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Search Results: 1 - 10 of 254335 matches for " Brígida Monteiro;Siqueira "
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Armazenamento de morango sob atmosfera modificada e refrigera??o
Siqueira, Heloísa Helena de;Vilas Boas, Brígida Monteiro;Silva, José Daniel;Nunes, Elisangela Elena;Lima, Luiz Carlos de Oliveira;Santana, Mercê Teodora Aguil;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000700002
Abstract: the goal of this work was to draw out the shelf-life of strawberries, submitted to the active modified atmosphere (2% o2 + 10% co2 and 5% o2 + 5% co2) and stored under refrigeration (9 ± 1oc and 99% ur) by 10 days. the experiment was carried through in the dca/ufla, in lavras, mg. with the results gotten in this work, it may be concluded that the strawberries did not suffer any influence of the modified atmosphere in relation to the controlled fruits, according to the evaluated parameters.
Conserva??o de piment?o verde minimamente processado acondicionado em diferentes embalagens plásticas
Vilas Boas, Brígida Monteiro;Siqueira, Heloísa Helena de;Leme, Suzana Chitarra;Lima, Luiz Carlos de Oliveira;Alves, Tatielle Custódio;
Pesquisa Agropecuária Tropical , 2012, DOI: 10.1590/S1983-40632012000100005
Abstract: minimal processing of vegetables adds value to the final product for increasing its convenience and reducing the time to prepare meals. this study aimed to evaluate the conservation of minimally processed green peppers 'konan r', sliced and conditioned in different plastic packages. the fruits were selected, washed, and sanitized in a sodium hypochlorite solution (200 mg l-1), for 15 minutes. their slices (1.0 cm thickness) were sanitized in a sodium hypochlorite solution (50 mg l-1), for 5 minutes, and then conditioned in: 1) expanded polystyrene trays, covered with polyvinyl chloride film (pvc) 0.014 mm; 2) rigid polypropylene (pp) packages, with lid made of the same polymer; 3) bioriented polypropylene (bopp) 0.060 mm plastic bags. the product was stored at 5±0.1oc and rh of 95±1%, for 6 days. the following analyses were performed every 2 days: mass loss, titratable acidity and ascorbic acid contents, ph, color (expressed in l* and a* values), ??and slices vigor. the plastic packages and storage time did not affect the ph, l* value, and slices vigor. the titratable acidity contents and a* value were affected by storage time. the polystyrene tray covered with pvc film led to greater mass loss and lower ascorbic acid content, in slices of green peppers stored at 5oc, for 6 days. thus, the pp package and the bopp plastic bag are preferable to condition minimally processed green pepper.
Vida útil de pêssegos 'Aurora 2' armazenados sob atmosfera modificada e refrigera??o
Nunes, Elisangela Elena;Vilas Boas, Brígida Monteiro;Carvalho, Geny Lopes de;Siqueira, Heloísa Helena de;Lima, Luiz Carlos de Oliveira;
Revista Brasileira de Fruticultura , 2004, DOI: 10.1590/S0100-29452004000300016
Abstract: the goal of the present work was to evaluate the use of starch film of cassava and polyethylene package in postharvest quality maintenance of peaches 'aurora 2' stored under refrigeration (9 + 1oc e 90 + 5% rh) for 10 days. this experiment was carried out in dca/ufla, lavras, mg. the film at the concentration of 3% showed higher mass loss and compromising the final quality, with shelf-life only for 6 days. the fruits packed with polyethylene bags presented reduction of mass loss and firmness maintenance due to pectin solubilization decrease.
Pensar cientificamente: representa??o de uma cultura
Falc?o, Eliane Brígida Morais;Siqueira, Andréa Huckleberry;
Interface - Comunica??o, Saúde, Educa??o , 2003, DOI: 10.1590/S1414-32832003000200007
Abstract: results of research and analysis on scientific thought in the context of organizational culture at academic areas of scientific development and production - natural science, biology and biochemistry laboratories - are reported. our main purpose was to increase the understanding of what scientists put forward about scientific thought is, using comparative research. the method used was the case study, which includes the strategy lefèvre suggested (2000), the examination of the attitude of collective analysis. conclusions showed that there are differences among scientific representations and that they can be associated with the organizational culture of each of the three scientific groups investigated. they also showed that organizational culture results from ways of life in laboratories and because of this, it requires permanent investigation and reflection to create conditions for implementing quality and ways of achieving it.
