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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
22/11/1995 |
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Data da última atualização: |
22/11/1995 |
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Autoria: |
OLIVEIRA, P. A. V. de; MARTINS, R. R.; PEDROSO, D.; LIMA, G. J. M. M. de; LINDNER, E. A.; BELLI FILHO, P.; CASTILHO JUNIOR, A. B. de; SILVEIRA, V. R.; BALDISERA, I. |
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Título: |
Manual de manejo e utilizacao dos dejetos de suinos. |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
Concordia : EMBRAPA-CNPSA, 1993. |
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Páginas: |
188p. |
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Série: |
(EMBRAPA-CNPSA. Documentos, 27). |
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Idioma: |
Português |
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Notas: |
Obra coordenada por Paulo Armando V. de Oliveira. |
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Conteúdo: |
Caracteristicas principais dos dejetos. Principais tecnicas de tratamento dos dejetos. Tratamento de dejetos nas pequenas e grandes propriedades produtoras de suinos. Tecnicas de valorizacao dos dejetos suinos e seus produtos. Controle integrado de moscas nas criacoes de suinos. Tecnicas construtivas em edificacoes para o aproveitamento dos dejetos. |
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Palavras-Chave: |
Chemical; Chorume; Composicao; Composition; Fertilizer; Fly; Handling; Integrated Control; Manure; Organic; Organico; Physical; Use; Uso; Utilizacao; Utilization; Waste. |
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Thesagro: |
Adubação; Adubo; Animal; Controle Integrado; Criação; Dejeto; Esterco; Fertilizante; Física; Manejo; Mosca; Química; Suíno. |
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Thesaurus Nal: |
livestock; swine. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01844nam a2200625 a 4500
001 1754159
005 1995-11-22
008 1993 bl uuuu 00u1 u #d
100 1 $aOLIVEIRA, P. A. V. de
245 $aManual de manejo e utilizacao dos dejetos de suinos.
260 $aConcordia : EMBRAPA-CNPSA$c1993
300 $a188p.
490 $a(EMBRAPA-CNPSA. Documentos, 27).
500 $aObra coordenada por Paulo Armando V. de Oliveira.
520 $aCaracteristicas principais dos dejetos. Principais tecnicas de tratamento dos dejetos. Tratamento de dejetos nas pequenas e grandes propriedades produtoras de suinos. Tecnicas de valorizacao dos dejetos suinos e seus produtos. Controle integrado de moscas nas criacoes de suinos. Tecnicas construtivas em edificacoes para o aproveitamento dos dejetos.
650 $alivestock
650 $aswine
650 $aAdubação
650 $aAdubo
650 $aAnimal
650 $aControle Integrado
650 $aCriação
650 $aDejeto
650 $aEsterco
650 $aFertilizante
650 $aFísica
650 $aManejo
650 $aMosca
650 $aQuímica
650 $aSuíno
653 $aChemical
653 $aChorume
653 $aComposicao
653 $aComposition
653 $aFertilizer
653 $aFly
653 $aHandling
653 $aIntegrated Control
653 $aManure
653 $aOrganic
653 $aOrganico
653 $aPhysical
653 $aUse
653 $aUso
653 $aUtilizacao
653 $aUtilization
653 $aWaste
700 1 $aMARTINS, R. R.
700 1 $aPEDROSO, D.
700 1 $aLIMA, G. J. M. M. de
700 1 $aLINDNER, E. A.
700 1 $aBELLI FILHO, P.
700 1 $aCASTILHO JUNIOR, A. B. de
700 1 $aSILVEIRA, V. R.
700 1 $aBALDISERA, I.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
01/12/2017 |
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Data da última atualização: |
06/12/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COELHO, M. S.; PACHECO, S.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; BORGUINI, R. G.; AGUIAR, L. A. de; ESPINDOLA, J. A. A.; GUERRA, J. G. M.; GODOY, R. L. de O. |
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Afiliação: |
MONALISA SANTANA COELHO DE JESUS, CNPAB. |
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Título: |
Influence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. |
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Idioma: |
Português |
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Notas: |
SLACA, 12. De 4 a 7 de Novembro de 2017. |
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Conteúdo: |
Vegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant. MenosVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had ... Mostrar Tudo |
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Palavras-Chave: |
Pro-vitamin A. |
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Thesaurus NAL: |
degradation; isomerization. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02824naa a2200265 a 4500
001 2081251
005 2017-12-06
008 2017 bl --- 0-- u #d
100 1 $aCOELHO, M. S.
245 $aInfluence of boiling on the dry matter contents and on the carotenoids retention of yellow fleshed cassava roots.$h[electronic resource]
260 $c2017
500 $aSLACA, 12. De 4 a 7 de Novembro de 2017.
520 $aVegetables provide 80% of the dietary carotenoids in developing countries. Cassava feeds over 70 million of these people, responsible for more than 500 Kcal of their daily diet. Since some varieties have high levels of pro-vitamin A, whose deficiency is a public health problem that leads to blindness and high rates of children mortality that is a strategic food. However, the preparation forms may alter the content of these nutrients. The objective of this work was to verify the effect of boiling the roots, on the carotenoids retention and on the dry matter content. Two roots of each plant of six different varieties of cassava, donated by the Polo Regional Vale do Paraíba, APTA Regional (Pindamonhangaba, SP) and multiplied in small farm (Cachoeiras de Macacu, RJ) were harvested, peeled and cut into small pieces. The pieces of one were boiled for 20 minutes in 1 L water with 10 g NaCl, drained and ground. The pieces of the other were ground. The dry matter contents, which varied between 17 and 35%, were made by gravimetry after drying the samples in an oven. The total carotenoid contents obtained by spectrophotometry, ranged from 261 to 2048 µg.100g-1. The profile was done by HPLC-PDA. Some samples had carotenoid retentions between 90 and 98%, with reduction of the dry matter by gelatinization of the starch. There was an increase in the percentage of the cis-13-?-carotene isomer after boiling, for three varieties, indicating the isomerization of all-trans-?-carotene. Some had carotenoid retentions greater than 100% with reduction of dry matter by gelatinization or with increased dry matter by probable starch retrogradation. Carotenoids degradation with retentions less than 100% were expected for all samples after boiling. This may not have been evidenced probably due to differences in carotenoid content between roots of the same plant.
650 $adegradation
650 $aisomerization
653 $aPro-vitamin A
700 1 $aPACHECO, S.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aNASCIMENTO, L. da S. de M. do
700 1 $aBORGUINI, R. G.
700 1 $aAGUIAR, L. A. de
700 1 $aESPINDOLA, J. A. A.
700 1 $aGUERRA, J. G. M.
700 1 $aGODOY, R. L. de O.
773 $tIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017.
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