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| Caliman,Fabiano Ricardo B.; Silva,Derly José H. da; Fontes,Paulo Cezar R.; Stringheta,Paulo César; Moreira,Gisele R.; Cardoso,Antônio Américo. |
| Avaliou-se a influência da temperatura, umidade relativa do ar, luminosidade e seus efeitos na produtividade do tomateiro cultivado em ambiente protegido e no campo. Foram conduzidos dois experimentos em diferentes ambientes de janeiro a maio de 2002. A cultivar Santa Clara, o híbrido Carmen e o acesso BGH-320 do Banco de Germoplasma de Hortaliças da UFV, foram utilizados em ambos os experimentos. O experimento em ambiente protegido foi conduzido em estufa tipo capela e o do campo sob condições naturais. No ambiente protegido foram registradas maiores umidade relativa do ar e temperatura e menor luminosidade em relação ao cultivo no campo. Observou-se, de uma maneira geral, maior produtividade das cultivares quando as mesmas foram conduzidas sob cultivo... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Lycopersicon esculentum; Temperatura; Umidade relativa do ar; Luminosidade; Rendimento. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362005000200018 |
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| Rocha,Juliana de Cássia Gomes; Mendonça,Adriana Corrêa; Viana,Kéllen Wanessa Coutinho; Maia,Mariza de Paiva; Carvalho,Antônio Fernandes de; Minim,Valéria Paula Rodrigues; Stringheta,Paulo César. |
| ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Lutein; Proteins; Protein drink; Sensory acceptance; Whey. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752 |
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| Cardoso,Pollyanna Costa; Della Lucia,Ceres Mattos; Stringheta,Paulo César; Chaves,José Benício Paes; Pinheiro-Sant'Ana,Helena Maria. |
| This study investigated the α- and β-carotene content and provitamin A value of four leafy vegetables sold at local and street markets in Viçosa, MG, Brazil, in the spring and winter of 2002. Carotenoids were analyzed by high-performance liquid chromatography. α-Carotene was detected in all samples sold during spring, but was only present in a few samples of smooth and curly lettuce and kale in winter. β-Carotene was found in marked quantities in all leafy vegetables analyzed. Duncan's test (α = 5%) showed significantly higher α-carotene content in curly lettuce and vitamin A value in large-leaved watercress in the spring. Mean β-carotene content and vitamin A value were 7544, 8751, 2584, 2792, 8193, and 5338 μg/100 g and 666, 760, 227, 238, 698, and 460... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Α-Carotene; Β-Carotene; Leafy vegetables/analysis; Provitamin A. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502009000300019 |
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| Silva,Pollyanna Ibrahim; Nachtigall,Aline Manke; Stringheta,Paulo César. |
| Conduziu-se este trabalho, com o objetivo de estudar o efeito de diferentes concentrações de KOH (0,6%, 1%, 2%, 3%, 4% e 5%) e temperatura de extração (25ºC, 50°C, 60°C e 70°C) na reação de saponificação dos principais pigmentos de urucum. O progresso da reação foi acompanhado pela quantificação do teor de bixina e de norbixina por meio de cromatografia líquida de alta eficiência (CLAE). A maior concentração de base propiciou a maior conversão de bixina em norbixina (KOH 5% - bixina: 0,44 g.100g-1, norbixina: 1,43 g.100g-1) e com a menor concentração não ocorreu conversão (KOH 0,6% - bixina: 2,00 g.100g-1, norbixina: não detectada). A elevação da temperatura de extração esteve associada à redução do teor de bixina no meio e ao aumento do teor de norbixina... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bixina; Norbixina; Concentração do álcali; Temperatura de extração. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000700033 |
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| Coutinho,Rosemary Maria Pimentel; Fontes,Edimar Aparecida Filomeno; Vieira,Luciana Marques; Barros,Frederico Augusto Ribeiro de; Carvalho,Antonio Fernandes de; Stringheta,Paulo César. |
| ABSTRACT: The frozen açaí ( Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and fruit's seasonality. However, due to the lack of standards for all types of fruit, products without uniformity are in the market. This study aimed to evaluate frozen açaí pulp belonging to different trademarks related to chemical, physicochemical, and microbiological characteristics. Regarding the total titratable acidity (TTA) and pH, two trademarks from Pará and two from Minas Gerais were rejected compared with the current legislation. It was observed that K (1,253.6mg 100 g-1), Ca (312mg 100g-1), Mg (178mg 100g-1), and P (145mg 100g-1) were the main minerals reported in the analyzed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe oleracea Mart; Frozen açaí pulp; Sanitary conditions; Antioxidant compound. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000100750 |
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| Ferreira Ozela,Eliana; Stringheta,Paulo César; Cano Chauca,Milton. |
| The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food coloring was evaluated. Extraction of the pigment was carried out with 99.9% methanol at pH 2.0. The stability of the anthocyanin extract was estimated. From these values, reaction velocity constants (k) as well as the half-life time (t l;2) were calculated at pH 4.0, 5.0, and 6.0 in the presence and absence of light both at 40 and 60°C. Results indicate that, independent of pH values, spinach vine extract suffered an interference of light in its anthocyanin... |
| Tipo: Journal article |
Palavras-chave: Anthocyanin; Bertalha; Coloring; Food color; Spinach vine. |
| Ano: 2007 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004 |
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