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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
09/08/2019 |
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Data da última atualização: |
26/11/2019 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
HISSA, H. R.; ALVES FILHO, N. T.; COSTA, M. A; STRAUCH, G.; BASSI, L.; ASSIS, R. L. de. |
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Afiliação: |
Nelson T. Alves Filho, Programa Rio Rural; Marcelo Costa, The Sustainable Rural Development Program in Micro-Watersheds of the State of Rio de Janeiro; Guilherme Strauch, The Sustainable Rural Development Program in Micro-Watersheds of the State of Rio de Janeiro; Lauro Bassi, Food and Agriculture Organization of United Nations, Rome, Italy; RENATO LINHARES DE ASSIS, CNPAB. |
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Título: |
Sustainable rural development in Rio de Janeiro State: the Rio Rural Program. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: NEHREN, U.; SCHLÜTER, S.; RAEDIG, C.; SATTLER, D.; HISSA, H. (Ed.). Strategies and tools for a sustainable rural Rio de Janeiro. Cham: Springer, 2019. cap. 3, p. 23-39., 2019 |
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Páginas: |
P. 23-39 |
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Idioma: |
Inglês |
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Conteúdo: |
The eradication of hunger and poverty are part of the challenges established in this century by various countries as members of the pact to meet the global Sustainable Development Goals (SDGs). This pact is expected to strengthen agricultural production systems that can reverse environmental degradation with the adoption of agroecological technologies and greater social participation of actors historically excluded from public policies, such as family farmers, women, and rural youth. This chapter deals with the Sustainable Rural Development Program of Rio de Janeiro state ? RIO RURAL ? initially implemented as a pilot project and later transformed into a public policy of sustainable rural development with the support of the GEF and World Bank. The methodology adopted was built on communitybased rural development in micro-watersheds, with the support of rural organizations and decision-making actors at local, municipal, and regional levels, to strengthen the beneficiaries? sense of governance and social management of the project. The financial resources are allocated to individual and collective projects with practices to encourage the agroecological transition of production systems, environmental adequacy of properties, water management, and conservation of rural roads. The autonomy of the project?s actions has been built through co-investments and a varied establishment of partnerships. |
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Thesagro: |
Desenvolvimento Rural. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02124naa a2200205 a 4500
001 2111240
005 2019-11-26
008 2019 bl uuuu u00u1 u #d
100 1 $aHISSA, H. R.
245 $aSustainable rural development in Rio de Janeiro State$bthe Rio Rural Program.$h[electronic resource]
260 $c2019
300 $aP. 23-39
520 $aThe eradication of hunger and poverty are part of the challenges established in this century by various countries as members of the pact to meet the global Sustainable Development Goals (SDGs). This pact is expected to strengthen agricultural production systems that can reverse environmental degradation with the adoption of agroecological technologies and greater social participation of actors historically excluded from public policies, such as family farmers, women, and rural youth. This chapter deals with the Sustainable Rural Development Program of Rio de Janeiro state ? RIO RURAL ? initially implemented as a pilot project and later transformed into a public policy of sustainable rural development with the support of the GEF and World Bank. The methodology adopted was built on communitybased rural development in micro-watersheds, with the support of rural organizations and decision-making actors at local, municipal, and regional levels, to strengthen the beneficiaries? sense of governance and social management of the project. The financial resources are allocated to individual and collective projects with practices to encourage the agroecological transition of production systems, environmental adequacy of properties, water management, and conservation of rural roads. The autonomy of the project?s actions has been built through co-investments and a varied establishment of partnerships.
650 $aDesenvolvimento Rural
700 1 $aALVES FILHO, N. T.
700 1 $aCOSTA, M. A
700 1 $aSTRAUCH, G.
700 1 $aBASSI, L.
700 1 $aASSIS, R. L. de
773 $tIn: NEHREN, U.; SCHLÜTER, S.; RAEDIG, C.; SATTLER, D.; HISSA, H. (Ed.). Strategies and tools for a sustainable rural Rio de Janeiro. Cham: Springer, 2019. cap. 3, p. 23-39., 2019
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/06/2013 |
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Data da última atualização: |
19/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SIQUEIRA, B. dos S.; VIANELLO, R. P.; FERNANDES, K. F.; BASSINELLO, P. Z. |
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Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; ROSANA PEREIRA VIANELLO, CNPAF; KÁTIA FLÁVIA FERNANDES, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
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Idioma: |
Inglês |
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Conteúdo: |
Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. |
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Thesagro: |
Cocção; Feijão; Phaseolus vulgaris; Tratamento térmico. |
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Thesaurus NAL: |
Autoclaves; Beans; Hardness; Heat treatment. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/84133/1/ltw.pdf
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Marc: |
LEADER 01947naa a2200265 a 4500
001 1959500
005 2022-05-19
008 2013 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2013.05.019$2DOI
100 1 $aSIQUEIRA, B. dos S.
245 $aHardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods.$h[electronic resource]
260 $c2013
520 $aInstrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans.
650 $aAutoclaves
650 $aBeans
650 $aHardness
650 $aHeat treatment
650 $aCocção
650 $aFeijão
650 $aPhaseolus vulgaris
650 $aTratamento térmico
700 1 $aVIANELLO, R. P.
700 1 $aFERNANDES, K. F.
700 1 $aBASSINELLO, P. Z.
773 $tLWT - Food Science and Technology$gv. 54, n. 1, p. 13-17, Nov. 2013.
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