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| Registros recuperados : 367 | |
| 124. |  | SANTANA, A. F. de; SILVA, M. H.; BRAZIL, B. N.; RIBEIRO, A. C.; AGUIAR, C. S. Circunferência escrotal de ovinos da raça Santa Inês de 112 a 170 dias de idade. In: CONGRESSO LATINOAMERICANO DE BUIATRIA, 11.; CONGRESSO BRASILEIRO DE BUIATRIA, 5.; CONGRESSO NORDESTINO DE BUIATRIA, 3., 2003, Salvador. Sanidade, base da economia pecuária: programa final: livro de resumos. Salvador: Associação Brasileira de Buiatria, 2003. p. 84. ref. 195.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 127. | | DOURADO, S. B.; ROCHA, P.; SILVA, W.; SANTANA, A.; LEITE, V. M. Interferência do tempo de florescimento na massa total de aquênios. CONGRESSO BRASILEIRO DE MAMONA, 5.; SIMPÓSIO INTERNACIONAL DE OLEAGINOSAS ENERGÉTICAS, 2.; FÓRUM CAPIXABA DE PINHÃO-MANSO, 1., 2012, Guarapari. Desafios e Oportunidades: anais. Campina Grande: Embrapa Algodão, 2012. P. 310| Biblioteca(s): Embrapa Algodão. |
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| 128. | | BENISIO FILHO; RIFFEL, A.; OLIVEIRA, J.; RIBEIRO, T.; SANTOS, D.; PIMENTA, A.; SANTANA, A. E. G. The interaction between diatraea saccharalis (Lepidoptera, Crambidae) and sugarcane: changes in plant's proteome. In: INTERNATIONAL CHEMICAL ECOLOGY CONFERENCE, 2013, Victoria. Abstracts... Victoria, AT: International society of Chemical Ecology, 2013.| Biblioteca(s): Embrapa Tabuleiros Costeiros. |
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| 133. | | GRELLE, C. E. de V.; HONORATO, R.; VIEIRA, N. R.; SANTANA, A.; CROUZEILLES, R. Mamíferos em uma paisagem fragmentada. In: PRADO, R. B.; FIDALGO, E. C. C.; BONNET, A. (Ed.). Monitoramento da revegetação do COMPERJ: etapa inicial. Brasília, DF : Embrapa, 2014. 309-324| Biblioteca(s): Embrapa Agrobiologia. |
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| 135. | | ROMÃO, R. L.; SANTANA, A.; SOUZA, F. de F.; MISTURA, C.; CAVALCANTI, G.; MOREIRA, J. N. Resgate e conservação de germoplasma de Stylosanthes em áreas do semi-árido baiano. In: SIMPÓSIO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2008, Brasilia, DF. Anais... Brasilia, DF: Embrapa Recursos Genéticos e Biotecnologia, 2008. p. 284.| Biblioteca(s): Embrapa Semiárido. |
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| 136. | | ROMÃO, R. L.; FRANÇA, F.; SANTANA, A. dos S.; MISTURA, G. C. da; MOREIRA, J. N. Resgate de germoplasma de Stylosanthes em áreas do semi-árido baiano. In: ENCONTRO DA REDE DE RECURSOS GENÉTICOS VEGETAIS DO ESTADO DA BAHIA, 3.; SIMPÓSIO DE RECURSOS GENÉTICOS DE PLANTAS CULTIVADAS NO NORDESTE BRASILEIRO, 2., 2008, Vitória da Conquista. Resumos expandidos... Vitória da Conquista: UESB, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 367 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/11/2011 |
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Data da última atualização: |
20/04/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I. |
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Afiliação: |
A. C. SANTANA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSE MARCOS GONTIJO MANDARINO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; JOSI BONIFÁCIO SILVA, UEL; E. I. IDA, UEL. |
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Título: |
Self-life of vegetable-type soybean pods. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Vegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage. MenosVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the ... Mostrar Tudo |
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Palavras-Chave: |
Edamame; Soja hortaliça; Soja verde; Vegetable soybeans. |
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Thesagro: |
Alimento vegetal; Nutrição humana; Soja. |
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Thesaurus NAL: |
Food and human nutrition; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/48342/1/mandarino.shelf.pdf
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Marc: |
LEADER 02606nam a2200289 a 4500
001 1907690
005 2017-04-20
008 2011 bl uuuu u00u1 u #d
100 1 $aSANTANA, A. C.
245 $aSelf-life of vegetable-type soybean pods.
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA$c2011
300 $a1 p.
520 $aVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.
650 $aFood and human nutrition
650 $aSoybeans
650 $aAlimento vegetal
650 $aNutrição humana
650 $aSoja
653 $aEdamame
653 $aSoja hortaliça
653 $aSoja verde
653 $aVegetable soybeans
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aMANDARINO, J. M. G.
700 1 $aLEITE, R. S.
700 1 $aSILVA, J. B.
700 1 $aIDA, E. I.
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Embrapa Soja (CNPSO) |
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