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| Registros recuperados: 77 | |
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| Moretti,Celso Luiz; Araújo,Alessandra L.; Marouelli,Waldir Aparecido; Silva,Washington Luiz C.. |
| Tomato (Lycopersicon esculentum Mill.) fruits, cv. Santa Clara, were harvested at the breaker stage from commercial fields in Brazlândia, Brazil, to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size (diameter = 80±5 mm) and mass (m = 130±10 g), placed inside hermetically sealed boxes, and 1-MCP was applied for 12 hours (T = 22±1°C; RH = 80-85%) at four different concentrations: 0 (control), 250, 500 and 1000 mL.L-1. Fruits were held at ambient conditions (T = 23±2°C; RH 80-85%) for 2 days and then stored inside a cold room (T = 20±1°C; RH = 85-95%). Every 3 days, during a 15-day period, fruits were analyzed for firmness, total soluble solids, titratable acidity,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum; Acidity; Color; Carotenoids; Ethylene; Firmness; Postharvest. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000400030 |
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| Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva. |
| Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and... |
| Tipo: Journal article |
Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004 |
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| Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA. |
| The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009 |
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| Reyes-Luengas,Alberto; Salinas-Moreno,Yolanda; Ovando-Cruz,Manuel E.; Arteaga-Garibay,Ramón I.; Martínez-Peña,Marcos D.. |
| El creciente mercado de bebidas funcionales requiere la caracterización específica de las fuentes de bioactivos, para seleccionar aquellas con la mayor cantidad del compuesto necesario en la formulación. La composición de ácidos fenólicos y contenido de antocianinas y proantocianidinas, de extractos acuosos de tres variedades de jamaica (Hibiscus sabdariffa L.), con rojo oscuro (Sudán), rojo claro (Criolla Nayarit) y blanco (Alma Blanca) en sus cálices, fueron evaluados mediante HPLC-DAD. Además, se determinó su actividad antioxidante. El diseño experimental fue completamente al azar y con tres repeticiones. El contenido mayor de ácidos fenólicos totales se detectó en Sudán y Alma Blanca (10.71±0.29 y 8.22±0.30 mg EAG g-1 MS). La fracción de ácidos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hibiscus sabdariffa L.; Fenoles; Antocianinas; Cálices; Color; Actividad antioxidante. |
| Ano: 2015 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952015000300004 |
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| Salinas-Moreno,Yolanda; Pérez-Alonso,José J.; Vázquez-Carrillo,Gricelda; Aragón-Cuevas,Flavio; Velázquez-Cardelas,Gustavo A.. |
| En México los maíces (Zea mays L.) de grano azul se destinan preferentemente a la elaboración de diversos alimentos dentro de los cuales la tortilla es el más común. La variabilidad en el contenido de antocianinas, que son los pigmentos responsables de la coloración, entre los maíces destinados para este fin, se conoce poco. Por tanto, se analizaron 18 muestras de grano de maíz azul/morado (Zea mays L.) de las razas Chalqueño (CHAL), Elotes Cónicos (EC) y Bolita (BOL) para determinar su contenido de antocianinas (AT), fenoles solubles totales (FST) y actividad antioxidante (AA), así como su color y tamaño de grano. También se determinó el perfil cromatográfico de sus antocianinas y agliconas. El diseño experimental fue un completamente al azar. Los... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Zea mays; Antocianinas; Flavonoides; Color; Razas. |
| Ano: 2012 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952012000700005 |
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| Chire-Fajardo,Gabriela Cristina; Valdivia-Arrunategui,Rocío Alicia; Orihuela-Rivera,Carmen Adela; Ureña- Peralta,Milber Oswaldo. |
| Abstract: The quality of the main chocolates marketed in Peru was determined. The physical aspect: color (C *, H *, IB), hardness and particle size, as well as physicochemical: water activity (aw), moisture, fat and ash, correlating with the declaration of ingredients presented in the packaging. We evaluated 30 experimental units of chocolates (imported, domestic, dark chocolate and milk) by experimental methods, randomly acquired from different establishments. The difference between color and hardness by origin was attributed to the dairy component. Dark chocolate had lower values of color components (8.75 ± 0.94 C *, 7.60 ± 4.71 H * and 28.46 ± 0.86 IB) than milk constituents (15.04 ± 2.78 C, 34.59 ± 7.46 H * and 34.55 ± 2.87 IB) and in hardness values... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ash; Color; Fat; Moisture; Particle size; Texture; Water activity. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200164 |
