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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado; Embrapa Unidades Centrais. |
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Data corrente: |
30/03/2011 |
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Data da última atualização: |
13/01/2014 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
CUNHA, N. G. da; SILVEIRA, R. J. da C.; KOESTER, E.; COSTA, F. A. da; TERRES, V. C.; COUTO, H. da S. |
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Afiliação: |
NOEL GOMES DA CUNHA, CPACT; RUY JOSÉ DA COSTA SILVEIRA, UFPel; EDINEI KOESTER, UFPel; FABIA AMORIM DA COSTA, CPACT; VINÍCIUS CANTARELLI TERRES, UCPel; HENRIQUE DA SILVA COUTO, CEFET. |
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Título: |
Estudo de Solos da Fazenda Santo Izidro, Alegrete, RS. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Pelotas: Embrapa Clima Temperado, 2010. |
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Páginas: |
21 p. |
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Série: |
(Embrapa Clima Temperado. Circular técnica, 94). |
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Idioma: |
Português |
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Palavras-Chave: |
Solos. |
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Categoria do assunto: |
--
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/31760/1/Circular-94.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/31763/1/Aptidao-Santo-Izidro.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/31765/1/Formas-Santo-Izidro.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/31767/1/Solos-Santo-Izidro2.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/41563/1/Fazenda-Santo-Izidro.pdf
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Marc: |
LEADER 00550nam a2200193 a 4500
001 1884089
005 2014-01-13
008 2010 bl uuuu u0uu1 u #d
100 1 $aCUNHA, N. G. da
245 $aEstudo de Solos da Fazenda Santo Izidro, Alegrete, RS.
260 $aPelotas: Embrapa Clima Temperado$c2010
300 $a21 p.
490 $a(Embrapa Clima Temperado. Circular técnica, 94).
653 $aSolos
700 1 $aSILVEIRA, R. J. da C.
700 1 $aKOESTER, E.
700 1 $aCOSTA, F. A. da
700 1 $aTERRES, V. C.
700 1 $aCOUTO, H. da S.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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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: |
11/05/2023 |
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Data da última atualização: |
05/01/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FOGACA, F. H. dos S.; CASSOL, G. Z.; SOUZA, J. H. R. DE; MARTIN, J. G. P.; SILVA, L. K. S. DA. |
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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. |
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Título: |
South American Fermented Fish and Meat-Based Products. |
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Ano de publicação: |
2023 |
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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. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00028-1 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Ação microbiana; Atributo sensorial; Charqui; Frutos do mar; Microbial action; Sensorial attributes; Socol. |
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Thesagro: |
Carne; Carne Seca; Fermentação; Peixe; Processamento; Sardinha; Tecnologia de Alimento. |
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Thesaurus NAL: |
Fermented fish; Fermented meat; Food processing; Food technology; Microbial activity; Processed seafood; Sardines; Seafoods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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.
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