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An improved dewatering performance in cassava starch process by a pressure filter Thai Agricultural
Sriroth, K.; Wanlapatit, S.; Chollakup, R.; Chotineeranat, S.; Piyachomkwan, K.; Oates, C.G..
Palavras-chave: Cassava; Starch; Performance; Dewatering; Process.
Ano: 1999 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4824
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Building consolidated performance indicators for an agribusiness company: a case study R. Bras. Zootec.
Rosado Júnior,Adriano Garcia; Lobato,José Fernando Piva; Müller,Claúdio.
The objective of this study was to implement an indicator system that allows an overview of the performance at all levels of the company and to evaluate its overall performance using a consolidate general indicator. In the company studied, three business sectors were identified (crops, beef cattle production and viticulture) in addition to management sector, to which strategic objectives were determined. After that, it was mapped the macroprocesses that compose each business activity, a total of 14, and the critical indicators of performance to achieve the objectives, making up 50 indicators whose objectives were definied by the management team. It is possible to build consolidated indicators using the Analytic Hierarchy Process method, which allows...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Management system; Multicriteria analysis; Process.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000200030
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Development of lipid oxidation during manufacturing of horse mackerel surimi ArchiMer
Eymard, Sylvie; Carcouet, Elodie; Rochet, Marie-joelle; Dumay, Justine; Chopin, Christine; Genot, Claude.
When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced...
Tipo: Text Palavras-chave: Process; Fatty fish; Surimi; Polyunsaturated fatty acids; Lipid oxidation.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-424.pdf
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La milpa intercalada en árboles frutales; un análisis del proceso de escalamiento PMSL-PEDREL en cinco municipios de la Sierra Mixe del estao de Oaxaca. Colegio de Postgraduados
Ruíz Mendoza, Alma Delia.
El objetivo de esta investigación fue conocer y analizar el grado de comprensión, aplicación, resultados, efectos y limitantes de la implementación de la tecnología Milpa Intercalada en Árboles Frutales (MIAF), por los campesinos de cinco municipios Mixes participantes durante el proceso 2001-2009 en el proyecto. La investigación fue mediante una encuesta por muestreo estratificado, para la aplicación de cuestionarios a una muestra de 52 campesinos. Posterior a la fase de campo, la fase documental integró revisión de literatura, captura y el análisis de la información. Los resultados señalan que los campesinos decidieron innovar en componentes como la poda, injerto, trazos de curvas a nivel, siembra de la milpa dentro del sistema MIAF y la no quema del...
Palavras-chave: Estratos; Proceso; PMSL; PEDREL; Stratus; Process.
Ano: 2011 URL: http://hdl.handle.net/10521/466
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La milpa intercalada en árboles frutales; un análisis del proceso de escalamiento PMSL-PEDREL en cinco municipios de la Sierra Mixe del estao de Oaxaca. Colegio de Postgraduados
Ruíz Mendoza, Alma Delia.
El objetivo de esta investigación fue conocer y analizar el grado de comprensión, aplicación, resultados, efectos y limitantes de la implementación de la tecnología Milpa Intercalada en Árboles Frutales (MIAF), por los campesinos de cinco municipios Mixes participantes durante el proceso 2001-2009 en el proyecto. La investigación fue mediante una encuesta por muestreo estratificado, para la aplicación de cuestionarios a una muestra de 52 campesinos. Posterior a la fase de campo, la fase documental integró revisión de literatura, captura y el análisis de la información. Los resultados señalan que los campesinos decidieron innovar en componentes como la poda, injerto, trazos de curvas a nivel, siembra de la milpa dentro del sistema MIAF y la no quema del...
Palavras-chave: Estratos; Proceso; PMSL; PEDREL; Stratus; Process.
Ano: 2011 URL: http://hdl.handle.net/10521/466
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Process of Modern Agriculture in Sichuan Province AgEcon
Qiang, Guo; Dong-mei, Chen.
