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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
31/01/2022 |
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Data da última atualização: |
04/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
IBAÑEZ, T. B.; SANTOS, L. F. de M.; LAPAZ, A. de M.; RIBEIRO, I. V.; RIBEIRO, F. V.; REIS, A. R. dos; MOREIRA, A.; HEINRICHS, R. |
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Afiliação: |
THIAGO BERGAMINI IBAÑEZ, Universidade Estadual Paulista (Júlio de Mesquita Filho/ FCAT), Campus de Dracena, Dracena, SP.; LUIZ FELIPE DE MELO SANTOS, Universidade Estadual Paulista (Júlio de Mesquita Filho/ FCAT), Campus de Dracena, Dracena, SP.; ALLAN DE MARCOS LAPAZ, Universidade Estadual Paulista (Júlio de Mesquita Filho / FEIS), Ilha Solteira, SP.; IGOR VIRGILIO RIBEIRO, Universidade Estadual Paulista (Júlio de Mesquita Filho/ FCAT), Campus de Dracena, Dracena, SP.; FILIPE VIRGILIO RIBEIRO, Universidade Estadual Paulista (Júlio de Mesquita Filho/ FCAT), Campus de Dracena, Dracena, SP.; ANDRÉ RODRIGUES DOS REIS, Universidade Estadual Paulista (Júlio de Mesquita Filho / FCE), Tupã, SP.; ADONIS MOREIRA, CNPSO; REGES HEINRICHS, Universidade Estadual Paulista (Júlio de Mesquita Filho/ FCAT), Campus de Dracena, Dracena, SP. |
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Título: |
Sulfur modulates yield and storage proteins in soybean grains. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Scientia Agricola, v. 78, n. 1, e20190020, 2021. |
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Páginas: |
9 p. |
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ISSN: |
1678-992X |
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DOI: |
http://dx.doi.org/10.1590/1678-992X-2019-0020 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Elemental sulfur; Enxofre elementar. |
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Thesagro: |
Enxofre; Glycine Max; Grão; Nutrição Vegetal; Soja; Sulfato. |
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Thesaurus Nal: |
Grains; Plant nutrition; Soybeans; Sulfates. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01001naa a2200373 a 4500
001 2139521
005 2022-04-04
008 2021 bl uuuu u00u1 u #d
022 $a1678-992X
024 7 $ahttp://dx.doi.org/10.1590/1678-992X-2019-0020$2DOI
100 1 $aIBAÑEZ, T. B.
245 $aSulfur modulates yield and storage proteins in soybean grains.$h[electronic resource]
260 $c2021
300 $a9 p.
650 $aGrains
650 $aPlant nutrition
650 $aSoybeans
650 $aSulfates
650 $aEnxofre
650 $aGlycine Max
650 $aGrão
650 $aNutrição Vegetal
650 $aSoja
650 $aSulfato
653 $aElemental sulfur
653 $aEnxofre elementar
700 1 $aSANTOS, L. F. de M.
700 1 $aLAPAZ, A. de M.
700 1 $aRIBEIRO, I. V.
700 1 $aRIBEIRO, F. V.
700 1 $aREIS, A. R. dos
700 1 $aMOREIRA, A.
700 1 $aHEINRICHS, R.
773 $tScientia Agricola$gv. 78, n. 1, e20190020, 2021.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
21/08/2013 |
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Data da última atualização: |
24/07/2018 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BEZERRA, V. S.; CABRAL, L. M. C.; COELHO, E. A. A. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; LOURDES MARIA CORREA CABRAL, CTAA; SETEC/FINEP. |
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Título: |
Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier, 2013. |
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Idioma: |
Inglês |
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Notas: |
Resumo P1.5.010. |
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Conteúdo: |
The açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season. MenosThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from ... Mostrar Tudo |
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Palavras-Chave: |
Aceitação; Sazonalidade. |
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Thesagro: |
Açaí; Bebida; Euterpe Oleracea; Palmeira oleaginosa. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/88280/1/CPAF-AP-2013-Influence-acai-fruits.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/90408/1/2013-076.pdf
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Marc: |
LEADER 02608nam a2200217 a 4500
001 1964457
005 2018-07-24
008 2013 bl uuuu u00u1 u #d
100 1 $aBEZERRA, V. S.
245 $aInfluence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink.
260 $aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier$c2013
500 $aResumo P1.5.010.
520 $aThe açai drink is consumed habitually by populations of northern Brazil, but one of the major bottlenecks in the production of this drink is the seasonality of fruit production. Hence the needs to study the influence of cold storage on the transport of fruits from distant locations, such as the archipelago of Bailique (AP, Brazil) until the consumer centers. In this context, fruits collected and packaged under refrigeration and room temperatures were transported by boat for twelve hours and were subsequently processed in a mixer. Sensory analysis was performed in two consecutive days and the samples were stored under refrigeration. This analysis was performed by affective method with global acceptance (n=54) and the samples presented in a balanced way. It was used a hedonic scale with 9 points, ranging from like extremely (9) to dislike extremely (1). The results show that cold storage of the fruits affected significantly (p=0.002467) the acceptance of beverages in both two days of sensory evaluation. On the first day, the drink originated from fruits transported at cold storage received note 8 (liked a lot), while the drink from fruits at room temperature reached grade 7 (like moderately). On the second day of evaluation, the drink from refrigerated fruits received note 7 (like moderately) and drink from fruits stored at room temperature obtained note 5 (indifferent). Considering the type of preservation of fruits, no sensory difference was detected between the drinks from refrigerated fruits served on the two consecutive days, as well as no significant difference in drink of fruits transported at room temperature in this same period. It was concluded that açai fruits collected in regions distant from the consumer center, but kept under refrigeration, produce a drink with a considerable acceptance level, and they could be an alternative for supply of raw material during the off season.
650 $aAçaí
650 $aBebida
650 $aEuterpe Oleracea
650 $aPalmeira oleaginosa
653 $aAceitação
653 $aSazonalidade
700 1 $aCABRAL, L. M. C.
700 1 $aCOELHO, E. A. A.
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