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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
16/12/2015 |
Data da última atualização: |
22/06/2017 |
Tipo da produção científica: |
Boletim de Pesquisa e Desenvolvimento |
Autoria: |
MARTINS, M. E. de O.; CLAUDINO, R. L.; MORAIS, J. P. S.; CASSALES, A. R.; ALEXANDRE, L. C.; SOUZA, B. W. S. de; ALCÂNTARA, L. O. de; SOUSA, J. R.; SOUZA FILHO, M. de S. M. de. |
Afiliação: |
MARIA EMANUELLA de OLIVEIRA MARTINS, UFC - Mestranda em Engenharia de Pesca; RAYANNE LEITÃO CLAUDINO, UFC - Mestranda em Engenharia de Pesca; JOAO PAULO SARAIVA MORAIS, CNPA; ANA RIBEIRO CASSALES, CNPAT; LILIAN CHAYN ALEXANDRE, CNPAT; BARTOLOMEU WARLENE SILVA de SOUZA, UFC - Prof. D. Sc. Depto. Engenharia de Pesca; LYNDERVAN OLIVEIRA de ALCÂNTARA, Tecnólogo em Processos Químicos - Mestre em Biotecnologia de REcursos Naturais; JULIANA RABELO de SOUSA, UFC - D.Sc. Engenheira Química - Pós-doutoranda; MEN DE SA MOREIRA DE SOUZA FILHO, CNPAT. |
Título: |
Obtenção de gelatina a partir de escama de tilápia (Oreochromis niloticus): características químicas e físico-químicas. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Fortaleza: Embrapa Agroindústria Tropical, 2015. |
Páginas: |
23 p. |
Série: |
(Embrapa Agroindústria Tropical. Boletim de Pesquisa e Desenvolvimento, 108). |
Idioma: |
Português |
Palavras-Chave: |
Polímeros naturais. |
Thesagro: |
Aquicultura; Extração; Hidrolise; Oreochromis Niloticus; Proteína. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/137244/1/BPD15013.pdf
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Marc: |
LEADER 00963nam a2200289 a 4500 001 2031854 005 2017-06-22 008 2015 bl uuuu u0uu1 u #d 100 1 $aMARTINS, M. E. de O. 245 $aObtenção de gelatina a partir de escama de tilápia (Oreochromis niloticus)$bcaracterísticas químicas e físico-químicas.$h[electronic resource] 260 $aFortaleza: Embrapa Agroindústria Tropical$c2015 300 $a23 p. 490 $a(Embrapa Agroindústria Tropical. Boletim de Pesquisa e Desenvolvimento, 108). 650 $aAquicultura 650 $aExtração 650 $aHidrolise 650 $aOreochromis Niloticus 650 $aProteína 653 $aPolímeros naturais 700 1 $aCLAUDINO, R. L. 700 1 $aMORAIS, J. P. S. 700 1 $aCASSALES, A. R. 700 1 $aALEXANDRE, L. C. 700 1 $aSOUZA, B. W. S. de 700 1 $aALCÂNTARA, L. O. de 700 1 $aSOUSA, J. R. 700 1 $aSOUZA FILHO, M. de S. M. de
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
02/03/2016 |
Data da última atualização: |
04/03/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
TAVEIRA, J. H. Da S.; BORÉM, F. M.; ROSA, S. D. V. F. da; OLIVEIRA, P. D.; GIOMO, G. S.; ISQUIERDO, E. P.; FORTUNATO, V. A. |
Afiliação: |
JOSÉ HENRIQUE Da S. TAVEIRA, UEGO; FLÁVIO M. BORÉM, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; PEDRO D. OLIVEIRA, UFLA; GERSON S. GIOMO, IAC; EDER P. ISQUIERDO, UEMT; VALQUÍRIA A. FORTUNATO, UFLA. |
Título: |
Post-harvest effects on beverage quality and physiological performance of coffee beans. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
African Journal of Agricultural Research, v. 10, n. 12, p. 1457-1466, March, 2015. |
Idioma: |
Inglês |
Conteúdo: |
During coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality. MenosDuring coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully ... Mostrar Tudo |
Palavras-Chave: |
Processing. |
Thesagro: |
Coffea Arábica. |
Thesaurus NAL: |
Chemical composition; Drying; Germination; Sensory evaluation. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140482/1/Post-harvest-effects-on-beverage.pdf
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Marc: |
LEADER 02792naa a2200265 a 4500 001 2039291 005 2016-03-04 008 2015 bl uuuu u00u1 u #d 100 1 $aTAVEIRA, J. H. Da S. 245 $aPost-harvest effects on beverage quality and physiological performance of coffee beans.$h[electronic resource] 260 $c2015 520 $aDuring coffee drying, different temperatures applied to the beans with varied humidity content levels can interfere in the membranes integrity, germination, organic acid and carbohydrate content resulting in coffees with distinct flavors. The quality control of the beans will be much more effective the earlier the alterations provoked in the postharvest are detected. This work has an objective to study alternative methods for the dehydration o f the coffee beans using ultra-drying followed by slow drying and its impact on the sensorial quality, chemical composition and physiology. For that purpose, coffee lots were processed by the methods, dry (natural coffee) and wet (fully washed coffee); and sun-dried and machine-dried at a constant 60°C temperature and alternating 60/40°C. The sensory quality of the samples was assessed by the Specialty Coffee Association of America (SCAA) analysis protocol. The sugar, total titratable acidity and the phenolic compound content was also analyzed. The physiological alterations of the coffee beans were analyzed by germination tests, emergence speed index, electrical conductivity and potassium leaching. The temperature of the drying air significantly altered the sensorial quality of the coffee beans. The processing way associated to drying methods causes many physiological alterations with the highest damage observed in the natural coffees. For the first time, we are showing that drying with heated air at 60/40ºC is promising for the fully washed coffee beans, which are more tolerant to dehydration than the natural coffee beans. Conversely, the natural coffee beans were much more sensitive to drying regardless the temperature, with very low performance in the physiological analyses. The drying at the constant 60ºC temperature is inappropriate for the natural coffee as well as for the fully washed coffee beans. In addition, the physiological tests used were shown effective for the early evaluation of coffee beans quality. 650 $aChemical composition 650 $aDrying 650 $aGermination 650 $aSensory evaluation 650 $aCoffea Arábica 653 $aProcessing 700 1 $aBORÉM, F. M. 700 1 $aROSA, S. D. V. F. da 700 1 $aOLIVEIRA, P. D. 700 1 $aGIOMO, G. S. 700 1 $aISQUIERDO, E. P. 700 1 $aFORTUNATO, V. A. 773 $tAfrican Journal of Agricultural Research$gv. 10, n. 12, p. 1457-1466, March, 2015.
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