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Search Results: 1 - 10 of 52280 matches for " Benedito Carlos;Sigrist "
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Quality evaluation of fresh-cut ?Pérola? pineapple stored in controlled atmosphere
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Silveira, Neliane Ferraz de Arruda;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000300017
Abstract: the purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ?pérola? pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. after sanitation, fruit was manually peeled, sliced and dipped in 20 mg.l-1 naocl solution for 30 seconds. then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 ± 1 °c). desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (o2:co2, %) and air were used. the product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. total and fecal coliforms were not detected. the fresh-cut ?pérola? pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period
Sensory profile of 'Dourad?o' peaches cold stored under controlled atmosphere
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100037
Abstract: the sensory quality of 'dourad?o' peaches cold stored in three different conditions of controlled atmosphere (ca1, ca2, ca3 and control) was studied. after 14, 21 and 28 days of cold storage, samples were withdrawn from ca and kept for 4 days in ambient air for ripening. the sensory profile of the peaches and the descriptive terminology were developed by methodology based on the quantitative descriptive analysis (qda). the panelists consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. fourteen panelists were selected based on their discrimination capacity and reproducibility. seven descriptors were generated showing similarities and differences between samples. the data were analyzed by anova, tukey test and principal component analysis (pca). results showed significant differences in the sensory profiles of the peaches. the pca showed that ca2 and ca3 treatments were more characterized by the fresh peach flavor, fresh peach appearance, juiciness and flesh firmness, and were effective in keeping the good quality of the 'dourad?o' peaches during the 28 days of cold storage. the control and ca1 treatments were characterized by the mealiness and were ineffective for quality maintenance of the fruits during cold storage.
Effects of modified atmosphere packaging on ripening of 'Dourad?o' peach related to pectolytic enzymes activities and chilling injury symptoms
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Sato, Hélia Harumi;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011000400006
Abstract: the present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'dourad?o' peach after cold storage and the possible involvement of cell wall enzymes. fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (ldpe) bags (30, 50, 60 and 75 μm of thickness) with active modified atmosphere (10 kpa co2 + 1.5 kpa o2, balance n2). the following treatments were tested: control: peaches held in nonwrapped trays; ma30: ldpe film - 30 μm; ma50: ldpe film - 50 μm; ma60: ldpe film - 60 μm and ma75: ldpe film - 75 μm. fruits were kept at 1±1oc and 90±5% relative humidity (rh) for 28 days. after 14, 21 and 28 days, samples were withdrawn from map and kept in air at 25±1oc and 90±5% rh for ripening. on the day of removal and after 4 days, peaches were evaluated for woolliness incidence, pectolytic enzymes activities. the respiratory rate and ethylene synthesis were monitored during 6 days of ripening. the results showed that ma50 and ma60 treatments had positive effect on the inhibition of the development of woolly texture and reduced pectin methylesterase activity on the ripe fruits, keeping good quality of 'dourad?o' peach during 28 days of cold storage. the treatments control, ma30 and ma75 showed higher woolliness incidence and did not present marketable conditions after 14 days of cold storage.
Sensory characteristics of 'Dourad?o' peaches submitted to modified atmosphere packaging
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;
Revista Brasileira de Fruticultura , 2010, DOI: 10.1590/S0100-29452010005000108
Abstract: the sensory, physical and chemical characteristics of 'dourad?o' peaches cold stored in different modified atmosphere packaging (ldpe bags of 30, 50, 60, 75μm thickness) were studied. after 14, 21 and 28 days of cold storage (1 ± 1 oc and 90 ± 5% rh), samples were withdrawn from map and kept during 4 days in ambient air for ripening. descriptive terminology and sensory profile of the peaches were developed by methodology based on the quantitative descriptive analysis (qda). the assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. seven descriptors were generated showing similarities and differences among the samples. the data were analysed by anova, tukey test and principal component analysis (pca). the atmospheres that developed inside the different packaging materials during cold storage differed significantly. the pca showed that ma50 and ma60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness, and were effective for keeping good quality of 'dourad?o' peaches during 28 d of cold storage. the control and ma30 treatments were characterized by the mealiness, the ma75 treatment showed lower intensity for all attributes evaluated and they were ineffective to maintain good quality of the fruits during cold storage. higher correlation coefficients (positive) were found between fresh appearance and flesh firmness (0.95), fresh appearance and juiciness (0.97), ratio and intensity of fresh peach smell (0.81), as well as higher correlation coefficients (negative) between hue angle and intensity of yellow colour (-0.91), fresh appearance and mealiness (-0.92), juiciness and mealiness (-0.95), firmness and mealiness (-0.94).
