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Flavonoids and their aromatic derivatives in Piper betle powder promote in vitro methane mitigation in a variety of diets Ciência e Agrotecnologia
Purba,Rayudika Aprilia Patindra; Paengkoum,Siwaporn; Yuangklang,Chalermpon; Paengkoum,Pramote.
ABSTRACT At present, there is little information regarding whether supplementation with Piper betle powder (PBP) and sunflower oil (SFO) has a synergistic effect on lowering methane emissions without negatively impacting ruminal fermentation. This study investigated the effects of PBP, supplemented either with or without SFO, on biogas release, fermentation end-products, and microorganisms in the rumen of lactating goats. The treatments were run in a completely randomized 3 × 5 factorial arrangement, whereby 0, 15, and 30 mg SFO were combined with 0, 15, 30, 45, and 60 mg PBP on a dry matter basis. The outcomes were assessed in vitro. PBP was obtained from the perennial plant Piper betle L., which is an abundant source of flavonoids and their aromatic...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Environment; Feed utilization; Fermentation; Methane reduction potential; Polyphenols.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100300
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Post-harvest quality of papaya coated with polivinilic alcohol and maize starch Ciência e Agrotecnologia
Pigozzi,Mariana Teixeira; Silva,Vanessa Mendes; Mendes,Fabrícia Queiroz; Oliveira,Isadora Rebouças Nolasco de; Moraes,Allan Robledo Fialho e; Lopes,Everaldo Antônio.
ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya L.; Storage; Respiratory rate; Fermentation; Firmness..
Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100400
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PRODUCTION OF ginger vinegar Ciência e Agrotecnologia
Leonel,Magali; Suman,Priscila Aparecida; Garcia,Emerson Loli.
Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zingiberofficinale; Fermentation; Ethanol; Acetic acid.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000200183
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