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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Corte; Embrapa Pecuária Sudeste. |
Data corrente: |
09/11/1993 |
Data da última atualização: |
15/01/2014 |
Autoria: |
OLIVEIRA, J. A. de. |
Título: |
Estimativas de parametros geneticos de caracteristicas ponderais no periodo do nascimento a desmama de bovinos da raca Canchim. |
Ano de publicação: |
1977 |
Fonte/Imprenta: |
Ribeirao Preto: USP, 1977. |
Páginas: |
109p. |
Idioma: |
Português |
Notas: |
Tese Mestrado. |
Conteúdo: |
Estudo com a finalidade de estimar alguns parametros geneticos do desenvolvimento ponderal do nascimento a desmama de bovinos da raca Canchim assim como algumas das causa de variacao nao geneticas que influenciaram os pesos e o ganho ponderal diario. |
Palavras-Chave: |
Canchim; Caracteristicas ponderais; Desenvolvimento; Gado Canchin; Genetics parameters; Herdabilidade; Nascimento; Parametros geneticos; Ponderal characteristics. |
Thesagro: |
Bezerro; Bovino; Desmama; Gado de Corte; Genética; Peso; Sexo. |
Thesaurus Nal: |
beef cattle; weaning. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01182nam a2200349 a 4500 001 1319883 005 2014-01-15 008 1977 bl uuuu m 00u1 u #d 100 1 $aOLIVEIRA, J. A. de 245 $aEstimativas de parametros geneticos de caracteristicas ponderais no periodo do nascimento a desmama de bovinos da raca Canchim. 260 $aRibeirao Preto: USP$c1977 300 $a109p. 500 $aTese Mestrado. 520 $aEstudo com a finalidade de estimar alguns parametros geneticos do desenvolvimento ponderal do nascimento a desmama de bovinos da raca Canchim assim como algumas das causa de variacao nao geneticas que influenciaram os pesos e o ganho ponderal diario. 650 $abeef cattle 650 $aweaning 650 $aBezerro 650 $aBovino 650 $aDesmama 650 $aGado de Corte 650 $aGenética 650 $aPeso 650 $aSexo 653 $aCanchim 653 $aCaracteristicas ponderais 653 $aDesenvolvimento 653 $aGado Canchin 653 $aGenetics parameters 653 $aHerdabilidade 653 $aNascimento 653 $aParametros geneticos 653 $aPonderal characteristics
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
Data corrente: |
21/08/2013 |
Data da última atualização: |
24/07/2018 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
BEZERRA, V. S.; CABRAL, L. M. C.; COELHO, E. A. A. |
Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; LOURDES MARIA CORREA CABRAL, CTAA; SETEC/FINEP. |
Título: |
Influence of açai fruits (Euterpe oleracea Mart.) conservation on the acceptance of açai drink. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10th., 2013, Rio de Janeiro. [Abstracts...]. Rio de Janeiro: Elsevier, 2013. |
Idioma: |
Inglês |
Notas: |
Resumo P1.5.010. |
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 |
Palavras-Chave: |
Aceitação; Sazonalidade. |
Thesagro: |
Açaí; Bebida; Euterpe Oleracea; Palmeira oleaginosa. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana X Pesquisa, Tecnologia e Engenharia |
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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Embrapa Amapá (CPAF-AP) |
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