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Registros recuperados: 29
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A genomic approach to characterization of the Citrus terpene synthase gene family Genet. Mol. Biol.
Dornelas,Marcelo Carnier; Mazzafera,Paulo.
Terpenes are a very large and structurally diverse group of secondary metabolites which are abundant in many essential oils, resins and floral scents. Additionally, some terpenes have roles as phytoalexins in plant-pathogen relationships, allelopathic inhibitors in plant-plant interactions, or as airborne molecules of plant-herbivore multitrophic signaling. Thus the elucidation of the biochemistry and molecular genetics of terpenoid biosynthesis has paramount importance in any crop species. With this aim, we searched the CitEST database for clusters of expressed sequence tags (ESTs) coding for terpene synthases. Herein is a report on the identification and in silico characterization of 49 putative members of the terpene synthase family in diverse Citrus...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Secondary metabolism; Flavor; Aroma; Plant protection; Terpene synthesis.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572007000500011
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Atributos sensoriais da carne de cordeiros de diferentes genótipos terminados em confinamento. Repositório Alice
PEIXOTO, L. R. R.; BATISTA, A. S. M.; BOMFIM, M. A. D.; VASCONCELOS, A. M. de; FILHO, J. T. de A..
O objetivo deste estudo foi avaliar a influência de diferentes genótipos na qualidade sensorial da carne de cordeiros ½Dorper x ½SPRD, ½Santa Inês x ½SPRD e ½Somalis x ½SPRD terminados em confinamento no semiárido do Nordeste brasileiro. Avaliou-se amostras provenientes de 24 animais, sendo oito de cada genótipo. A dieta foi constituída de milho, farelo de trigo, farelo e óleo de soja contendo 2,8 Mcal de EM / kg de MS para todos os animais. Os animais foram desmamados entre 70 e 84 dias. A terminação durou 90 dias, quando foram abatidos e as carcaças levadas para uma câmara frigorífica a 4°C, por 24 horas. Após esse período, foram seccionados os músculos Longissimus dorsi, embalados a vácuo, identificados e armazenados a -20°C para avaliação dos atributos...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Suculência; Ovino de corte; Cordeiro; Qualidade da carne; Cruzamento industrial; Genótipo; Sabor; Cocção; Perda de peso; Sheep; Juiciness; Flavor; Industrial cross breeding; Loss of weight; Lamb meat; Meat quality; Mutton.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/889168
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Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus Fruticosus) fruit cv. Tupy Ciênc. Tecnol. Aliment.
Jacques,Andressa Carolina; Chaves,Fábio Clasen; Zambiazi,Rui Carlos; Brasil,Márcia Campos; Caramão,Elina Bastos.
Blackberry (Rubus fruticosus, cultivar Tupy), an expanding fruit crop in southern Brazil, is greatly appreciated for its flavor and bioactive potential with limited characterization of its metabolite content. The purpose of this study was to characterize the bioactive and volatile organic compound (VOC) content of mature blackberry fruit of cultivar Tupy. Gallic acid, (-)-epicatechin, ferulic acid, and quercetin were the main phenolic compounds found in mature fruit. Among the VOCs identified in 'Tupy' blackberry were important flavor components characteristic of fruit berries, including hydrocarbons, alcohols, aldehydes, ketones, esters, and terpenoids. Some of the VOCs had not been previously found in blackberry, while others have been associated with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavor; Phenolic compounds; Blackberry.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300030
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Bromophenol concentrations in fish from Salvador, BA, Brazil Anais da ABC (AABC)
Oliveira,Aline S.; Silva,Vilma M.; Veloso,Márcia C.C.; Santos,Gislaine V.; Andrade,Jailson B. de.
The main objective of this work is to evaluate the occurrence of bromophenols (2bromophenol, 4bromophenol, 2,4dibromophenol, 2,6dibromophenol and 2,4,6tribromophenol), in the flesh and guts in two species of the LutjanidaeFamily: Lutjanus synagris and Ocyurus chrysurus. The bromophenols were extracted by steam distillation with pentaneether (7:3 v/v), identified by reverse phase High Performance Liquid Chromatography (HPLCUV), and quantified bythe externalstandard method. Total bromophenol concentrations were similar in the muscle of both species, rangingfrom 36 ng g¹ to 349 ng g¹. The total bromophenol concentrations in stomach (ranging from 12 ng g¹ to 586 ng g¹)were slightly higher than in muscle. The presence of bromophenol in the muscles of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bromophenols; Flavor; Marine fishes; Lutjanus; Ocyurus.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652009000200002
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'BRS Magna': a novel grape cultivar for juice making, with wide climatic adaptation. Repositório Alice
RITSCHEL, P. S.; MAIA, J. D. G.; CAMARGO, U. A.; ZANUS, M. C.; SOUZA, R. T. de; FAJARDO, T. V. M..
