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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/08/1997 |
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Data da última atualização: |
27/09/2010 |
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Autoria: |
JEN, J. J. (Ed.). |
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Título: |
Quality factors of fruits and vegetables. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Washington, DC: American Chemical Society, 1989. |
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Páginas: |
410 p. |
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Série: |
(ACS Symposium Series, 405). |
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ISBN: |
0-8412-1663-0 |
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Idioma: |
Inglês |
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Conteúdo: |
Chemical basis of quality factors in fruits and vegetables. Chemistry of color improvement in thermally processed green vegetables. mInhibition of enzymatic browning in fruits and vegetables. Polyphenol oxidase activity and enzymatic browning in mushrooms. Oxigen-and metal-Ion-dependent nonenzymatic browning of grapefruit juice. Chemistry of bioregulatory agents: impact on food color. Enzymes involved in off-aroma formation in broccoli. Biochemistry and biological removal of milonoid bitterness in citrus juices. Applicaitons of chemical kinetic theory to the rate of thermal softening of vegetable tissue. Structural and compositional changes during processing of dry beans. Function of metal cations in regulating the texture of acidified vegetables. Quality and stability of enzymically peeled and sectioned citrus fruit. Rheological properties of plant food dispersions. Quality maintenance in fresh fruits and vegetables by controlled atmospheres. Modeling gaseous environment and physiochemical changes of resh fruits and vegetables im modified atmospheric storage. Physicochemical changes and treatments for lightly processed fruits and vegetables. Chemistry and sagety of acidified vegetables. Effects of freezing conditions and storage temperature on the stability of frozen green beans. Chemistry and processing of high-quality of processed fruit and vegetables. Processing and storage influences on the chemical composition and quality of apple, pear, and grape juice concentrates. chemical changes in citrus juices during concentration processes. Chemical changes in aseptically processed kiwi fuit nectars. Quality improvement of candied fruits. irradiation processing of fruits and vegetables: status and prospects. Effects of gamma irradiation on chemical and sensory evaluation of cabernet sauvignon wine. Ultrafiltration of fruit juices with metalic membranes. microfiltration of enzyme-trated apricot puree. Recovery and utilization of byproducts from citrus processing wastes. applications of biotechnology to the improvement of quality of fruit and vegetables. MenosChemical basis of quality factors in fruits and vegetables. Chemistry of color improvement in thermally processed green vegetables. mInhibition of enzymatic browning in fruits and vegetables. Polyphenol oxidase activity and enzymatic browning in mushrooms. Oxigen-and metal-Ion-dependent nonenzymatic browning of grapefruit juice. Chemistry of bioregulatory agents: impact on food color. Enzymes involved in off-aroma formation in broccoli. Biochemistry and biological removal of milonoid bitterness in citrus juices. Applicaitons of chemical kinetic theory to the rate of thermal softening of vegetable tissue. Structural and compositional changes during processing of dry beans. Function of metal cations in regulating the texture of acidified vegetables. Quality and stability of enzymically peeled and sectioned citrus fruit. Rheological properties of plant food dispersions. Quality maintenance in fresh fruits and vegetables by controlled atmospheres. Modeling gaseous environment and physiochemical changes of resh fruits and vegetables im modified atmospheric storage. Physicochemical changes and treatments for lightly processed fruits and vegetables. Chemistry and sagety of acidified vegetables. Effects of freezing conditions and storage temperature on the stability of frozen green beans. Chemistry and processing of high-quality of processed fruit and vegetables. Processing and storage influences on the chemical composition and quality of apple, pear, and grape juice concentrates. ... Mostrar Tudo |
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Palavras-Chave: |
Fator de qualidade; Frutas e vegetais. |
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Thesagro: |
Processamento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02578nam a2200181 a 4500
001 1412254
005 2010-09-27
008 1989 bl uuuu 00u1 u #d
020 $a0-8412-1663-0
100 1 $aJEN, J. J. (Ed.).
245 $aQuality factors of fruits and vegetables.
260 $aWashington, DC: American Chemical Society$c1989
300 $a410 p.
490 $a(ACS Symposium Series, 405).
