|
|
Registro Completo |
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
15/03/2013 |
Data da última atualização: |
12/06/2015 |
Tipo da produção científica: |
Circular Técnica |
Autoria: |
MARTINS, J. F. da S.; ROSA, A. P. S. A. da; MATTOS, M. L. T.; LIMA, C. A. B. de; BÜTTOW, G. T.; STRIEDER, G. M.; SILVA, L. F. da; SCIVITTARO, W. B. |
Afiliação: |
JOSE FRANCISCO DA SILVA MARTINS, CPACT; ANA PAULA SCHNEID AFONSO DA ROSA, CPACT; MARIA LAURA TURINO MATTOS, CPACT; Crislaine Alves Barcellos de Lima, UFPEL; Germano Tessmer Büttow, UFPEL; Guilherme Mathias Strieder, UFPEL; Leano Franklin da Silva, UFPEL; WALKYRIA BUENO SCIVITTARO, CPACT. |
Título: |
Influência da drenagem temporária da água de irrigação do arroz na infestação da bicheira-da-raiz e na produtividade da cultivar BRS querência. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Pelotas: Embrapa Clima Temperado, 2012. |
Páginas: |
6 p. |
Série: |
(Embrapa Clima Temperado. Circular Técnica, 135). |
Idioma: |
Português |
Palavras-Chave: |
Bicheira-da-raiz. |
Thesagro: |
Arroz. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/112072/1/ID-16693-circular-135.pdf
|
Marc: |
LEADER 00758nam a2200229 a 4500 001 1953220 005 2015-06-12 008 2012 bl uuuu u0uu1 u #d 100 1 $aMARTINS, J. F. da S. 245 $aInfluência da drenagem temporária da água de irrigação do arroz na infestação da bicheira-da-raiz e na produtividade da cultivar BRS querência. 260 $aPelotas: Embrapa Clima Temperado$c2012 300 $a6 p. 490 $a(Embrapa Clima Temperado. Circular Técnica, 135). 650 $aArroz 653 $aBicheira-da-raiz 700 1 $aROSA, A. P. S. A. da 700 1 $aMATTOS, M. L. T. 700 1 $aLIMA, C. A. B. de 700 1 $aBÜTTOW, G. T. 700 1 $aSTRIEDER, G. M. 700 1 $aSILVA, L. F. da 700 1 $aSCIVITTARO, W. B.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Clima Temperado (CPACT) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
| 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
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
11/05/2023 |
Data da última atualização: |
05/01/2024 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
FOGACA, F. H. dos S.; CASSOL, G. Z.; SOUZA, J. H. R. DE; MARTIN, J. G. P.; SILVA, L. K. S. DA. |
Afiliação: |
FABIOLA HELENA DOS SANTOS FOGACA, CTAA; GEODRIANE ZATTA CASSOL, UNICAMP; JONATA HENRIQUE REZENDE-DE-SOUZA, UNICAMP; JOSE ́ GUILHERME PRADO MARTIN, UFV; LUCIANA KIMIE SAVAY DA SILVA, UFMT. |
Título: |
South American Fermented Fish and Meat-Based Products. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168. |
DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00028-1 |
Idioma: |
Inglês |
Conteúdo: |
Fermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people. MenosFermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and ant... Mostrar Tudo |
Palavras-Chave: |
Ação microbiana; Atributo sensorial; Charqui; Frutos do mar; Microbial action; Sensorial attributes; Socol. |
Thesagro: |
Carne; Carne Seca; Fermentação; Peixe; Processamento; Sardinha; Tecnologia de Alimento. |
Thesaurus NAL: |
Fermented fish; Fermented meat; Food processing; Food technology; Microbial activity; Processed seafood; Sardines; Seafoods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 03010naa a2200445 a 4500 001 2153686 005 2024-01-05 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00028-1$2DOI 100 1 $aFOGACA, F. H. dos S. 245 $aSouth American Fermented Fish and Meat-Based Products.$h[electronic resource] 260 $c2023 520 $aFermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people. 650 $aFermented fish 650 $aFermented meat 650 $aFood processing 650 $aFood technology 650 $aMicrobial activity 650 $aProcessed seafood 650 $aSardines 650 $aSeafoods 650 $aCarne 650 $aCarne Seca 650 $aFermentação 650 $aPeixe 650 $aProcessamento 650 $aSardinha 650 $aTecnologia de Alimento 653 $aAção microbiana 653 $aAtributo sensorial 653 $aCharqui 653 $aFrutos do mar 653 $aMicrobial action 653 $aSensorial attributes 653 $aSocol 700 1 $aCASSOL, G. Z. 700 1 $aSOUZA, J. H. R. DE 700 1 $aMARTIN, J. G. P. 700 1 $aSILVA, L. K. S. DA 773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|