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 | Acesso ao texto completo restrito à biblioteca da Embrapa Territorial. Para informações adicionais entre em contato com cnpm.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Territorial. |
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Data corrente: |
30/11/2015 |
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Data da última atualização: |
17/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TEIXEIRA, A. H. de C.; LEIVAS, J. F.; ANDRADE, R. G.; HERNANDEZ, F. B. T.; MOMESSO, F. R. A. |
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Afiliação: |
ANTONIO HERIBERTO DE C TEIXEIRA, CNPM; JANICE FREITAS LEIVAS, CNPM; RICARDO GUIMARAES ANDRADE, CNPM; FERNANDO B. T. HERNANDEZ, UNESP; FRANCO R. A. MOMESSO, UNESP. |
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Título: |
Modelling radiation and energy balances with Landsat 8 images under different thermohydrological conditions in the Brazilian semi-arid region. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Remote Sensing for Agriculture, Ecosystems, and Hydrology, v. 9637, p. 96370U-1-96370U-14, 2015. |
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DOI: |
10.1117/12.2195044 |
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Idioma: |
Português |
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Notas: |
Presented at the 17th Remote Sensing for Agriculture, Ecosystems, and Hydrology. |
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Conteúdo: |
Four Landsat 8 images were used together with a net of seven agro-meteorological stations for modelling the large-scale radiation and energy balances in the mixed agro-ecosystems inside a semi-arid area composed by irrigated crops and natural vegetation of the Petrolina municipality, Northeast Brazil, along the year 2014. The SAFER algorithm was used to calculate the latent heat flux, net radiation (Rn) was acquired by the Slob equation, ground heat flux (G) was considered as a fraction of Rn and the sensible flux (H) was retrieved by residue in the energy balance equation. For classifying the vegetation into irrigated crops and natural vegetation, the SUREAL algorithm was applied to determine the surface resistance (rs) and threshold values for rs were used to characterize the energy fluxes from these types of vegetated surfaces. Clearly one could see higher from irrigated crops than from natural vegetation with some situations of heat horizontal advection increasing its values until 23% times larger than Rn, with respective average E ranges of 5.7 (64% of Rn) to 7.9 (79% of Rn) and 0.4 (4% of Rn) to 4.3 (37% of Rn) MJ m-2 d-1. The corresponding H mean values were from 1.8 (18% of Rn) to 3.2 (28% of Rn) and 5.4 (60% of Rn) to 9.2 (94% of Rn) MJ m-2 d-1. Average G pixel values ranged from 0.3 to 0.4 MJ m-2 d-1, representing 3 and 4% of Rn for natural vegetation and irrigated crops, respectively. |
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Palavras-Chave: |
Energy partition; Latent heat flux; Net radiation; Sensible heat flux; Soil heat flux. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02341naa a2200253 a 4500
001 2029929
005 2016-03-17
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1117/12.2195044$2DOI
100 1 $aTEIXEIRA, A. H. de C.
245 $aModelling radiation and energy balances with Landsat 8 images under different thermohydrological conditions in the Brazilian semi-arid region.$h[electronic resource]
260 $c2015
500 $aPresented at the 17th Remote Sensing for Agriculture, Ecosystems, and Hydrology.
520 $aFour Landsat 8 images were used together with a net of seven agro-meteorological stations for modelling the large-scale radiation and energy balances in the mixed agro-ecosystems inside a semi-arid area composed by irrigated crops and natural vegetation of the Petrolina municipality, Northeast Brazil, along the year 2014. The SAFER algorithm was used to calculate the latent heat flux, net radiation (Rn) was acquired by the Slob equation, ground heat flux (G) was considered as a fraction of Rn and the sensible flux (H) was retrieved by residue in the energy balance equation. For classifying the vegetation into irrigated crops and natural vegetation, the SUREAL algorithm was applied to determine the surface resistance (rs) and threshold values for rs were used to characterize the energy fluxes from these types of vegetated surfaces. Clearly one could see higher from irrigated crops than from natural vegetation with some situations of heat horizontal advection increasing its values until 23% times larger than Rn, with respective average E ranges of 5.7 (64% of Rn) to 7.9 (79% of Rn) and 0.4 (4% of Rn) to 4.3 (37% of Rn) MJ m-2 d-1. The corresponding H mean values were from 1.8 (18% of Rn) to 3.2 (28% of Rn) and 5.4 (60% of Rn) to 9.2 (94% of Rn) MJ m-2 d-1. Average G pixel values ranged from 0.3 to 0.4 MJ m-2 d-1, representing 3 and 4% of Rn for natural vegetation and irrigated crops, respectively.
653 $aEnergy partition
653 $aLatent heat flux
653 $aNet radiation
653 $aSensible heat flux
653 $aSoil heat flux
700 1 $aLEIVAS, J. F.
700 1 $aANDRADE, R. G.
700 1 $aHERNANDEZ, F. B. T.
700 1 $aMOMESSO, F. R. A.
