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Agronomical and molecular characterization of banana germplasm. Repositório Alice
MATTOS, L. A.; AMORIM, E. P.; AMORIM, V. B. de O.; COHEN, K. de O.; LEDO, C. A. da S.; SILVA, S. de O. e.
Abstract ? The objective of the present work was to characterize banana accessions from the Germplasm Bank at Embrapa Mandioca e Fruticultura Tropical (Brazil), using agronomical, physical and physicochemical characteristics of fruit and simple sequence repeats (SSR) markers. Twenty-six accessions were analyzed, in which high genetic variability was found, especially for the agronomical characters number of fruit and weight of bunch. Accessions with high contents of carotenoids (diploid 'Jaran'), polyphenols (triploid 'Caipira' and tetraploid 'Teparod') and vitamin C (diploid 'Tuugia' and an unknown triploid AAA) in the fruit were identified. Thirteen microsatellite primers revealed an average of 7.23 alleles, which showed high variability. A dendrogram...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Functional properties; Musa; Fruit quality; Hybrids; Yield.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/863679
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Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack Thai Agricultural
Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted.
Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product...
Tipo: Image Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136
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Consumer attitudes toward GM food with hypothetical functional characteristics AgEcon
Marin, Floriana; Notaro, Sandra.
Since their introduction in the early 1990s, genetically modified organisms in agriculture tended to emphasize improved yield. Europeans, perceiving unacceptable risk and too little benefit, resoundingly disapproved of GMO use in agro-food processes. More recently, research has turned to developing products that use GMO components that better match consumer interest, including nutritionally enhanced foods, environmentally friendly crops, and other areas. The question that arises is whether Europeans perceive that the new, prospective benefits outweigh the olds risks, opening the market to such products. This paper investigates consumer preferences for a number of hypothetical genetic modifications in a widely consumed food product: yoghurt. We explore the...
Tipo: Conference Paper or Presentation Palavras-chave: GMOs; Functional properties; Willingness to pay; Choice modelling; Food Consumption/Nutrition/Food Safety.
Ano: 2007 URL: http://purl.umn.edu/7878
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Effect of milling process on functional properties of legumes Thai Agricultural
Nipat Limsangouan; Seiichiro Isobe.
This study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p<0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes....
Tipo: PhysicalObject Palavras-chave: Legume; Milling; Functional properties; Antioxidant capacity; Resistant starch; พืชตระกูลถั่ว; สารต้านอนุมูลอิสระ; กระบวนการบด; คุณสมบัติเชิงหน้าที่; สารต้านอนุมูลอิสระ; สารประกอบฟีนอล.
Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5142
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Effects of extrusion conditions on the physical and functional properties of instant cereal beverage powders admixed with mulberry (Morus alba L.) leaves Thai Agricultural
Chulaluck Charunuch; Plernchai Tangkanakul; Nipat Limsangouan; Vayhu Sonted.
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RSM) was employed to investigate the interaction of operating conditions at varying screw speed (300, 350 and 400 rpm), mulberry content (5, 10 and 15%) and feed moisture (15, 17 and 19%) on the physical and antioxidant property of product. Data were modelled by multiple regression analysis and the coefficient indicating for best fit model. The results showed that the effect of mulberry content and feed moisture had significant on bulk density, color, viscosity, water absorption index, antioxidant activity and total phenolic compound. Increasing of mulberry...
Tipo: PhysicalObject Palavras-chave: Mulberry leaves; Extrusion conditions; Instant cereal beverage powders; Functional properties; Physical properties; Antioxidant activity; Phenolic compounds; เครื่องดื่มสำเร็จรูปธัญพืช; ใบหม่อน; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติเชิงกล; คุณสมบัติเชิงหน้าที่.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5139
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Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables Thai Agricultural
Nipat Limsangouan; Makiko Takenaka; Itaru Sotome; Kazuko Nanayama; Chulaluck Charunuch; Seiichiro Isobe.
This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity...
Tipo: PhysicalObject Palavras-chave: Cereal-legume snacks; Herbs; Vegetable by-products; Functional properties; Extrusion; ธัญพืช; ผัก; สมุนไพร; ถั่ว; คุณสมบัติทางกายภาพ; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; องค์ประกอบทางเคมี.
Ano: 2010 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5247
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Optimization of extrusion conditions for functional ready-to-eat breakfast cereal Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model)....
Tipo: PhysicalObject Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262
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Physical-chemical characteristics determination of potato ( Solanum phureja Juz. &amp; Bukasov) starch Acta Agron. (Palmira)
Velásquez-Herrera,Julián David; Lucas-Aguirre,Juan Carlos; Quintero-Castaño,Víctor Dumar.
Abstract The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight...
Tipo: Journal article Palavras-chave: Functional properties; Gelatinization; Native potato; Starch gelatinization transition; Thermal characteristics.
Ano: 2017 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300323
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Preparo e caracterizacao de proteinas miofibrilares de tilapia-do-nilo para elaboracao de biofilmes. Repositório Alice
MONTERREY-QUINTERO, E.S.; SOBRAL, P.J. do A..
A elaboracao de filmes comestiveis a base de biopolimeros implica conhecimento das propriedades fisico-quimicas da macromolecula. Os objetivos deste trabalho foram a descricao de um metodo de preparo de proteinas miofibrilares de tilapia-do-nilo (Oreochromis niloticus), o estudo das propriedades relacionadas com a formacao de filmes, e a caracterizacao dos biolfilmes elaborados com a proteina. Musculo moido de tilapia-do-nilo, recem abatida, foi lavado e processado ate formacao de uma pasta homogenea. A evolucao das fracoes das proteicas, durante o processamento, foi acompanhada por calorimetria diferencial de varredura. Estudou-se a solubilidade das proteinas miofibrilares liofilizadas (PML) em funcao do pH(2-7). A identificacao das fracoes proteicas e...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Filmes comestiveis; Propriedades funcionais; Propriedades mecanicas; Solubilidade; Edible films; Functional properties; Mechanical properties; Solubility.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/handle/doc/101271
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สภาวะที่เหมาะสมในการพัฒนาผลิตภัณฑ์พองกรอบผสมผงชาเขียวญี่ปุ่นเพื่อสุขภาพ Thai Agricultural
Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization conditions for Japanese green tea snack production were investigated using response surface methodology. A central composite design with four independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0, 5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant starch content. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture...
Tipo: PhysicalObject Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248
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