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| Santana,Aline Evangelista Machado; Neiva,José Neuman Miranda; Restle,João; Sousa,Luciano Fernandes; Miotto,Fabrícia Rocha Chaves; Araújo,Vera Lúcia de; Alencar,Wanderson Martins; Augusto,Wescley Faccini. |
| The objective of this study was to evaluate the effect of grinding corn and inclusion of babassu mesocarp bran (BMB) in the diet of crossbred dairy young bulls finished in feedlot on their carcass and meat characteristics. Twenty-four young bulls were fed four experimental diets containing two BMB inclusion levels (0 and 41.24%) and corn in two forms of processing (ground and whole grains) for 98 days, and then slaughtered in a commercial packing plant. Among the quantitative carcass characteristics, there was interaction only in fat trimmings/whole hot carcass weight and cold carcass yield. The whole hot carcass and hot carcass weights showed reduced means with the use of whole corn. The other quantitative variables were not separately affected by BMB... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cold carcass yield; Color; Hot carcass weight; Meat protein. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014001100607 |
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| Gómez,Perla A.; Camelo,Andrés F.L.. |
| Las atmósferas controladas alargan la vida en estante del tomate, permitiendo su cosecha en estados de madurez más avanzados y a su vez afectando su calidad. El objetivo de este experimento fue estudiar los efectos que atmósferas controladas con bajas concentraciones de oxígeno y libres de dióxido de carbono y etileno, producen sobre el color, la firmeza y los principales componentes del sabor de frutos de tomate cultivar Diva. Durante abril de 1998, frutos cosechados con grado de color 3 (USDA) en INTA Balcarce (Argentina) fueron almacenados en frascos herméticos de 3 L a 12°C durante 36 días. El diseño fue completamente aleatorizado con tres repeticiones. Cada frasco poseía cuatro frutos, los que constituyeron la unidad experimental. Los tratamientos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum; Refrigeración; Oxígeno; Color; Firmeza. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000100007 |
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| Naef,Elisa Fernanda; Aviles,María Victoria; Flavia-Olivera,Daniela; Abalos,Rosa Ana; Gómez,María Beatriz; Lound,Liliana Haydeé. |
| Resumen La carne de pescado es altamente perecedera y microbiológicamente sensible. Este trabajo tuvo como objetivo caracterizar la carne de boga (Leporinus obtusidens) y evaluar el efecto de impregnación a vacío con jugo de limón en sus características microbiológicas y fisicoquímicas. Se determinó humedad, proteínas, grasa, cenizas, pH y recuento de microorganismos indicadores en boga fresca. Los filetes fueron impregnados a vacío con jugo de limón durante 5, 10 y 15 minutos. Las muestras, fueron envasadas a vacío, almacenadas a 3 °C y se analizó variación de peso, pH, color superficial, índice de blancura (IB), nitrógeno básico volátil total (NBVT), recuentos de bacterias psicrótrofas y proteolíticas. La composición de la boga resultó similar a la... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacterias proteolíticas; Bacterias psicrótrofas; Carne de pescado; Color; Impregnación a vacío; Nitrógeno básico volátil total; PH. |
| Ano: 2021 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122021000100057 |
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| Zepeda-Bastida,Armando; Martínez,Maricela Ayala; Simental,Sergio Soto. |
| ABSTRACT The objective of this study was to use different parts of the Tithonia tubaeformis plant in feed for fattening rabbits and then observe the effects on carcass and meat quality. Forty-eight weaned rabbits (35 days of age) were randomly assigned to four groups (n = 12 by treatment). Animals were fed ad libitum a control diet as well as three experimental diets, with addition of Tithonia tubaeformis leaves, whole plant, and stems. Rabbits were slaughtered after 63 days of age without fasting. Results indicate that live weight (0.917), skin (0.79), feet (6.679), and lumbar circumference of the carcass (0.707) have higher positive correlations with hot carcass. There were no significant differences between treatments for all variables measured, except... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Invasive plant; Meat; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100532 |
