Consulta: subjectFacets:"Color"
Registros recuperados: 77
Data/hora: 01/06/2024 02:26:54

Efectos del fuego en la matriz del suelo: Consecuencias sobre las propiedades físicas y mineralógicas
Provedor de dados: 67
Autores: Minervini,Mariana G; Morrás,Héctor J. M; Taboada,Miguel A.
Los incendios constituyen disturbios de muy diverso origen y variadas implicancias. Además de los efectos sobre la vegetación, pueden afectar los componentes y las propiedades de los suelos. Las modificaciones en los suelos, a su vez, suelen incrementar los procesos de erosión, de transporte de sedimentos y, como consecuencia de lo anterior, también de inundaciones. La mayor parte de los estudios sobre los impactos edáficos del fuego han tenido como objeto los efectos sobre la materia orgánica y otras propiedades químicas y, en menor medida, los efectos sobre las propiedades físicas y mineralógicas. El propósito de este trabajo fue revisar el estado del arte en la literatura sobre estos últimos efectos, que han sido menos explorados. Se ha encontrado que...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Incendios; Estructura del suelo; Agregación; Porosidad; Hidrofobicidad; Textura; Minerales; Color.
Ano: 2018
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1667-782X2018000100012

Yield and quality of curly kale grown using organic fertilizers
Provedor de dados: 75
Autores: Verruma-Bernardi,Marta R; Pimenta,Daniella M; Levrero,Gabriel RR; Forti,Victor A; Medeiros,Simone DS de; Ceccato-Antonini,Sandra Regina; Covre,Elizabete A; Ferreira,Marcos D; Moret,Raissa; Bernardi,Alberto CC; Sala,Fernando C.
ABSTRACT Kale is a vegetable that has high nutrition content, and balanced fertilization is essential to ensure high yield and quality of agricultural products. Curly kale, less known than regular leaf kale, is a new possibility for consumption. However, little is known about the influence of the type of fertilization on nutritional characteristics. This study aims to evaluate the influence of using organic fertilizers on the productivity, microbiological, and physico-chemical characteristics of Darkibor hybrid curly kale. The treatments consisted of three sources of organic fertilizers, one of organomineral fertilizer, and the control (without fertilization). The highest productivity was observed for kale that was treated with fertilizer in the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Brassica oleracea var. acephala; Minerals; Post-harvest; Color; Weight loss.
Ano: 2021
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362021000100112

Effect of blanching on physicochemical characteristics of potato flour
Provedor de dados: 75
Autores: Nascimento,Revenli Fernanda do; Canteri,Maria Helene G.
ABSTRACT Offering new products obtained from potatoes is a market opportunity which may increase and motivate the consumption of this tuber. It also can contribute for waste reduction and ensure market for growers. Thus, we aimed to produce potato flour and to evaluate the effect of blanching on the physiochemical characteristics of this product after 3-month storage at room temperature. Potatoes cultivar Agata were used to make unblanched and blanched flour, through thermal treatment at 97°C for 5 min. The unblanched potato flour presented significantly smaller contents of moisture (p= 0.006), proteins (p= 0.001) and soluble fibers (p= 0.024), as well as color alteration. However, it presented higher phenolic compound content (23.77%). The blanched potato...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Solanum tuberosum; Color; Physicochemical properties; Phenolic compounds; Thermal treatment.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000400461

1-Methylcyclopropene delays tomato fruit ripening
Provedor de dados: 75
Autores: Moretti,Celso Luiz; Araújo,Alessandra L.; Marouelli,Waldir Aparecido; Silva,Washington Luiz C.
Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lycopersicon esculentum; Acidity; Color; Carotenoids; Ethylene; Firmness; Postharvest.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000400030

Calidad postcosecha de tomates almacenados en atmósferas controladas
Provedor de dados: 75
Autores: Gómez,Perla A.; Camelo,Andrés F.L.
Las atmósferas controladas alargan la vida en estante del tomate, permitiendo su cosecha en estados de madurez más avanzados y a su vez afectando su calidad. El objetivo de este experimento fue estudiar los efectos que atmósferas controladas con bajas concentraciones de oxígeno y libres de dióxido de carbono y etileno, producen sobre el color, la firmeza y los principales componentes del sabor de frutos de tomate cultivar Diva. Durante abril de 1998, frutos cosechados con grado de color 3 (USDA) en INTA Balcarce (Argentina) fueron almacenados en frascos herméticos de 3 L a 12°C durante 36 días. El diseño fue completamente aleatorizado con tres repeticiones. Cada frasco poseía cuatro frutos, los que constituyeron la unidad experimental. Los tratamientos...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lycopersicon esculentum; Refrigeración; Oxígeno; Color; Firmeza.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000100007

Physiological and quality attributes associated with different centrifugation times of baby carrots
Provedor de dados: 75
Autores: Moretti,Celso Luiz; Mattos,Leonora Mansur; Machado,Cristina MM; Kluge,Ricardo Alfredo.
Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Daucus carota; Total carotenoids; Color; Postharvest; Temperature; White blush.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012

Algodão colorido.
Provedor de dados: 14
Autores: LAMAS, F. M.
bitstream/item/183077/1/162-169.pdf
Tipo: Capítulo em livro técnico (INFOTECA-E)
Palavras-chave: Cultivar; Grow crops; Algodão; Agricultura Familiar; Variedade; Cotton; Color; Family farms.
Ano: 2018
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1095825

Potencial das novas linhagens do algodoeiro arbóreo (Gossypium hirsutum L. r. marie galante) de fibras coloridas selecionadas, no Nordeste do Brasil.
Provedor de dados: 14
Autores: SANTANA, J. C. F. de; FREIRE, E. C.; ANDRADE, F. P. de; SANTANA, J. C. da S.; WANDERLEY, M. J. R.; LIMA, M. do S. N.
bitstream/item/58616/1/COMTEC62.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Fibra colorida; Fio; Linhagens; Brasil; Paraiba; Fiber; Yarm; Lineage.; Algodão; Gossypium Hirsutum; Tecnologia.; Color; Cotton; Technology.
Ano: 1997
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/270149

Molecular Pathways and Pigments Underlying the Colors of the Pearl Oyster Pinctada margaritifera var. cumingii (Linnaeus 1758)
Provedor de dados: 5
Autores: Stenger, Pierre-louis; Ky, Chin-long; Reisser, Celine; Duboisset, Julien; Dicko, Hamadou; Durand, Patrick; Quintric, Laure; Planes, Serge; Vidal-dupiol, Jeremie.
The shell color of the Mollusca has attracted naturalists and collectors for hundreds of years, while the molecular pathways regulating pigment production and the pigments themselves remain poorly described. In this study, our aim was to identify the main pigments and their molecular pathways in the pearl oyster Pinctada margaritifera—the species displaying the broadest range of colors. Three inner shell colors were investigated—red, yellow, and green. To maximize phenotypic homogeneity, a controlled population approach combined with common garden conditioning was used. Comparative analysis of transcriptomes (RNA-seq) of P. margaritifera with different shell colors revealed the central role of the heme pathway, which is involved in the production of red...
Tipo: Text
Palavras-chave: Pinctada margaritifera; Color; Pigment; Transcriptomics; Raman spectroscopy.
Ano: 2021
URL: https://archimer.ifremer.fr/doc/00685/79671/82446.pdf

Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages
Provedor de dados: 86
Autores: Yamamoto,Lilian Yukari; Koyama,Renata; Assis,Adriane Marinho de; Borges,Wellington Fernando Silva; Oliveira,Izadora Rodrigues de; Roberto,Sergio Ruffo.
Abstract : The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L-1S-ABA applied 7 days before veraison (DBV) + 400 mg L-1S-ABA at 35 days after first application (DAFA); 400 mg L-1S-ABA applied at veraison (V) + 400 mg L-1S-ABA at 35 DAFA; and 400 mg L-1S-ABA applied 7 days after veraison (DAV) + 400 mg L-1S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vitis labrusca; Anthocyanins; Color; Growth regulador.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015001201160

