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Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 7
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Changes in proximate composition and lipid quality of atherina atherina sp. during sun drying process OceanDocs
Selmi, S.; Bouriga, N.; Faure, E.; Trabelsi, M..
Dans le présent travail, l’effet du séchage solaire sur la composition biochimique et la qualité des lipides des athérines a été étudié. La teneur en lipides, protéines et en cendres dans l’athérine a augmenté significativement (p <0.05) après le séchage. Cependant, celle de l’humidité a montré une forte diminution pour atteindre 22.37% dans le produit final. D’autre part, l’étude des indicateurs d’altération des lipides (Oxydation et Hydrolyse) nous a montré que la qualité des lipides des athérines est affectée par ce type de traitement. En effet, les taux des hydropéroxydes et des acides gras libres ont augmenté significativement (p < 0.05) après le séchage pour atteindre respectivement 2.02 meq active O2/kg huile et 3.67%. La formation des...
Tipo: Journal Contribution Palavras-chave: Biochemical composition; Dried products; Drying; Hydrolysis; Methodology; Oxidation; Processing fishery products; Quality assurance; Atherina; Http://aims.fao.org/aos/agrovoc/c_688.
Ano: 2008 URL: http://hdl.handle.net/1834/4152
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Development of diets for Penaeus aztecus, Penaeus setiferus, Penaeus vannamei and Penaeus stylirostris juveniles and postlarvae ArchiMer
Zein-eldin, Z.
Laboratory Studies of penaeid feeding and nutrition were performed at the Galveston laboratory of NMFS between 1963 and 1985. Earliest studies used field-collected Penaeus aztecus postlarval and juvenile stages of both wild and laboratory-spawned P. aztecus and P. setiferus and laboratory-spawned P. vannamei and P. stylirostris were later included.
Tipo: Text Palavras-chave: Penaeus stylirostris; Malacostraca; Dried products; Fish meal; Growth; Alginates; Spawning; Shrimp culture; Juveniles; Nutrition; Feeding.
Ano: 1989 URL: http://archimer.ifremer.fr/doc/1989/acte-1460.pdf
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Estudio de costos para la elaboración de galletas enriquecidas con proteína en la fabrica de galletas 'B' OceanDocs
Coulter, J.; Mora, Y..
Este trabajo se planteó estimar los costos de producción para la elaboración de galletas enriquecidas con proteínas de pescado. Fijar un precio justo desde el punto de vista del Estado y el empresario, y estimar el costo total de un contrato para alimentar a 40,000 niños en Guayaquil, durante 120 días escolares. La ración por niño 36 g.
Tipo: Journal Contribution Palavras-chave: Food fish; Cost analysis; Dried products; Cost analysis; Dried products; Http://aims.fao.org/aos/agrovoc/c_1918; Http://aims.fao.org/aos/agrovoc/c_15740.
Ano: 1985 URL: http://hdl.handle.net/1834/3158
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Galletas enriquecidas con proteínas de pescado para la alimentación de niños en el Ecuador OceanDocs
Bostock, T.; Montaño, R.; Mora, Y..
This paper describes a simple method of producing a protein-enriched sweet biscuit, shown to be popular with young children, by adding cooked minced shark flesh and soya flour to a slightly modified biscuit formulation. The biscuit can be manufactured on standard production equipment at a cost which renders it ideal for use in institutional feeding programmes, the product´s extended shelf life being an additional advantage, especially in remote rural areas. Acceptability tests were carried out amongst 1,750 school children in poor communities both in the Andes and in Guayaquil. The children were fed biscuits (12,35 g) per day, of wich an average of 96,7% in Guayaquil and 99% in the Andean areas were consumed immediately. Acceptance was high and fishy...
Tipo: Journal Contribution Palavras-chave: Processing fishery products; Dried products; Food fish; Acceptability; Dried products; Acceptability; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_29195.
Ano: 1985 URL: http://hdl.handle.net/1834/3161
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Producción experimental de galletas enriquecidas con pescado pelágico barato OceanDocs
Wood, C.D.; Montaño, R.; Camba, N..
