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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries Ciênc. Tecnol. Aliment.
KNYSAK,Daniel.
Abstract Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica. The study was carried out on two species of unroasted coffee beans: Coffea arabica from Colombia and Nepal and Coffea robusta from Uganda and Vietnam. Both Coffea arabica and Coffea canephora were imported to the country of analysis approximately 5 months prior to the research. Before the analysis, the coffee beans were kept in a sealed, dark container, at 21 °C. The tests were performed using an electronic nose. Its functioning is based on gas chromatography with two columns of different polarities in parallel and with 2 ultra sensitive Flame Ionization Detectors (FID). With...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Volatile compounds profiles; Coffee; Coffea Arabica; Coffea canephora.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300444
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Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage Ciênc. Tecnol. Aliment.
Xisto,Andréa Luiza Ramos Pereira; Boas,Eduardo Valério de Barros Vilas; Nunes,Elisângela Elena; Federal,Brígida Monteiro Vilas Boas; Guerreiro,Mário César.
Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; SPME-GC-MS; Minimally processing; Electronic microscopy.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100026
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Volatile profile and sensory quality of new varieties of Capsicum chinense pepper Ciênc. Tecnol. Aliment.
Garruti,Deborah dos Santos; Pinto,Nayra de Oliveira Frederico; Alves,Victor Costa Castro; Penha,Maria Flávia Azevedo da; Tobaruela,Eric de Castro; Araújo,Ídila Maria da Silva.
The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavor analysis; HS-SPME/GC-MS; Check-all-that-apply (CATA).
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016
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Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid Ciênc. Tecnol. Aliment.
Miranda,Adriana Leão de; Ribeiro,Mariana Carvalho; Moreira,Ricardo Felipe Alves; Maria,Carlos Alberto Bastos de.
Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, and then it was increased up to 160 °C at the rate of 10 °C min-1. The final temperature was kept for 10 minutes. 19 volatiles were identified in the heated samples without antioxidants. Medium-chain carbonyls predominated in the volatile fraction, mainly 2-heptenal, 2,4-heptadienal and 2,4-decadienal. Around 11 to 15 volatile compounds were detected in the heated samples treated with 5-CQA and quercetin, respectively. 5-CQA was not very efficient in delaying the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean oil; GC/MS; Oxidative volatiles; Quercetin; Chlorogenic acid.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029
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Volatile profile of the headspace fraction of "assa-peixe" (Vernonia sp.) honeys Ciênc. Tecnol. Aliment.
Ribeiro,Mariana Carvalho; Moreira,Ricardo Felipe Alves; De Maria,Carlos Alberto Bastos.
The volatile compounds were isolated from the headspace fraction of "assa-peixe" honeys by adsorptive column chromatography, eluted with acetone and analysed by GC-FID and GC-MS. Volatile compounds were separated using a polar phase column. Low- and medium-boiling point volatile compounds predominated in the headspace. A large proportion of 3-penten-2-one (80.5 ± 13.9 µg.kg-1) and benzaldehyde (25.9 ± 4.2 µg.kg-1) was found in the headspace fraction, while 2-penten-1-ol, 3-hexenyl butanoate, octadecane and hexanoic acid (<0.01 µg.kg-1) were by far the less abundant volatile compounds. A total of 12 volatile compounds were identified and, among them, 5 compounds were reported as "assa-peixe" honey constituents for the first time. Of the 5 new volatile...
Tipo: Info:eu-repo/semantics/article Palavras-chave: GC-MS; Headspace; Aroma; "assa-peixe" honey.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100024
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Washings and cryoprotectants for the production of Tilapia Surimi Ciênc. Tecnol. Aliment.
OLIVEIRA,Dayse Lícia de; GRASSI,Thiago Luís Magnani; SANTO,Edson Francisco do Espirito; CAVAZZANA,Jefferson Felipe; MARCOS,Marcelo Tacconi de Siqueira; PONSANO,Elisa Helena Giglio.
Abstract This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish; Proteins; Texture; Color.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300432
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Water absorption process capability analysis by chicken carcasses during precooling Ciênc. Tecnol. Aliment.
LORENZETTI,Elidiane; PUTON,Bruna Maria Saorin; STEFFENS,Juliana; JUNGES,Alexander; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; CANSIAN,Rogério Luis.