Análisis digital de descriptores de color en trigo
Provedor de dados: 85
Autores: Salomón,N; Misller,V; Delrieux,C; Miranda,R.
El color es uno de los factores en la estimación de la calidad en muchos productos de la agricultura y alimentos. En la actualidad, la evaluación de color depende de juicios de expertos humanos. Éstos son subjetivos e inevitablemente afectados por las condiciones físicas, psicofisiológicas y por elementos ambientales. Para proporcionar objetividad y coherencia a la medición y a la expresión cuantitativa del color se requiere contar con instrumental adecuado. Sería de gran utilidad contar con herramientas que permitan un acercamiento a la vez práctico y preciso al tema de la evaluación cromática de productos para consumo humano. En este trabajo se propone una metodología orientada hacia dicho propósito y al análisis de la influencia ambiental en este...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Trigo; Color; Imagen digital; Espectrofotómetro; Interacción genotipo ambiente.
Ano: 2015
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1851-56572015000200007

EVALUACIÓN DE COLOR DEL GARBANZO (Cicer arietinum L.) POR MÉTODOS INSTRUMENTALES Y SENSORIALES
Provedor de dados: 31
Autores: Romero Baranzini,   Ana Lourdes; Falcon Villa,   Maria del Refugio; Barron Hoyos,   Jesus Manuel; Silveira Gramont,   Maria Isabel; Alfaro Rodriguez,   Rosa Hayde.
Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory...
Tipo: Journal Article
Palavras-chave: Chickpeas; Color; Instrumental methods; Sensory evaluation.; Agribusiness.
Ano: 2010
URL: http://purl.umn.edu/93569

None-of-These Bias in Stated Choice Experiments
Provedor de dados: 31
Autores: Alfnes,   Frode; Steine,   Gro.
We conduct a within-sample test of hypothetical bias and parameter equality between a hypothetical stated choice (SC) experiment using pictures and a real choice (RC) experiments using products. With exception of the none-of-these alternative-specific dummy, we cannot reject parameter equality between the two datasets. However, when we estimate the models separately with no parameter restrictions, the SC experiment gave WTP estimates that were approximately 50 percent higher and marginal WTP estimates that were almost two times as high as the corresponding estimates from the RC experiment. However, even though the monetary value of the WTP disparity was large, the disparity between the WTP estimates from the two data sets was not statistically significant.
Tipo: Conference Paper or Presentation
Palavras-chave: Choice experiment; Hypothetical bias; Color; Mixed logit; Salmon; Willingness to pay; Consumer/Household Economics; C81; C93; D12; Q22.
Ano: 2005
URL: http://purl.umn.edu/24761

Chicken meat quality as a function of fasting period and water spray
Provedor de dados: 89
Autores: Komiyama,CM; Mendes,AA; Takahashi,SE; Moreira,J; Garcia,RG; Sanfelice,C; Borba,HS; Leonel,FR; Almeida Paz,ICL; Balog,A.
This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p &lt; 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Broilers; Color; Meat; PH.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300008

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
Provedor de dados: 89
Autores: Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA.
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009

Performance and color of broilers fed diets containing Rhodocyclus gelatinosus biomass
Provedor de dados: 89
Autores: Ponsano,EHG; Pinto,MF; Garcia-Neto,M; Lacava,PM.
The objective of this study was to evaluate the effect of different supplementation levels of Rhodocyclus gelatinosus biomass on the performance and pigmentation of broilers. Cobb broilers were raised in pens and were fed a sorghum-based diet until 35 days of age. At the 36th day of age, ninety-six birds were randomly distributed to four treatments consisting of experimental diets with different supplementation levels of Rhodocyclus gelatinosus biomass (0, 75, 150 and 300 ppm) added to the finisher basal diet, which were given for seven days. A completely randomized experimental design was used, with four treatments, four replicates and six broilers per parcel. Birds and diets were weighed at the 36th and at the 42nd day of age for performance analysis....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Biomass; Broilers; Color; Performance; Rhodocyclus gelatinosus.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000400008

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
Provedor de dados: 89
Autores: Ali,S; Rajput,N; Li,C; Zhang,W; Zhou,G.
ABSTRACT The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Freeze-thaw cycles; Chicken meat; Oxidation; Drip loss; Color.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2016000100035

Thermal Transformation and Characterization of Synthetic Al-Substituted Maghemites (γ-Fe2-xAlxO3)
Provedor de dados: 90
Autores: Nonaka,Adriele Galeti; Batista,Marcelo Augusto; Inoue,Tadeu Takeyoshi; Costa,Antonio Carlos Saraiva da.
ABSTRACT Burning is a common practice in tropical areas and related changes in mineralogy might affect the chemical and physical behavior of soils. Maghemite is a common iron oxide in soils formed from basic rocks in tropical regions. This mineral and hematite are the main pigments in these soils and exhibit high magnetization stemming from the precursor magnetite formed during the weathering process of primary minerals. The objective of the present study was to analyze changes in color, magnetic suceptibility values, Fourier transform infrared spectroscopy (FTIR) spectra, and available Fe and Al contents extracted with 1 mol L-1 KCl during the process of thermal transformation of synthetic Al-maghemites into Al-hematites. Synthetic substituted maghemites...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fourier Transform Infrared Spectroscopy; Color; Mass Specific Magnetic Susceptibility; KCl.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832016000100427

Dual-stage sugar substitution in Tommy Atkins mango
Provedor de dados: 91
Autores: Medeiros,Rafael A. B. de; Barros,Zilmar M. P.; Carvalho,Carlos B. O. de; Coêlho,Antonio C. D.; Maciel,Maria I. S.; Azoubel,Patricia M.
ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carotenoids; Color; Mangifera indica; Phenolics; Preservation.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000100060

Fruit quality attributes of low chilling requirement ‘Snowchaser’ blueberry cultivated in Brazil
Provedor de dados: 94
Autores: Jimenes,Isabela Maria; Silva,Simone Rodrigues da; Tezotto-Uliana,Jaqueline Visioni; Cantuarias-Avilés,Tatiana.
Abstract  In Brazil there are still few studies on the post-harvest quality of low-chill blueberry cultivars, which have been recently introduced in the country. ‘Snowchaser’ blueberries were evaluated during a six-day storage period regarding fruit physical and chemical properties, and its antioxidant capacity. During fruit storage there was an increased weight loss and maintenance of some skin color properties such as luminosity (L*) and b*, whereas the values of parameter a* decreased and chroma (C) values increased. The levels of anthocyanins and flavonoids in the pulp increased, as well as the antioxidant activity. Maximum fruit shelf life at room temperature was six days without reduction on the antioxidant activity along the period, which is...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Vaccinium corymbosum; Weight loss; Color; Anthocyanins; Flavonoids; Antioxidant activity.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000105001

Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia
Provedor de dados: 94
Autores: García,Enrique Quevedo; Casierra-Posada,Fánor; Contreras,Aquiles Enrique Darghan.
Abstract  The aim of this study was to characterize the quality of peach fruits Jarillo cv., produced under the conditions of altitude tropical climate in three locations: Pamplona, Chitagá and Pamplonita, in Northern Santander, Colombia. Ten trees were sampled by the conditioned latin hypercube method and eight growing fruits with physiological state of maturity were selected. By means of a profile analysis, the hypotheses of parallelism, coincidence and horizontality of quality variables in the complete measurement interval were tested, and in some segments of the interval, some patterns from the graphic point of view were found. A radial diagram was made to study the development of fruit color at each thermal level. When the quotient between...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Total soluble solids; Firmness; Total titratable acidity; Color.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000600302

QUALITY OF ACEROLA (Malpighia emarginata) TREATED WITH GIBBERELIC ACID AND STORED UNDER REFRIGERATION
Provedor de dados: 94
Autores: SOUZA,KELLINA OLIVEIRA DE; MOURA,CARLOS FARLEY HERBSTER; LOPES,MÔNICA MARIA DE ALMEIDA; RABELO,MARCELA CRISTINA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE.
ABSTRACT  The goal of this study was study the postharvest quality of acerola clone BRS 236 (Malpighia emarginata D.C.) which was harvested at physiological maturity and submitted to four treatments under immersion during 5 minutes at 25 °C, which are: control (water), 60 mg L-1; 120 mg L-1 and 180 mg L-1. After treatment the fruits were packed in polystyrene trays and placed with polyethylene film and then stored at 10 ± 2 °C and 85 ± 5% RH for 12 days. Were analyzed in three days intervals (0, 3, 6, 9 and 12 days): skin color, firmness, pH, titratable acidity, soluble solids, SS/TA ratio, vitamin C and yellow flavonoids. Vitamin C, anthocyanins and yellow flavonoids were not influenced by treatments with GA3 at the end of 12-day of cold storage at 10 ºC....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Storage; Firmness; Vitamin C; Gibberellin.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000400301

