| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Milho e Sorgo; Embrapa Trigo. |
|
Data corrente: |
28/11/1997 |
|
Data da última atualização: |
14/02/2006 |
|
Autoria: |
TEIXEIRA, E. F. |
|
Título: |
O trigo no sul do Brasil. |
|
Ano de publicação: |
1958 |
|
Fonte/Imprenta: |
São Paulo: Linotype, 1958. |
|
Páginas: |
304 p. |
|
Idioma: |
Português |
|
Palavras-Chave: |
Botanic classification; Classificacao botanica; Conservation; Crop; Cultivo; Harvest. |
|
Thesagro: |
Armazenamento; Conservação; Trigo. |
|
Thesaurus Nal: |
Brazil; storage; wheat. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 00589nam a2200253 a 4500
001 1252257
005 2006-02-14
008 1958 bl uuuu 00u1 u #d
100 1 $aTEIXEIRA, E. F.
245 $aO trigo no sul do Brasil.
260 $aSão Paulo: Linotype$c1958
300 $a304 p.
650 $aBrazil
650 $astorage
650 $awheat
650 $aArmazenamento
650 $aConservação
650 $aTrigo
653 $aBotanic classification
653 $aClassificacao botanica
653 $aConservation
653 $aCrop
653 $aCultivo
653 $aHarvest
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
13/12/2012 |
|
Data da última atualização: |
28/07/2017 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da S.; IDA, E. I. |
|
Afiliação: |
KARINA CZAIKOSKI, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL. |
|
Título: |
Canning of vegetable-type soybean in acidified brine: Effect of the addition of sucrose and pasteurisation time on color and other characteristics. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Industrial Crops and Products, Amsterdam, v. 45, p. 472-476, 2012. |
|
DOI: |
http://dx.doi.org/10.1016/j.indcrop.2012.09.009 |
|
Idioma: |
Português |
|
Conteúdo: |
The objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increase in isoflavone glycosides content, reduced the malony-glycosil content and was unable to convert the isoflavones to aglycones. MenosThe objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increa... Mostrar Tudo |
|
Thesagro: |
Soja. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02343naa a2200205 a 4500
001 1942550
005 2017-07-28
008 2012 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.indcrop.2012.09.009$2DOI
100 1 $aCZAIKOSKI, K.
245 $aCanning of vegetable-type soybean in acidified brine$bEffect of the addition of sucrose and pasteurisation time on color and other characteristics.$h[electronic resource]
260 $c2012
520 $aThe objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL?1 sucrose, 6 g 100 mL?1 NaCl2, 0.29 g 100 mL-1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increase in isoflavone glycosides content, reduced the malony-glycosil content and was unable to convert the isoflavones to aglycones.
650 $aSoja
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aSILVA, J. B. da S.
700 1 $aIDA, E. I.
773 $tIndustrial Crops and Products, Amsterdam$gv. 45, p. 472-476, 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
