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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
07/07/1992 |
Data da última atualização: |
18/09/2014 |
Autoria: |
PEREIRA, R. G. de A. |
Título: |
Efeito de alguns fatores de meio na eficiencia de um rebanho jersey em Itanhandu regiao Sul de Minas Gerais. |
Ano de publicação: |
1983 |
Fonte/Imprenta: |
Lavras: ESAL, 1983. |
Páginas: |
49p. |
Série: |
Tese Mestrado. |
Idioma: |
Português |
Palavras-Chave: |
Bovino de leite; Brasil; Efeito; Eficiencia; Fatores; Grau de sangue; Meio; Minas Gerais; Regiao Sul. |
Thesagro: |
Produção. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00635nam a2200241 a 4500 001 1587087 005 2014-09-18 008 1983 bl uuuu m 00u1 u #d 100 1 $aPEREIRA, R. G. de A. 245 $aEfeito de alguns fatores de meio na eficiencia de um rebanho jersey em Itanhandu regiao Sul de Minas Gerais. 260 $aLavras: ESAL$c1983 300 $a49p. 490 $aTese Mestrado. 650 $aProdução 653 $aBovino de leite 653 $aBrasil 653 $aEfeito 653 $aEficiencia 653 $aFatores 653 $aGrau de sangue 653 $aMeio 653 $aMinas Gerais 653 $aRegiao Sul
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
20/11/2020 |
Data da última atualização: |
20/11/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
BARRETO, C. F.; NAVROSKI, R.; FARIAS, R. de M.; KIRINUS, M. B. M.; MARTINS, C. R.; MALGARIM, M. B. |
Afiliação: |
CAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL. |
Título: |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Australian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020. |
ISSN: |
1835-2707 |
DOI: |
10.21475/ajcs.20.14.09.p2373 |
Idioma: |
Inglês |
Notas: |
Preprint. |
Conteúdo: |
Fruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. MenosFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to cont... Mostrar Tudo |
Thesagro: |
Fruticultura; Pêssego; Processamento Mínimo. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218035/1/barreto-14-9-2020-1394-1398.pdf
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Marc: |
LEADER 02444naa a2200253 a 4500 001 2126865 005 2020-11-20 008 2020 bl uuuu u00u1 u #d 022 $a1835-2707 024 7 $a10.21475/ajcs.20.14.09.p2373$2DOI 100 1 $aBARRETO, C. F. 245 $aAddition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).$h[electronic resource] 260 $c2020 500 $aPreprint. 520 $aFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. 650 $aFruticultura 650 $aPêssego 650 $aProcessamento Mínimo 700 1 $aNAVROSKI, R. 700 1 $aFARIAS, R. de M. 700 1 $aKIRINUS, M. B. M. 700 1 $aMARTINS, C. R. 700 1 $aMALGARIM, M. B. 773 $tAustralian Journal of Crop Science$gv. 14, 09, p. 1394-1398, 2020.
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