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Registro Completo |
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
23/06/1999 |
Data da última atualização: |
21/09/2016 |
Autoria: |
SANTOS, R. D. dos; CARVALHO, L. G. de O.; BARRETO, W. de O.; DURIEZ, M. A. de M.; JOHAS, R. A. L.; SOUZA, J. L. R. de; PAULA, J. L. de; LIMA, T. da C.; CARNEIRO, L. R. S.; BLOISE, R. M.; MOREIRA, G. N. C.; DYNIA, J. F. |
Título: |
Levantamento exploratório dos solos que ocorrem ao longo da rodovia Manaus - Porto Velho. |
Ano de publicação: |
1983 |
Fonte/Imprenta: |
Rio de Janeiro: EMBRAPA-SNLCS, 1983. |
Páginas: |
97 p. |
Série: |
(EMBRAPA-SNLCS. Boletim de pesquisa, 21). |
Idioma: |
Português |
Notas: |
Trabalho executado com recursos financeiros oriundo do Programa de Integração Nacional-PIN, do convênio 038/72 MA/SUDAM e do convênio Setorial n1 (Agropecuária) SUBIM/INCRA. |
Conteúdo: |
Localização da estrada estudada. Unidades de mapeamento dominantes encontradas no trecho estudado. Relação das classes de solos e respectivas fases. Critérios para estabelecimento e subdivisão das unidades de solos e fases empregadas. Amostras extras descritas, coletadas e analisadas. Descrição das classes de solos. Podzolico vermelho-amarelo. Cambissolo. Podzlo. Planossolo. Plintossolo. Solos hidromorficos. |
Palavras-Chave: |
Brasil; Porto Velho; Tipo de solo. |
Thesagro: |
Levantamento; Recurso Natural; Solo. |
Thesaurus Nal: |
Amazonia; natural resources; soil surveys; soil types. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01669nam a2200397 a 4500 001 1386491 005 2016-09-21 008 1983 bl uuuu 00u1 u #d 100 1 $aSANTOS, R. D. dos 245 $aLevantamento exploratório dos solos que ocorrem ao longo da rodovia Manaus - Porto Velho. 260 $aRio de Janeiro: EMBRAPA-SNLCS$c1983 300 $a97 p. 490 $a(EMBRAPA-SNLCS. Boletim de pesquisa, 21). 500 $aTrabalho executado com recursos financeiros oriundo do Programa de Integração Nacional-PIN, do convênio 038/72 MA/SUDAM e do convênio Setorial n1 (Agropecuária) SUBIM/INCRA. 520 $aLocalização da estrada estudada. Unidades de mapeamento dominantes encontradas no trecho estudado. Relação das classes de solos e respectivas fases. Critérios para estabelecimento e subdivisão das unidades de solos e fases empregadas. Amostras extras descritas, coletadas e analisadas. Descrição das classes de solos. Podzolico vermelho-amarelo. Cambissolo. Podzlo. Planossolo. Plintossolo. Solos hidromorficos. 650 $aAmazonia 650 $anatural resources 650 $asoil surveys 650 $asoil types 650 $aLevantamento 650 $aRecurso Natural 650 $aSolo 653 $aBrasil 653 $aPorto Velho 653 $aTipo de solo 700 1 $aCARVALHO, L. G. de O. 700 1 $aBARRETO, W. de O. 700 1 $aDURIEZ, M. A. de M. 700 1 $aJOHAS, R. A. L. 700 1 $aSOUZA, J. L. R. de 700 1 $aPAULA, J. L. de 700 1 $aLIMA, T. da C. 700 1 $aCARNEIRO, L. R. S. 700 1 $aBLOISE, R. M. 700 1 $aMOREIRA, G. N. C. 700 1 $aDYNIA, J. F.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Registro Completo
Biblioteca(s): |
Embrapa Alimentos e Territórios. |
Data corrente: |
16/11/2023 |
Data da última atualização: |
16/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 3 |
Autoria: |
VASCONCELOS, K. M. C. S. G.; COSTA, J. G. da; PAVÃO, J. M. S. J.; FONSECA, S. A.; MIRANDA, P. R. B.; ROCHA, T. J. M.; FREITAS, J. D.; SOUSA, J. S.; MELO, I. S. V.; SANTOS, A. F. |
Afiliação: |
K. M. C. S. G. VASCONCELOS, Centro Universitário Cesmac; JOAO GOMES DA COSTA, CNAT; J. M. S. J. PAVÃO, Centro Universitário Cesmac; S. A. FONSECA, Centro Universitário Cesmac; P. R. B. MIRANDA, Centro Universitário Cesmac; T. J. MATOS-ROCHA, Centro Universitário Cesmac, Universidade Estadual de Ciências da Saúde de Alagoas; J. D. FREITAS, Instituto Federal de Alagoas; J. S. SOUSA, Instituto Federal de Alagoas; I. S. V. MELO, Instituto Federal de Alagoas; A. F. SANTOS, Centro Universitário Cesmac, Universidade Estadual de Alagoas. |
Título: |
Evaluation of nutritional composition of flour residue of mangaba processing. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Brazilian Journal of Biology, v. 83, e248931, 2023. |
Páginas: |
9 p. |
DOI: |
https://doi.org/10.1590/1519-6984.248931 |
Idioma: |
Inglês |
Conteúdo: |
Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact. MenosAmong several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, i... Mostrar Tudo |
Palavras-Chave: |
Antioxidant; Centesimal composition; Hancornia speciosa Gomes. |
Thesagro: |
Hancornia Speciosa. |
Thesaurus NAL: |
Food industry. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1158440/1/EvaluationNutritionalComposition.pdf
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Marc: |
LEADER 02807naa a2200313 a 4500 001 2158440 005 2023-11-16 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/1519-6984.248931$2DOI 100 1 $aVASCONCELOS, K. M. C. S. G. 245 $aEvaluation of nutritional composition of flour residue of mangaba processing.$h[electronic resource] 260 $c2023 300 $a9 p. 520 $aAmong several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact. 650 $aFood industry 650 $aHancornia Speciosa 653 $aAntioxidant 653 $aCentesimal composition 653 $aHancornia speciosa Gomes 700 1 $aCOSTA, J. G. da 700 1 $aPAVÃO, J. M. S. J. 700 1 $aFONSECA, S. A. 700 1 $aMIRANDA, P. R. B. 700 1 $aROCHA, T. J. M. 700 1 $aFREITAS, J. D. 700 1 $aSOUSA, J. S. 700 1 $aMELO, I. S. V. 700 1 $aSANTOS, A. F. 773 $tBrazilian Journal of Biology$gv. 83, e248931, 2023.
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