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8. | | SOBREIRA, F. M.; GUIMARÃES, R. J.; COLOMBO, A.; SCALCO, M. S.; CARVALHO, J. G. Adubação nitrogenada e potássica de cafeeiro fertirrigado na fase de formação, em plantio adensado. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 46, n. 1, p. 9-16, jan. 2011. Título em inglês: Nitrogen and potassium fertigation in coffee at the formation phase, with high plant density. Biblioteca(s): Embrapa Unidades Centrais. |
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17. | | COLOMBO, A.; ZAGGO, S. P.; ALBINO, J. A. S.; SAAD, A. M.; SCALOPPI, E. J. Desempenho de sistema de irrigacao por aspersao pivo-central em Guaira, SP. In: CONGRESSO NACIONAL DE IRRIGACAO E DRENAGEM, 8., 1988, Florianopolis. Anais. [S.l.]: ABID, 1988. v.1 p.237-257 Biblioteca(s): Embrapa Meio Ambiente. |
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18. | | MIRANDA, W. L.; GUIMARÃES, R. J.; MAGALHÃES, P. B.; COLOMBO, A.; OLIVEIRA, P. M. de. Desenvolvimento vegetativo de plantas de café arábica enxertadas sobre café robusta e submetidas à reposição hídrica. Pesquisa agropecuária Brasileira, Brasília, DF, v. 46, n. 12, p. 1619-1624, dez. 2011 Título em inglês: Vegetative development of arabica coffee plants grafted onto robusta coffee, subjected to water replacement. Biblioteca(s): Embrapa Unidades Centrais. |
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Registros recuperados : 29 | |
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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
31/03/2021 |
Data da última atualização: |
31/03/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; COLOMBO, A. O.; VITAL, R. J.; CARVALHO, R. N. |
Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ALINE OLIVEIRA COLOMBO, UFG; RAYANE JESUS VITAL; ROSANGELA NUNES CARVALHO, CNPAF. |
Título: |
Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Research, Society and Development, v. 10, n. 2, e38110212503, 2021. |
ISSN: |
2525-3409 |
DOI: |
http://dx.doi.org/10.33448/rsd-v10i2.12503 |
Idioma: |
Inglês |
Conteúdo: |
This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved. |
Palavras-Chave: |
Feijão envelhecido; Hamburguer vegano de tempeh; Rhizopus oligosporus. |
Thesagro: |
Contaminação; Feijão; Fermentação; Glycine Max; Phaseolus Vulgaris; Soja. |
Thesaurus NAL: |
Autoclaving; Beans; Food contamination; Hamburgers; Inoculum; Soybeans; Tempeh; Vegan diet. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222267/1/rsd-2021.pdf
|
Marc: |
LEADER 02146naa a2200397 a 4500 001 2130997 005 2021-03-31 008 2021 bl uuuu u00u1 u #d 022 $a2525-3409 024 7 $ahttp://dx.doi.org/10.33448/rsd-v10i2.12503$2DOI 100 1 $aBENTO, J. A. C. 245 $aVegan tempeh burger$bprepared with aged bean grains fermented by Rhizopus oligosporus inoculum.$h[electronic resource] 260 $c2021 520 $aThis work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. The best inoculum Rhizopus oligosporus obtained was made with a medium with rice flour and presented a cell concentration of 106cells/mL. Tempehs made in a traditional method presented a bacterium grown beyond limit allowed by regulation. Instead, the modified method can be recommended to the industries to ensure the sanitary quality of tempeh. Finally, BT hamburger had a good acceptance (58%) regarding general appearance, but its flavor must be improved. 650 $aAutoclaving 650 $aBeans 650 $aFood contamination 650 $aHamburgers 650 $aInoculum 650 $aSoybeans 650 $aTempeh 650 $aVegan diet 650 $aContaminação 650 $aFeijão 650 $aFermentação 650 $aGlycine Max 650 $aPhaseolus Vulgaris 650 $aSoja 653 $aFeijão envelhecido 653 $aHamburguer vegano de tempeh 653 $aRhizopus oligosporus 700 1 $aBASSINELLO, P. Z. 700 1 $aCOLOMBO, A. O. 700 1 $aVITAL, R. J. 700 1 $aCARVALHO, R. N. 773 $tResearch, Society and Development$gv. 10, n. 2, e38110212503, 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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