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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
05/05/2004 |
Data da última atualização: |
05/06/2018 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
CRUZ, J. C.; PEREIRA FILHO, I. A.; PEREIRA, F. T. F.; ALVARENGA, R. C. |
Afiliação: |
JOSE CARLOS CRUZ, CNPMS; ISRAEL ALEXANDRE PEREIRA FILHO, CNPMS; RAMON COSTA ALVARENGA, CNPMS. |
Título: |
Avaliação de variedades de milho em diferentes densidades de plantio em sistema orgânico de produção. |
Ano de publicação: |
2003 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 1.; SEMINÁRIO INTERNACIONAL SOBRE AGROECOLOGIA, 4.; SEMINÁRIO ESTADUAL SOBE AGROECOLOGIA, 5., 2003, Porto Alegre. Conquistando a soberania alimentar: anais... Pelotas: Embrapa Clima Temperado; Emater-RS, 2003. |
Descrição Física: |
1 CD-ROM. |
Idioma: |
Português |
Thesagro: |
Agricultura Orgânica; Análise Foliar; Zea Mays. |
Thesaurus Nal: |
Varieties. |
Categoria do assunto: |
A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53008/1/Avaliacao-variedades.pdf
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Marc: |
LEADER 00816nam a2200193 a 4500 001 1484406 005 2018-06-05 008 2003 bl uuuu u00u1 u #d 100 1 $aCRUZ, J. C. 245 $aAvaliação de variedades de milho em diferentes densidades de plantio em sistema orgânico de produção.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE AGROECOLOGIA, 1.; SEMINÁRIO INTERNACIONAL SOBRE AGROECOLOGIA, 4.; SEMINÁRIO ESTADUAL SOBE AGROECOLOGIA, 5., 2003, Porto Alegre. Conquistando a soberania alimentar: anais... Pelotas: Embrapa Clima Temperado; Emater-RS$c2003 300 $c1 CD-ROM. 650 $aVarieties 650 $aAgricultura Orgânica 650 $aAnálise Foliar 650 $aZea Mays 700 1 $aPEREIRA FILHO, I. A. 700 1 $aPEREIRA, F. T. F. 700 1 $aALVARENGA, R. C.
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Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
Biblioteca(s): |
Embrapa Florestas; Embrapa Soja. |
Data corrente: |
21/10/2013 |
Data da última atualização: |
18/09/2015 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
GODOY, R. C. B. de; BATISTA, D. V. S.; AZEREDO, H. M. C. de; OLIVEIRA, L. A. de; BENASSI, V. de T.; MANDARINO, J. M. G. |
Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; D. V. S. Batista, Federal University Of Reconcavo Baiano; HENRIETTE MONTEIRO C DE AZEREDO, SRI; LUCIANA ALVES DE OLIVEIRA, CNPMF; VERA DE TOLEDO BENASSI, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO. |
Título: |
Addition of passion fruit pulp as an alternative to enhance the flavor and nutritional value of a soybean beverage. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts. [S.l.]: Rogil, 2013. |
Idioma: |
Inglês |
Notas: |
Disponibilizado online mediante login e senha. |
Conteúdo: |
From the economic and social point of view soymilk is a viable healthy alternative of beverages. It can be prepared by small farmers and communities due to low cost. The processing of extraction is relatively easy and it can be used in several segments such as meals in schools and programs to combat hunger and malnutrition. However, sensory characteristics such as the undesirable ?raw beans? flavor and particular dietary habits of the population are factors that affect the consumption of soymilk. Many studies regarding the low acceptance, such as changes in processing and use of additives or mixture with raw materials, have been carried out. The addition of passion fruit pulp could become an interesting option to improve the sensory properties of soy beverages. We prepared 10 formulations of soymilk, passion fruit pulp and sucrose through mixture design. The samples were evaluated by 50 consumers not accustomed to soybean beverages. They rated them for overall degree of liking using 9-point structured hedonic scales ranging from 1 (dislike extremely) to 9 (like extremely). The beverages prepared with the highest proportions of passion fruit pulp and soymilk had low acceptance. The preferred samples (acceptance above 7) had the following proportions: 57.5 to 60% passion fruit pulp, 17.5 to 20% sugar and 35 to 37.5% soymilk. The beverage was enriched with proteins (0.54 g.100g-1), vitamin C (8.4 mg.100g.-1) and isoflavones (2.36 g.100g-1). |
Palavras-Chave: |
Bebida de soja; Bebida proteica; Passion fruit pulp; Polpa de maracujá; Proteic beverage. |
Thesaurus NAL: |
soymilk. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02333nam a2200253 a 4500 001 1968945 005 2015-09-18 008 2013 bl uuuu u00u1 u #d 100 1 $aGODOY, R. C. B. de 245 $aAddition of passion fruit pulp as an alternative to enhance the flavor and nutritional value of a soybean beverage.$h[electronic resource] 260 $aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts. [S.l.]: Rogil$c2013 500 $aDisponibilizado online mediante login e senha. 520 $aFrom the economic and social point of view soymilk is a viable healthy alternative of beverages. It can be prepared by small farmers and communities due to low cost. The processing of extraction is relatively easy and it can be used in several segments such as meals in schools and programs to combat hunger and malnutrition. However, sensory characteristics such as the undesirable ?raw beans? flavor and particular dietary habits of the population are factors that affect the consumption of soymilk. Many studies regarding the low acceptance, such as changes in processing and use of additives or mixture with raw materials, have been carried out. The addition of passion fruit pulp could become an interesting option to improve the sensory properties of soy beverages. We prepared 10 formulations of soymilk, passion fruit pulp and sucrose through mixture design. The samples were evaluated by 50 consumers not accustomed to soybean beverages. They rated them for overall degree of liking using 9-point structured hedonic scales ranging from 1 (dislike extremely) to 9 (like extremely). The beverages prepared with the highest proportions of passion fruit pulp and soymilk had low acceptance. The preferred samples (acceptance above 7) had the following proportions: 57.5 to 60% passion fruit pulp, 17.5 to 20% sugar and 35 to 37.5% soymilk. The beverage was enriched with proteins (0.54 g.100g-1), vitamin C (8.4 mg.100g.-1) and isoflavones (2.36 g.100g-1). 650 $asoymilk 653 $aBebida de soja 653 $aBebida proteica 653 $aPassion fruit pulp 653 $aPolpa de maracujá 653 $aProteic beverage 700 1 $aBATISTA, D. V. S. 700 1 $aAZEREDO, H. M. C. de 700 1 $aOLIVEIRA, L. A. de 700 1 $aBENASSI, V. de T. 700 1 $aMANDARINO, J. M. G.
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