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Registro Completo |
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
25/01/2010 |
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Data da última atualização: |
25/03/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
FADUL, M. J. do A.; FIDALGO, E. C. C.; PEDREIRA, B. da C. C. G.; PRADO, R. B. |
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Afiliação: |
MARIA JULIA DO AMARAL FADUL, PUC-RIO; ELAINE CRISTINA CARDOSO FIDALGO, CNPS; BERNADETE DA CONCEICAO C G PEDREIRA, CNPS; RACHEL BARDY PRADO, CNPS. |
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Título: |
Análise da correção atmosférica de imagens Landsat em estudo multitemporal na região de Mata Atlântica, Estado do Rio de Janeiro. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE, 2009. p. 1339-1345. |
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Idioma: |
Português |
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Conteúdo: |
Multitemporal, remotely sensed data applied to land use land cover dynamic studies require radiometric correction of images, in addition to geometric correction. This allow the analysis of temporal variation of targets without the influence of others factors such as the atmospheric effects. This study aims to apply the dark-object subtraction technique to correct atmospheric effects and to analyze the results on multitemporal images of rivers Macacu and Caceribu watersheds, in Rio de Janeiro state, in Atlantic Forest region. Images without clouds from sensors TM/Landsat-5 and ETM+/Landsat-7 were selected for analysis of land use land cover dynamic of two periods: 1997 to 2002 and 2002 to 2007. The results indicated that the correction method did not reduce the atmospheric effects in a satisfactory manner. These effects continued to influence in any significant way in the spectral response of the targets. The major differences between the levels of gray of the corrected images were among the images of different sensors, indicating likely influence of the response of the sensors on the final results. o objetivo do presente trabalho é analisar o efeito da correção atmosférica aplicando método de subtração de nível de ci nza em imagens multitemporais da região das bacias hidrográficas dos rios Macacu e Caceribu, no Estado do Rio de Janeiro, em região de Mata Atlântica. |
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Palavras-Chave: |
Imagens multitemporais; Processamento digital de imagens. |
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Thesagro: |
Sensoriamento Remoto. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/184938/1/1339-1345.pdf
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Marc: |
LEADER 02125nam a2200181 a 4500
001 1631004
005 2022-03-25
008 2009 bl uuuu u00u1 u #d
100 1 $aFADUL, M. J. do A.
245 $aAnálise da correção atmosférica de imagens Landsat em estudo multitemporal na região de Mata Atlântica, Estado do Rio de Janeiro.$h[electronic resource]
260 $aIn: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 14., 2009, Natal. Anais... São José dos Campos: INPE, 2009. p. 1339-1345.$c1345
520 $aMultitemporal, remotely sensed data applied to land use land cover dynamic studies require radiometric correction of images, in addition to geometric correction. This allow the analysis of temporal variation of targets without the influence of others factors such as the atmospheric effects. This study aims to apply the dark-object subtraction technique to correct atmospheric effects and to analyze the results on multitemporal images of rivers Macacu and Caceribu watersheds, in Rio de Janeiro state, in Atlantic Forest region. Images without clouds from sensors TM/Landsat-5 and ETM+/Landsat-7 were selected for analysis of land use land cover dynamic of two periods: 1997 to 2002 and 2002 to 2007. The results indicated that the correction method did not reduce the atmospheric effects in a satisfactory manner. These effects continued to influence in any significant way in the spectral response of the targets. The major differences between the levels of gray of the corrected images were among the images of different sensors, indicating likely influence of the response of the sensors on the final results. o objetivo do presente trabalho é analisar o efeito da correção atmosférica aplicando método de subtração de nível de ci nza em imagens multitemporais da região das bacias hidrográficas dos rios Macacu e Caceribu, no Estado do Rio de Janeiro, em região de Mata Atlântica.
650 $aSensoriamento Remoto
653 $aImagens multitemporais
653 $aProcessamento digital de imagens
700 1 $aFIDALGO, E. C. C.
700 1 $aPEDREIRA, B. da C. C. G.
700 1 $aPRADO, R. B.