'BRS Magna' is a-novel cultivar to make grape juice, which presents intermediate productive cycle and wide climatic adaptation, released as an alternative to improve the color, the sweetness and the flavor of grape juice in Brazil.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suco de uva; Genetic breeding; Viticultura; Uva; Variedade; Suco; Qualidade; Melhoramento genético; Composto fenólico; Sabor; Cor; Aclimatação; Viticulture; Grapes; Breeding and Genetic Improvement; Phenolic compounds; Flavor; Color; Acclimation.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1001149
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Características físico-químicas e sensoriais da carne de cordeiros de diferentes genótipos terminados em confinamento. Repositório Alice
PEIXOTO, L. R. R.; BATISTA, A. S. M.; BOMFIM, M. A. D.; ARAÚJO FILHO, J. T. de..
Avaliou-se com este estudo a influência de diferentes genótipos sobre a composição centesimal, perda de peso por cocção e qualidade sensorial da carne de cordeiros meio sangue obtidos por cruzas entre animais Sem Padrão Racial Definido com Dorper, Santa Inês e Somalis terminados em confinamento no semiárido nordestino. Foram avaliadas amostras provenientes de 24 animais, oito de cada genótipo. A dieta foi constituída de milho, farelo de trigo, farelo e óleo de soja e continha 2,8Mcal de EM/kg de MS para todos os animais. Os animais foram desmamados entre 70 e 84 dias. A terminação durou 90 dias, quando foram abatidos e as carcaças mantidas em uma câmara frigorífica a 4°C, por 24 horas. Após esse período, foram seccionados os músculos Longissimus dorsi,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Suculência; Dureza; Perda por cocção; Qualidade sensorial; Ovino; Cordeiro; Carne; Cruzamento; Sabor; Lamb meat; Crossing; Flavor; Hardness; Juiceness.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/899452
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Características sensoriais da carne ovina R. Bras. Zootec.
Osório,José Carlos da Silveira; Osório,Maria Teresa Moreira; Sañudo,Carlos.
Considerando que a tendência mundial é produzir o que se consome e que a ciência da carne busca o mais alto grau de satisfação do consumidor, o estudo aborda as características que propiciam essa satisfação na carne ovina. A utilização dos órgãos dos sentidos humanos na percepção das características que propiciam a mais alta satisfação do consumidor, passou a ser definição de "qualidade"; que aponta como características sensoriais importantes da carne ovina a suculência (capacidade de retenção de água), cor, textura (dureza ou maciez), odor e sabor e o flavor (odor + sabor). Estas características variam de acordo com a espécie, raça, idade, sexo, alimentação, manejo pós-mortem e as condições e tempo de conservação do produto. Sendo que á maioria das...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumidor; Cor; Flavor; Textura.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982009001300029
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Caracteristicas sensoriais de leites de soja reconstituidos. Repositório Alice
WANG, S.; CABRAL, L. C.; ARAUJO, F. B.; MAIA, L. H..
Foram estudadas a viscosidade aparente e as caracteristicas sensoriais dos leites de soja reconstituidos, elborados com leites de soja em po submetidos previamente a homogeneizacao em diferentes pressoes (3.000, 4.000, 5.000 e 6.000 psi). Verificou-se que a viscosidade aparente aumentou progressivamente com o aumento da pressao de homogeneizacao. As pressoes de 4.000, 5.000 e 6.000 psi de homogeneizacao resultaram na obtencao de leites de soja reconstituidos de melhor aparencia, sabor e textura, sendo os com sabores de baunilha e coco elaborado com leites de soja em po submetidos previamente a pressoes de 4.000 e 5.000 psi de homogeneizacao igualmente preferidos pela equipe massal de provadores nao-treinados. Portanto, os melhores niveis de viscosidade...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Pressao de homogeneizacao; Viscosidade aparente; Sabor; Textura; Homogenization pressures; Apparent viscosity; Flavor; Texture.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/87093
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Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment Ciênc. Tecnol. Aliment.
ZHANG,Wenye; ZHANG,Lei; XU,Chunping.
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Flavor; Jujube wine; Volatiles; Protease.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200204
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Differentiation of sheep milk and cheese based on quality and composition Ciencia e Investigación Agraria
Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo.
Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of...
Tipo: Journal article Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001
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Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains BJM
Ramírez-Nuñez,Jennifer; Romero-Medrano,Ruth; Nevárez-Moorillón,Guadalupe V.; Gutiérrez-Méndez,Néstor.
The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Autolysis; Lactococcus; Flavor; Cheese.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400036
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Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Repositório Alice
SOUSA, A.; SOUZA NETO, M. A. de; GARRUTI, D. dos S.; SOUSA, J. A. de; BRITO, E. S. de.
2010
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Noni; Compostos voláteis; GC-MS; Aroma; Flavor.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/875378
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Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry Ciênc. Tecnol. Aliment.
Sousa,Adriana; Souza Neto,Manoel Alves; Garruti,Deborah dos Santos; Sousa,João; Brito,Edy Sousa de.
Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%).
Tipo: Info:eu-repo/semantics/article Palavras-chave: Noni; Volatile compounds; GC-MS; Aroma; Flavor.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300011
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Fish Waste Oil in Laying Hens* Diets Rev. Bras. Ciênc. Avic.
