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Registro Completo |
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Biblioteca(s): |
Embrapa Territorial. |
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Data corrente: |
04/10/2011 |
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Data da última atualização: |
03/05/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
TRAJANO, S. R. R. da S.; OLIVEIRA, B. P. de; CHAVES, I. de B.; LIMA, E. R. V. de; ALVES, J. J. A. |
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Afiliação: |
SAMARA RACHEL R DA SILVA TRAJANO, CNPM; BIANCA PEDRONI DE OLIVEIRA, CNPM; IÊDE DE BRIYO CHAVES, UFPB; EDUARDO RODRIGUES VIANA DE LIMA, UFPB; JOSÉ JAKSON AMÂNCIO ALVES, UEPB. |
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Título: |
Uso de imagem CBERS no zoneamento geoambiental em bacia hidrográfica do estado da Paraíba, Brasil. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 15., 2011, Curitiba. Anais... São José dos Campos: INPE, 2011. |
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Páginas: |
p. 2732-2739. |
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Idioma: |
Português |
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Conteúdo: |
This work aims at generating georeferred maps of the main landscape elements from the geoenvironmental mapping of the Camará hydrographic basin. The map was generated from the interpretation and digital processing of CBERS images using the SPRING/INPE software with RGB composition of bands 2, 3 and 4, and data obtained from field sampling. The results indicate that the greatest part of the hydrographic basin is composed by Regosols (45%) and Acrisols (36%) associated with Leptosols, Fluvisols, Cambisols, and Luvisols. Capoeira brushwood ? which is mistaken for pasture by automatic classification due to the fact that it is an abandoned, recovering area historically used for agriculture and pasture ? covers an area of almost 38%, whereas 13% of the total area are explored for banana and citrus crops, especially in humid regions. Pangola grass (Digitaria decumbens Stent), guinea grass (Panicum maximum Jacq. var. gongyloides Doell), and napier grass (Pennisetum purpureum Schum.) dominate pasture areas, and take up 27% of the total area. The geoenvironmental unit that presented high environmental vulnerability was Encosta São Tomé, which comprises 3.5% of the basin, due to the fact that 90% of this area presents a strongly undulate to mountainous landscape, and 80% of its soil is shallow or very shallow, whereas low environmental vulnerability was detected in areas with associations of deeper soils, such as Regosols and Acrisols, which present plain to mildly undulate landscape, which occurred in 5% of the total area. MenosThis work aims at generating georeferred maps of the main landscape elements from the geoenvironmental mapping of the Camará hydrographic basin. The map was generated from the interpretation and digital processing of CBERS images using the SPRING/INPE software with RGB composition of bands 2, 3 and 4, and data obtained from field sampling. The results indicate that the greatest part of the hydrographic basin is composed by Regosols (45%) and Acrisols (36%) associated with Leptosols, Fluvisols, Cambisols, and Luvisols. Capoeira brushwood ? which is mistaken for pasture by automatic classification due to the fact that it is an abandoned, recovering area historically used for agriculture and pasture ? covers an area of almost 38%, whereas 13% of the total area are explored for banana and citrus crops, especially in humid regions. Pangola grass (Digitaria decumbens Stent), guinea grass (Panicum maximum Jacq. var. gongyloides Doell), and napier grass (Pennisetum purpureum Schum.) dominate pasture areas, and take up 27% of the total area. The geoenvironmental unit that presented high environmental vulnerability was Encosta São Tomé, which comprises 3.5% of the basin, due to the fact that 90% of this area presents a strongly undulate to mountainous landscape, and 80% of its soil is shallow or very shallow, whereas low environmental vulnerability was detected in areas with associations of deeper soils, such as Regosols and Acrisols, which present plain to mildly undulate landscape, ... Mostrar Tudo |
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Palavras-Chave: |
Classificação; Vulnerabilidade ambiental. |
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Thesagro: |
Solo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/42808/1/Samara-SBSR.pdf
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Marc: |
LEADER 02226nam a2200205 a 4500
001 1902192
005 2019-05-03
008 2011 bl uuuu u00u1 u #d
100 1 $aTRAJANO, S. R. R. da S.
