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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
04/08/1998 |
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Data da última atualização: |
19/06/2008 |
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Autoria: |
JACKSON, M. A. |
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Título: |
System development. |
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Ano de publicação: |
1983 |
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Fonte/Imprenta: |
Englewood Cliffs: Prentice-Hall, 1983. |
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Páginas: |
418 p. |
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Série: |
(Prentice-Hall International Series in Computer Science). |
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ISBN: |
0-13-880328-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Introduction to JSD; Model and functiom; Process models; Implementing the specification; JSD development procedure; JSD development steps; Three applications; The entity action step; The entity structure step; Initial model step; The function step; The system timing step; The implementation step; Various topics; The input subsystem and errors; System maintenance; Retrospect. |
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Palavras-Chave: |
Desenvolvimento de sistemas. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00808nam a2200157 a 4500
001 1006478
005 2008-06-19
008 1983 bl uuuu 00u1 u #d
020 $a0-13-880328-5
100 1 $aJACKSON, M. A.
245 $aSystem development.
260 $aEnglewood Cliffs: Prentice-Hall$c1983
300 $a418 p.
490 $a(Prentice-Hall International Series in Computer Science).
520 $aIntroduction to JSD; Model and functiom; Process models; Implementing the specification; JSD development procedure; JSD development steps; Three applications; The entity action step; The entity structure step; Initial model step; The function step; The system timing step; The implementation step; Various topics; The input subsystem and errors; System maintenance; Retrospect.
653 $aDesenvolvimento de sistemas
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Embrapa Agricultura Digital (CNPTIA) |
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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: |
18/08/2022 |
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Data da última atualização: |
20/12/2022 |
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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: |
GALDEANO, M. C.; GOMES, F. dos S.; HIDALGO CHAVEZ, D. W.; ALMEIDA, E. L.; MOULIN, L. C.; SÁ, D. de G. C. F. de; TONON, R. V. |
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Afiliação: |
MELICIA CINTIA GALDEANO, CTAA; FLAVIA DOS SANTOS GOMES, CTAA; DAVY WILLIAM HIDALGO CHAVEZ, UFRRJ; EVELINE LOPES ALMEIDA, UFRJ; LAÍS CORDEIRO MOULIN, UFRJ; DANIELA DE GRANDI C FREITAS DE SA, CTAA; RENATA VALERIANO TONON, CTAA. |
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Título: |
Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Research International, v. 160, 11169, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
A lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient tem- perature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%). The change in color during processing varied substantially depending on the product, but, in general, thermal treatments applied reduced the a* values (less reddish). The degradation kinetics of the lycopene and the color during storage followed first-order kinetics, with a half-life time of 25 to 315 days for lycopene content and 65 to 210 days for a* coordinate. Snack cracker was the most stable and had more than a 4-month period before losing half of the pigment content. |
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Palavras-Chave: |
Degradation kinetics; Extruded snack; Fusilli pasta; Snack cracker. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01838naa a2200253 a 4500
001 2145544
005 2022-12-20
008 2022 bl uuuu u00u1 u #d
100 1 $aGALDEANO, M. C.
245 $aLycopene-rich watermelon concentrate used as a natural food colorant$bStability during processing and storage.$h[electronic resource]
260 $c2022
520 $aA lycopene-rich watermelon (Citrullus lanatus) concentrate was incorporated into snack cracker, fusilli pasta, and extruded snacks for coloring purposes. Changes in the L* and a* color coordinates and in the lycopene content were evaluated before and after thermal processes and monitored through 90 days of storage at ambient tem- perature. The products with the maximum lycopene degradation during processing were snack cracker and extruded snack (between 30 and 45%) whereas no degradation was observed in the fusilli pasta, except during cooking into boiling water (reduction up to 41%). The change in color during processing varied substantially depending on the product, but, in general, thermal treatments applied reduced the a* values (less reddish). The degradation kinetics of the lycopene and the color during storage followed first-order kinetics, with a half-life time of 25 to 315 days for lycopene content and 65 to 210 days for a* coordinate. Snack cracker was the most stable and had more than a 4-month period before losing half of the pigment content.
650 $aFood technology
653 $aDegradation kinetics
653 $aExtruded snack
653 $aFusilli pasta
653 $aSnack cracker
700 1 $aGOMES, F. dos S.
700 1 $aHIDALGO CHAVEZ, D. W.
700 1 $aALMEIDA, E. L.
700 1 $aMOULIN, L. C.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aTONON, R. V.
773 $tFood Research International$gv. 160, 11169, 2022.
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