QUALITY OF ‘TAHITI’ ACID LIME FERTILIZED WITH NITROGEN AND POTASSIUM IN THE SEMIARID REGION OF MINAS GERAIS
Provedor de dados: 94
Autores: CASTRICINI,ARIANE; SILVA,JOSÉ TADEU ALVES DA; SILVA,INÊZ PEREIRA DA; RODRIGUES,MARIA GERALDA VILELA.
ABSTRACT  This study aimed to evaluate external characteristics and juice obtained from ‘Tahiti’ acid lime produced under nitrogen and potassium fertilization. This study had a completely randomized design with three replicates of four fruits of the two central plants, 4 x 5 factorial and four N doses (0, 25, 50 and 100 Kg ha-1 year- 1) and five K2O doses (0, 25, 50, 100 and 200 Kg ha-1 year- 1), totaling 20 treatments. In the postharvest period, external characteristics (size, color and skin thickness, firmness and fresh mass) and juice (content, percentage, soluble solids, technological index, pH, titratable acidity, ratio and ascorbic acid) of fruits were evaluated. Size, skin color, soluble solids content and pH of ‘Tahiti’ acid lime juice were not...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Citrus latifolia Tanaka; Postharvest; Size; Color; Juice.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000200306

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

Babassu mesocarp bran levels associated with whole or ground corn grains in the finishing of young bulls: carcass and meat characteristics
Provedor de dados: 96
Autores: Santana,Aline Evangelista Machado; Neiva,José Neuman Miranda; Restle,João; Sousa,Luciano Fernandes; Miotto,Fabrícia Rocha Chaves; Araújo,Vera Lúcia de; Alencar,Wanderson Martins; Augusto,Wescley Faccini.
The objective of this study was to evaluate the effect of grinding corn and inclusion of babassu mesocarp bran (BMB) in the diet of crossbred dairy young bulls finished in feedlot on their carcass and meat characteristics. Twenty-four young bulls were fed four experimental diets containing two BMB inclusion levels (0 and 41.24%) and corn in two forms of processing (ground and whole grains) for 98 days, and then slaughtered in a commercial packing plant. Among the quantitative carcass characteristics, there was interaction only in fat trimmings/whole hot carcass weight and cold carcass yield. The whole hot carcass and hot carcass weights showed reduced means with the use of whole corn. The other quantitative variables were not separately affected by BMB...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cold carcass yield; Color; Hot carcass weight; Meat protein.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014001100607

Meat characteristics of Nellore steers fed whole cottonseed
Provedor de dados: 96
Autores: Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de.
The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006

Pork loin two-toning and drip loss in relation to steak cross-section anatomical position, plasma and exudate glucose
Provedor de dados: 63
Autores: Ramos,Patricia Maloso; Delgado,Eduardo Francisquine.
Perception of color and its relationship to water holding capacity are important for defining the yield and quality of the pork production process. The aim of this study was to identify the relationship among color measurements taken at various anatomical positions in the cross-sectional surface of pork loin steak, and measurements of fluid exudation and its glucose concentration, as well as the impact on these attributes due to plasma glucose at slaughter. Two assays were conducted sequentially: i) investigation of the surface color parameters at different anatomical positions in the pork loin cross-section and their relationship to general exudation; and ii) the effect of plasma glucose levels on surface color variables, drip loss and glucose exudate...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Longissimus dorsi; Color; Glycolytic metabolism; Quality.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000400002

Physical and chemical changes during ripening of blackberry fruits
Provedor de dados: 63
Autores: Tosun,Ilkay; Ustun,N. Sule; Tekguler,Belkis.
Blackberry (Rubus L.) is a naturally growing fruit in Anatolia. Consumption of fresh and frozen blackberries has increased in the past few years in Turkey. The aim of this study is to analyze blackberry at three levels of ripeness taking into account some physical and chemical properties (color, dry matter, soluble solids, total sugar, titratable acidity, pH, total phenolics, total anthocyanin, and minerals) in order to understand this behavior during the ripening process. Blackberry fruits were harvested at green, red and ripe (mature) stages. The determination of fruit maturity was based on fruit surface color. The dry matter, total phenolics and Hunter L, b values decreased but soluble solids, total sugar and total anthocyanins increased with maturity....
Palavras-chave: Rubus L.; Color; Anthocyanin; Mineral matter.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000100012

Quality of wild boar meat and commercial pork
Provedor de dados: 63
Autores: Marchiori,Andréa Fernanda; Felício,Pedro Eduardo de.
Presently there is a growing interest in the production and marketing of wild boar meat, and to attend a differentiated consumer demand the quality attributes of this product should be well established. To characterize the quality of wild boar meat in comparison to commercial pork, post mortem changes in the longissimus dorsi and semimembranosus muscles were determined by pH and temperature decline, and color (CIE L*a*b*) measurements. Water holding capacity (WHC) was determined by the compression method and the exudate loss (EL) by the drip loss test. Decline in longissimus dorsi muscle pH of wild boar was gradual and in the pork it was faster and more extensive. Temperature differences were observed in some post mortem times, and the lowest values were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: PH; Color; Drip loss; Water holding capacity.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000100001

Characterization of Brazilian Syrah winter wines at bottling and after ageing
Provedor de dados: 63
Autores: Mota,Renata Vieira da; Peregrino,Isabela; Rivera,Stephanie Patricia Teran; Hassimotto,Neuza Mariko Aymoto; Souza,André Luiz de; Souza,Claudia Rita de.
ABSTRACT: Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Double-pruning; Composition; Color; Phenolics; Aroma.
Ano: 2021
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300903

Sorghum breeding
Provedor de dados: 106
Autores: Julee Tippayaruk; Sarewat Juttupornpong; Preecha Suriyapan.
8 tables
Palavras-chave: Sorghum; Breeding; Yields; Color; Quality; ข้าวฟ่าง; การปรับปรุงพันธุ์; ผลผลิต; สีเมล็ด.
Ano: 1985
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4565

การศึกษาเปรียบเทียบคุณภาพและสีของเนื้อระหว่างการเก็บรักษาซากสุกร
Provedor de dados: 106
Autores: Julakorn Panatuk; Suthipong Uriyapongson; Chainarong Navanukraw; Berg, Eric P.
The objectives of this study were to determined the variation of quality and shelf life color of pork carcass as affected by leg shackling. Six Largewhite barrows (130 kg) were slaugtered and one side of hind leg was shackled before exsanguination. The carcasses were splitted to two sides (shackled vs non-shackled) and carcass pH at loin and ham were recorded every 1 h for 4 h postmortem. Pork carcasses were aged for 9 days and loin samples were collected to determine for shear force and shelf life color everyday for 7 days. The result showed that pH at loin (Longissimus dorsi muscle) and Ham (Gluteus medius muscle) were similar between shackled and non-shackled side (P&gt;0.05). The shear force of loin samples were similar between treatments. The color...
Tipo: PhysicalObject
Palavras-chave: Pigs; Largewhite variety; Pork; Leg shackling; Shelf life; Carcass quality; Color; Tenderness; Muscle pH; Shear force value; สุกร; พันธุ์ลาจน์ไวน์; เนื้อสุกร; การฆ่าสัตว์; การตรึงขา; อายุการเก็บรักษา; คุณภาพซากสัตว์; ลักษณะปรากฎของสี; ความเหนียวนุ่ม; ความเป็นกรด-ด่าง; แรงตัดผ่านเนื้อ.
Ano: 2013
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5780

