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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
14/08/2003 |
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Data da última atualização: |
30/11/2011 |
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Autoria: |
SCHUMACHER, M. V.; CAPRA, A.; HERNANDES, J. I.; CALDEIRA, M. V. W.; SCHEEREN, L. W. |
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Título: |
Relação hipsométrica para Araucaria angusfifolia (Bert.) Otto Kuntze. Na região Oeste do Estado do Paraná. |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO-AMERICANO SOBRE MANEJO FLORESTAL, 2., 2001, Santa Maria. [Anais]. Santa Maria: Universidade Federal de Santa Maria, Centro de Ciências Rurais, Departamento de Ciências Florestais, 2001. p. 563-578. |
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Idioma: |
Português |
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Palavras-Chave: |
Hipsometric relation; Relação hipsométrica. |
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Thesagro: |
Altura; Araucária; Araucária Angustifólia; Diâmetro. |
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Thesaurus Nal: |
diameter; height. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00910naa a2200253 a 4500
001 1306713
005 2011-11-30
008 2001 bl uuuu u00u1 u #d
100 1 $aSCHUMACHER, M. V.
245 $aRelação hipsométrica para Araucaria angusfifolia (Bert.) Otto Kuntze. Na região Oeste do Estado do Paraná.
260 $c2001
650 $adiameter
650 $aheight
650 $aAltura
650 $aAraucária
650 $aAraucária Angustifólia
650 $aDiâmetro
653 $aHipsometric relation
653 $aRelação hipsométrica
700 1 $aCAPRA, A.
700 1 $aHERNANDES, J. I.
700 1 $aCALDEIRA, M. V. W.
700 1 $aSCHEEREN, L. W.
773 $tIn: SIMPÓSIO LATINO-AMERICANO SOBRE MANEJO FLORESTAL, 2., 2001, Santa Maria. [Anais]. Santa Maria: Universidade Federal de Santa Maria, Centro de Ciências Rurais, Departamento de Ciências Florestais, 2001. p. 563-578.
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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. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
05/01/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FOGACA, F. H. dos S.; CASSOL, G. Z.; SOUZA, J. H. R. DE; MARTIN, J. G. P.; SILVA, L. K. S. DA. |
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Afiliação: |
FABIOLA HELENA DOS SANTOS FOGACA, CTAA; GEODRIANE ZATTA CASSOL, UNICAMP; JONATA HENRIQUE REZENDE-DE-SOUZA, UNICAMP; JOSE ́ GUILHERME PRADO MARTIN, UFV; LUCIANA KIMIE SAVAY DA SILVA, UFMT. |
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Título: |
South American Fermented Fish and Meat-Based Products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00028-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people. MenosFermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and ant... Mostrar Tudo |
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Palavras-Chave: |
Ação microbiana; Atributo sensorial; Charqui; Frutos do mar; Microbial action; Sensorial attributes; Socol. |
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Thesagro: |
Carne; Carne Seca; Fermentação; Peixe; Processamento; Sardinha; Tecnologia de Alimento. |
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Thesaurus NAL: |
Fermented fish; Fermented meat; Food processing; Food technology; Microbial activity; Processed seafood; Sardines; Seafoods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03010naa a2200445 a 4500
001 2153686
005 2024-01-05
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00028-1$2DOI
100 1 $aFOGACA, F. H. dos S.
245 $aSouth American Fermented Fish and Meat-Based Products.$h[electronic resource]
260 $c2023
520 $aFermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people.
650 $aFermented fish
650 $aFermented meat
650 $aFood processing
650 $aFood technology
650 $aMicrobial activity
650 $aProcessed seafood
650 $aSardines
650 $aSeafoods
650 $aCarne
650 $aCarne Seca
650 $aFermentação
650 $aPeixe
650 $aProcessamento
650 $aSardinha
650 $aTecnologia de Alimento
653 $aAção microbiana
653 $aAtributo sensorial
653 $aCharqui
653 $aFrutos do mar
653 $aMicrobial action
653 $aSensorial attributes
653 $aSocol
700 1 $aCASSOL, G. Z.
700 1 $aSOUZA, J. H. R. DE
700 1 $aMARTIN, J. G. P.
700 1 $aSILVA, L. K. S. DA
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168.
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