Modified atmosphere packaging extending the storage life of 'dourad?o' peach
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Sarantopóulos, Claire Isabel Grígoli de Luca;
Revista Brasileira de Fruticultura , 2010, DOI: 10.1590/S0100-29452011005000006
Abstract: 'dourad?o' peach is a perishable product and when cold stored is subject to chilling injury. the objective of the experiment was to evaluate the effect of modified atmosphere packaging (map) and cold storage on quality and storage life of these peaches. fruits were packed in polypropylene (pp) trays and placed inside low density polyethylene (ldpe) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kpa co2 + 1.5kpa o2, balance n2). the control was made with peaches held in nonwrapped pp trays. fruits were kept at 1 ± 1 °c and 90 ± 5% relative humidity (rh) for 28 days and co2 and o2 within packages was monitored every two days. after 14, 21 and 28 days, samples were withdrawn from map and kept in air at 25 ± 1 °c and 90 ± 5% rh for ripening. on the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (ssc), titratable acidity (ta) and juice content. the results showed that map had influence on reducing weight loss and prevented postharvest decay. map of 1-2 kpa o2 and 3-6 kpa co2 at 1 °c (from 50 and 60 μm ldpe films) were effective for keeping good quality of 'dourad?o' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. packages of 30 and 75 μm ldpe films were ineffective for reducing woolliness during cold storage. map fruits showed lower ssc and no relevant effect on ta. control fruits did not present marketable conditions after 14 days of cold storage.
Effect of controlled atmosphere on postharvest quality of 'Dourad?o' peaches
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Sato, Helia Harumi;Anjos, Valéria Delgado de Almeida;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100036
Abstract: this study was carried out with one of the most important cultivar grown in the state of sao paulo, brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. the use of controlled atmosphere (ca) with elevated co2 and reduced o2 concentrations prevent the onset of the chilling symptom. thus, the effect of three different conditions of controlled atmosphere (ca1, ca2, ca3 and control) was evaluated in order to extend the storage life of 'dourad?o' peaches. after 14, 21 and 28 days, samples were withdrawn from ca and kept in fresh air at 25 ± 1 °c and 90 ± 5% rh to complete ripening. on the day of removal and after 4 days, were the peaches quality characteristics were evaluated. the results showed that the use of ca during cold storage reduced weight loss and prevented postharvest decay. ca2 and ca3 treatments were effective in keeping good quality of 'dourad?o' peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. ca1 and control treatments did not present marketable conditions after 14 days of cold storage.
Uma reforma necessária
Martins, Carlos Benedito;
Educa??o & Sociedade , 2006, DOI: 10.1590/S0101-73302006000300017
Abstract: based on certain transformations that have taken place, these last years, in both the international and brazilian contexts of higher education, this paper analyzes the reform project presented by the federal government. it points out some of its positive aspects and, at the same time, stresses that it represents an opportunity to establish a new academic pact, among the diverse actors involved in the system, which could be grounded on a commitment towards academic quality and the rescue of the public dimension of brazilian higher education.
A reforma universitária de 1968 e a abertura para o ensino superior privado no Brasil
Martins, Carlos Benedito;
Educa??o & Sociedade , 2009, DOI: 10.1590/S0101-73302009000100002
Abstract: this paper analyzes a new standard of higher education established in brazil from the late 1950s on. its argument is that this was a consequence of the 1968 reform. because of the model introduced, which privileged a selective structure, both socially and academically, the growing demand for access to higher education was met by the private sector whose institutions organized themselves as educational enterprises. the text highlights the conditions that allowed this lucrative business to emerge. it concludes that this move towards privatization did not represent a democratization of the access to higher education in the country and points to the need to resume the expansion process of public universities, especially that of federal institutions.
Sociologia e ensino superior: encontro ou desencontro?
Martins, Carlos Benedito;
Sociologias , 2012, DOI: 10.1590/S1517-45222012000100005
Abstract: this article explores particular frameworks which have characterized the relation between sociology and the analysis of education systems in the modernity, with emphasis on the higher education system. it points out that the issue of education has taken a noticeable position in the work of some classical authors in the field of sociology when analyzing the constitution of modernity. it also emphasizes that the education system, in particular the higher education system, has held a strategic position in contemporary societies due to the complex relation it has with the economic, political and cultural spheres in distinct societal contexts. the text highlights the tendency of contemporary sociology to approach the education system as one of its sub-fields. in addition, it shows that the tendency of looking into the higher education system from different disciplinary perspectives has led the analysis conducted on this sub-field to have a weaker connection with matters related to the process of modernity in its contemporary stage. the paper emphasizes that one of sociology's main challenges is to bring the analysis on the education systems back to its research agenda and keep the macro-analytical perspective drawn up by certain classical authors.
O ensino superior brasileiro nos anos 90
MARTINS, CARLOS BENEDITO;
S?o Paulo em Perspectiva , 2000, DOI: 10.1590/S0102-88392000000100006
Abstract: este artigo procura apresentar e discutir determinados aspectos morfológicos que constituem o ensino superior brasileiro em sua fase contemporanea e salientar que nos últimos 30 anos formou-se no país um complexo campo acadêmico. destaca também os processos de crescimento quantitativo e de diferencia??o institucional que fizeram parte da reestrutura??o do campo do ensino superior brasileiro. o artigo procura evidenciar um dos desafios centrais para o ensino superior brasileiro nos dias atuais: a formula??o de uma política voltada para a totalidade do sistema, capaz de dialogar com os diferentes formatos e voca??es acadêmicas das institui??es que o integram.
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