การศึกษาเปรียบเทียบกลุ่มสาร Acylated steryl glucosides ในข้าวกล้องและข้าวกล้อง และความสัมพันธ์กับสีของข้าว
Provedor de dados: 106
Autores: Pakinee Akkaravessapong; Suganya Wongpornchai; Sunanta Wongpiyachon; Kitsada Pitija; Angsutorn Wasusun; Panawan Suttiarporn.
Acylated Steryl Glucosides (ASGs) are unsaponified matters that are ubiquitously distributed in edible plant sources, for example barley, maize and brown rice. ASGs in pre-germinated brown rice have reported to improve insulin activity and blood glucose control mechanisms in the diabetic condition through the activation of insulin like growth factor 1 (IGF-1) and increasing of IGF-1 production. Recently, the medical studies confirm that dietary intake of brown and pre-germinated brown rice is useful for alleviating symptoms of both diabetes and pre-diabetes. To improve the functional dietary intake of Thai rice, identification of ASGs in seven varieties, namely: Khao Dawk Mali 105, PTT1, RD31, Sang Yod, RD6, Niaw Dam Chum Pae and Niaw Dam Maw, brown and...
Tipo: PhysicalObject
Palavras-chave: Acylated steryl glucosides; Rice varieties; Sterol; Free fatty acid; White rice; Red rice; Brown rice; Pre-germinated brown rice; ASGs; Blood glucose control; Nutritive value; Chemical composition; Color; ข้าวกล้อง; ข้าวกล้องงอก; ข้าวขาว; ข้าวต่างสี; สารต้านอนุมูลอิสระ; การควบคุมระดับน้ำตาล; กรดไขมันอิสระ; สเตอรอล; โครงสร้างทางเคมี; การวิเคราะห์องค์ประกอบทางเคมี; คุณค่าทางโภชนาการ; สารสี; พันธุ์ฺข้าว.
Ano: 2013
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5712

Efecto del proceso de fritura a vacío sobre la calidad de un pasabocas de mango (Manguifera indica L.)
Provedor de dados: 109
Autores: Villamizar V,Rafael Humberto; Quiceno G,María Cristina; Giraldo G,Germán Antonio.
El consumo cada vez más creciente de pasabocas ha estimulado la búsqueda de procesos para mejorar su calidad. En este estudio se evaluó el comportamiento de los parámetros de calidad de un pasabocas frito hecho con mango (Manguifera indica L.), utilizando vacío sobre una pasta elaborada con ese fruto. El proceso de fritura se realizó aplicando diferentes presiones de vacío (0.4, 0.5, 0.6 bar), temperaturas (100, 110 y 120 °C) y tiempos (30, 45, 60, 75 y 90 seg). Los resultados mostraron que el vacío mejora las características de calidad del producto ya que los contenidos de grasa y humedad fueron muy bajos, la actividad de agua fue menor, la textura fue adecuada para las exigencias del mercado y el color presentó cambios muy pequeños en relación con los de...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Fritura; Grasa; Humedad; Mango; Temperatura; Textura.
Ano: 2012
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122012000100006

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

Effect of calcium chloride and refrigeration on the quality and organoleptic characteristics of cape gooseberry (Physalis peruviana L.)
Provedor de dados: 109
Autores: Reyes-Medina,Andrea Johana; Pinzón,Elberth Hernando; Álvarez-Herrera,Javier Giovanni.
Abstract The gooseberry is one of the exotic fruit species most important in Colombia. Calcium has been shown to be important for quality maintenance in fruits and vegetables, as it prevents a number of physiological disorders reinforce the cell walls and stabilize cellular membranes. With the aim to increase the fruit calcium concentration, a completely randomized design with four treatments was performed: a control and three applications of CaCl2 (0.5%, 1% and 2%), with four replicates, for a total of 16 experimental units (EU). The fruit was collected at maturity stage 6 according to the standard Icontec NTC 4580, completely healthy and homogeneous. The fruit was subsequently stored at 21 ± 1 ° C (RH 45%). The application of calcium in the gooseberry...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Acidity; Color; Firmness; Mass loss; Perishability.
Ano: 2017
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000100015

Efecto de la aplicación de 1-Metilciclopropeno por inmersión sobre las características físicas, químicas y fisiológicas de pitahaya amarilla (Selenicereus megalanthus How) mínimamente procesada
Provedor de dados: 109
Autores: Serna-Cock,Liliana; Segura-Rojas,Diego Fernando; Ayala-Aponte,Alfredo.
La pitahaya amarilla (Selenicereus megalanthus How) es una fruta exótica con gran potencial comercial. No obstante, sólo ha sido aprovechada comercialmente como fruta entera, sin procedimientos que le den valor agregado y mayor tiempo de vida de anaquel. En este trabajo se evaluó la aplicación de 200 mg%lt de 1-MCP (Metylciclopropene) en pitahaya amarilla mínimamente procesada (rodajas con cáscara y sin cáscara), empacada al vacío y almacenada bajo refrigeración, sobre la intensidad respiratoria y parámetros de calidad como sólidos solubles, acidez total titulable, pérdida de peso, azúcares totales, firmeza y color. La aplicación de 1-MCP aumentó la producción de CO2, lo cual se manifestó en mayores contenidos de sólidos solubles y azúcares totales, pero...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Firmeza; Fruta tropical; Sólidos soluble; Tasa respiratoria; Vitamina C.
Ano: 2011
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122011000300003

Caracterización microbiológica y fisicoquímica de carne de boga (Leporinus obtusidens) impregnada con jugo de limón
Provedor de dados: 109
Autores: Naef,Elisa Fernanda; Aviles,María Victoria; Flavia-Olivera,Daniela; Abalos,Rosa Ana; Gómez,María Beatriz; Lound,Liliana Haydeé.
Resumen La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la carne de boga (Leporinus obtusidens) y evaluar el efecto de impregnación a vacío con jugo de limón en sus características microbiológicas y fisicoquímicas. Se determinó humedad, proteínas, grasa, cenizas, pH y recuento de microorganismos indicadores en boga fresca. Los filetes fueron impregnados a vacío con jugo de limón durante 5, 10 y 15 minutos. Las muestras, fueron envasadas a vacío, almacenadas a 3 °C y se analizó variación de peso, pH, color superficial, índice de blancura (IB), nitrógeno básico volátil total (NBVT), recuentos de bacterias psicrótrofas y proteolíticas. La composición de la boga resultó similar a la...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bacterias proteolíticas; Bacterias psicrótrofas; Carne de pescado; Color; Impregnación a vacío; Nitrógeno básico volátil total; PH.
Ano: 2021
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122021000100057

Comparación de mieles producidas por la abeja yateí (Tetragonisca fiebrigi) en Argentina y Paraguay
Provedor de dados: 38
Autores: Vit,Patricia; Gutiérrez,María Gabriela; Rodríguez-Malaver,Antonio Jesús; Aguilera,Greana; Fernández-Díaz,Cecilia; Tricio,Aída Ester.
Tetragonisca fiebrigi Schwarz 1938 es una abeja sin aguijón conocida como yateí en Argentina y Paraguay. Al igual que otras especies de Meliponini, esta abeja nativa produce miel en botijas, con acidez y humedad más elevadas que los requisitos en mieles de Apis mellifera L. Se compararon 16 muestras de miel de T. fiebrigi producidas en la provincia de Misiones, Argentina y en el departamento de Itapuá, Paraguay según su contenido de humedad por refractometría, el color instrumental, la capacidad antioxidante en equivalentes de Trolox (TEAC) con el método del catión radical ABTS.+, el contenido de flavonoides con el cloruro de aluminio y el de polifenoles totales con el reactivo Folin Ciocalteu, y la actividad antibacteriana. Las propiedades de las mieles...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Actividad antibacteriana; Miel; Argentina; Color; Humedad; Flavonoides; Meliponini; Paraguay; Tetragonisca fiebrigi; Yateí.
Ano: 2009
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-29572009000200007

Mieles checas categorizadas según su actividad antioxidante
Provedor de dados: 38
Autores: Vit,Patricia; Gutiérrez,María Gabriela; Titera,Dalibor; Bednar,Michael; Rodríguez-Malaver,Antonio Jesús.
La bioactividad de la miel de abejas ha sido aplicada en apiterapia tradicional y moderna. El origen botánico ocasiona variaciones en los principios activos y en el color de este producto, desde incoloro y blanquecino hasta marrón oscuro en la escala ámbar. Se evaluó la actividad antioxidante total (AAT) de 50 mieles enviadas al servicio de Análisis Químico del Instituto de Investigaciones Apícolas en Dol, República Checa, con el método del catión radical ABTS·+. Se encontraron las siguientes variaciones de AAT (µmoles equivalentes Trolox) para 22 mieles florales (60,12-287,55), 15 mieles de mielada (53,71-280,04) y 13 mieles mixtas (43,55-290,35). La AAT no varió significativamente según el origen botánico de las mieles, pero fue directamente proporcional...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Actividad antioxidante; Clasificación actividad antioxidante total; Miel de abejas; Flavonoides; Polifenoles; Color; Origen botánico; Mielada; República Checa.
Ano: 2008
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-29572008000200009

