Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (1) BJM (1) BJPS (1) Ciência Rural (1) Autor Ogliari,Paulo José (4) Aplevicz,Krischina Singer (1) Balardin,Ricardo Silveiro (1) Barreira-Arellano,Daniel (1) Block,Jane Mara (1) Campos,Célia Maria Teixeira de (1) Cirolini,Andréia (1) Dal Piva,Celso Antonio (1) Hamad,Antônio José Simões (1) Machado,Fernanda Morgana (1) Miotto,Marília (1) Moreira,Rosana Nogueira Cavalcanti (1) Padilha,José Carlos Fiad (1) Sant'Anna,Ernani Sebastião (1) Silva,Helen Silvestre da (1) Vieira,Cleide Rosana Werneck (1) Mais... Palavra-chave Alternative methods (1) Bread (1) Chicken embryo eggs (1) Count (1) DHA (1) Enterobacteriaceae (1) Fatty acids omega-3 and omega-6 (1) Fisiologia de sementes (1) Fungos (1) ISO 21528-2:2004 (1) Lactic acid bacteria (1) Linear regression (1) Milk (1) Patologia de sementes (1) Sourdough (1) Yeast (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2013 (2) 2004 (1) 1992 (1) País Brazil (4) Idioma Inglês (3) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Composition of omega-3 and omega-6 fatty acids in freeze-dried chicken embryo eggs with different days of development BABT Campos,Célia Maria Teixeira de; Hamad,Antônio José Simões; Block,Jane Mara; Padilha,José Carlos Fiad; Ogliari,Paulo José; Barreira-Arellano,Daniel; Moreira,Rosana Nogueira Cavalcanti. Fatty acids omega--3 and omega--6 composition and specially DHA were determined in freeze-dried chicken embryo eggs with pre-determined incubation periods. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 + 0.28%), palmitoleic (3.00 + 0.19%), oleic (36.28 + 0.58%), linoleic (22.18 + 0.34%), linolenic (1.08 + 0.04%), arachidonic (2.04 + 0.03%), docosahexaenoic (0.91 + 0.03%), total omega-3 acids (2.26 + 0.10%) and total omega-6 acids (24.62 + 0.33%). There were no significant differences in total contents of omega-3 fatty acids (p=0.1226) between freeze-dried chicken embryo eggs with different incubation periods (3, 5, 7, 9, and 11 days) and fertile freeze-dried chicken eggs (day 0). However, there were significant differences in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken embryo eggs; Fatty acids omega-3 and omega-6; DHA. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200009 Evaluation of the PetrifilmTM EB and TEMPO® EB systems with ISO 21528-2:2004 method for the count of Enterobacteriaceae in milk BJM Cirolini,Andréia; Miotto,Marília; Machado,Fernanda Morgana; Silva,Helen Silvestre da; Ogliari,Paulo José; Vieira,Cleide Rosana Werneck. The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. The objective of the present study was to assess the PetrifilmTM EB and the TEMPO® EB systems with ISO 21528-2:2004 for the count of Enterobacteriaceae in pasteurized and UHT milk samples. We analyzed the microflora of 141 pasteurized milk samples, 15 samples of artificially contaminated pasteurized milk and 15 samples of artificially contaminated UHT milk. Investigation of the method PetrifilmTM EB and ISO 21528:2 regression analysis showed a high correlation in the samples, r = 0.90 for the microflora of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterobacteriaceae; Milk; Alternative methods; ISO 21528-2:2004; Count. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300016 Influence of fermentation time on characteristics of sourdough bread BJPS Aplevicz,Krischina Singer; Ogliari,Paulo José; Sant'Anna,Ernani Sebastião. Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sourdough; Bread; Lactic acid bacteria; Yeast; Linear regression. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200005 SANIDADE DE SEMENTES DE FEIJÃO NO ESTADO DE SANTA CATARINA - RESULTADOS PRELIMINARES Ciência Rural Balardin,Ricardo Silveiro; Dal Piva,Celso Antonio; Ogliari,Paulo José. Na safra de 1985/86 foram coletadas 212 amostras de sementes de feijão (Phaseolus vulgaris L.) em sete municípios produtores do Estado de Santa Catarina As amostras foram categorizadas segundo locais de coleta, origem de produção e cultivares. Foram realizadas determinações de patologia de sementes, poder germinativo e vigor. Levou-se em consideração apenas a ocorrência de Colletotrichum lindemuthianum, Fusarium spp, Rhizoctoni solani e fungos de armazenamento (Aspergillus spp e Penicillium spp). Considerado as variáveis medidas, foi possível distinguir diferenças entre as diversas categorias de amostras no tocante à presença de patógenos de campo e condições de colheita, secagem e armazenamento. Tipo: Info:eu-repo/semantics/article Palavras-chave: Patologia de sementes; Fisiologia de sementes; Fungos. Ano: 1992 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84781992000200005 Registros recuperados: 4 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco