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Efeito da restricao alimentar qualitativa sobre o ganho compensatorio em frangos de corte. Repositório Alice
MAZZUCO, H.; GUIDONI, A.L.; JAENISCH, F.R..
No presente estudo, aplicou-se a diluicao qualitativa da dieta com o objetivo de determinar os efeitos das diferentes diluicoes (25% e 50%) das racoes no desempenho de frangos de corte criados ate 42 dias de idade. Utilizou-se, para a diluicao, casca de soja na dieta inicial (21,5% de PB e 3.050 kcal/kg de EM), e os tratamentos experimentais foram baseados nessas dietas e distribuidos de forma continua, durante sete dias, ou de forma intercalada, com a racao nao diluida. Os tratamentos aplicados foram: T1: racao inical (testemunha); T2 e T3; racao inicial diluida com 25% e 50% de casca de soja, respectivamente, fornecida durante sete dias; T4 e T5; racao inicial diluida com 25% e 50% de casca de soja, respectivamente, fornecida nos dias 7. 9. 11 e 13,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Frango de corte; Alimentacao; Broiler chickens; Food.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/handle/doc/101496
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Effect of diet composition on the development of the floodwater Mosquito Ochlerotatus (Ochletotatus) albifasciatus (Macquart) (Diptera: Culicidae) Neotropical Entomology
Sy,Victoria E.; Campos,Raúl E..
One important step for the colonization of Ochlerotatus albifasciatus (Macquart) is to determine the optimal conditions for larval rearing, which makes possible the development of experiments comprising larval rearing in the laboratory. In this research the effect of diet composition on the development of O.albifasciatus was studied. For this purpose, cohorts of 20 first instars were reared using five diets: 1:1 mix of yeast and TetraMin®, 1:1 mix of fine and coarse organic matter, grass cuts soaked in water for 1h or 24h before larvae incorporation, and 1:1:1 mix of grass cuts, fine organic matter and coarse organic matter. Survival was recorded for each cohort, while development time from first instar to pupa, and adult wing length were recorded for each...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Survival; Development time; Wing length; Food; Larval rearing.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-566X2008000600016
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Effect of Income Diversification Strategies on food Insecurity Status of Farming Households in Africa: Result of Analysis from Nigeria AgEcon
Agbola, P.O.; Awotide, D.O.; IKPI, A.E.; Kormawa, P.M.; Okoruwa, Victor O.; Babalola, D.A..
This study links food insecurity status of farming households in the study area to their income diversification strategies. Data for the study were collected from 400 farming households in Osun State of the southwestern Nigeria. Households were classified into four categories based on how they obtain a living. Descriptive statistics, Cost of Calorie Function (COC) and Analysis of Variance (ANOVA) were used to analyze the data. Income diversification strategies of the households involved – combinations of crop production with livestock enterprises; crop production with off farm activities; off farm activities with livestock enterprises and crop production only; at 60.0%, 10.0%, 8.0%, and 22.0% of households respectively. Income diversification strategies...
Tipo: Conference Paper or Presentation Palavras-chave: Diversification; Food; Insecurity; Consumer/Household Economics.
Ano: 2008 URL: http://purl.umn.edu/44388
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Effectiveness of carbohydrates as a functional ingredient in glycemic control Ciênc. Tecnol. Aliment.
SARDÁ,Fabiana Andrea Hoffmann; GIUNTINI,Eliana Bistriche; NAZARE,Julie-Anne; KÖNIG,Daniel; BAHIA,Luciana Ribeiro; LAJOLO,Franco Maria; MENEZES,Elizabete Wenzel de.
Abstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Slowly available carbohydrates; Resistant starch; Fiber; Food.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561
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Effects of early weaning on performance of beef calves in the Pantanal. Repositório Alice
OLIVEIRA, L. O. F. de; ABREU, U. G. P. de; NOGUEIRA, E.; BATISTA, D. S. do N.; SILVA, J. C. B. da; DOMINGOS BRANCO, O.; BUENO SOBRINHO, A. A..
2014
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Food; Cellulose; Energy; Calves; Supplementation.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/997272
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Effects of propolis from Brazil and Bulgaria on Salmonella serovars J. Venom. Anim. Toxins incl. Trop. Dis.
Orsi,R. O.; Sforcin,J. M.; Funari,S. R. C.; Fernandes-JR.,A.; Rodrigues,P.; Bankova,V..
Propolis shows biological properties such as antibacterial action. This bee product has a complex chemical composition, which depends on the local flora where it is produced. Salmonella serovars are responsible for human diseases that range from localized gastroenteritis to systemic infections. The aim of the present study was to investigate the susceptibility of Salmonella strains, isolated from food and infectious processes, to the antibacterial action of Brazilian and Bulgarian propolis, as well as to determine the behavior of these bacteria, according to the incubation period, in medium plus propolis. Dilution of ethanolic extract of propolis in agar was the used method. Brazilian and Bulgarian propolis showed an antibacterial action against all...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Propolis; Susceptibility profile; Salmonella; Food; Infection.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992007000400006
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Egg shell treatment methods effect on commercial eggs quality Ciência Rural
Almeida,Dayane Santos de; Schneider,Aline Félix; Yuri,Flavio Manabu; Machado,Bárbara Dalazen; Gewehr,Clóvis Eliseu.
ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food; Laying hens; Storage; Whey protein concentrate.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200336
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Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit Ciênc. Tecnol. Aliment.
DILARRI,Guilherme; SILVA,Vinicius Luiz da; PECORA,Hengli Barbosa; MONTAGNOLLI,Renato Nallin; CORSO,Carlos Renato; BIDOIA,Ederio Dino.
Abstract Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Electrolyzed water; Food; Microorganism; Pseudomonas aeruginosa; Rhamnolipid.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300456
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Estrutura da comunidade e alimentacao dos peixes da Baia da Onca, uma lagoa do Pantanal do Rio Aquidauana, MS. Repositório Alice
CATELLA, A. C..
A Baia da Onca tem formato de ferradura caracteristico de meandro abandonado pelo rio Aquidauana. E uma lagoa perene, que se une ao rio no inicio das cheias (fins de dezembro), dele se isolando no refluxo das aguas em meados de abril ou maio. Em coletas experimentais, foram capturadas 75 especies de peixe durante o periodo de isolamento, de julho a dezembro/1988, utilizando-se como petrechos de pesca uma rede de arrasto e uma mini-traineira. Verificou-se que a comunidade de peixes e composta principalemnte por especies de pequeno porte, sendo poucas abundantes e um grande numero de especies raras, como e comum em estudos de comunidades de ambientes tropicais e sub-tropicais. O estudo de sua estrutura revelou que as especies sao distribuidas de forma mais...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Comunidade; Baia da Onca; Morfometria; Nivel de agua; Rio Aquidauana; Food; Alimentação; Ecologia; Lagoa; Peixe; Pantanal; Ecology; Fish; Morphometry.
Ano: 1992 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/788929
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Etude des nourriceries de la Baie de Seine orientale et de l'estuaire de la Seine ArchiMer
Morin, Jocelyne; Riou, Philippe; Bessineton, Christophe; Vedieu, Christophe; Lemoine, Michel; Simon, Serge; Le Pape, Olivier.
This study, carried out from 1995 to 1997, within the framework of "Le Havre" harbour extension project, concerned halieutic populations and the characterization of a coastal nursery in the oriental part of the Seine bay and the Seine estuary . The main objective was to describe the specific and demographic composition of marine populations and their spatio-temporal distribution, and so assess the biological and halieutic role of this area. This study also included a research about the dietary needs of fish juveniles living in the estuary. Autumn and winter surveys results show that the estuary and area under direct influence are the richest from a biological and halieutic point of view. The mouth estuary isthe richest area in terms of diversity of...
Tipo: Text Palavras-chave: Bay of Seine; Estuary; Food; Trophic; Juvenile; Nursery; Baie de Seine; Estuaire; Alimentation; Trophique; Juvénile; Nourricerie.
Ano: 1999 URL: http://archimer.ifremer.fr/doc/1999/rapport-1507.pdf
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Evaluación de diferentes densidades de la microalga Nannochloropsis oculata como alimento Paraartemia OceanDocs
Tizol-C., Rafael.
