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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/04/1997 |
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Data da última atualização: |
14/09/2015 |
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Autoria: |
VASCONCELLOS, C. A.; FREIRE, F. M.; SANTOS, H. L. dos; PITTA, G. V. E.; ALVES, V. M. C. |
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Afiliação: |
VERA MARIA CARVALHO ALVES, CNPMS. |
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Título: |
Avaliação da disponibilidade de fósforo e adubação fosfatada para a cultura do milho. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
In: EMBRAPA. Centro de Nacional de Pesquisa de Milho e Sorgo. Relatório técnico anual do Centro Nacional de Pesquisa de Milho e Sorgo 1992-1993. Sete Lagoas, 1994. p. 218-219. |
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Idioma: |
Português |
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Palavras-Chave: |
Adubacao fosfatada; Disponibilidade; Maize; Phosphate. |
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Thesagro: |
Fósforo; Milho; Zea Mays. |
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Thesaurus Nal: |
fertilizers; phosphorus. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/80072/1/Avaliacao-disponibilidade.pdf
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Marc: |
LEADER 00873naa a2200265 a 4500
001 1474950
005 2015-09-14
008 1994 bl uuuu u00u1 u #d
100 1 $aVASCONCELLOS, C. A.
245 $aAvaliação da disponibilidade de fósforo e adubação fosfatada para a cultura do milho.$h[electronic resource]
260 $c1994
650 $afertilizers
650 $aphosphorus
650 $aFósforo
650 $aMilho
650 $aZea Mays
653 $aAdubacao fosfatada
653 $aDisponibilidade
653 $aMaize
653 $aPhosphate
700 1 $aFREIRE, F. M.
700 1 $aSANTOS, H. L. dos
700 1 $aPITTA, G. V. E.
700 1 $aALVES, V. M. C.
773 $tIn: EMBRAPA. Centro de Nacional de Pesquisa de Milho e Sorgo. Relatório técnico anual do Centro Nacional de Pesquisa de Milho e Sorgo 1992-1993. Sete Lagoas, 1994. p. 218-219.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
21/01/2013 |
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Data da última atualização: |
20/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da. |
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Afiliação: |
KARINA DE LEMOS SAMPAIO; ALINE TELLES BIASOTO MARQUES, CPATSA; EMANUEL JOSÉ NASCIMENTO MARQUES; EDUARDO AUGUSTO CALDAS BATISTA; MARIA APARECIDA A. PEREIRA DA SILVA. |
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Título: |
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Research International, v. 51, p. 335-343, 2013. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL of acetone, identified by GC?MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg L−1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 °Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols. MenosThe objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL of acetone, identified by GC?MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg L−1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 °Brix, ... Mostrar Tudo |
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Palavras-Chave: |
Cashew apple; Compostos voláteis; Concentração; Suco de caju. |
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Thesagro: |
Aroma; Caju. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/74839/1/Aline-2013.pdf
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Marc: |
LEADER 02412naa a2200241 a 4500
001 1945832
005 2017-04-20
008 2013 bl uuuu u00u1 u #d
100 1 $aSAMPAIO, K. de L.
245 $aDynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.).
260 $c2013
520 $aThe objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL of acetone, identified by GC?MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg L−1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 °Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols.
650 $aAroma
650 $aCaju
653 $aCashew apple
653 $aCompostos voláteis
653 $aConcentração
653 $aSuco de caju
700 1 $aBIASOTO, A. C. T.
700 1 $aMARQUES, E. J. N.
700 1 $aBATISTA, E. A. C.
700 1 $aSILVA, M. A. A. P. da
773 $tFood Research International$gv. 51, p. 335-343, 2013.
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Embrapa Semiárido (CPATSA) |
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