Feedlot performance, carcass characteristics and meat quality of Nellore and Canchim bulls fed diets supplemented with vitamins D and E - doi: 10.4025/actascianimsci.v35i4.18801
Provedor de dados: 2
Autores: Baldin, Samira Rodrigues; Universidade Estadual Paulista “Júlio de Mesquita Filho”; Millen, Danilo Domingues; Universidade Estadual Paulista “Júlio de Mesquita Filho”; Martins, Cyntia Ludovico; Universidade Estadual Paulista “Júlio de Mesquita Filho”; Pereira, Angélica Simone Cravo; Universidade de São Paulo; Barducci, Robson Sfaciotti; Universidade Estadual Paulista “Júlio de Mesquita Filho”; Arrigoni, Mário De Beni; Universidade Estadual Paulista “Júlio de Mesquita Filho”.
This experiment was conducted at Unesp feedlot facility, campus of Botucatu, and aimed to evaluate the supplementation of D and E vitamins on animal performance, carcass characteristics and meat quality of yearling bulls finished in feedlot. Thirty-six 7-mo-old yearling bulls, 18 Nellore (NEL) and 18 Canchim (CAC), with average initial body weight of 234.53 ± 22.15 and 248.13 ± 34.67 kg, respectively, were fed for 126 days. Nine NEL and nine CAC yearling bulls were daily supplemented with 1300 IU of vitamin E and 7.5 x 106 IU of vitamin D3 for 67 days and 10 days before slaughter, respectively. One day before slaughter, blood samples were collected for evaluation of Ca concentration. After chilling, Longissimus muscle (LM) samples were collected for...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 5.04.03.00-1; 5.04.03.02-8; 5.04.05.00-4 calcium; Color; PH; Tenderness Nellore; Calcium; Color; PH: Tenderness.
Ano: 2013
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/18801

Qualidade da carne do músculo longissimus dorsi de novilhos superjovens Aberdeen Angus de biótipo pequeno e médio abatidos com o mesmo estágio de acabamento na carcaça - doi: 10.4025/actascianimsci.v33i2.10746
Provedor de dados: 2
Autores: Arboitte, Miguelangelo Ziegler; Instituto Federal Catarinense - Campus Sombrio; Brondani, Ivan Luis; Universidade Federal de Santa Maria; Deschamps, Francisco Carlos; Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina; Bertoldi, Fabiano Cleber; Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina; Alves Filho, Dari Celestino; Universidade Federal de Santa Maria; Rumpel, Luciane Segabinazzi; Universidade Federal de Santa Maria.
O objetivo deste trabalho foi verificar a influência do biótipo pequeno e médio de novilhos Aberdeen Angus superjovens na composição da carne do longissimus dorsi (LD). Foram utilizadas secções do LD de oito novilhos com biótipo pequeno e dez com biótipo médio, confinados por 158 dias, apresentando ao abate idade e peso vivo médio de 456 dias e 429 kg. A alimentação foi constituída de silagem de sorgo e concentrado na relação 60:40 nos primeiros 63 dias e após 50:50 até o abate. O biótipo foi calculado por meio da fórmula: B = -11,548 + (0,4878 x h) - (0,0289 x ID) + (0,0000146 x (ID)²) + (0,0000759 x h x ID); h = altura em polegadas e ID=idade em dias. A carne do LD apresentou gordura intramuscular média  (10,11 pontos; p = 0,7034), coloração vermelha...
Tipo: Pesquisa de campo; analise laboratorial
Palavras-chave: 5.04.05.00-4 ácidos graxos; Cocção; Colesterol; Cor; Lipídios; Maciez fatty acids; Cooking; Cholesterol; Color; Lipids; Shear force.
Ano: 2011
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/10746

Optimization of convective drying process for Persian shallot using response surface method (RSM)
Provedor de dados: 111
Autores: Amiri Chayjan, Reza; Fealekari, Mosayeb.
Abstract: Optimization of convective drying process of Persian shallot was investigated using dependent variables of effective moisture diffusivity (Deff), specific energy consumption (SEC), shrinkage and color changes.  The central composite design (CCD) was selected for design and optimization of the process.  The second-order polynomial models with transformed responses were developed from experimental data to generate three dimensional response surfaces and contour plots.  Experiments were performed at air temperatures of 40°C, 55°C and 70°C, air velocities of 0.5, 1.5 and 2.5 m/s and slice thicknesses of 2, 4, and 6 mm in triplicate.  Based on response surface and desirability functions, the optimum conditions for Persian shallot drying were: air...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Diffusivity; Energy; Central composite design; Shrinkage.
Ano: 2014
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2807

Effect of drying temperatures and pre-treatments on drying characteristics, energy consumption, and quality of bell pepper
Provedor de dados: 111
Autores: Tunde-Akintunde, Toyosi; Oyelade, Olusegun; Akintunde, Babatunde.
Abstract: The effect of air temperature (50°C, 60°C, 70°C, 80°C and 90°C) and pre-treatments (steam, water palm oil-water, groundnut oil-water blanching) on the drying characteristics and quality of bell pepper was investigated.  The results were fitted to six thin-layer drying models and Parabolic model gave the best fit.  The pretreated samples dried faster than untreated samples and had lower values of total energy needed and specific energy requirement.  The ascorbic acid content, color and rehydration index varied from 129.1 to 316.8 mg/100 g dry matter, 0.1 to 0.9, 22 to 33 mL and pretreated dried pepper generally had higher values than untreated samples.   Keywords: modeling, energy consumption, Rehydration index, color, pepper
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Modeling; Energy consumption; Rehydration index; Color; Pepper.
Ano: 2014
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2741

Kinetic modeling of quality changes of tomato during storage
Provedor de dados: 111
Autores: AL-Dairi, Mai; Pathare, Pankaj B.
Quality deterioration in tomato along the supply chain due to postharvest losses has become a continual challenge in Middle East countries. The aim of this study is to determine the changes in tomato quality parameters during storage. Fresh tomatoes were purchased from the Central Market of Fruits and Vegetables and stored at 10oC and 22oC for 12 days to assess color, weight loss, firmness and TSS parameters. Statistical analysis like (R2, X2, SE and RMSE) and ANOVA were performed using SPSS software. Experimental results showed a high significant impact (p &amp;lt; 0.05) in tomato quality parameters such as color, firmness and weight loss stored at 22oC. Storage at 22oC had a rapid alteration of a* and L* parameters to the darker region.  A slow increase...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Firmness; Kinetic model; Quality; Tomato.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6423

Electrohydrodynamic drying of kiwi (Actinidia Chinensis) slices
Provedor de dados: 111
Autores: Rezaee, F.; Esehaghbeygi, Ali; Mirhosseini, M.; Alemrajabi, A. A.
Electrohydrodynamic (EHD) enhanced drying of kiwi slices using multiple point-to-plate electrode arrangements under a DC voltage was carried out in an experiment to compare with those of oven drying at 60 ºC and ambient-air at 25 ºC. The EHD was run at high electric field of 375 V mm-1 using thirteen ionizing needles to a plate electrode. The effects compared included drying rate, temperature, energy consumption, color, and shrinkage. Samples dried by the EHD and oven showed nearly the same values of moisture content whereas that of the air-dried sample was 3.5 times higher at the end of a 7-hour drying. The sample subjected to EHD preserved the same temperature during the drying. Compared with oven drying, EHD’s energy consumption was negligible. EHD and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: EHD; Non-thermal; Drying rate; Color.
Ano: 2020
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5036

THE EFFECT OF RIPENING PERIODS ON PHYSICAL, CHEMICAL AND MECHANICAL PROPERTIES OF SERVICE TREE FRUITS (Sorbus Domestica L.)
Provedor de dados: 111
Autores: Altuntaş, Ebubekír.
The effect of ripening periods on physical, chemical and mechanical properties of service tree fruits (Sorbus domestica L.) were determined. The geometric mean diameter, fruit mass, volume, surface area and fruit density of service tree fruits decreased with increase ripening periods, while, bulk density increased with ripening periods. L*, a*, b*, Chroma decreased with increase ripening periods, while hue angle increased with ripening periods respectively. The friction coefficients of service tree fruits with increase ripening periods were lower for laminate than the other surfaces. The total soluble solid content and total acidity of service tree fruits decreased at ripening period. Titratable acidity was higher in physiological maturity as compared to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ripening; Density; Color; Friction; Acidity.
Ano: 2015
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3276

