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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/04/2014 |
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Data da última atualização: |
17/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BRAZ, E. M.; MATTOS, P. P. de; OLIVEIRA, M. F.; BASSO, R. O. |
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Afiliação: |
EVALDO MUNOZ BRAZ, CNPF; PATRICIA POVOA DE MATTOS, CNPF; MARIANA FERRAZ OLIVEIRA, Mestranda UPFR; RENATO OLIVIR BASSO, Elabore Projetos e Consultoria Florestal. |
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Título: |
Strategies for achieving sustainable logging rate in the Brazilian Amazon Forest. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Open Journal of Forestry, v. 4, n. 2, p. 100-105, 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
Data of increment of the remnant trees after logging, ingrowth and mortality was obtained by assessment before logging and after 6 years, two sites of 50 ha, in Amazon forest. Logging scenarios were simulated to identify the logging rate potential for each studying sites, by diameter class projection method. The cy- cle of 35 years and the logging rate of 30 m3?ha?1 exceed the time required for recovery in the primary forest, in the studied site. The simulation showed that in the studying area, a well-planned logging, with minimum logging damage would be possible to implement an initial cycle of 25 years to the forest to re- cover 30 m3?ha?1, if 50% of the timber stock were reserved. The forest increment, beyond important fac- tors such as the increase of individual species, is quite dependent on the remnant trees. |
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Palavras-Chave: |
Crescimento florestal; Estrutura diamétrica; Regeneração florestal. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/100990/1/2014-API-StrategiesAchieving.pdf
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Marc: |
LEADER 01417naa a2200193 a 4500
001 1984411
005 2016-03-17
008 2014 bl uuuu u00u1 u #d
100 1 $aBRAZ, E. M.
245 $aStrategies for achieving sustainable logging rate in the Brazilian Amazon Forest.$h[electronic resource]
260 $c2014
520 $aData of increment of the remnant trees after logging, ingrowth and mortality was obtained by assessment before logging and after 6 years, two sites of 50 ha, in Amazon forest. Logging scenarios were simulated to identify the logging rate potential for each studying sites, by diameter class projection method. The cy- cle of 35 years and the logging rate of 30 m3?ha?1 exceed the time required for recovery in the primary forest, in the studied site. The simulation showed that in the studying area, a well-planned logging, with minimum logging damage would be possible to implement an initial cycle of 25 years to the forest to re- cover 30 m3?ha?1, if 50% of the timber stock were reserved. The forest increment, beyond important fac- tors such as the increase of individual species, is quite dependent on the remnant trees.
653 $aCrescimento florestal
653 $aEstrutura diamétrica
653 $aRegeneração florestal
700 1 $aMATTOS, P. P. de
700 1 $aOLIVEIRA, M. F.
700 1 $aBASSO, R. O.
773 $tOpen Journal of Forestry$gv. 4, n. 2, p. 100-105, 2014.
