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Registros recuperados: 8
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Determination of Quality Chemical Parameters of Honey from Chubut (Argentinean Patagonia) Chilean J. Agric. Res.
Aloisi,Pia Valeria.
This study was intended to evaluate the quality chemical parameters of 62 Apis mellifera L. honey samples, from the Province of Chubut, Argentine. Samples were obtained from the three melliferous areas of this province: Andean region, lower Chubut River valley and plains of Senguerr River. The average values obtained for electrical conductivity (0.33 mS cm-1) and pH (4.17) indicate that the analyzed honeys came mainly from nectar. Electrical conductivity was higher in honeys from the Andean region than in honeys from the other two regions. Moisture (water content) was low, with an average value of 14.67%. The hydroxymethylfurfural (HMF) content was very low and ranged between 0.0 and 14.70 mg kg-1. Moisture, HMF and free acidity values show good maturity...
Tipo: Journal article Palavras-chave: Honey characterization; Argentinean honeys; Patagonian honeys; Quality parameters.
Ano: 2010 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400015
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Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil IPB - Escola Superior Agrária
Malheiro, R.; Oliveira, I.; Vilas-Boas, Miguel; Falcão, Soraia; Bento, Albino; Pereira, J.A..
This study reflects the effect of different microwave heating times (1, 3, 5, 10 and 15 min) on physical and chemical characteristics of three Portuguese olive oils from three protected designation of origin (PDO), "Azeite de Tras-os-Montes PDO", "Azeites da Beira Interior PDO", and "Azeite de Moura PDO". The parameters evaluated were free acidity, peroxide value, specific extinction coefficients (K-232 and K-270), color and chlorophylls and carotenoids content. A differential pulse voltammeter was also used to monitor the changes in a-tocopherol content. The results showed that microwave heating produce losses in the quality of the different analysed olive oils. The heating time did not promote the occurrence of hydrolysis in the samples since no changes...
Tipo: Article Palavras-chave: Microwave heating; Olive oil; Quality parameters; Alpha-tocopherol.
Ano: 2009 URL: http://hdl.handle.net/10198/1240
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Modeling of thin layer drying kinetics of grape juice concentrate and quality assessment of developed grape leather CIGR Journal
Alam, Mohammed Shafiq; Gupta, kalika.
Abstract: Studies on modeling of thin layer drying kinetics of grape juice concentrate were conducted using pilot scale convective dryer.  Experiments were conducted in temperature range of 55-750C and drying bed thickness of 3-7 mm, to attain desired moisture content (14±1% db).  Different thin layer drying models like newton, page, logarithmic, two term, two term exponential and midilli models were fitted to the experimental data of convective dehydration and their adequacy of fit was investigated.  All the samples witnessed falling rate period drying irrespective of the selected temperature and thickness.  The effective moisture diffusivity and activation energy were found in range of 7.18-2.56 m2/sec and 26.07-21.59 kJ/mole respectively for 3-7 mm...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Convective drying; Drying kinetics; Drying models; Grapes; Quality parameters.
Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2822
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Rapid and environmentally friendly wine analysis using Vis/NIR Spectroscopy and Support Vector Machine regression. Repositório Alice
MARQUES, E. J. N.; BIASOTO, A. C. T.; FREITAS, S. T. de; MENEZES, T. R. de; PEREIRA, G. E.; NASSUR, R. de C. M. R.; MEDEIROS, E. P. de.
The aim of this study was to calibrate and validate models that can be used to determine quality parameters in red wine using Vis/NIR spectroscopy and the Least Squares Support Vector Machine (LS-SVM) regression.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Qualidade do vinho; Vis NIR; Parâmetro de qualidade; Vitivinicultura; Uva; Vinho; Wine; Quality parameters.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1031129
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Rapid and environmentally friendly wine analysis using Vis/NIR Spectroscopy and Support Vector Machine regression. Repositório Alice
MARQUES, E. J. N.; BIASOTO, A. C. T.; FREITAS, S. T. de; MENEZES, T. R. de; PEREIRA, G. E.; NASSUR, R. de C. M. R.; MEDEIROS, E. P. de.
The aim of this study was to calibrate and validate models that can be used to determine quality parameters in red wine using Vis/NIR spectroscopy and the Least Squares Support Vector Machine (LS-SVM) regression.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Qualidade do vinho; Vis NIR; Parâmetro de qualidade; Vitivinicultura; Uva; Vinho; Wine; Quality parameters.
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1036899
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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) ArchiMer
Cardinal, Mireille; Knockaert, Camille; Torrissen, Ole; Sigurgisladottir, Sjofn; Morkore, Turid; Thomassen, Magny; Vallet, Jean-luc.
The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in Iceland in July 1998 and farmed salmon from Norway slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold smoking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimming with ocean ranched fish. Although freezing had little effect on yield, total loss was slightly greater, especially for fish with low fat content. Sensory...
Tipo: Text Palavras-chave: Quality parameters; Freezing; Salting; Yield; Smoking; Atlantic salmon.
Ano: 2001 URL: https://archimer.ifremer.fr/doc/2001/publication-656.pdf
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Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe ArchiMer
Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P..
This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective...
Tipo: Text Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf
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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements ArchiMer
Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise.
Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)...
Tipo: Text Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon.
Ano: 2004 URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf
Registros recuperados: 8
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