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Registros recuperados: 11
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Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. Repositório Alice
OLIVEIRA, M. A. de; MAIA, G. A.; FIGUEIREDO, R. W. de; SOUZA, A. C. R. de; BRITO, E. S. de; AZEREDO, H. M. C. de.
2009
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Cashew apple; Cashew tree gum; Gum arabic; Powder fruit juices; Spray drying; Tropical fruits.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/574537
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Aplicação da metodologia de superfície de resposta no estudo da produção e extração da poligalacturonase. Repositório Alice
SANTOS, S. F. de M.; MACEDO, G. R. de; SILVA, F. L. H. da; SOUZA, R. L. A. de; PINTO, G. A. S..
2008
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Solid-state fermentation; Cashew apple; Aspergillus niger.
Ano: 2008 URL: http://www.alice.cnptia.embrapa.br/handle/doc/630853
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Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration. Repositório Alice
SAMPAIO, K. L.; GARRUTI, D. dos S.; FRANCO, M. R. B.; JANZANTTI, N. S.; SILVA, M. A. A. P. da.
2011
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Volatile compound; Cashew apple; Anacardium occidentale; Gas chromatography-mass spectrometry; Aroma; Water phase.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/900931
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Cashew crop propagation Rev. Bras. Frutic.
Martins,Antonio Baldo Geraldo; Silva,Adriana de Castro Correia da; Chiamolera,Fernando Marcelo.
Abstract The cashew tree, a genuinely Brazilian fruit tree, is grown mainly because of its nuts and cashew nut shell liquid (CNSL), widely used in industry. Of great food importance, the cashew apple also presents economic representativeness in Brazil. With great variability, the culture has recently begun researches for improvement, with selection of new clones, more productive and with specific purpose. Usually propagated from seeds to produce new orchards, which has been replaced by vegetative propagation using the seed only for rootstocks production. Vegetative propagation by lateral grafting is the mainly technique used to multiplicated this crop, but various clonal propagation techniques, such air layering and tissue culture have been attempted. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cashew nut; Cashew apple; Native fruit.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000401001
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DNA damage protective effect of honey-sweetened cashew apple nectar in Drosophila melanogaster Genet. Mol. Biol.
Silva,Robson Alves da; Dihl,Rafael Rodrigues; Dias,Lucas Pinheiro; Costa,Maiane Papke; Abreu,Bianca Regina Ribas de; Cunha,Kênya Silva; Lehmann,Mauricio.
Abstract Fruits and derivatives, such as juices, are complex mixtures of chemicals, some of which may have mutagenic and/or carcinogenic potential, while others may have antimutagenic and/or anticancer activities. The modulating effects of honey-sweetened cashew apple nectar (HSCAN), on somatic mutation and recombination induced by ethyl methanesulfonate (EMS) and mitomycin C (MMC) were evaluated with the wing spot test in Drosophila melanogaster using co- and post-treatment protocols. Additionally, the antimutagenic activity of two HSCAN components, cashew apple pulp and honey, in MMC-induced DNA damage was also investigated. HSCAN reduced the mutagenic activity of both EMS and MMC in the co-treatment protocol, but had a co-mutagenic effect when...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antimutagenicity; Cashew apple; Drosophila melanogaster; Honey; Somatic cells.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572016000300431
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Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality. Repositório Alice
BIASOTO, A. C. T.; SAMPAIO, K. de L.; MARQUES, E. J. N.; SILVA, M. A. A. P. da.
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Qualidade sensorial de suco; Compostos voláteis; Suco de caju; Cashew apple; Caju; Anacardium Occidentale; Aroma; Suco Concentrado.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1006464
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Imprime registro no formato completo
Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality. Repositório Alice
BIASOTO, A. C. T.; SAMPAIO, K. de L.; MARQUES, E. J. N; SILVA, M. A. A. P. da.
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration processwith the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Compostos voláteis; Suco de caju; Anacardium occidentale; Qualidade sensorial; Caju; Suco concentrado; Aroma; Cashew apple; Concentrated juice; Dynamic headspace.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1031435
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Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Repositório Alice
SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da.
The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suco de caju; Compostos voláteis; Aroma; Concentração; Caju; Cashew apple.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/945832
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Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters Ciênc. Tecnol. Aliment.
Pereira,Christiane de Queiroz; Lavinas,Flávia Conde; Lopes,Maria Lúcia Mendes; Valente-Mesquita,Vera Lúcia.
Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were opened. The ascorbic acid content presented a great variability among the samples analyzed ranging from 37.3 to 46.3 mg.100 mL-1 in ready-to-drink juices and from 75.7 to 152 mg.100 mL-1 in concentrated juices. The storage of commercial cashew apple juices for 48 hours at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit juice; Cashew apple; Storage; Stability.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500040
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Peduncle and fruit yield, in six cropping seasons, of early dwarf cashew tree clones irrigated with different water regimes Rev. Bras. Frutic.
Silva,Kathia Maria Barbosa e; Almeida,Francisco Aécio Guedes; Silva,Paulo Sérgio Lima e.
The objective of this work was to evaluate peduncle and fruit yield in clone MS 076 and in a clonal population of drip-irrigated, early dwarf cashew trees propagated by layering, in six cropping seasons. In order to meet the increased water requirements of the crop resulting from plant growth and development, irrigation during the dry season was performed daily according to the following water regime: 15 min/plant/day during the 1st year, 30 min/plant/day during the 2nd year, 45 min/plant/day during the 3rd year and 60 min/plant/day during all subsequent years. Water was supplied by one drip emitter/plant, at an (adjustable) flow rate of 36 L/h.The research was carried out in Fortaleza-Ceará, Brazil, and a random block design was utilized, with five...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anacardium occidentale; Cashew nut; Cashew apple.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452004000300024
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Valor nutritivo de silagens de capim elefante (Pennisetum purpureum Shum) e Brachiaria decumbens contendo pedúnculo de caju (Annacardium occidentale L.) desidratado. Repositório Alice
GONÇALVES, J. de S.; NEIVA, J. N. M.; OLIVEIRA FILHO, G. S. de; LOBO, R. N. B..
Objetivou-se com o trabalho avaliar valor nutritivo de silagens de capim Braquiária (Brachiaria decumbens) e de capim-Elefante (Pennisetum purpureum Schum.) com adição do pedúnculo de caju (Anacardium occidentale L.) desidratado (PCD). Foram utilizados silos experimentais de cano PVC em delineamento inteiramente casualizado com cinco níveis de adição do PCD (0; 5; 10; 15 e 20%), e quatro repetições. Trinta dias após a ensilagem os silos foram abertos e colhidas amostras das silagens de, aproximadamente, 300 g para determinação dos teores de matéria seca (MS), proteína bruta (PB), fibra em detergente neutro (FDN), fibra em detergente ácido (FDA), hemicelulose (HC) e valores de pH. O percentual mínimo de 30% de MS necessário para a predominância de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Capim Braquiaria; Capim elefante; Pennisetum purpureum; Capim Brachiaria; Brachiaria decumbens; Ensilagem; Composição química; Fermentação; Pedúnculo de caju; Chemical composition; Ensilage; Fermentation; Cashew apple.
Ano: 2007 URL: http://www.alice.cnptia.embrapa.br/handle/doc/532657
Registros recuperados: 11
Primeira ... 1 ... Última
 

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