Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 8
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
A defumação do latex de seringueira. Repositório Alice
WISNIEWSKI, A..
1956
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Seringueira; Latex; Defumação; Processamento; Rubber tree; Curing; Processing.
Ano: 1956 URL: http://www.alice.cnptia.embrapa.br/handle/doc/375648
Imagem não selecionada

Imprime registro no formato completo
Approche microbiologique de l'anchoitage. ArchiMer
Campello, Francois.
The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.
Tipo: Text Palavras-chave: France; MED; Engraulis encrasicolus; Clupeidae; Pisces; Microorganisms; Microbiology; Organoleptic properties; Curing; Processing fishery products.
Ano: 1983 URL: http://archimer.ifremer.fr/doc/1983/publication-1825.pdf
Imagem não selecionada

Imprime registro no formato completo
ASSESMENT OF PALM KERNEL SHELL AS A COMPOSITE AGGREGATE IN CONCRETE CIGR Journal
Oti, Okechukwu Peter; Nwaigwe, Kevin Nnanye; Okereke, Ngozi A. A..
This  manuscript  presents  a report on  the  physical properties of palm kernel shell used  here  as a coarse aggregate  and  their  effect  on the strength properties of palm kernel shell concrete.Laboratory research was carried out to observe the effects of replacing crushed granite with palm kernel shell on the compressive strength and density of palm kernel shell concrete. Mix design of 1:2:4 and a water-cement ratio of 0.6 were used to produce concrete specimen cubes of size 150mm3.A total of 60 cubes were made and wholly submerged in water to cure for 28days at intervals of 7days i.e. 7, 14, 21 and 28 days after which their densities and compressive strengths were determined. Granite was replaced with palm kernel shell in the mix at 25% interval...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Construction Palm kernel shells; Coarse aggregate; Curing; Physical properties; Compressive strength.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4036
Imagem não selecionada

Imprime registro no formato completo
Effet du marinage sur la conservation de l'anguille fumée OceanDocs
Gatri, Y.; Mestiri, F.; Romdhane, M.S.; Mejri, S..
The effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80°C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4°C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial...
Tipo: Journal Contribution Palavras-chave: Anguilla anguilla; Conservation; Cured products; Curing; Quality control; Storage life; Taste tests; Storage life; Http://aims.fao.org/aos/agrovoc/c_14621.
Ano: 2007 URL: http://hdl.handle.net/1834/4260
Imagem não selecionada

Imprime registro no formato completo
Microflore et anchoitage. ArchiMer
Campello, Francois.
The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed.
Tipo: Text Palavras-chave: MED; France; ANE; Clupeidae; Pisces; Engraulis encrasicolus; Microorganisms; Curing; Processing fishery products.
Ano: 1983 URL: http://archimer.ifremer.fr/doc/1983/publication-1826.pdf
Imagem não selecionada

Imprime registro no formato completo
Tecnologia de carne. Infoteca-e
HUHN, S..
1992
Tipo: Séries anteriores (INFOTECA-E) Palavras-chave: Carne; Tecnologia; Carne seca; Carne de sol; Toucinho defumado; Cura; Embutido; Meat; Technology; Smoked meat; Sun-dried meat; Jerked meat; Curing; Sausage.
Ano: 1992 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/380547
Imagem não selecionada

Imprime registro no formato completo
The implications of wood exploitation for fish smoking on mangrove ecosystem conservation in the South West Province, Cameroon OceanDocs
Mario, G.M.; Njisuh, Z. F..
In this study we investigated how the use of mangrove wood for fish smoking by local people in some localities of the South West (SW) Province of Cameroon may be in conflict with the conservation and sustainability of mangrove ecosystems. With the use of socio-economic surveys, from February to July 2006, we established that the amount of the annual fuel-wood harvest for five study sites was about 102,650 m3 (i.e., an amount equivalent to clearing about 205.3 ha of mangrove forests annually). It is estimated that approximately 62% of this total is used to smoke most of the fish (i.e., about 90.7% of the fish landings) across the five study sites. The quantities of wood seemed to vary proportionately with fish landings across sites, hence indicating a...
Tipo: Journal Contribution Palavras-chave: Wood; Curing; Fish; Mangroves; Ecosystem management.
Ano: 2008 URL: http://hdl.handle.net/1834/5477
Imagem não selecionada

Imprime registro no formato completo
不同山藥 (Dioscorea alate L.) 品系塊莖之貯藏研究 Taiwan Agricultural Research Institute
王昭月; 劉新裕; J. Y. Wang; S. Y. Liu.
[[abstract]]利用網袋在14°C裹恒溫貯藏山藥之塊莖,山藥台農1號及巴西品系二種白肉山藥塊莖在第14~23週萌芽,明顯較17°C恒溫貯放者延後5~6週,其貯藏壽命雖可達34週,但塊莖肉部之腐爛率高達33%,損失頗大:紅肉山藥埔里地方品系(70R─01)貯放於14°C下雖不萌芽,但至27週即有寒害發生。於17°C恒溫貯藏時二種白肉山藥塊莖至25週時薯塊仍完整良好,70R─01於17°C下雖在11至18週期間萌芽,但萌芽率僅10%,且可繼續貯藏至26週。而室溫貯藏下三種山藥塊莖皆在第4~9週萌芽,至13週芽條長度在15cm以上,已失去經濟商品利用價值,貯藏壽命結束。故參試山藥三品(種)系較適宜之安全貯藏溫度應為17°C (RH60~70%) 貯藏期間塊莖之失重率以恒溫14°C或17°C較室溫貯藏為小,其中17°C下山藥台農1號及巴西二品(種)系經25週貯藏之失重率分別為26.6%及27.5%,而70R─01由於表皮較薄,失重率高達37.1%。 利用17°C環境及網袋貯存山藥塊莖,可顯著延後山藥塊莖之開始萌芽期及全部萌芽期,又可抑制萌芽數目及芽之繼續生長,確有延長貯藏壽命之效果。 於17°C貯存26週後,山藥台農1號塊莖之含水率及澱粉含量分別明顯下降達12.25%及4.07%巴西品系塊莖之含水率及粗蛋白含量則明顯高於山藥台農1號;此外,二種白肉山藥塊莖之粘度值於17°C貯放26週後均明顯較山藥台農1號之新鮮塊莖為高,且塊莖肉質之純白度亦未稍減。 The effect of temperature on the tuber storage life and quality of three Yam lines was investigated. Experimental results indicated...
Palavras-chave: 山藥; 癒傷; 貯藏; 溫度; 容器; 品質 Yam; Curing; Storage; Temperature; Coutainer; Quality [[classification]]3.
Ano: 1992
Registros recuperados: 8
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional