianna,Felipe Santana; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno; Salim,Ana Paula; Balthazar,Celso Fasura; Costa,Marion Pereira; Panzenhagen,Pedro; Rachid,Rachel; Franco,Robson Maia; Adam Conte-Junior,Carlos; Silva,Adriana Cristina de Oliveira.
ABSTRACT:  The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P&lt;0.05) values of total solids, protein, and lipid contents, reflecting on greater (P&lt;0.05) firmness, apparent viscosity and water-holding capacity, and lower (P&lt;0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermented products; Texture; Microstructure; Sheep milk; Goat milk.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600750

Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
Provedor de dados: 64
Autores: Dutra,Monalisa Pereira; Cardoso,Giselle Pereira; Ramos,Eduardo Mendes; Ramos,Alcinéia de Lemos Souza; Pinheiro,Ana Carla Marques; Fontes,Paulo Rogério.
The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P &lt; 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P &amp;gt; 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P &lt; 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P &lt; 0.05) in the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Texture; Weight loss; Byproduct.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000100011

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate
Provedor de dados: 64
Autores: Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma.
ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pellet; Extrusion; Sensory; Texture.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235