Brelaz,KCBTR; Cruz,FGG; Brasil,RJM; Silva,AF; Rufino,JPF; Costa,VR; Viana Filho,GB.
ABSTRACT The present study aimed to evaluate increasing levels of fish waste oil in laying hens diets on performance, egg quality, and sensory features of the eggs. 192 Hisex White laying hens with 29 weeks of age were used, with water and food ad libitum. The experimental design was completely randomized consisting of eight treatments corresponding to the inclusion levels of fish waste oil (0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5%) in the diets, with four replicates of six birds each. Data collected were subjected to polynomial regression at 5% of significance. Differences (p<0.05) were observed in feed intake and egg mass. Feed intake increased until 2.50% of fish waste oil in the diets. Differences were not observed (p>0.05) in all variables...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alternative food; Egg quality; Fish by-product; Flavor; Performance.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400305
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HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds Ciênc. Tecnol. Aliment.
SANTANA,Karen Leticia de; GALVÃO,Mercia de Sousa; JESUS,Monica Silva de; NOGUEIRA,Juliete Pedreira; NARAIN,Narendra.
Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar) while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona muricata; Flavor; SPME; Tropical fruits; Volatile compounds.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200250
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Isolation and screening of d-limonene-resistant microorganisms BJM
Bicas,Juliano Lemos; Pastore,Gláucia Maria.
This study reports the isolation of microorganisms that are resistant to environment containing limonene, the most important residue in the citrus industry. For the isolation, samples collected from strategic places of a citrus processing plant (yellow water, entrance and exit of the bagasse tank, effluent and deteriorated fruits found in bins, machine straps, fruit washers and plant floor), some citrus fruit and mint from local market were used. The samples were incubated in rotary shaker at 30ºC/150rpm for 48h or 7 days in YM medium containing 0.1% limonene. Great part of the 112 strains recovered after 48h and the 126 strains recovered after 7 days were identified as Gram positive bacilli, followed by Gram negative bacilli, yeasts and Gram positive...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Limonene; Industrial by-products; Flavor; Biotechnology.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000300034
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Meat characteristics of Nellore steers fed whole cottonseed R. Bras. Zootec.
Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de.
The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006
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Meat quality of lambs fed silk flower hay (Calotropis procera SW) in the diet R. Bras. Zootec.
Costa,Roberto Germano; Silva,Nelson Vieira da; Azevedo,Paulo Sérgio de; Medeiros,Ariosvaldo Nunes de; Carvalho,Francisco Fernando Ramos de; Queiroga,Rita de Cássia Ramos do Egypto; Medeiros,Geovergue Rodrigues de.
The objective of this work was to evaluate the influence of using silk flower hay replacing corn and soybean meal on physical-chemical and sensorial traits of lamb meat. It was used 32 intact Morada Nova male lambs (12.7 ± 2 kg initial body weigth) on feedlot system, distributed in a completely randomized design with four levels (0, 15, 30 and 45% on dry matter basis). The use of silk flower hay in the diet influenced quality of meat and carcass, leg weight, tissue composition, moisture, juiciness and flavor. Replacing corn (26.67%) and soybean (3.33%) with silk flower hay does not affect the tissue composition, ratios and muscularity index of leg and physical-chemical parameters of semimembranosus muscle of Morada Nova lambs.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carcass; Flavor; Morada Nova; Muscularity; Native breed.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000600015
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Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens Rev. Bras. Ciênc. Avic.
Batalha,OS; Alfaia,SS; Cruz,FGG; Jesus,RS; Rufino,JPF; Silva,AF.
ABSTRACT This study aimed to evaluate the inclusion of pirarucu by-product acid silage meal in diets for laying hens on performance and egg quality. One hundred sixty eight Hissex White laying hens 73-wk-old were distributed in completely randomized design with seven treatments (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) and four replicates of six birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of pirarucu by-product meal levels were determined by polynomial regression. Differences (p<0.05) were observed in all variables of performance, in egg weight, yolk height and yolk pigmentation, with pirarucu by-product meal inclusion in diets showed better results than control diet. The pirarucu by-product acid silage meal can...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Alternative food; Egg quality; Fish by-product; Flavor; Performance.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000200371
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Potential of híbrido de timor germplasm and its derived progenies for coffee quality improvement. Repositório Alice
SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; SAKYIAMA, N. S..
This work evaluated the Híbrido de Timor germplasm and the potential of its derivedprogenies as genetic resources to improve coffee quality,with focus on the specialty coffee market. Thirty eight Coffea arabicagenotypes, comprising Híbrido de Timor genotypes, their progenies and traditional cultivars were studied.The study was conducted in a non-replicated design with intercalated checksw here coffee cherry fruits were selectively handpicked and washed. Bean quality (shape and size) was assessed by a set of coffee test screens, while the sensory quality was measured using the attributes of the Specialty Coffee Association of America (SCAA)Cupping Protocols.Simple correlations and principal component analyes(PCA) were applied to analyze the data. There...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Specialty coffee; Bourbon; Cup quality; Genetic resources; Flavor.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1039812
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