520 $aChemical basis of quality factors in fruits and vegetables. Chemistry of color improvement in thermally processed green vegetables. mInhibition of enzymatic browning in fruits and vegetables. Polyphenol oxidase activity and enzymatic browning in mushrooms. Oxigen-and metal-Ion-dependent nonenzymatic browning of grapefruit juice. Chemistry of bioregulatory agents: impact on food color. Enzymes involved in off-aroma formation in broccoli. Biochemistry and biological removal of milonoid bitterness in citrus juices. Applicaitons of chemical kinetic theory to the rate of thermal softening of vegetable tissue. Structural and compositional changes during processing of dry beans. Function of metal cations in regulating the texture of acidified vegetables. Quality and stability of enzymically peeled and sectioned citrus fruit. Rheological properties of plant food dispersions. Quality maintenance in fresh fruits and vegetables by controlled atmospheres. Modeling gaseous environment and physiochemical changes of resh fruits and vegetables im modified atmospheric storage. Physicochemical changes and treatments for lightly processed fruits and vegetables. Chemistry and sagety of acidified vegetables. Effects of freezing conditions and storage temperature on the stability of frozen green beans. Chemistry and processing of high-quality of processed fruit and vegetables. Processing and storage influences on the chemical composition and quality of apple, pear, and grape juice concentrates. chemical changes in citrus juices during concentration processes. Chemical changes in aseptically processed kiwi fuit nectars. Quality improvement of candied fruits. irradiation processing of fruits and vegetables: status and prospects. Effects of gamma irradiation on chemical and sensory evaluation of cabernet sauvignon wine. Ultrafiltration of fruit juices with metalic membranes. microfiltration of enzyme-trated apricot puree. Recovery and utilization of byproducts from citrus processing wastes. applications of biotechnology to the improvement of quality of fruit and vegetables.
650 $aProcessamento
653 $aFator de qualidade
653 $aFrutas e vegetais
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 9 | |
| 3. |  | NOGUEIRA, F. dos S.; NASCIMENTO, D. S. P.; CARVALHO, F. A. de; CRUZ, J. L. L.; LEAO, P. C. de S.; BIASOTO, A. C. T. Influência de diferentes sistemas de condução e porta-enxertos na qualidade de vinhos Chenin Blanc produzidos no Submédio do Vale do São Francisco na segunda safra do ano 2015. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 11., 2016, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2016. p. 305-310. (Embrapa Semiárido. Documentos, 271).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 4. | | NUNES, G. da S.; CARVALHO, F. A. de; NASCIMENTO, D. P. do; MENDES, Y.; CARVALHO, E. S. S. de; NASSUR, R. de C. M. R.; SILVA, D. J.; PEREIRA, G. E.; BIASOTO, A. C. T. Influence of organic fertilization and fertigation on quality of Syrah tropical wine produced in the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 56.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
| |
| 5. | | NUNES, G. da S.; CARVALHO, F. A. de; NASCIMENTO, D. P. do; MENDES, Y.; CARVALHO, E. S. S. de; NASSUR, R. de C. M. R.; SILVA, D. J.; PEREIRA, G. E.; MARQUES, A. T. B. Influence of organic fertilization and fertigation on quality of ?Syrah? tropical wine produced in the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 56, 19 a 21 outubro, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 6. | | NOGUEIRA, F. dos S.; CARVALHO, F. A. de; SILVA, T. M. da; NUNES, G. da S.; CARVALHO, E. S. S. de; LEAO, P. C. de S.; BIASOTO, A. C. T. Caracterização da composição físico-química de vinhos Chenin Blanc do Submédio do Vale do São Francisco obtidos de diferentes sistemas de condução e porta-enxertos na primeira safra do ano de 2015. In: JORNADA DE INICIAÇÃO CIENTÍFICA DA EMBRAPA SEMIÁRIDO, 12., 2017, Petrolina. Anais... Petrolina: Embrapa Semiárido, 2017. p. 369-374. (Embrapa Semiárido. Documentos, 279).| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | SILVA, T. de M.; NASCIMENTO, A. M. S.; NASCIMENTO, D. P. do; CARVALHO, F. A. de; SOUZA, J. F. de; NASSUR, R. de C. M. R.; LEAO, P. C. de S.; PEREIRA, G. E.; BIASOTO, A. C. T. Quality of tropical white wines from different varieties produced in the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 63.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | SILVA, T. de M.; NASCIMENTO, A. M. S.; NASCIMENTO, D. P. do; CARVALHO, F. A. de; SOUZA, J. F. de; NASSUR, R. de C. M. R.; LEÃO, P. C. de S.; PEREIRA, G. E.; MARQUES, A. T. B. Quality of tropical white wines from different varieties produced in the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 63, 19 a 21 outubro, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 9. | | ALONSO, D. P.; FERREIRA, A. F. B.; RIBOLLA, P. E. M.; SANTOS, I. K. F. de M.; CRUZ, M. do S. P. e; CARVALHO, F. A. de; ABATEPAULO, A. R. R.; COSTA, D. L.; WERNECK, G. L.; FARIAS, T. J. C.; SOARES, M. J. S.; COSTA, C. H. N. Genotypes of the mannan-binding lectin gene and susceptibility to visceral leishmaniasis and clinical complications. The Journal of Infectious Diseases, v. 195, p. 1212-1217, 2007.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Internacional - A |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| Registros recuperados : 9 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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