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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
19/08/1996 |
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Data da última atualização: |
30/04/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
ANJOS, J. B. dos; OLIVEIRA, M. C. de; BERTAUX, S.; BARON, V. |
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Afiliação: |
JOSE BARBOSA DOS ANJOS, CPATSA; MARTINIANO CAVALCANTE DE OLIVEIRA, CPATSA. |
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Título: |
Tecnologias destinadas a exploracao do capim buffel. |
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Ano de publicação: |
1986 |
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Fonte/Imprenta: |
In: SEMINÁRIO DE TECNOLOGIA AGROPECUÁRIA INOVADORA PARA O NORDESTE, Fortaleza. 1986. Anais... Fortaleza: BNB-ETENE, 1986. |
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Páginas: |
p. 398-413 |
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Idioma: |
Português |
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Conteúdo: |
Visando a um melhor aproveitamento do excedente dessa forrageira no periodo chuvoso, foi construida no CPATSA uma ceifadeira a tracao animal, permitindo assim mecanizar parte da colheita, a qual, armazenada sob a forma de feno, sevira de alimento volumoso para os rebanhos nos periodos de seca. As operacoes subsequentes de recolhimento (amontoa) e transporte sao efetuadas com ancinho e carreta, ambos a tracao animal. |
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Palavras-Chave: |
Agropecuaria; Draft animal; Exploracao; Planting equipment; Seed. |
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Thesagro: |
Capim Buffel; Cenchrus ciliaris; Equipamento; Plantadeira; Semente; Tecnologia; Tração Animal. |
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Thesaurus Nal: |
agriculture; technology. |
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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/196773/1/TECNOLOGIAS-DESTINADAS-A-EXPLORACAO-DO-CAPIM-BUFFEU.pdf
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Marc: |
LEADER 01313nam a2200325 a 4500
001 1131489
005 2019-04-30
008 1986 bl uuuu u00u1 u #d
100 1 $aANJOS, J. B. dos
245 $aTecnologias destinadas a exploracao do capim buffel.
260 $aIn: SEMINÁRIO DE TECNOLOGIA AGROPECUÁRIA INOVADORA PARA O NORDESTE, Fortaleza. 1986. Anais... Fortaleza: BNB-ETENE$c1986
300 $ap. 398-413
520 $aVisando a um melhor aproveitamento do excedente dessa forrageira no periodo chuvoso, foi construida no CPATSA uma ceifadeira a tracao animal, permitindo assim mecanizar parte da colheita, a qual, armazenada sob a forma de feno, sevira de alimento volumoso para os rebanhos nos periodos de seca. As operacoes subsequentes de recolhimento (amontoa) e transporte sao efetuadas com ancinho e carreta, ambos a tracao animal.
650 $aagriculture
650 $atechnology
650 $aCapim Buffel
650 $aCenchrus ciliaris
650 $aEquipamento
650 $aPlantadeira
650 $aSemente
650 $aTecnologia
650 $aTração Animal
653 $aAgropecuaria
653 $aDraft animal
653 $aExploracao
653 $aPlanting equipment
653 $aSeed
700 1 $aOLIVEIRA, M. C. de
700 1 $aBERTAUX, S.
700 1 $aBARON, V.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/03/2019 |
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Data da última atualização: |
02/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, G. G.; DUTRA, M. da C. P.; OLIVEIRA, J. B. de; RYBKA, A. C. P.; PEREIRA, G. E.; LIMA, M. dos S. |
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Afiliação: |
Gildeilza Gomes Silva, UNEB; Maria da Conceição Prudêncio Dutra, IF SERTÃO - PETROLINA -PE; Juliane Barreto de Oliveira; ANA CECILIA POLONI RYBKA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, IF-SERTÃO PETROLINA-PE. |
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Título: |
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 43, n. 3, mar. 2019. |
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DOI: |
https://doi.org/10.1111/jfbc.12732 |
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Idioma: |
Português |
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Conteúdo: |
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage. MenosIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new informat... Mostrar Tudo |
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Palavras-Chave: |
Compostos bioativos; Fitoquímicos; HPLC; Suco de uva. |
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Thesagro: |
Processamento; Suco de Fruta; Uva. |
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Thesaurus NAL: |
Bioactive compounds; Food processing. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02585naa a2200301 a 4500
001 2106885
005 2019-12-02
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfbc.12732$2DOI
100 1 $aSILVA, G. G.
245 $aProcessing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.$h[electronic resource]
260 $c2019
520 $aIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
650 $aBioactive compounds
650 $aFood processing
650 $aProcessamento
650 $aSuco de Fruta
650 $aUva
653 $aCompostos bioativos
653 $aFitoquímicos
653 $aHPLC
653 $aSuco de uva
700 1 $aDUTRA, M. da C. P.
700 1 $aOLIVEIRA, J. B. de
700 1 $aRYBKA, A. C. P.
700 1 $aPEREIRA, G. E.
700 1 $aLIMA, M. dos S.
773 $tJournal of Food Biochemistry$gv. 43, n. 3, mar. 2019.
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