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Registro original: |
Embrapa Florestas (CNPF) |
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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; Embrapa Trigo. |
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Data corrente: |
27/07/2022 |
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Data da última atualização: |
03/08/2022 |
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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: |
ESTEVES, T. C. F.; CALADO, V.; FARAH, A.; FARIA-MACHADO, A. F. de; GODOY, R. L. DE O.; SANTIAGO, M. C. P. de A.; PACHECO, S.; DELIZA, R.; CARRÃO-PANIZZI, M. C.; FELBERG, I. |
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Afiliação: |
THIANA CLAUDIA FREIRE ESTEVES, UFRJ; VERONICA CALADO, UFRJ; ADRIANA FARAH, UFRJ; ADELIA FERREIRA DE FARIA MACHADO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; SIDNEY PACHECO, CTAA; ROSIRES DELIZA, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ILANA FELBERG, CTAA. |
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Título: |
Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food and Nutrition Research, v. 10, n. 7, p. 503-510, 2022. |
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DOI: |
10.12691/jfnr-10-7-9 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Heat treatments applied to soymilk during extraction and pasteurization may affect, among other aspects, the content of bioactive compounds. In this study, we identified favorable processing conditions during black soymilk production (extraction and pasteurization) to preserve key bioactive compounds and the antioxidant capacity (AC) of the black soybean. Temperature (80-98°C) and time (5-15min), conditions for black soymilk extraction from (unpeeled) milled beans followed a 22 factorial design. Anthocyanins and isoflavones were analyzed by HPLC-PDA-reverse phase system. AC was measured by ORAC and DPPH assays. Results were treated by ANOVA and Fisher test at p ≤ 0.05. Soymilk samples were treated by batch pasteurization (98°C for 10 and 5min, respectively) and ultra-high-temperature (UHT) (134°C for 6 sec). The best pasteurization parameters for high flavonoid contents and AC were chosen for the preparation of a chocolate-soymilk-beverage which was tested for sensory acceptability. Changes in temperature and time affected significantly the content of anthocyanins and AC. The best soymilk extraction and pasteurization conditions for anthocyanin and AC preservation were 80°C for 5min and 98°C for 5min, respectively, with 80% anthocyanins, 100% isoflavones, and 100% AC recovery compared to non-pasteurized control. The developed functional black soymilk beverage presented similar acceptance to a commercial organic yellow soy-based beverage. |
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Palavras-Chave: |
Black soybean; Capacidade antioxidante; Compostos bioativos; Glycine max Merril; Isoflavona; Parâmetros de processamento térmico; Soja preta. |
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Thesagro: |
Antocianina; Flavonóide; Pasteurização. |
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Thesaurus NAL: |
Anthocyanins; Flavonoids; Isoflavones; Pasteurization. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02731naa a2200409 a 4500
001 2145209
005 2022-08-03
008 2022 bl uuuu u00u1 u #d
024 7 $a10.12691/jfnr-10-7-9$2DOI
100 1 $aESTEVES, T. C. F.
245 $aImpact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity.$h[electronic resource]
260 $c2022
520 $aAbstract: Heat treatments applied to soymilk during extraction and pasteurization may affect, among other aspects, the content of bioactive compounds. In this study, we identified favorable processing conditions during black soymilk production (extraction and pasteurization) to preserve key bioactive compounds and the antioxidant capacity (AC) of the black soybean. Temperature (80-98°C) and time (5-15min), conditions for black soymilk extraction from (unpeeled) milled beans followed a 22 factorial design. Anthocyanins and isoflavones were analyzed by HPLC-PDA-reverse phase system. AC was measured by ORAC and DPPH assays. Results were treated by ANOVA and Fisher test at p ≤ 0.05. Soymilk samples were treated by batch pasteurization (98°C for 10 and 5min, respectively) and ultra-high-temperature (UHT) (134°C for 6 sec). The best pasteurization parameters for high flavonoid contents and AC were chosen for the preparation of a chocolate-soymilk-beverage which was tested for sensory acceptability. Changes in temperature and time affected significantly the content of anthocyanins and AC. The best soymilk extraction and pasteurization conditions for anthocyanin and AC preservation were 80°C for 5min and 98°C for 5min, respectively, with 80% anthocyanins, 100% isoflavones, and 100% AC recovery compared to non-pasteurized control. The developed functional black soymilk beverage presented similar acceptance to a commercial organic yellow soy-based beverage.
650 $aAnthocyanins
650 $aFlavonoids
650 $aIsoflavones
650 $aPasteurization
650 $aAntocianina
650 $aFlavonóide
650 $aPasteurização
653 $aBlack soybean
653 $aCapacidade antioxidante
653 $aCompostos bioativos
653 $aGlycine max Merril
653 $aIsoflavona
653 $aParâmetros de processamento térmico
653 $aSoja preta
700 1 $aCALADO, V.
700 1 $aFARAH, A.
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aGODOY, R. L. DE O.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aPACHECO, S.
700 1 $aDELIZA, R.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aFELBERG, I.
773 $tJournal of Food and Nutrition Research$gv. 10, n. 7, p. 503-510, 2022.
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Embrapa Trigo (CNPT) |
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