Effect of cut type on fresh-cut 'menina brasileira' zucchini quality
Boas, Brígida Monteiro Vilas;Alves, Juliana Alvarenga;Boas, Eduardo Valério de Barros Vilas;
Ciência e Agrotecnologia , 2011, DOI: 10.1590/S1413-70542011000600019
Abstract: market sales of ready-to-use fresh fruit and vegetables have grown quickly in the recent years as a result of changes in consumer attitudes. the goal of this work was to evaluate the effect of two kinds of cuts on the physiological, physical, physical-chemical, chemical and biochemical traits of fresh-cut 'menina brasileira' zucchini stored in rigid polypropylene packages, with lids of the same material containing sliced and grated zucchini and stored at 5o c, for 15 days. the variables respiratory rate, ph, l* value, soluble pectin, pme and pg activity, was interactively affected by the cut type and storage time factors. the variables mass loss, phenylalanine ammonia-lyase activity and total pectin variable were only significantly affected by storage time factor. it can be concluded that sliced 'menina brasileira' zucchini shows a higher titratable acidity and soluble solids and a lower respiratory rate, pectin soluble and phenylalanine ammonia-lyase activity when compared with grated zucchini, contributing to the preservation of quality attributes.
Biologia de Aphis gossypii Glover, 1877 (Hemiptera: Aphididae ) em abobrinha cultivar caserta (Cucurbita pepo L.) em diferentes temperaturas
Leite, Melissa Vieira;Santos, Terezinha Monteiro dos;Souza, Brígida;Calixto, Ana Maria;Carvalho, César Freire;
Ciência e Agrotecnologia , 2008, DOI: 10.1590/S1413-70542008000500006
Abstract: the cucurbitaceous plants are always on demand in world market and one of the main pests on these crop is the aphid aphis gossypii. this work aimed to study the biological aspects of a. gossypii on the caserta (cucurbita pepo l.) cultivar in different temperatures. to determine the biological aspects of a. gossypii, nymphs were kept on leaf disks (2.5 cm ?) with the abaxial side up in petri dishes (5 cm ?) containing a thin layer of agar-water. each dish contained one nymph of the first instar of the aphid. the development and the other biological parameters were evaluated in different temperatures (18, 21, 24, 27 e 30±1oc), 70±10% rh and 12h photophase. the experiments were complete randomized design with 60 replicates. the results showed that the temperature influenced the development of a. gossypii. the shorter nymphal period and higher daily nymph s production were observed at 24 and 27 oc. the temperature of 30 oc was deleterius inducing to 68% of mortality at the nymphal stage of a. gossypii.
Aspectos biológicos e capacidade predatória de Ceraeochrysa cubana (Hagen, 1861) (Neuroptera: Chrysopidae) alimentada com Aphis gossypii Glover, 1877 (Hemiptera: Aphididae) em diferentes temperaturas
Alcantra, Eliana;Carvalho, César Freire;Santos, Terezinha Monteiro dos;Souza, Brígida;Santa-Cecília, Lenira Viana Costa;
Ciência e Agrotecnologia , 2008, DOI: 10.1590/S1413-70542008000400003
Abstract: some biological aspects and the predatory capacity at three temperatures of larvae of ceraeochrysa cubana (hagen) fed third and fourth instar nymphs of aphis gossypii glover were evaluated. the experiments were conducted in climatic chambers at 22; 25 and 28±1oc, 70±10% of rh and 12-hour photophase. the experimental design was completely randomized with three treatments (temperatures) and 40 replicates. a reduction in the median life time of the larvae in the three instars of the stages of pre-pupa and pupa was found as related with the increase of temperature. the highest survivals were obtained at 22oc. for larvae of first instar, there were no significant differences in the daily average consumption of aphids at the three temperatures. for second and third instar larvae, there was higher consumption of aphids at the highest temperature. the total average number of aphids consumed by first and second instar larvae did not differ as related with the increase of temperature. for third instar larvae, the greatest total consumption was observed at 22oc, and the lowest consumption at 25oc. the lowest temperature enabled the highest total average consumption of the larval stage.
Qualidade de produto minimamente processado à base de abóbora, cenoura, chuchu e mandioquinha-salsa
Alves, Juliana Alvarenga;Vilas Boas, Eduardo Valério de Barros;Vilas Boas, Brígida Monteiro;Souza, éllen Cristina de;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010000300009
Abstract: the goal of this study was to evaluate the quality of fresh-cut products made up of four vegetables: pumpkin, carrot, chayote, and arracacha (peruvian carrot) stored at 5 oc for 8 days. it was observed that the contents of humidity, fiber, protein, ash, and glucidic fraction of the four vegetables were not affected by the time of storage; however, the content of ethereal extract increased. during storage, the content of vitamin c and titratable acidity decreased in all the vegetables. the content of β-carotene of chayote did not change, whereas the content in the pumpkin, carrot, and the peruvian carrot increased. the ph of the four vegetables increased during storage. the contents of soluble solid of the carrot and the peruvian carrot increased, but they were not affected for the pumpkin and chayote. the "mix" appearance ratings were not lower than 7 (liked moderately) during storage showing product acceptance by the panelists. the coliforms at 35 oc present in the mix increased during storage. no coliforms at 45 oc and salmonella sp. in were observed in the period of time studied. it can be said that, according to microbiological, sensorial, and nutritional aspects, the shelf-life of minimally processed pumpkin, carrot, chayote, and peruvian carrot is 8 days under refrigeration.