773 $tRemote Sensing for Agriculture, Ecosystems, and Hydrology$gv. 9637, p. 96370U-1-96370U-14, 2015.
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Registro original: |
Embrapa Territorial (CNPM) |
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URL |
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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; Embrapa Florestas. |
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Data corrente: |
19/07/2018 |
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Data da última atualização: |
31/08/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
BARRETO, A. G.; GUERRA, A. F.; NOGUEIRA, R. I.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; FREITAS, S. P. |
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Afiliação: |
Angela Gava Barreto, CEFET RJ; Andre Fioravante Guerra, CEFET RJ; REGINA ISABEL NOGUEIRA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ. |
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Título: |
Functional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
IOSR Journal of Engineering, v, 8, n. 7, p. 53-58, July 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop peanut butter stuffed snacks (PBSS) based on Brazilian pine and rice flours by extrusion cooking and evaluating its nutritional composition, shelf life and prebiotic potential. Base blend (Brazilian pine and whole rice flour, refined sugar, soy protein extract, sodium chloride and sodium bicarbonate) were adjust to 14 % moisture and processed in a co-rotating twin-screw extruder. Afterwards, the snacks were handling stuffed with peanut smooth. PBSS was assessed both by nutrition composition (moisture,
protein, ash, lipids, fiber, carbohydrate, and sodium) and water activity. Food safety was assessed by count of coliforms group, Bacillus cereus, coagulase positive Staphylococcus, sulfite-reducing Clostridium and Salmonella sp. In vitro assessment of PBSS prebiotic potential was either by PBSS medium (sterile distilled water, ground PBSS, and methylene blue colour indicator) acidification or probiotic lactobacilli growth. PBSS were highlighted for low sodium and carbohydrate foodstuffs. Furthermore, PBSS had higher proportion of fiber, proteins and lipids than other gluten-free snacks available in the marketplace.In fact, PBSS is a potential food forceliac, vegan, vegetarian and low-carbohydrate diet. PBSS also show some prebiotic potential observed by PBSS medium acidification due probiotic lactobacilli activity.Therefore, PBSSconsumptioncan be associatedto improving gut microbiome as well. |
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Palavras-Chave: |
Comida vegana; Cozimento; Livre de gluten; Prebióticos. |
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Thesagro: |
Araucária Angustifólia; Arroz; Composição de Alimento; Extrusão; Glúten; Nutrição; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Cooking; Extrusion; Food composition; Food technology; Gluten-free foods; Nutritional status; Prebiotics; Vegan diet; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02683naa a2200433 a 4500
001 2093403
005 2018-08-31
008 2018 bl uuuu u00u1 u #d
100 1 $aBARRETO, A. G.
245 $aFunctional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours.$h[electronic resource]
260 $c2018
520 $aThis study aimed to develop peanut butter stuffed snacks (PBSS) based on Brazilian pine and rice flours by extrusion cooking and evaluating its nutritional composition, shelf life and prebiotic potential. Base blend (Brazilian pine and whole rice flour, refined sugar, soy protein extract, sodium chloride and sodium bicarbonate) were adjust to 14 % moisture and processed in a co-rotating twin-screw extruder. Afterwards, the snacks were handling stuffed with peanut smooth. PBSS was assessed both by nutrition composition (moisture, protein, ash, lipids, fiber, carbohydrate, and sodium) and water activity. Food safety was assessed by count of coliforms group, Bacillus cereus, coagulase positive Staphylococcus, sulfite-reducing Clostridium and Salmonella sp. In vitro assessment of PBSS prebiotic potential was either by PBSS medium (sterile distilled water, ground PBSS, and methylene blue colour indicator) acidification or probiotic lactobacilli growth. PBSS were highlighted for low sodium and carbohydrate foodstuffs. Furthermore, PBSS had higher proportion of fiber, proteins and lipids than other gluten-free snacks available in the marketplace.In fact, PBSS is a potential food forceliac, vegan, vegetarian and low-carbohydrate diet. PBSS also show some prebiotic potential observed by PBSS medium acidification due probiotic lactobacilli activity.Therefore, PBSSconsumptioncan be associatedto improving gut microbiome as well.
650 $aCooking
650 $aExtrusion
650 $aFood composition
650 $aFood technology
650 $aGluten-free foods
650 $aNutritional status
650 $aPrebiotics
650 $aVegan diet
650 $aVegetable products
650 $aAraucária Angustifólia
650 $aArroz
650 $aComposição de Alimento
650 $aExtrusão
650 $aGlúten
650 $aNutrição
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aComida vegana
653 $aCozimento
653 $aLivre de gluten
653 $aPrebióticos
700 1 $aGUERRA, A. F.
700 1 $aNOGUEIRA, R. I.
700 1 $aCARVALHO, C. W. P. de
700 1 $aGODOY, R. C. B. de
700 1 $aFREITAS, S. P.
773 $tIOSR Journal of Engineering, v, 8$gn. 7, p. 53-58, July 2018.
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