| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
|
Data corrente: |
17/10/1996 |
|
Data da última atualização: |
27/06/2023 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
CRUZ, G. M. D.; TULLIO, R. R.; ESTEVES, S. N.; ALENCAR, M. M. de; CORREA, L. de A. |
|
Afiliação: |
GERALDO MARIA DA CRUZ, CPPSE; RYMER RAMIZ TULLIO, CPPSE; SERGIO NOVITA ESTEVES, CPPSE; MAURICIO MELLO DE ALENCAR, CPPSE; LUCIANO DE ALMEIDA CORREA, CPPSE. |
|
Título: |
Desempenho em confinamento e características da carcaça de machos cruzados abatidos em diferentes pesos, para a produção de bovino jovem. |
|
Ano de publicação: |
1996 |
|
Fonte/Imprenta: |
In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 33., 1996, Fortaleza, CE. Anais... Fortaleza: SBZ, 1996. |
|
Páginas: |
p. 203-205. |
|
Idioma: |
Português |
|
Conteúdo: |
Confinamento realizado na EMBRAPA-CPPSE com 17 machos não-castrados Blonde d'Aquitaine X Nelore e 18 grupos genéticos Canchim X Nelore, Limousin X Nelore avaliou pesos de abate. |
|
Palavras-Chave: |
Canchim; Feed efficiency; Limousin; Piemontes; Weight again. |
|
Thesagro: |
Conversão Alimentar; Gado de Corte; Ganho de Peso. |
|
Thesaurus Nal: |
beef cattle; Nellore. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/43281/1/DesempenhoConfinamentoCaracteristicasCarcaca.pdf
|
|
Marc: |
LEADER 01100nam a2200289 a 4500
001 1043281
005 2023-06-27
008 1996 bl uuuu u00u1 u #d
100 1 $aCRUZ, G. M. D.
245 $aDesempenho em confinamento e características da carcaça de machos cruzados abatidos em diferentes pesos, para a produção de bovino jovem.$h[electronic resource]
260 $aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 33., 1996, Fortaleza, CE. Anais... Fortaleza: SBZ$c1996
300 $ap. 203-205.
520 $aConfinamento realizado na EMBRAPA-CPPSE com 17 machos não-castrados Blonde d'Aquitaine X Nelore e 18 grupos genéticos Canchim X Nelore, Limousin X Nelore avaliou pesos de abate.
650 $abeef cattle
650 $aNellore
650 $aConversão Alimentar
650 $aGado de Corte
650 $aGanho de Peso
653 $aCanchim
653 $aFeed efficiency
653 $aLimousin
653 $aPiemontes
653 $aWeight again
700 1 $aTULLIO, R. R.
700 1 $aESTEVES, S. N.
700 1 $aALENCAR, M. M. de
700 1 $aCORREA, L. de A.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Soja. |
|
Data corrente: |
31/08/2012 |
|
Data da última atualização: |
02/08/2017 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
CZAIKOSKI, K.; SILVA, J. B. da; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; IDA, E. I. |
|
Afiliação: |
KARINA CZAIKOSKI, UEL; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSÉ MARCOS GONTIJO MANDARINO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ELZA IOUKO IDA, UEL. |
|
Título: |
Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM. |
|
Idioma: |
Inglês |
|
Conteúdo: |
For the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min. |
|
Thesagro: |
Nutrição humana; Soja; Tecnologia de alimento. |
|
Thesaurus NAL: |
Food technology; Human nutrition; Soybeans. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/65354/1/01721.pdf
|
|
Marc: |
LEADER 02323nam a2200241 a 4500
001 1932731
005 2017-08-02
008 2012 bl uuuu u00u1 u #d
100 1 $aCZAIKOSKI, K.
245 $aEffect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean.
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.$c2012
520 $aFor the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min.
650 $aFood technology
650 $aHuman nutrition
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
650 $aTecnologia de alimento
700 1 $aSILVA, J. B. da
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aIDA, E. I.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Soja (CNPSO) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