245 $aUso de imagem CBERS no zoneamento geoambiental em bacia hidrográfica do estado da Paraíba, Brasil.
260 $aIn: SIMPÓSIO BRASILEIRO DE SENSORIAMENTO REMOTO, 15., 2011, Curitiba. Anais... São José dos Campos: INPE$c2011
300 $ap. 2732-2739.
520 $aThis work aims at generating georeferred maps of the main landscape elements from the geoenvironmental mapping of the Camará hydrographic basin. The map was generated from the interpretation and digital processing of CBERS images using the SPRING/INPE software with RGB composition of bands 2, 3 and 4, and data obtained from field sampling. The results indicate that the greatest part of the hydrographic basin is composed by Regosols (45%) and Acrisols (36%) associated with Leptosols, Fluvisols, Cambisols, and Luvisols. Capoeira brushwood ? which is mistaken for pasture by automatic classification due to the fact that it is an abandoned, recovering area historically used for agriculture and pasture ? covers an area of almost 38%, whereas 13% of the total area are explored for banana and citrus crops, especially in humid regions. Pangola grass (Digitaria decumbens Stent), guinea grass (Panicum maximum Jacq. var. gongyloides Doell), and napier grass (Pennisetum purpureum Schum.) dominate pasture areas, and take up 27% of the total area. The geoenvironmental unit that presented high environmental vulnerability was Encosta São Tomé, which comprises 3.5% of the basin, due to the fact that 90% of this area presents a strongly undulate to mountainous landscape, and 80% of its soil is shallow or very shallow, whereas low environmental vulnerability was detected in areas with associations of deeper soils, such as Regosols and Acrisols, which present plain to mildly undulate landscape, which occurred in 5% of the total area.
650 $aSolo
653 $aClassificação
653 $aVulnerabilidade ambiental
700 1 $aOLIVEIRA, B. P. de
700 1 $aCHAVES, I. de B.
700 1 $aLIMA, E. R. V. de
700 1 $aALVES, J. J. A.
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Registro original: |
Embrapa Territorial (CNPM) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
11/03/2019 |
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Data da última atualização: |
02/12/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, G. G.; DUTRA, M. da C. P.; OLIVEIRA, J. B. de; RYBKA, A. C. P.; PEREIRA, G. E.; LIMA, M. dos S. |
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Afiliação: |
Gildeilza Gomes Silva, UNEB; Maria da Conceição Prudêncio Dutra, IF SERTÃO - PETROLINA -PE; Juliane Barreto de Oliveira; ANA CECILIA POLONI RYBKA, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, IF-SERTÃO PETROLINA-PE. |
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Título: |
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 43, n. 3, mar. 2019. |
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DOI: |
https://doi.org/10.1111/jfbc.12732 |
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Idioma: |
Português |
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Conteúdo: |
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage. MenosIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new informat... Mostrar Tudo |
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Palavras-Chave: |
Compostos bioativos; Fitoquímicos; HPLC; Suco de uva. |
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Thesagro: |
Processamento; Suco de Fruta; Uva. |
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Thesaurus NAL: |
Bioactive compounds; Food processing. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02585naa a2200301 a 4500
001 2106885
005 2019-12-02
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfbc.12732$2DOI
100 1 $aSILVA, G. G.
245 $aProcessing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.$h[electronic resource]
260 $c2019
520 $aIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing ?Hot Press? (HP), Hot Break (HB), and Cold Press (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin pyranoside, chlorogenic acid, malvidin glucoside, cyanidin glucoside, and petunidin glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. Practical applications Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
650 $aBioactive compounds
650 $aFood processing
650 $aProcessamento
650 $aSuco de Fruta
650 $aUva
653 $aCompostos bioativos
653 $aFitoquímicos
653 $aHPLC
653 $aSuco de uva
700 1 $aDUTRA, M. da C. P.
700 1 $aOLIVEIRA, J. B. de
700 1 $aRYBKA, A. C. P.
700 1 $aPEREIRA, G. E.
700 1 $aLIMA, M. dos S.
773 $tJournal of Food Biochemistry$gv. 43, n. 3, mar. 2019.
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