Influence of production and conservation conditions on some physical and chemical properties of blueberries
Provedor de dados: 111
Autores: Gonçalves, Christophe; Guiné, Raquel P.F.; Gonçalves, Fernando; Costa, Daniela.
This work studied the effect of production mode (organic versus conventional) and storage conditions on some physical and chemical properties of blueberry from different cultivars, namely Duke, Bluecrop, and Ozarkblue. The physical properties evaluated were caliber, color and texture and the chemical characteristics analyzed were moisture content, total soluble solids and acidity. Furthermore, the effect of storage on these properties was also evaluated.The results showed that blueberries cv. Duke were bigger, with a more intense coloration, and presented a harder and more elastic texture, when compared with the other cultivars at study. With respect to production mode it was found that the blueberries produced in organic farming were not so acid or sweet,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Postharvest conservation  food processing; Food analysis Blueberry; Conservation; Color; Organic farming; Texture.
Ano: 2017
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4115

Cosecha temprana, apertura forzada y vida en el vaso de flores de cuatro variedades de clavel (Dianthus cariophyllus L.), en invierno y en verano
Provedor de dados: 114
Autores: Avila,A. de. L.; Pereyra,S. M.
Se evaluó la cosecha temprana y la apertura forzada de pimpollos con sacarosa, en invierno y en verano, en flores de 4 variedades de clavel (Moresco, Mabel, Nov y Golden Odino). Las flores fueron cosechadas en cinco estados de desarrollo, desde botón cerrado hasta flor abierta (estados 0 al 4), hidratadas en frío (2 ºC) con una solución de tiosulfato de plata (0,1 M) durante 24 horas y luego transfe ridas a una solución de ácido cítrico (500 mg l-1) y citrato de hydroxyquinoleina (60 mg l-1); la solución de apertura contenía, además, 100 g l-1 de sacarosa. Cuando se completó la apertura de la flor se evaluó tamaño, intensidad de color y vida en el vaso. El tamaño de la flor fue similar en invierno y verano en las varie dades Moresco, Golden Odino y Nov,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Clavel; Momento de cosecha; Sacarosa; Tamaño; Color.
Ano: 2007
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2007000200002

Variables fisicoquímicas y calidad de fritura de clones de papa desarrollados para los Valles Altos de México
Provedor de dados: 115
Autores: Vázquez-Carrillo,M. Gricelda; Santiago-Ramos,David; Ybarra-Moncada,M. Carmen; Rubio-Covarrubias,O. Ángel; Cadena-Hinojosa,M. Armando.
Los cultivares de papas producidos en lugares altos y fríos, como en la zona Centro de México, generalmente tienen contenidos de azúcares reductores altos, que impiden su uso para la elaboración de hojuelas fritas. El objetivo de esta investigación fue determinar las variables fisicoquímicos y de calidad para fritura de 35 clones de papa desarrollados para los Valles Altos de México y cuatro cultivares comerciales (Alpha, Lupita, Malinche y Montserrat) producidos en el ciclo primavera-verano 2009 a 3500 msnm en Raíces, Zinacantepec, Estado de México. El diseño experimental fue completamente al azar. En tubérculos se evaluó peso específico, materia seca, almidón, azúcares reductores y color de pulpa. En frituras se determinó rendimiento, color y...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Azúcares reductores; Calidad de fritura; Color; Solanum tuberosum L.
Ano: 2013
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952013000100005

Análisis de ácidos fenólicos y actividad antioxidante de extractos acuosos de variedades de jamaica (Hibiscus sabdariffa L.) con cálices de colores diversos
Provedor de dados: 115
Autores: Reyes-Luengas,Alberto; Salinas-Moreno,Yolanda; Ovando-Cruz,Manuel E.; Arteaga-Garibay,Ramón I.; Martínez-Peña,Marcos D.
El creciente mercado de bebidas funcionales requiere la caracterización específica de las fuentes de bioactivos, para seleccionar aquellas con la mayor cantidad del compuesto necesario en la formulación. La composición de ácidos fenólicos y contenido de antocianinas y proantocianidinas, de extractos acuosos de tres variedades de jamaica (Hibiscus sabdariffa L.), con rojo oscuro (Sudán), rojo claro (Criolla Nayarit) y blanco (Alma Blanca) en sus cálices, fueron evaluados mediante HPLC-DAD. Además, se determinó su actividad antioxidante. El diseño experimental fue completamente al azar y con tres repeticiones. El contenido mayor de ácidos fenólicos totales se detectó en Sudán y Alma Blanca (10.71±0.29 y 8.22±0.30 mg EAG g-1 MS). La fracción de ácidos...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Hibiscus sabdariffa L.; Fenoles; Antocianinas; Cálices; Color; Actividad antioxidante.
Ano: 2015
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952015000300004

Efecto de genotipo y ambiente en la calidad fisicoquímica de variedades mexicanas de Hibiscus sabdariffa L.
Provedor de dados: 115
Autores: Sánchez-Feria,César; González-Hernández,Víctor A.; Salinas-Moreno,Yolanda; Cruz-Huerta,Nicacio.
Resumen En este estudio se evaluaron 53 genotipos de jamaica (Hibiscus sabdariffa L.), con coloración roja contrastante en sus cálices deshidratados, cada uno de ellos crecidos en una región productora de Colima, Guerrero, Nayarit, Oaxaca y Puebla, estados con tradición en el cultivo de jamaica en México. El objetivo fue cuantificar los efectos de los factores genotipo, ambiente y su interacción G×A, en las variables de color (luminosidad, tonalidad y saturación), contenido total de antocianinas (CTA), fenoles solubles totales (FST), pH y acidez titulable (AT), en cálices deshidratados y extractos acuosos. Los tres factores tuvieron efectos significativos (p≤0.01) en la calidad de los cálices y extractos de jamaica, pero el efecto del genotipo fue más...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Jamaica; Cálices; Color; Contenido total de antocianinas; Compuestos fenólicos solubles totales; Acidez titulable.
Ano: 2017
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952017000500525

Efecto de las condiciones de liofilización en propiedades fisicoquímicas, contenido de pectina y capacidad de rehidratación de rodajas de ciruela (Spondias purpurea L.)
Provedor de dados: 115
Autores: Muñoz-López,Cinthia; Urrea-García,Galo R.; Jiménez-Fernández,Maribel; Rodríguez-Jiménes,Guadalupe del C.; Luna-Solano,Guadalupe.
Resumen La ciruela mexicana (Spondias purpurea L.) es originaria del sur de México y América Central, se clasifica como fruto exótico y es un alimento con potencial de exportación por su contenido nutricional y sabor. Su comercialización es limitada porque se daña aceleradamente en post-cosecha. La liofilización es una alternativa para industrializar este fruto y prolongar su vida de anaquel; pero, la calidad de los productos liofilizados depende de las condiciones de operación. El objetivo de este estudio fue evaluar las condiciones de liofilización en las propiedades fisicoquímicas, contenido de pectina y rehidratación de rodajas de ciruela ecotipo betabel y amarilla. El diseño experimental fue en arreglo factorial al azar con tres repeticiones. La...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spondias purpurea L.; Liofilización; Rehidratación; Pectina; Color.
Ano: 2018
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952018000100001

Contenido de fenoles solubles e insolubles en las estructuras del grano de maíz y su relación con propiedades físicas
Provedor de dados: 115
Autores: Cabrera-Soto,M. Luisa; Salinas-Moreno,Yolanda; Velázquez-Cardelas,Gustavo A.; Espinosa Trujillo,Edgar.
El estudio de los compuestos fenólicos es importante por las funciones de algunos de ellos en los mecanismos de defensa de la planta contra el ataque de patógenos, así como por sus propiedades antioxidantes, antimutagénicas y anticancerígenas. Los objetivos de este trabajo fueron determinar el contenido de fenoles solubles (FS) e insolubles (FI) en el pericarpio, endospermo y germen del grano de maíz (Zea mays) y su correlación con las propiedades físicas del grano. Se trabajó con dos genotipos experimentales (HE y H-161) cultivados en diferentes localidades y tres maíces comerciales (Oso, Sable y Leopardo). Se analizaron los FS (libres, glucosilados y esterificados) y FI mediante el método de Folin-Ciocalteu. Las variables físicas del grano fueron: peso...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Zea mays; Color; Compuestos fenólicos; Dureza; Grano.
Ano: 2009
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952009000800006