Laboratory experimente were carried out to determine the possibility of using the microalgae Nannochloropsis oculata as a food source for brine shirmp. Among the range concentrations studied (3 x 105 to 14 x 105 cells/ml), 12 x 105 cells/ml offered the best resulte of survival and growth rate and it is recommended as the most effective. From correlation matrix, high valúes (r > 0.90; a = 0.05) were obtained for the relation of microalgae concentration and survival, growth rate and the variation of average lenght. The mínimum cellular concentration of microalgae which is necessary for brine shrimp culture ¡s 5.6 x 105 cells/ml
Tipo: Journal Contribution Palavras-chave: Density; Food; Growth rate; Food; Density; Growth rate; Http://aims.fao.org/aos/agrovoc/c_9001003; Http://aims.fao.org/aos/agrovoc/c_2186; Http://aims.fao.org/aos/agrovoc/c_16130.
Ano: 1994 URL: http://hdl.handle.net/1834/3771
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Evaluación de estabilizadores en una leche fermentada con adición de fibras insolubles OceanDocs
Brito, A. I.; Perea, J..
El objetivo de este trabajo fue evaluar el efecto de diferentes estabilizadores sobre las principales características texturales de una leche fermentada hipocalórica con adición de salvado de trigo como fuente de fibra dietética insoluble. Se empleó una proporción de fibra de 5 g/100 g de producto, adicionándolo de conjunto con los estabilizadores a evaluar. Se realizó un diseño de experimentos con los dos estabilizadores a emplear a tres niveles para establecer el valor óptimo de empleo de los mismos, midiendo como variables respuestas: sedimentación de partículas, sinéresis, gelificación y consistencia del coágulo. Se concluyó que el almidón fosfato a 1,0 % y la gelatina a 0,5 % permitieron obtener las características texturales deseadas en la leche...
Tipo: Journal Contribution Palavras-chave: Food; Research (experimental); Mathematical models; Stabilizers; Fermented milk; Diet.
Ano: 2008 URL: http://hdl.handle.net/1834/4885
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Evaluación de la fermentación láctica en un yogur dietético OceanDocs
Perea, J.; Brito, A.I..
Se evaluó la cinética de fermentación ácido láctica desarrollada por los cultivos probióticos Bifigur y Bioyogur, en una leche descremada, con adición indistinta de fibras dietéticas solubles (inulina) e insolubles (salvado de trigo). Las evaluaciones se realizaron tomando muestras de la leche recién inoculada y cada 0,5 h hasta la coagulación para expresar gráficamente los valores medios de acidez y pH contra el tiempo. A las 24 h se determinó la viabilidad de los microorganismos inoculados. Las curvas de fermentación presentaron un comportamiento típico, con mayor cinética en la variante con salvado de trigo inoculada con cultivo de Bioyogur, con respecto a la que utilizó inulina y cultivo de Bifigur. La inulina mostró a su vez propiedades estimuladoras...
Tipo: Journal Contribution Palavras-chave: Food; Microorganisms; Fermentation.
Ano: 2008 URL: http://hdl.handle.net/1834/4721
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Evaluation of temperatures in a refrigerated container for chilled and frozen food transport Ciênc. Tecnol. Aliment.
Pereira,Vítor de Freitas; Doria,Eduardo Castello Branco; Carvalho Júnior,Bento da Costa; Neves Filho,Lincoln de Camargo; Silveira Júnior,Vivaldo.
The objective of this work was to monitor the operational conditions of the transport of chilled and frozen foods during delivery within cities and to evaluate the impact of the door openings on the alteration of the internal temperature of the refrigerated environment. Several temperature and pressure sensors were used in a refrigerated container with two compartments and they were installed in the refrigeration system unit and on the internal and external surfaces of the container. After the monitoring tests, it was verified that door openings during deliveries resulted in a disturbance that raised the internal temperature of the refrigerated container above values recommended for adequate conservation of the products transported. Moreover, increasing...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Chilled; Container; Food; Frozen; Instrumentation; Transport.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100024
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EXPERT OPINION AND CUISINE REPUTATION IN THE MARKET FOR RESTAURANT MEALS AgEcon
Fogarty, James Joseph.
As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia does not have a longstanding cuisine style of its own, and given Australia has been open to substantial immigration inflows since federation, it represents an especially appropriate market to study regarding the impact of individual restaurant reputation and collective cuisine reputation on meal prices. The following study uses the hedonic price approach to investigate the implicit price of individual reputation indicators, cuisine type reputation indicators, and other objective indicators in the market...
Tipo: Working or Discussion Paper Palavras-chave: Expert Opinion; Food; Hedonic Pricing; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety.
Ano: 2009 URL: http://purl.umn.edu/56205
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Expert opinion and cuisine reputation in the market for restaurant meals AgEcon
Fogarty, James Joseph.