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| Mota,Renata Vieira da; Peregrino,Isabela; Rivera,Stephanie Patricia Teran; Hassimotto,Neuza Mariko Aymoto; Souza,André Luiz de; Souza,Claudia Rita de. |
| ABSTRACT: Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Double-pruning; Composition; Color; Phenolics; Aroma. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300903 |
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| Komiyama,CM; Mendes,AA; Takahashi,SE; Moreira,J; Garcia,RG; Sanfelice,C; Borba,HS; Leonel,FR; Almeida Paz,ICL; Balog,A. |
| This study aimed at evaluating the effect of different fasting periods and water spray during lairage on the quality of chicken meat. A number of 300 male Ross broilers were reared up to 42 days of age, and submitted to four pre-slaughter fasting periods (4, 8, 12, and 16 hours) and sprayed with water or not during lairage. Deboned breast meat was submitted to the following analysis: pH, color, drip loss, water retention capacity, cooking loss, and shear force. There was a significant effect (p < 0.05) of fasting period on meat luminosity was significantly different, with the highest value obtained for 4-hour fasting, whereas no difference was found among the other fasting periods. Meat pH values were different among fasting periods when birds received... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Broilers; Color; Meat; PH. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300008 |
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| Yamamoto,Lilian Yukari; Koyama,Renata; Assis,Adriane Marinho de; Borges,Wellington Fernando Silva; Oliveira,Izadora Rodrigues de; Roberto,Sergio Ruffo. |
| Abstract : The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L-1S-ABA applied 7 days before veraison (DBV) + 400 mg L-1S-ABA at 35 days after first application (DAFA); 400 mg L-1S-ABA applied at veraison (V) + 400 mg L-1S-ABA at 35 DAFA; and 400 mg L-1S-ABA applied 7 days after veraison (DAV) + 400 mg L-1S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis labrusca; Anthocyanins; Color; Growth regulador. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015001201160 |
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| Barbosa,Claudia Freitas; Carvalho,Rafael Humberto de; Rossa,Alessandro; Soares,Adriana Lourenço; Coró,Fábio Augusto Garcia; Shimokomaki,Massami; Ida,Elza Iouko. |
| The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*> 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Preslaughter handlings; PSE meat. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500013 |
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| Vit,Patricia; Gutiérrez,María Gabriela; Rodríguez-Malaver,Antonio Jesús; Aguilera,Greana; Fernández-Díaz,Cecilia; Tricio,Aída Ester. |
| Tetragonisca fiebrigi Schwarz 1938 es una abeja sin aguijón conocida como yateí en Argentina y Paraguay. Al igual que otras especies de Meliponini, esta abeja nativa produce miel en botijas, con acidez y humedad más elevadas que los requisitos en mieles de Apis mellifera L. Se compararon 16 muestras de miel de T. fiebrigi producidas en la provincia de Misiones, Argentina y en el departamento de Itapuá, Paraguay según su contenido de humedad por refractometría, el color instrumental, la capacidad antioxidante en equivalentes de Trolox (TEAC) con el método del catión radical ABTS.+, el contenido de flavonoides con el cloruro de aluminio y el de polifenoles totales con el reactivo Folin Ciocalteu, y la actividad antibacteriana. Las propiedades de las mieles... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Actividad antibacteriana; Miel; Argentina; Color; Humedad; Flavonoides; Meliponini; Paraguay; Tetragonisca fiebrigi; Yateí. |
| Ano: 2009 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-29572009000200007 |
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| Cazedey,Henrique Pereira; Torres Filho,Robledo de Almeida; Fontes,Paulo Rogério; Ramos,Alcinéia de Lemos Souza; Ramos,Eduardo Mendes. |
| ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE; DFD meat; Color; Exudation; PH. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241 |
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| Registros recuperados: 77 | |
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