Varias pruebas experimentales de galletas enriquecidas con carne cocida y molida de sardina (Sardinops sagax), macarela (Scomber japonicus) y atún (Thunnus spp.) fueron satisfactoriamente logradas utilizando la formulación que se desarrolló anteriormente para productos enriquecidos con carne de tiburón. Se elaboró carne cocida molida, con altos rendimientos, de materias primas relativamente baratas, haciendo los productos potencialmente mucho más económicos que las galletas enriquecidas con carne de tiburón. Ensayos en mayor escala sobre la producción de carne de pescado son necesarias para establecer un óptimo método de producción y selección de las maquinarias que se requieren antes de iniciar una producción comercial. Carne molida y cocinada de pescados...
Tipo: Journal Contribution Palavras-chave: Fishery products; Pelagic fisheries; Dried products; Food fish; Fishery products; Pelagic fisheries; Dried products; Http://aims.fao.org/aos/agrovoc/c_2941; Http://aims.fao.org/aos/agrovoc/c_5659; Http://aims.fao.org/aos/agrovoc/c_15740.
Ano: 1988 URL: http://hdl.handle.net/1834/3148
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Pruebas de aceptabilidad de galletas elaboradas con pecados pelágicos OceanDocs
Goulding, I..
Previous work has established the technical feasibility of producing acceptable shark-base fish biscuits, which were subsequently used for a school breakfast programme in the poorer areas of Ecuador. However, reformulation of the biscuits using chaeper pelagic fish resources (sardine, mackerel and tuna dark meat) was necessary due to changes in the cost and availability of shark. This paper describes a datailed examination of the organoleptic quality of the pelagic-fish based biscuits, and the results of acceptability test undertaken with children attending 3 schools in the marginal areas of Guayaquil. For the first part, 5 panelists selected from staff at Instituto Nacional de Pesca, rated each of the 3 types of biscuit using 5 rating scale describing...
Tipo: Journal Contribution Palavras-chave: Fishery products; Pelagic fisheries; Dried products; Food fish; Acceptance tests; Fishery products; Pelagic fisheries; Dried products; Http://aims.fao.org/aos/agrovoc/c_2941; Http://aims.fao.org/aos/agrovoc/c_5659; Http://aims.fao.org/aos/agrovoc/c_15740.
Ano: 1988 URL: http://hdl.handle.net/1834/3164
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Variations de la composition biochimique et de la qualité des lipides des Athérines <Atherina> sp. au cours du séchage solaire OceanDocs
Bouriga, N.; Selmi, S.; Faure, E.; Trabelsi, M..
Dans le présent travail, l’effet du séchage solaire sur la composition biochimique et la qualité des lipides des athérines a été étudié. La teneur en lipides, protéines et en cendres dans l’athérine a augmenté significativement (p <0.05) après le séchage. Cependant, celle de l’humidité a montré une forte diminution pour atteindre 22.37% dans le produit final. D’autre part, l’étude des indicateurs d’altération des lipides (Oxydation et Hydrolyse) nous a montré que la qualité des lipides des athérines est affectée par ce type de traitement. En effet, les taux des hydropéroxydes et des acides gras libres ont augmenté significativement (p < 0.05) après le séchage pour atteindre respectivement 2.02 meq active O2/kg huile et 3.67%. La formation des...
Tipo: Journal Contribution Palavras-chave: Biochemical composition; Dried products; Drying; Hydrolysis; Methodology; Processing fishery products; Quality assurance; Hydrolysis; Dried products; Drying; Methodology; Quality assurance; Http://aims.fao.org/aos/agrovoc/c_24940; Http://aims.fao.org/aos/agrovoc/c_15740; Http://aims.fao.org/aos/agrovoc/c_2402; Http://aims.fao.org/aos/agrovoc/c_12522; Http://aims.fao.org/aos/agrovoc/c_35287.
Ano: 2008 URL: http://hdl.handle.net/1834/3783
Registros recuperados: 7
Primeira ... 1 ... Última
 

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