Qualidade de mandioquinha-salsa minimamente processada e armazenada sob atmosfera modificada
Nunes, Elisangela Elena;Vilas Boas, Eduardo Valério de Barros;Xisto, Andréa Luiza Ramos Pereira;Vilas Boas, Brígida Monteiro;
Ciência Rural , 2009, DOI: 10.1590/S0103-84782009000700035
Abstract: the aim of this research was to verify the effect of the passive and active modified atmosphere on the conservation of fresh-cut peruvian carrot, cv. amarela de senador amaral, purchased from a commercial crop of lavras, mg, brazil. the roots were screened, washed with neutral detergent and rinsed in running water. afterwards, they were immersed into a solution of 300mg l-1 sodium hypochlorite for 15 minutes and dried at room temperature. the roots were peeled and cut in slices of about 1cm of thickness and immersed into a solution of 50mg l-1 sodium hypochlorite for 10 minutes, drained in plastic sieves and packed. the trays containing the slices of peruvian carrot were stored in a cold room (5±1°c and 98% rh) for 15 days. the following analyses were performed every 3 days: : ph, titrable acidity, total soluble solids, firmness, l* and b* values, starch and sensorial evaluation (appearance and color). the experimental design was completely randomized (crd) in a 3 x 6 factorial scheme, with 3 sorts of atmospheres (passive; active with initial injection of the mixtures: 2% o2 + 10% co2 e 5% o2 + 5% co2) and 6 times of storage (0, 3, 6, 9, 12 and 15 days) with 3 replicates. the average values of ph, titrable acidity, soluble solids and firmness found in this work were 6.79, 0.13% of malic acid, 4.04°brix and 5.17 n, respectively. the active modified atmosphere (5% de o2 + 5% co2) determined higher l* value to the fresh cut peruvian carrots at the sixth and twelfth day of storage as compared with the active (2% of o2 + 10% co2). the active modified atmosphere with 5% o2 + 5% co2 determined higher b* values and starch contents to the slices of peruvian carrots as compared with the other atmospheres. it can be concluded that the passive modified atmosphere associated with refrigeration and good practices of manufacture is enough to extend the shelf life of fresh cut peruvian carrots, keeping their quality attributes. in accord to the sensorial evaluation, both appearance
Vida útil de produto minimamente processado composto por abóbora, cenoura, chuchu e mandioquinha-salsa
Alves, Juliana Alvarenga;Vilas Boas, Eduardo Valério de Barros;Souza, Ellen Cristina de;Vilas Boas, Brígida Monteiro;Piccoli, Roberta Hilsdorf;
Ciência e Agrotecnologia , 2010, DOI: 10.1590/S1413-70542010000100023
Abstract: the objective of this work was to evaluate the effect of storage time on the quality of fresh-cut product made up of four vegetables: pumpkin (cucurbita moschata duch), carrot (daucus carota l.), chayote (sechium edule swartz), and peruvian carrot (arracaia xanthorrhiza bancroft). the vegetables were sanitized in sodium hypochlorite solution (200 mg.l-1) for 5 minutes, manually peeled, and then cut by using a processor. the processed product was sanitized in sodium hypochlorite solution (50 mg.l-1) for 3 minutes; and only the peruvian carrot was immersed in solution of ascorbic acid (1%) for 2 minutes. the flexible packages of low-density polyethylene (25 x 20 cm), containing 400 g of the mix, were stored at 5oc and rh 99%, for 8 days. the firmness and the l* value of the studied vegetables did not change during the storage time. the a* and b* values of the pumpkin did not oscillate during storage. the a* value of the peruvian carrot and the chayote increased. but the carrot value decreased during the storage period. the b* value of the carrot, chayote, and the peruvian carrot decreased during storage. the mix presented a very low rate of mass loss and respiratory ascension to the eighth day. the steady state atmosphere, around 2,93% of o2 and 7.06% of co2, was reached in the package containing the "mix", from the second day. presence of coliforms at 45oc and salmonella sp. was not detected in any sample. during the storage period at 35oc, coliform count increased. it was concluded that fresh-cut product made up of vegetables keeps its quality for 8 days at 5oc.
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