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Biblioteca(s): |
Embrapa Meio-Norte. |
Data corrente: |
15/02/2012 |
Data da última atualização: |
15/02/2012 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
MOTA, P. R. d' A.; SOUSA, V. F. de; BEZERRA, B. R.; ELOI, W. M. |
Afiliação: |
POLIANA ROCHA D'ALMEIDA MOTA, UFPI; VALDEMÍCIO FERREIRA DE SOUSA, CPAMN; BELISA RAMOS BEZERRA, UFPI; WALESKA MARTINS ELOI, UFC. |
Título: |
Efeitos de doses de nitrogênio e potássio por fertirrigação na cultura da banana. |
Ano de publicação: |
2003 |
Fonte/Imprenta: |
In: REUNIÃO DE PESQUISA DO CENTRO DE CIÊNCIAS AGRÁRIAS, 6., 2003, Teresina. Anais...Teresina: UFPI, 2003. |
Páginas: |
p. 39-47. |
Idioma: |
Português |
Conteúdo: |
A banana (Musa spp.) pertencente ao gênero Musa e família Musaceae, é originária das regiões tropicais do mundo. Objetivou-se avaliar o efeito de cinco doses de nitrogênio e cinco doses de potássio aplicadas através da água de irrigação por microaspersão nos parâmetros de produção da bananeira cultivar prata anã. |
Thesagro: |
Banana; Irrigação; Produtividade. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/54209/1/EfeitosCCA0001.pdf
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Marc: |
LEADER 00927nam a2200193 a 4500 001 1915709 005 2012-02-15 008 2003 bl uuuu u00u1 u #d 100 1 $aMOTA, P. R. d' A. 245 $aEfeitos de doses de nitrogênio e potássio por fertirrigação na cultura da banana. 260 $aIn: REUNIÃO DE PESQUISA DO CENTRO DE CIÊNCIAS AGRÁRIAS, 6., 2003, Teresina. Anais...Teresina: UFPI$c2003 300 $ap. 39-47. 520 $aA banana (Musa spp.) pertencente ao gênero Musa e família Musaceae, é originária das regiões tropicais do mundo. Objetivou-se avaliar o efeito de cinco doses de nitrogênio e cinco doses de potássio aplicadas através da água de irrigação por microaspersão nos parâmetros de produção da bananeira cultivar prata anã. 650 $aBanana 650 $aIrrigação 650 $aProdutividade 700 1 $aSOUSA, V. F. de 700 1 $aBEZERRA, B. R. 700 1 $aELOI, W. M.
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Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
03/11/2021 |
Data da última atualização: |
10/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
TOMASI, J. de C.; LIMA, G. G. de; DUARTE, M. M.; GODOY, R. C. B. de; WENDLING, I.; HELM, C. V.; HANSEL, F. A.; GRUNENNVALDT, R. L.; TOMAZZOLI, M. M.; DESCHAMPS, C. |
Afiliação: |
JÉSSICA DE CÁSSIA TOMASI, UFPR; GABRIEL GOETTEN DE LIMA, PIPE, UFPR; MANOELA MENDES DUARTE, UFPR; ROSSANA CATIE BUENO DE GODOY, CNPF; IVAR WENDLING, CNPF; CRISTIANE VIEIRA HELM, CNPF; FABRICIO AUGUSTO HANSEL, CNPF; RENATA LÚCIA GRUNENNVALDT, University of the Sunshine Coast; MAÍRA MACIEL TOMAZZOLI, UFPR; CÍCERO DESCHAMPS, UFPR. |
Título: |
Toasted yerba mate: impact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, e15944, 2021. 12 p. |
DOI: |
https://doi.org/10.1111/jfpp.15944 |
Idioma: |
Inglês |
Conteúdo: |
This work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time. MenosThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used ... Mostrar Tudo |
Palavras-Chave: |
Erva mate; Propriedade sensorial. |
Thesagro: |
Ilex Paraguariensis; Sabor. |
Thesaurus NAL: |
Flavor; Sensory properties; Yerba mate. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02709naa a2200325 a 4500 001 2135755 005 2022-05-10 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpp.15944$2DOI 100 1 $aTOMASI, J. de C. 245 $aToasted yerba mate$bimpact of drying methods on bioactive compounds, antioxidant capacity, and mate tea consumer acceptance.$h[electronic resource] 260 $c2021 520 $aThis work investigates the consumer's acceptance of hot and iced mate tea, bioactive compounds content and antioxidant capacity of toasted yerba mate leaves dried from various processes, aiming at presenting drying alternatives to the traditional, and mostly used, methods. Therefore, five drying methods were tested, traditional rotary dryer, conveyor dryer and three alternatives including microwave oven, over dryer at 40, 60, 80℃ and freeze-drying, which was followed by toasting. Overall, the microwave oven and freeze dryer were highly efficient and can be considered as drying alternatives with high values of total phenolic compounds (78.72 mg GAE g−1), antioxidant capacity by DPPH/ABTS (376.6 TEAC µmol g−1/1062.04 TEAC µmol g−1), caffeine (13.25 mg g−1) and caffeoylquinic acids (69 mg g−1). Using a reworked python script, the preference map of teas dried in microwave oven and freeze-drying resulted in similar sensory acceptance for hot tea, produced using traditional drying methods, with a slight decrease for the iced tea. Novelty impact statement: The tea industry can adopt microwave and freeze drying as alternative methods for drying mate leaves, this is followed by toast in order to obtain the commercial tea. These methodologies present smaller equipment sizes and removes the dangerous traditional process known as ?zapeco?. The microwave and freeze drying have a small decrease in sensory acceptance compared to traditional methods used in agri-food industry but with high content of total phenolic compounds, caffeoylquinic acids and high antioxidant activities; also, in the case of microwaves, this method has the advantage of reducing the drying time. 650 $aFlavor 650 $aSensory properties 650 $aYerba mate 650 $aIlex Paraguariensis 650 $aSabor 653 $aErva mate 653 $aPropriedade sensorial 700 1 $aLIMA, G. G. de 700 1 $aDUARTE, M. M. 700 1 $aGODOY, R. C. B. de 700 1 $aWENDLING, I. 700 1 $aHELM, C. V. 700 1 $aHANSEL, F. A. 700 1 $aGRUNENNVALDT, R. L. 700 1 $aTOMAZZOLI, M. M. 700 1 $aDESCHAMPS, C. 773 $tJournal of Food Processing and Preservation$gv. 45, e15944, 2021. 12 p.
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