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Registro Completo |
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
27/02/2019 |
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Data da última atualização: |
14/02/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRYSTHON, A.; DIAS, C. R. G.; VALÉRIO, J. F. |
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Afiliação: |
ADRIANO PRYSTHON DA SILVA, CNPASA; CAROLYNE RIBEIRO GOMES DIAS, UNIVERSIDADE FEDERAL DO TOCANTINS; JOSE FRANCISCO VALERIO, INSTITUTO FEDERAL DO ESPIRITO SANTO. |
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Título: |
The fishing productivity of the Araguaia river, Tocantins, Brazil. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
American Journal of Engineering Research, v. 8, n. 2, p. 248-252, Feb. 2019. |
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ISSN: |
2320-0847 |
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Idioma: |
Inglês |
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Conteúdo: |
The Araguaia River belongs to the second largest basin in Brazil and take place in an important transition zone betweenthe Cerrado and Amazon biomes. Despite the relative richness of ichthyofauna, the greatest challenge of artisanal fisheries is the widespread lack of landing information. Lack of knowledge about productivity leads to the myth that the degradation of fish stocks is caused by overfishing. The productivity of the gillnets was compared between drougth and rainy season in the Araguaia River, Tocantins, Brazil. Eleven fishing ground points were sampled with artisanal fishermen, monthly, during 2017 and 2018. 273 throw were carried out with gillnets of different meshes (7 to 22 cm knot to knot). The results indicated low CPUE indices and that there was no difference (P> 0.05) in productivity (kg/throw) and time per throw (hour) between drought (2.42 kg/throw) and rainy season (2,71 kg/ throw). Forage fish species predominated in catches, and meshes of size 11 cm was predominant. It is concluded that the greatest threats to fishing activity are not directly associated with fishing productivity. We also recommend the promotion of a broad debate with society about the future of fishery resources, so that the management process is more inclusive, with greater participation of fishermen. Finally, the Tocantins Araguaia basin encompasses 7.2 million people in 409 municipalities and artisanal fishing is one of the most important activities for maintaining food security, the economy and the culture of thousands of communities that depend on the river. MenosThe Araguaia River belongs to the second largest basin in Brazil and take place in an important transition zone betweenthe Cerrado and Amazon biomes. Despite the relative richness of ichthyofauna, the greatest challenge of artisanal fisheries is the widespread lack of landing information. Lack of knowledge about productivity leads to the myth that the degradation of fish stocks is caused by overfishing. The productivity of the gillnets was compared between drougth and rainy season in the Araguaia River, Tocantins, Brazil. Eleven fishing ground points were sampled with artisanal fishermen, monthly, during 2017 and 2018. 273 throw were carried out with gillnets of different meshes (7 to 22 cm knot to knot). The results indicated low CPUE indices and that there was no difference (P> 0.05) in productivity (kg/throw) and time per throw (hour) between drought (2.42 kg/throw) and rainy season (2,71 kg/ throw). Forage fish species predominated in catches, and meshes of size 11 cm was predominant. It is concluded that the greatest threats to fishing activity are not directly associated with fishing productivity. We also recommend the promotion of a broad debate with society about the future of fishery resources, so that the management process is more inclusive, with greater participation of fishermen. Finally, the Tocantins Araguaia basin encompasses 7.2 million people in 409 municipalities and artisanal fishing is one of the most important activities for maintaining food security, t... Mostrar Tudo |
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Palavras-Chave: |
Rio Araguaia-Tocantins. |
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Thesagro: |
Peixe; Pesca Artesanal; Políticas Públicas. |
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Thesaurus Nal: |
Artisanal fishing; Fishery resources; Public policy. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/193665/1/CNPASA-2019-ajer.pdf
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Marc: |
LEADER 02286naa a2200241 a 4500
001 2106587
005 2020-02-14
008 2019 bl uuuu u00u1 u #d
022 $a2320-0847
100 1 $aPRYSTHON, A.