MACF-IJ, método automatizado para medir color y área foliar mediante imágenes digitales
Provedor de dados: 115
Autores: Sauceda-Acosta,Carlos P.; González-Hernández,Víctor A.; Sánchez-Soto,Bardo H.; Sauceda-Acosta,Raúl H.; Ramírez-Tobías,Hugo M.; Quintana-Quiroz,José G.
Resumen El color y área foliar (AF) son importantes en estudios fisiológicos y fitogenéticos, pero su obtención es laboriosa, incluso con integradores y colorímetros. Ambas características pueden medirse con análisis de imágenes digitales (AID), pues, aunque existen programas gratuitos específicos para obtener el AF éstos requieren intervención del usuario, no registran las dimensiones ni coloración foliar. El objetivo de este estudio fue mostrar el funcionamiento de Macf-IJ para medir área y color foliar mediante AID. Los resultados se compararon con mediciones manuales y del integrador Li-Cor 3000® del área de siete figuras geométricas. También AF se midió en 13 herbáceas; el color y el contenido relativo de clorofila (CRC), con SPAD 502®, en Rhynchosia...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Área foliar; Color; Imágenes digitales; Li-Cor 3000; SPAD 502.
Ano: 2017
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952017000400409

Antocianinas y actividad antioxidante en maíces (Zea mays L.) de las razas chalqueño, elotes cónicos y bolita
Provedor de dados: 115
Autores: Salinas-Moreno,Yolanda; Pérez-Alonso,José J.; Vázquez-Carrillo,Gricelda; Aragón-Cuevas,Flavio; Velázquez-Cardelas,Gustavo A.
En México los maíces (Zea mays L.) de grano azul se destinan preferentemente a la elaboración de diversos alimentos dentro de los cuales la tortilla es el más común. La variabilidad en el contenido de antocianinas, que son los pigmentos responsables de la coloración, entre los maíces destinados para este fin, se conoce poco. Por tanto, se analizaron 18 muestras de grano de maíz azul/morado (Zea mays L.) de las razas Chalqueño (CHAL), Elotes Cónicos (EC) y Bolita (BOL) para determinar su contenido de antocianinas (AT), fenoles solubles totales (FST) y actividad antioxidante (AA), así como su color y tamaño de grano. También se determinó el perfil cromatográfico de sus antocianinas y agliconas. El diseño experimental fue un completamente al azar. Los...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Zea mays; Antocianinas; Flavonoides; Color; Razas.
Ano: 2012
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952012000700005

Symptoms and sensitivity to chilling injury of pitahaya (Hylocereus undatus (haw.) britton &amp;amp; rose) fruits during postharvest
Provedor de dados: 115
Autores: Balois-Morales,Rosendo; Peña-Valdivia,Cecilia B.; Arroyo-Peña,V. Baruch.
Dragon fruit or pitahaya (Hylocereus undatus (Haw.) Britton &amp;amp; Rose) is an exquisite and exotic fruit with attractive aroma and flavor, and a characteristic red-skinned color. Its production and supply for regional and foreign markets is limited to its storage life. The objective of this study was to evaluate physiological alterations and sensitivity to chilling injuries during postharvest of pitahaya. Fruits harvested at the Tehuacán Valley, Puebla, México, were stored at three postharvest temperatures: 3, 7, and 11 ±1 °C, for 7, 14, and 21 d and under these conditions plus a 4 d period at 22 ±1 °C. Evaluated fruits were then contrasted with fresh fruit (control 1), and non-cold stored fruits maintained 4 d at 22 °C (control 2). Variables were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Acidity; Color; Firmness; Total soluble solids; Vitamin C.
Ano: 2013
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952013000800005

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits
Provedor de dados: 42
Autores: GUZEK,DOMINIKA; GŁĄBSKA,DOMINIKA; GŁĄBSKI,KRZYSZTOF; WIERZBICKA,AGNIESZKA.
Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pork; Sarcomere length; Protein and fat content; Shear force; Color.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000301079

Meat quality of chicken of different crossings in alternative system
Provedor de dados: 45
Autores: Cruz,F.L.; Silva,A.A.; Machado,I.F.M.; Vieira,L.C.; Esteves,C.; Fassani,E.J.; Faria,P.B.
ABSTRACT The purpose was to evaluate the effects of gender and of different genotypes of chickens on the physicochemical parameters and centesimal composition, related to the quality of meat. The design was completely randomized arranged in 5x2 factorial scheme, five genotypes (Índio Gigante - IG; New Hampshire - NHS; Gigante Negra de Jersey - GNJ; poultry from the crossing between the IG and NHS breeds - IG x NHS; and between the IG and GNJ breeds - IG x GNJ) and two genders, with five repetitions and each one represented by three poultry, totaling 150 animals, slaughtered at 105 days. The parameters evaluated on the breast and thigh were: centesimal composition (moisture, ether extract - EE, protein and ash), ultimate pH, color (L*- luminosity, a*-...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Shear force; Índio gigante; Luminosity; Protein; Color.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000100254

Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc
Provedor de dados: 45
Autores: Bueno,F.R.; Silva,C.A.; Oba,A.; Almeida,M.; Medeiros,L.G.; Pitarello,A.S.; Shinyashike,A.T.
ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplementation and one control (inorganic zinc supplementation) and two levels of sex (female and male), with four replicates of 16 birds per experimental plot. Animal performance, carcass and cut yields, and meat quality were evaluated. Feed intake increased with zinc supplementation. Broilers that received the lowest level of organic zinc showed better feed conversion than those fed an equivalent level of inorganic zinc. Increased levels of organic zinc reduced the abdominal fat content in females but impaired the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Birds; Color; Lipid oxidation; Oligoelement; Organic minerals; Meat pH.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352020000100224

Quantitative and qualitative carcass characteristics of feedlot ewes subjected to increasing levels of concentrate in the diet
Provedor de dados: 45
Autores: Cacere,R.A.S.; Morais,M.G.; Alves,F.V.; Feijó,G.L.D.; Ítavo,C.C.B.F.; L.C.V.Ítavo,; Oliveira,L.B.; Ribeiro,C.B.
The aim of this study was to evaluate the effect of increasing levels of concentrate on the quantitative and qualitative carcass characteristics of feedlot ewes. Twenty-four crossbred ewes were randomly distributed in four treatments: (1) diet with 20%; (2) 40%; (3) 60%; and (4) 80% of concentrate. Animals were slaughtered when those receiving the diet with 80% of concentrate reached adult weight, at around 50kg LW. The data were analyzed by means of variance and regression analyses and correlations. The levels of concentrate increased live weight at slaughter linearly. Height at the withers and rump presented medium to high correlation (0.86). The correlation of loin eye area measured on the carcass and by ultrasound examination was 0.81, whereas for back...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcass yield; Color; Meat quality.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000501601

Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
Provedor de dados: 48
Autores: Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva.
Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and...
Tipo: Journal article
Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004

Qualitative-feed-restricted heavy swine: meat quality and morpho-histochemical characteristics of muscle fibers
Provedor de dados: 52
Autores: Fraga,Alessandro Luís; Thomaz,Maria Cristina; Kronka,Rodolfo Nascimento; Budiño,Fábio Enrique Lemos; Huaynate,Rizal Alcides Robles; Scandolera,Antônio João; Ruiz,Urbano dos Santos; D'Angelis,Flora Helena de Freitas.
To evaluate the effect of different levels of qualitative feed restriction (0, 5, 10, 15 and 20%) on pork quality and muscle morpho-histochemical characteristics, 60 castrated male swines were used. Ten animals were slaughtered at 89 kg BW. Other 50 pigs were fed experimental diets and slaughtered at 128 kg BW. Qualitative restriction increased pH45, and water holding capacity, and reduced the redness, yellowness and cholesterol concentrations of Longissimus lumborum. Quadratic tendency for oleic acid contents of loin and fiber cross-section area of Multifidus dorsi (P=0.08) were observed, with maximum point at 11-12% of restriction. No effect (P&gt;0.1) on percentage of M. dorsi fibers SO, FG and FOG was found. The meat from 128-kg-BW pig showed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Fatty acid profile; Muscle fiber; Nutritional value; Tenderness.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500012