Based on the relevant literatures, it is found out that modern agriculture is a product of agricultural development at a certain stage. On the one hand, modern agriculture develops with the improvement of economy; on the other hand, it has many realization forms. Different areas and countries can select their own realization forms according to the resource endowment. According to the index systems in the past, evaluation index system of modern agriculture in Sichuan Province is established based on the principles of controllability and adequacy. Analytical Hierarchy Process is adopted to calculate the weigh of the established index system by multi-person and multi-criteria. According to the comprehensive level of modern agriculture data in Sichuan Province...
Tipo: Journal Article Palavras-chave: Process; Modern agriculture; Index system; Development trend; China; Agribusiness.
Ano: 2010 URL: http://purl.umn.edu/93232
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Purification of the exopolysaccharide produced by Alteromonas infernus: identification of endotoxins and effective process to remove them ArchiMer
Grivaud-le Du, Alicia; Zykwinska, Agata; Sinquin, Corinne; Ratiskol, Jacqueline; Weiss, Pierre; Vinatier, Claire; Guicheux, Jerome; Delbarre-ladrat, Christine; Colliec-jouault, Sylvia.
Alteromonas infernus bacterium isolated from deep-sea hydrothermal vents can produce by fermentation a high molecular weight exopolysaccharide (EPS) called GY785. This EPS described as a new source of glycosaminoglycan-like molecule presents a great potential for pharmaceutical and biotechnological applications. However, this unusual EPS is secreted by a Gram-negative bacterium and can be therefore contaminated by endotoxins, in particular the lipopolysaccharides (LPS). Biochemical and chemical analyses of the LPS extracted from A. infernus membranes have shown the lack of the typical LPS architecture since 3-deoxy-d-manno-oct-2-ulopyranosonic acid (Kdo), glucosamine (GlcN), and phosphorylated monosaccharides were not present. Unlike for other...
Tipo: Text Palavras-chave: Marine Alteromonas infernus; Bacterial exopolysaccharide; Endotoxin; Characterization; Purification; Fermentation; Process.
Ano: 2017 URL: https://archimer.ifremer.fr/doc/00397/50818/51601.pdf
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Recent developments in gluten-free bread baking approaches: a review Ciênc. Tecnol. Aliment.
WANG,Kun; LU,Fei; LI,Zhe; ZHAO,Lichun; HAN,Chunyang.
Abstract Celiac disease (CD) is one of the most common human intestinal malabsorption diseases. The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly. Nowadays, the increasing incidence of CD promotes worldwide interests for various desirable GF products. However, baking without gluten, the key ingredient for bread structure and quality, is a big challenge for all bakers and cereal researchers. Several approaches have been applied to understand and improve gluten-free bread (GFB) elaboration and further studies are still required. The main focus of this review is to discuss the approaches for GFB improvements in recent 5 years, including the use of novel alternative flours, functional ingredients, processing aids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Process; Quality.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500001
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Study of process conditions for obtaining black soymilk. Repositório Alice
ESTEVES, T.; FELBERG, I.; FARIA-MACHADO, A.; GODOY, R.; SANTIAGO, M.; PACHECO, S.; CALADO, V.; CARRÃO-PANIZZI, M..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Soja preta; Black soymilk; Processamento; Process; Atividade antioxidante; Antioxidant activity; Food technology; Tecnologia de alimento; Soja; Tecnologia de alimento; Alimento vegetal; Leite de soja; Antioxidante; Soybeans; Food technology; Soybean products; Soymilk; Plant-based foods; Antioxidant activity.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1052728
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Suivi des opérations de nettoyage des bancs de crépidules (Crepidula fornicata), en mai 1995, sur le littoral de Fouras (Charente-Maritime) ArchiMer
Blanchard, Michel; Thomas, Gerard.