As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia does not have a longstanding cuisine style of its own, and given Australia has been open to substantial immigration inflows since federation, it represents an especially appropriate market to study regarding the impact of individual restaurant reputation and collective cuisine reputation on meal prices. The following study uses the hedonic price approach to investigate the implicit price of individual reputation indicators, cuisine type reputation indicators, and other objective indicators in the market...
Tipo: Conference Paper or Presentation Palavras-chave: Expert Opinion; Food; Hedonic Pricing; Research Methods/ Statistical Methods; D12; Q18; Z10.
Ano: 2010 URL: http://purl.umn.edu/59078
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Expert opinion and cuisine reputation in the market for restaurant meals AgEcon
Fogarty, James Joseph.
As food is an experience good, the market for restaurant meals is a market where the cost of acquiring information regarding quality is relatively high. In such markets consumers often turn to reputation measures to guide purchase decisions. As Australia does not have a longstanding cuisine style of its own, and given Australia has been open to substantial immigration inflows since federation, it represents an especially appropriate market to study regarding the impact of individual restaurant reputation and collective cuisine reputation on meal prices. The following study uses the hedonic price approach to investigate the implicit price of individual reputation indicators, cuisine type reputation indicators, and other objective indicators in the market...
Tipo: Working or Discussion Paper Palavras-chave: Expert Opinion; Food; Hedonic Pricing; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; D12; R22.
Ano: 2011 URL: http://purl.umn.edu/108666
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Factibilidad de aplicación de una arcilla cubana para el enriquecimiento en minerales de agua potable OceanDocs
Santa Cruz, L.; Castro, D.; Sardiñas, O..
Como parte del proyecto de implementación de la dieta macrobiótica en Cuba se valoró la situación de una arcilla italiana, empleada para enriquecer al agua potable con sales minerales, por una cubana similar (bentonita natural de Managua tipo 1). La caracterización minerológica, química y granulométrica de ambas arcillas fue similar. Se estudió el efecto de tres concentraciones de arcilla cubana en agua potable (0,1; 0,5 y 1 %) después de 24 h. Este tratamiento incrementó significativamente las concentraciones de sodio, magnesio y hierro y disminuyó las de calcio, cinc y cobre en el agua; todos los elementos cumplieron con las normas vigentes de agua potable.
Tipo: Journal Contribution Palavras-chave: Clay minerals; Water; Minerals; Food; Diets; Drinking water.
Ano: 2008 URL: http://hdl.handle.net/1834/5013
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Factors Affecting Biotechnology Innovation in Canada: Analysis of the 2001 Biotechnology Use and Development Survey AgEcon
van Moorsel, Daryl; Cranfield, John A.L.; Sparling, David.
Advancement in biotechnology requires continued innovative activity by firms. To grow, biotechnology firms must understand the factors affecting their innovative activity. Such understanding also informs policy makers, and supports the development of policies promoting one's biotechnology sector. This study explores factors which determine innovative activity within the Canadian biotechnology industry. Innovative activity is measured as the natural log of the number of products/processes a firm has at different stages of the innovation spectrum. A model is developed to regress this measure on several determinants of innovation. Significant drivers of innovation include: collaborative arrangements, transfer of intellectual property, firm size and age,...
Tipo: Working or Discussion Paper Palavras-chave: Innovation; Biotechnology; Canada; Agriculture; Food; Human health; Research and Development/Tech Change/Emerging Technologies.
Ano: 2005 URL: http://purl.umn.edu/34121
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FINANCIAL ANALYSIS OF SMALL FOOD MANUFACTURING AND RETAILING BUSINESSES AgEcon
Gustafson, Cole R..
The 1998 Survey of Small Business Finances provides robust information on the financing of small businesses including an overview of their firm's organization, financial characteristics, and credit use. Information from the survey is used in this study to compare the financial characteristics of food manufacturing and retailing small businesses. On average, both food manufacturing and food retailing small businesses had positive financial characteristics. Although they were only marginally profitable and liquid, they were highly solvent. Accounts receivable and inventory comprise nearly half of food manufacturers' total assets and a third of food retailers' assets. By most financial measures, food retailers were statistically smaller than food...
Tipo: Working or Discussion Paper Palavras-chave: Business; Finances; Food; Manufacturing; Retail; Small; Survey; Agribusiness.
Ano: 2003 URL: http://purl.umn.edu/23673
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