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
Provedor de dados: 52
Autores: Vargas,Flávia Carolina; Arantes-Pereira,Lucas; Costa,Patrícia Argemira da; Melo,Mariza Pires de; Sobral,Paulo José do Amaral.
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous extracts of Rosemary (Rosmarinus officinalis Linnaeus) and Pitanga (Eugenia uniflora Linnaeus) as antioxidants in beef cold storage. After 48h storage, patties added of Rosemary leaf extracts showed increased pH. Patties added of Pitanga extracts had the lowest a* color values. Oxymyoglobin levels were significantly higher for Negative control, than for Pitanga treatment. The 10% extract addition...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant; Myoglobin; Color; Oxidation; Lipid.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100514

Use of image analysis for monitoring the dilution of Physalis peruviana pulp
Provedor de dados: 52
Autores: Licodiedoff,Silvana; Ribani,Rosemary Hoffmann; Camlofski,Ana Mery de Oliveira; Lenzi,Marcelo Kaminski.
The aim of this work was to develop linear models using the image analysis coupled with density measurements to monitor the dilution of the Physalis juice in the concentrations ranging from 0 to 100% in mass of juice pulp. A sample corresponding to 20% in the mass of juice pulp was for validating purposes and a prediction of 19.9±0.3%. The models with three parameters showed the best predictions, providing this technique with a promising future for the monitoring the dilution of fruit juices.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Juice; Fruit; Color; Image; RGB; Physalis.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300015

Evaluation of the shelf-life of vegetable-type soybean pods
Provedor de dados: 52
Autores: Santana,Andréia Cristina; Carrao-Panizzi,Mercedes Concordia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015

Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
Provedor de dados: 52
Autores: Zaions,Ivanor; Picolo,Ana Paula; Gonçalves,Itamar Luís; Borges,Ana Claudia Piovezan; Valduga,Alice Teresa.
In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yerba-mate; Early maturation; Color.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500663

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities
Provedor de dados: 52
Autores: Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko.
The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (&lt;5.8) and lightness (L*&amp;gt; 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Preslaughter handlings; PSE meat.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013

The Effect of Mg2+, Cu2+ and Zn2+ pre-treatment on the color of yerba maté (Ilex paraguariensis) leaves
Provedor de dados: 52
Autores: Scipioni,Griselda Patricia; Argüello,Beatriz del Valle; Schmalko,Miguel Eduardo.
The aim of this work was to study the effect of alkaline blanching followed by an immersion in salt solutions of Mg2+, Cu2+ and Zn2+ on color preservation of Yerba Maté leaves. The concentration of NaOH in the alkaline solution influenced all of the color parameters. Ion concentration and dipped time influenced only some color parameters. The color parameters of the product obtained with different treatments were different from the control sample (blanched with boiling water instead of alkaline blanching) and from the product obtained via industrial processing. The green color in the pre-treated and control samples was more intense (greater values of -a) and darker (low values of L and b). Ionic and ash content in the leaves increased with the treatments.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Yerba maté; Ionic treatment; Drying.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600027

Pre- and postharvest attributes of muskmelon cultivars for fresh-cut cubes
Provedor de dados: 118
Autores: Krarup,Christian; Jacob,Cristián; Contreras,Samuel.
The choice of the appropriate cultivar is a critical factor for obtaining a successful crop and for satisfying the needs of the industry and consumers. Nine commonly used or recently available varieties of cantaloupe melons (Cucumis melo L. Group Cantalupensis) were evaluated in two locations with the objective of selecting cultivars ad hoc for processing as fresh-cut cubes. Overall, the yield (30 to 45 t ha-1) and quality, including mainly the fruit size and soluble solids concentration (SSC), varied between locations, but the relative performance of cultivars was similar. The cultivars showed significant differences in attributes that are relevant for the industry and the consumer: color (from yellow to deep orange), SSC (from 8.7 to 14.7%), firmness...
Tipo: Journal article
Palavras-chave: Cantaloupe; Color; Chilling injury; Cucumis melo; Firmness; Soluble solids; Storage.
Ano: 2016
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000100004

Effect of methyl jasmonate treatments on the bioactive compounds and physicochemical quality of 'Fuji' apples
Provedor de dados: 118
Autores: Öztürk,Burhan; Altuntas,Ebubekir; Yildiz,Kenan; Ozkan,Yakup; Saracoglu,Onur.
Recently, plant growth regulators have been used for various purposes in apples. Methyl jasmonate (MeJA) has significant effects on the physiology, postharvest biology, processing, and chemical composition of apples. In the present study, the effects of MeJAMeJa treatments on the physicochemical quality and bioactive compounds (total antioxidant activity, total phenolics, and total anthocyanins) of 'Fuji' apples were investigated. The following doses of MeJa were used: 0 (control); 1; 120; 2,240; and 4,480 mg L-1. The highest geometric mean diameter, fruit mass, flesh firmness and skin thickness were obtained from the 2,240 mg L-1 MeJA treatment. Fruits harvested from control trees exhibited the highest total soluble solids content (TSSC) and pH, whereas...
Tipo: Journal article
Palavras-chave: Apple; Antioxidant; Color; Firmness; Methyl jasmonate; Phenolics.
Ano: 2013
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100018

Instant blend from cassava derivatives produced by extrusion
Provedor de dados: 65
Autores: Trombini,Fernanda Rossi Moretti; Mischan,Martha Maria; Leonel,Magali.
ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Leaves; Starch; Color; Water absorption; Viscosity.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573

Carcass and meat characteristics of crossbred steers submitted to different nutritional strategies at growing and finishing phases
Provedor de dados: 65
Autores: Rezende,Pedro Leonardo de Paula; Restle,João; Fernandes,Juliano José de Resende; Freitas Neto,Marcondes Dias de; Prado,Cristiano Sales; Pereira,Marcela Luzia Rodrigues.
This study was carried out to evaluate the effects of different nutritional strategies at growing and finishing phases on carcass and meat characteristics from 24 crossbred steers predominatly Holstein, slaughtered at 15 months of age and with 395.00kg of body weight. At the growing phase, the animals were maintained on Brachiaria brizantha pasture with two levels of supplementation in amounts equivalent to 0.5 or 1.0% of body weight. Subsequently, the animals were finished in feedlot with diets composed of 50 or 80% of concentrate. The high level of the concentrate at the finishing phase increased significantly (P&lt;0.05) the hot carcass yield (50.16 vs. 48.62%). The lowest level of supplementation at the growing phase resulted in higher (P&lt;0.05)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rib eye area; Color; Marbling; Fat thickness; Carcass yield.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500019

Comparison of different criteria used to categorize technological quality of pork
Provedor de dados: 65
Autores: Cazedey,Henrique Pereira; Torres Filho,Robledo de Almeida; Fontes,Paulo Rogério; Ramos,Alcinéia de Lemos Souza; Ramos,Eduardo Mendes.
ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: PSE; DFD meat; Color; Exudation; PH.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241

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

POSTHARVEST CONSERVATION OF STRUCTURAL LONG SHELF LIFE TOMATO FRUITS AND WITH THE MUTANT RIN PRODUCED, IN EDAPHOCLIMATIC CONDITIONS OF THE SOUTHERN STATE OF TOCANTINS
Provedor de dados: 64
Autores: Pereira,Miréia Aparecida Bezerra; Tavares,Aline Torquato; Silva,Edgard Henrique Costa; Alves,Anatércia Ferreira; Azevedo,Sebastião Márcio; Nascimento,Ildon Rodrigues.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Solanum lycopersicon; Hybrids; Firmness; Color.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300225

Physical and functional evaluation of extruded flours obtained from different rice genotypes
Provedor de dados: 64
Autores: Becker,Fernanda Salamoni; Eifert,Eduardo da Costa; Soares Junior,Manoel Soares; Tavares,July-Ana Souza; Carvalho,Ana Vânia.
The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502). The experimental design was completely randomized (3x2 factorial) with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*), water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and milk solubility index (MSI) of rice flour. The extrusion process promoted changes in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Orysa sativa L; Co-products; Electron microscopy; Color; Solubility in water.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400007