Abstract Cooling of carcasses using water immersion is the most used process in the poultry industry. In this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Ministry of Agriculture, Livestock, and Supply of Brazil, which establishes water absorption limits. The objective of this work was to evaluate the process capacity analysis tool to analyze the water absorption capacity by chicken carcasses during precooling, based on the absorption indexes obtained on an industrial scale, by the analysis of 720 carcasses. After structural alterations, aiming at greater bubble control and shorter residence time of the chicken...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Process potential index; Process performance index; Chicken carcasses; Water absorption; Chiller.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400850
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Water loss in table grapes: model development and validation under dynamic storage conditions Ciênc. Tecnol. Aliment.
PEREIRA,Ericsem; SILVA,Renata Gonçalves Broco e; SPAGNOL,Wigberto Antonio; SILVEIRA JUNIOR,Vivaldo.
Abstract Water loss is a critical problem affecting the quality of table grapes. Temperature and relative humidity (RH) are essential in this process. Although mathematical modelling can be applied to measure constant temperature and RH impacts, it is proved that variations in storage conditions are normally encountered in the cold chain. This study proposed a methodology to develop a weight loss model for table grapes and validate its predictions in non-constant conditions of a domestic refrigerator. Grapes were maintained under controlled conditions and the weight loss was measured to calibrate the model. The model described the water loss process adequately and the validation tests confirmed its predictive ability. Delayed cooling tests showed that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Moisture loss; Fresh produce quality; Predictive modelling.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300473
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Water sorption and water permeability properties of edible film made from potato peel waste Ciênc. Tecnol. Aliment.
OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita.
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063
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Water sorption isotherms of cooked hams as affected by temperature and chemical composition Ciênc. Tecnol. Aliment.
BARRETTO,Tiago Luis; POLACHINI,Tiago Carregari; BARRETTO,Andrea Carla da Silva; TELIS-ROMERO,Javier.
Abstract This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Increased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modelling; Equilibrium moisture content; Water activity; Protein; Fat.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300677
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Wheat flour and gum cordia composite system: pasting, rheology and texture studies Ciênc. Tecnol. Aliment.
MAHMOOD,Kaiser; ALAMRI,Mohammed Saleh; ABDELLATIF,Mohamed Abdelhakim; HUSSAIN,Shahzad; QASEM,Akram Ahmed Abdu.
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Gum cordia; Gel texture; Paste viscosity; Wheat flour.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691
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White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice Ciênc. Tecnol. Aliment.
Teixeira,Lílian Gonçalves; Lages,Priscilla Ceci; Jascolka,Tatianna Lemos; Aguilar,Edenil Costa; Soares,Fabíola Lacerda Pires; Pereira,Solange Silveira; Beltrão,Nathalia Ribeiro Mota; Matoso,Rafael de Oliveira; Nascimento,André Márcio do; Castilho,Rachel Oliveira de; Leite,Jacqueline Isaura Alvarez.
White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a high-fat diet to induce obesity (Obese group) or the same diet supplemented with 0.5% white tea extract (Obese + WTE) for 8 weeks. Adipose tissue, serum lipid profile, and oxidative stress were studied. White tea supplementation was not able to reduce...
Tipo: Info:eu-repo/semantics/article Palavras-chave: High-fat diet; Obesity; Oxidative stress; White tea; Camellia sinensis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015
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Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums Ciênc. Tecnol. Aliment.
Segura-Campos,Maira; Acosta-Chi,Zaidy; Rosado-Rubio,Gabriel; Chel-Guerrero,Luis; Betancur-Ancona,David.
The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydrocolloids; Rheology; Supercritical fluid extraction; Fats and oils; Functional properties.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400009
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"Winterização" de óleo de pescado via solvente Ciênc. Tecnol. Aliment.
Cunha,Daniele Colembergue; Crexi,Valéria Texeira; Pinto,Luiz Antonio de Almeida.
O fracionamento de óleos via "winterização" consiste numa cristalização fracionada, na qual os triacilgliceróis de óleos e gorduras são separados pela cristalização parcial na fase líquida. O objetivo deste trabalho consistiu na determinação das variáveis significativas e das condições operacionais do processo de "winterização" via solvente do óleo de pescado. Como matéria-prima empregou-se o óleo de pescado bruto de indústrias pesqueiras, o qual foi branqueado. Na etapa de "winterização", o óleo branqueado foi resfriado progressivamente em três estágios, de 30 ºC até -5 ºC. Foram estudados os seguintes fatores: tipo de solvente, proporção de solvente e agitação no segundo estágio do resfriamento. As composições de ácidos graxos dos óleos de pescado foram...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ácidos graxos; Cristalização; Fracionamento.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100032
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Yam (Discorea sp) drying with different cuts and temperatures: experimental and simulated results Ciênc. Tecnol. Aliment.
