|
|
|
| Registros recuperados: 77 | |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
| |
|
|
| Balois-Morales,Rosendo; Peña-Valdivia,Cecilia B.; Arroyo-Peña,V. Baruch. |
| Dragon fruit or pitahaya (Hylocereus undatus (Haw.) Britton & 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 |
| |
|
|
| 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 < 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 > 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 < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 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 |
| |
|
| |
|
|
| 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 |
| |
|
| |
|
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| 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 |
| |
|
| |
| Registros recuperados: 77 | |
|
|
|