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Registro original: |
Embrapa Solos (CNPS) |
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Biblioteca |
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Origem |
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Classificação |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
24/08/2020 |
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Data da última atualização: |
19/10/2023 |
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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: |
GALDINO, I. K. C. P. de O.; OLIVEIRA, M. M.; OLIVEIRA, A. T.; SILVA, G. M. da; OLIVEIRA, T. A. de; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A. |
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Afiliação: |
ISADORA KALINE CAMELO PIRES DE OLIVEIRA GALDINO, Universidade Estadual da Paraíba; MÁRCIA MUNIZ OLIVEIRA, Universidade Estadual da Paraíba; ARYANNE TEIXEIRA OLIVEIRA, Universidade Estadual da Paraíba; GABRIEL MONTEIRO DA SILVA, Universidade Estadual da Paraíba; TIAGO ALMEIDA DE OLIVEIRA, Universidade Estadual da Paraíba; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; FLÁVIA CAROLINA ALONSO BURITI, Universidade Estadual da Paraíba. |
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Título: |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 135, 109905, 2021. |
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DOI: |
https://doi.org/10.1016/j.lwt.2020.109905 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007 - in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50 - 7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products. |
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Palavras-Chave: |
Alimentos funcionais; Fermented goat milk; In vitro gastrointestinal resistance; Lactobacillus spp; Potencial probiótico; Prebiotic; Probiotic potential; Probiótico; Produtos probióticos. |
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Thesagro: |
Alimento Fermentado; Caprino; Leite de Cabra; Nutrição Humana. |
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Thesaurus NAL: |
Coculture; Fermented foods; Food and Human Nutrition; Food technology; Functional foods; Functional properties; Goat milk; Health foods; Inulin; Lactic acid; Lactic acid bacteria; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus rhamnosus; Prebiotics; Strains; Streptococcus thermophilus; Viability. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/215759/1/1-s2.0-S002364382030894X-main2.pdf
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Marc: |
LEADER 03151naa a2200589 a 4500
001 2124541
005 2023-10-19
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2020.109905$2DOI
100 1 $aGALDINO, I. K. C. P. de O.
245 $aFermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions.$h[electronic resource]
260 $c2021
520 $aAbstract: In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures - Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNPC004) and Lactobacillus mucosae CNPC007 - in the presence and absence of a starter culture (Streptococcus thermophilus, ST) and in the presence and absence of inulin (IN) or oligofructose (FOS), consisting of 36 trials. The fermented milk without the starter culture only achieved a lactic acid content above 0.6 g/100 g after 24 h, thus requiring the presence of ST culture for a faster acidification. After the fermentation, three trials with the best fermentative performance and visual firmness (EM1107 + ST + IN, CNPC003 + ST + IN and CNPC007 + ST + IN) were exposed to simulated conditions of the gastrointestinal tract (GIT) in vitro. All fermented milk, with Lactobacillus spp. population above 6 log CFU/g before GIT simulation, showed the highest viability losses in the gastric step. In fermented milk with Streptococcus thermophilus plus inulin, L. rhamnosus and L. mucosae performed well in the GIT assay, achieving a viability between 6.50 - 7.24 and 6.50 - 7.60 log CFU/g in the enteric stage, respectively. Therefore, the combination of EM1107 or CNPC007 strains with S. thermophilus and inulin is promising in the production of goat dairy products.
650 $aCoculture
650 $aFermented foods
650 $aFood and Human Nutrition
650 $aFood technology
650 $aFunctional foods
650 $aFunctional properties
650 $aGoat milk
650 $aHealth foods
650 $aInulin
650 $aLactic acid
650 $aLactic acid bacteria
650 $aLactobacillus casei
650 $aLactobacillus plantarum
650 $aLactobacillus rhamnosus
650 $aPrebiotics
650 $aStrains
650 $aStreptococcus thermophilus
650 $aViability
650 $aAlimento Fermentado
650 $aCaprino
650 $aLeite de Cabra
650 $aNutrição Humana
653 $aAlimentos funcionais
653 $aFermented goat milk
653 $aIn vitro gastrointestinal resistance
653 $aLactobacillus spp
653 $aPotencial probiótico
653 $aPrebiotic
653 $aProbiotic potential
653 $aProbiótico
653 $aProdutos probióticos
700 1 $aOLIVEIRA, M. M.
700 1 $aOLIVEIRA, A. T.
700 1 $aSILVA, G. M. da
700 1 $aOLIVEIRA, T. A. de
700 1 $aSANTOS, K. M. O. dos
700 1 $aEGITO, A. S. do
700 1 $aBURITI, F. C. A.
773 $tLWT - Food Science and Technology$gv. 135, 109905, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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