FIOREZE,Romeu; MORINI,Bruno.
The yam (Discorea sp) is a tuber rich in carbohydrates, vitamins and mineral salts, besides several components that serve as raw material for medicines. It grows well in tropical and subtropical climates and develops well in zones with an annual pluvial precipitation of around 1300mm, and with cultural treatments, its productivity can exceed 30t/ha. When harvested, the tubers possess about 70% of moisture, and are merchandised "in natura", in the atmospheric temperature, which can cause its fast deterioration. The present work studied the drying of the yam in the form of slices of 1.0 and 2.5cm thickness, as well as in the form of fillets with 1.0 x 1.0 x 5.0cm, with the drying air varying from 40 to 70°C. The equating of the process was accomplished,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yam; Drying; Time; Energy.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200023
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Yield of albedo flour and pectin content in the rind of yellow passion fruit Ciênc. Tecnol. Aliment.
Oliveira,Eliana Monteiro Soares de; Resende,Eder Dutra de.
In this study, it was evaluated the influence of different shapes, sizes, and maturation stages on the yield of albedo flour and pectin content of yellow passion fruit rinds. Random samples of 40 fruits were used, and the data were compared using significance intervals at 5%. Weight, skin color, fruit size and shape, pulp yield, mesocarp thickness, amount of epicarp and mesocarp, moisture content, and pectin yield were determined. The maturation stages were defined according to measurements of the yellow color of the skin. The shape and size patterns were defined according to the length/width ratio (equatorial diameter) of fruits. It was found that the epicarp thickness was not correlated to fruit shape and size, but it was thicker in ripe fruits. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passiflora edulis; Waste yield; Fruit size; Fruit shape; Maturation stages.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300011
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Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process Ciênc. Tecnol. Aliment.
MAJDOUB,Nesrine; KAAB,Leila Bettaieb Ben; VIEIRA,Ana Isabel; FALEIRO,Maria Leonor; EL-GUENDOUZ,Soukaina; MIGUEL,Maria Graça.
Abstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Foeniculum vulgare; Escherichia coli; Antioxidant activity; Anti-inflammatory activity.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005211
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α-, β-caroteno e α-tocoferol em algas marinhas in natura Ciênc. Tecnol. Aliment.
Sousa,Márcia Barbosa de; Pires,Kelma Maria dos Santos; Alencar,Daniel Barroso de; Sampaio,Alexandre Holanda; Saker-Sampaio,Silvana.
O objetivo deste trabalho foi avaliar o potencial de 32 espécies de algas marinhas das divisões Chlorophyta, Rhodophyta e Phaeophyta como fontes de α- e β-caroteno e α-tocoferol. Todas as clorofíceas analisadas apresentaram α- e β-caroteno. Os teores máximo e mínimo de α-caroteno foram detectados nas espécies do gênero Caulerpa e em Codium decorticatum, respectivamente; e β-caroteno foi mais baixo em Caulerpa mexicana e mais elevado em Ulva fasciata. Dentre as rodofíceas, 11 espécies apresentaram α-caroteno, com máximo em Botryocladia occidentalis. β-caroteno foi encontrado em todas as algas vermelhas analisadas com teores mínimo e máximo em Gracilaria caudata e Bryothamnion triquetrum, respectivamente. As feofíceas apresentaram apenas β-caroteno, com...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Algas marinhas; Carotenóides provitamina A; Vitamina E; CLAE.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400030
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β-carotene biotransformation to obtain aroma compounds Ciênc. Tecnol. Aliment.
Uenojo,Mariana; Pastore,Glaucia Maria.
Carotenoids are important constituents of food due to their color and because their degradation products generate important volatile compounds in foods. Aroma compounds derived from carotenoids are widely distributed in nature, and they are precursors of many important aromas in foods such as fruits and in flowers as well. They present high aromatic potential and are therefore of great interest to the industries of aromas and fragrances. In this study, more than 300 previously isolated microorganisms with potential for biotransformation of β-carotene present in the culture medium were selected using the plate method; about 80 strains presented capacity to produce aroma compounds and 7 strains were selected by an untrained panel of tasters to generate aroma...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carotenoids; Biotransformation; Β-carotene; Β-ionone; Aroma.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300039
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