245 $aThe fishing productivity of the Araguaia river, Tocantins, Brazil.$h[electronic resource]
260 $c2019
520 $aThe Araguaia River belongs to the second largest basin in Brazil and take place in an important transition zone betweenthe Cerrado and Amazon biomes. Despite the relative richness of ichthyofauna, the greatest challenge of artisanal fisheries is the widespread lack of landing information. Lack of knowledge about productivity leads to the myth that the degradation of fish stocks is caused by overfishing. The productivity of the gillnets was compared between drougth and rainy season in the Araguaia River, Tocantins, Brazil. Eleven fishing ground points were sampled with artisanal fishermen, monthly, during 2017 and 2018. 273 throw were carried out with gillnets of different meshes (7 to 22 cm knot to knot). The results indicated low CPUE indices and that there was no difference (P> 0.05) in productivity (kg/throw) and time per throw (hour) between drought (2.42 kg/throw) and rainy season (2,71 kg/ throw). Forage fish species predominated in catches, and meshes of size 11 cm was predominant. It is concluded that the greatest threats to fishing activity are not directly associated with fishing productivity. We also recommend the promotion of a broad debate with society about the future of fishery resources, so that the management process is more inclusive, with greater participation of fishermen. Finally, the Tocantins Araguaia basin encompasses 7.2 million people in 409 municipalities and artisanal fishing is one of the most important activities for maintaining food security, the economy and the culture of thousands of communities that depend on the river.
650 $aArtisanal fishing
650 $aFishery resources
650 $aPublic policy
650 $aPeixe
650 $aPesca Artesanal
650 $aPolíticas Públicas
653 $aRio Araguaia-Tocantins
700 1 $aDIAS, C. R. G.
700 1 $aVALÉRIO, J. F.
773 $tAmerican Journal of Engineering Research$gv. 8, n. 2, p. 248-252, Feb. 2019.
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Registro original: |
Embrapa Pesca e Aquicultura (CNPASA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/01/2015 |
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Data da última atualização: |
04/02/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
DIAS, R. C. E.; MACHADO, A. F. de F.; MERCADANTE, A. Z.; BRAGAGNOLO, N.; BENASSI, M. de T. |
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Afiliação: |
RAFAEL CARLOS ELOY DIAS, INSTITUTO FEDERAL CATARINENSE; ADELIA FERREIRA DE FARIA MACHADO, CTAA; ADRIANA ZERLOTTI MERCADANTE, UNIVERSIDADE ESTADUAL DE CAMPINAS; NEURA BRAGAGNOLO, UNIVERSIDADE ESTADUAL DE CAMPINAS; MARTA DE TOLEDO BENASSI, UNIVERSIDADE ESTADUAL DE LONDRINA. |
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Título: |
Roasting process affects the profile of diterpenes in coffee. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
European Food Research & Technology, v. 239, n. 6, p 961-970, dec 2014. |
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ISSN: |
1438-2377 |
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DOI: |
10.1007/s00217-014-2293-x |
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Idioma: |
Inglês |
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Conteúdo: |
There is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230°C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV?Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect as dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75% on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100g of coffee) remained stable during the roasting process due to relative increase in lipid concentration. |
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Palavras-Chave: |
Cafestol; Dehydrokahweol; Kahweol; Semente de café. |
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Thesagro: |
Café; Coffea Arábica; Coffea Canephora. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01847naa a2200277 a 4500
001 2004698
005 2015-02-04
008 2014 bl uuuu u00u1 u #d
022 $a1438-2377
024 7 $a10.1007/s00217-014-2293-x$2DOI
100 1 $aDIAS, R. C. E.
245 $aRoasting process affects the profile of diterpenes in coffee.
260 $c2014
520 $aThere is no consensus in the literature regarding the decrease of kahweol and cafestol contents during coffee roasting, but it has been reported that these compounds can undergo dehydration under heat. Kahweol and cafestol were quantified in Arabica and Robusta coffees with different roasting degrees (2, 4, 6, 8 and 10 min at 230°C). The structures of the diterpenes and the presence of derivative compounds were determined by liquid chromatography with UV?Vis and mass spectrometry detection. In the dark roast samples, dehydro derivatives were found. The roasting process influenced the level of diterpenes in both species of coffee, but the effect as dependent on the intensity of the process. Cafestol and kahweol were degraded (general losses from 60 to 75% on a lipid basis) to dehydrocafestol and dehydrokahweol, respectively, after 8 min of process, which corresponds to the commercial roasting degree. On the other hand, the amounts of cafestol and kahweol (mg/100g of coffee) remained stable during the roasting process due to relative increase in lipid concentration.
650 $aCafé
650 $aCoffea Arábica
650 $aCoffea Canephora
653 $aCafestol
653 $aDehydrokahweol
653 $aKahweol
653 $aSemente de café
700 1 $aMACHADO, A. F. de F.
700 1 $aMERCADANTE, A. Z.
700 1 $aBRAGAGNOLO, N.
700 1 $aBENASSI, M. de T.
773 $tEuropean Food Research & Technology$gv. 239, n. 6, p 961-970, dec 2014.
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Embrapa Agroindústria de Alimentos (CTAA) |
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