An experiment was carried out in order to look at the feasability of slipper-Iimpets removal in the area of Fouras (Charente-Maritime, France) between May, 9 - 12, 1995. A total of 150 tons were removed from oyster beds, boiled according to a dutch process and dropped in amarine dump near Aix Island. It was necessary to check the process efficiency as weil as the environmental quality. lFREMER measure data and observations before, during and after this experiment are the topics of concern. The process appears to be efficient and the discharge has no significant effect on the environment.
Tipo: Text Palavras-chave: Crépidule; Crepidula fornicata; Traitement; Fouras; Charente-Maritime; Slipper-limpet; Crepidula fornicata; Process; Fouras; Charente-Maritime; France.
Ano: 1998 URL: http://archimer.ifremer.fr/doc/00094/20511/18182.pdf
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Sulfur dioxide and cyanide balances in cassava starch manufacturing process Thai Agricultural
Wanlapatit, S.; Chokchaipaisal, W.; Sriroth , K..
Palavras-chave: Cassava; Starch; Manufacturing; Process.
Ano: 1997 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4845
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The Continuous Improvement and Innovation Process AgEcon
Clark, Richard A.; Timms, Janice; Griffith, Garry R..
Continuous Improvement and Innovation (CI&I) is both a management process and a management strategy. In this paper we aim to provide some background on the development of CI&I as a management concept and to describe the steps involved in implementing the CI&I process in the Beef CRC project. There are six key steps in the CI&I process: Situation Analysis; Impact Analysis; Action Design; Action Implementation; Results Assessment; and Creation and Synthesis. Focus and Refocus steps are added at the front and back respectively. We also describe how to use CI&I as rapid improvement and innovation.
Tipo: Article Palavras-chave: Accelerated adoption; Continuous improvement and innovation; Rapid improvement and innovation; Process; Strategy; Farm Management.
Ano: 2008 URL: http://purl.umn.edu/121989
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Using continuous improvement and innovation principles for strategic planning in a government department AgEcon
Griffith, Garry R.; Mullen, John D..
Continuous Improvement and Innovation (CI&I) is both a management process and a management strategy. In this paper, we describe how CI&I principles have been used in a strategic planning context by the research economist group in the NSW Department of Primary Industries. We provide some background on the development of CI&I as a management concept and describe the steps involved in implementing the CI&I process in this context. We conclude with some observations about the usefulness of this approach for strategic planning in a government department.
Tipo: Conference Paper or Presentation Palavras-chave: Continuous improvement and innovation; Process; Strategic planning; Action design..
Ano: 2009 URL: http://purl.umn.edu/47650
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การออกแบบกระบวนการผลิตผลิตภัณฑ์ข้าวหุงสุกเร็วพันธุ์ขาวดอกมะลิ 105 ด้วยไมโครเวฟ Thai Agricultural
Sirichai Songsermpong; ฺBenjawan Sanitmacharo; Pornpicha Petchkaewkul.
Process design of quick cooking rice by using microwave has not been studied before. This project used microwave cooking and microwave drying in the process of quick cooking rice production. The white rice (KDML 105) was soaked in water for 1 hour until the moisture content of 30% was reached and then cooked by microwave at 800 Watt for 10 minutes using the rice and water ratio 1:9 until the moisture content was 63%. The cooked rice is dried by a continuous microwave of 1000 Watt, belt speed 6.72*10-3 m/s for 10 rounds. The total time of drying was 14.1 minutes. The final moisture content of quick cooking rice was 12%. The quick cooking rice was rehydrated by soaking in boiling water for 9 minutes or soaking in tap water at room temperature (28 ºC) in 30...
Tipo: Collection Palavras-chave: Process; Quick cooking; White rice; Microwave; Quality; KDML 105; ข้าว; พันธุ์ขาวดอกมะลิ 105; การหุงสุก; ไมโครเวฟ; กระบวนการผลิต; การทำแห้ง; ลักษณะทางกายภาพ; คุณภาพ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5381
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