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Search Results: 1 - 10 of 15379 matches for " Marta Helena Fillet;Walder "
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Sinergia da radia??o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco, Rachel Elisabeth;Spoto, Marta Helena Fillet;Blumer, Lucimara;Walder, Júlio Marcos Melges;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000400028
Abstract: the storage behavior of grapes cv. italia, immersed in hot water and irradiated with different radiation doses was studied through their chemical analysis (soluble solids, titrable acidity and ph) and sensorial analysis (overall appearance and firmness). samples of 500g of grapes were used in 4 replicates per treatment . part of them were immersed in hot water (50°c for 5 min) before irradiation and part was irradiated at room temperature (22°c - 25°c). the irradiation was performed using a cobalto-60 source, type gammabeam-650. the dose rate was 1.89 kgy/h. the radiaton doses were 0 (control), 1, 2, 3, 4 and 5 kgy. after irradiation the samples were placed in cartoon boxes and stored under refrigeration at 6°c - 8°c. the chemical and sensorial analysis were performed after 60 days of storage. the titrable acidity and the ph increased significantly with increasing radiation doses. the heat and gamma radiation treatments, combined or not, did not extended the grape shelf life.
Sinergia da radia o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco Rachel Elisabeth,Spoto Marta Helena Fillet,Blumer Lucimara,Walder Júlio Marcos Melges
Scientia Agricola , 1999,
Abstract: O comportamento de uva cv. Itália, aquecida e irradiada com diferentes doses de radia o ionizante, foi estudado através de análises químicas (teor de sólidos solúveis, acidez titulável e pH) e análise sensorial (aparência e firmeza). Para o experimento, foram utilizados aproximadamente 500g de uva por amostra e 4 repeti es por tratamento. Uma parte foi aquecida por imers o em água (50°C por 5 minutos), antes da irradia o, outra parte foi irradiada à temperatura ambiente (22-25°C). Para a irradia o, utilizou-se uma fonte de Cobalto-60, tipo Gammabeam-650, a uma taxa de dose de 1,89 kGy/h. As doses utilizadas foram, 0 (controle), 1, 2, 3, 4 e 5 kGy. Após a irradia o as amostras foram acondicionadas em caixas de papel o e armazenadas sob temperatura de refrigera o (6°C - 8°C). As análises químicas e sensorial foram realizadas após 60 dias de armazenamento. Observou-se um aumento na acidez titulável e no pH, em fun o das doses de radia o. O teor de sólidos solúveis e a rela o sólidos solúveis/acidez titulável foram maiores nas amostras aquecidas. O tratamento térmico e a radia o gama, isolados ou combinados, n o promoveram o aumento de vida de prateleira de uva Itália.
Efeito da radia??o gama e do armazenamento na qualidade de padúnculos de caju (Anacardium occidentale L.)
Souza, Adriana Régia Marques de;Brazaca, Solange Guidolin Canniatti;Arthur, Valter;Oliveira, Anderson Giovani Candico;Spoto, Marta Helena Fillet;Walder, Júlio Marcos Melges;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000300026
Abstract: the non-efficiency or absence of techniques for adequate handling, transport, and storage of cashew stalks associated with a high level of perishability, generates high economic loss in the commercialization of these fruits, hence the development of conservation methods becomes a necessity in order to enhance the profitability. cashew apples from precocious dwarf cashew tree were irradiated with doses of 0, 0.5, and 1.0 kgy and stored during nine days under refrigeration at 4 oc for evaluation of the quality stability during storage. chemical analyses were performed to verify changes in reducing sugars, brix, vitamin c, and ph. alterations in the firmness and color were also observed. the levels of vitamin c decreased as a function of storage as well as a function of the radiation doses employed. the firmness of the fruits was influenced by both the radiation doses and storage time, increasing during storage and decreasing as the radiation doses increased. irradiation was shown to be efficient in the prolongation of the shelf-life of cashew stalks.
Influência de sanificantes nas características físicas e químicas de uva Itália
Albertini, Silvana;Miguel, Ana Carolina Almeida;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000300007
Abstract: the objective of this work was to evaluate the influence of sodium dichloroisocianurate (nadcc), ethylic alcohol, and sodium hypochlorite sanitizers, on the quality of 'itália' grape, based on the physical and chemical characteristics. clusters of 'itália' grape harvested in s?o miguel arcanjo (sp) were selected by size and quality and submitted the postharvest treatments by immersion in ethylic alcohol solution (15% v/v), sodium dichloroisocianurate (200 ppm), and sodium hypochlorite (200 ppm) for 3 seconds and 10 minutes, respectively under ambient room conditions (21.2 °c; 69.8% hr) for 9 days. the clusters weight loss, tax of degrane, coloration, firmness, contents of soluble solids (ss), and titratable acidity (ta), ss/ta relation and ph of the berries were evaluated every three days. under those conditions, the highest daily average mass loss was found in the sodium hypochlorite (0.7333%/day) followed by the non- sanitized clusters (0.6163%/day), sodium dichloroisocianurate (0.5837%/day), and ethylic alcohol (0.5623%/day). the berries sanitized with sodium dichloroisocianurate were darker and yellow. the sanification differences regarding firmness, ph, contents of soluble solids and titratable acidity, and ss/ta relation were not verified. from the results it can be concluded that the sanitizers do not influence in the physical and chemical qualities of 'itália' grape.
Cinética da degrada??o de geleiada de morango
Miguel, Ana Carolina Almeida;Albertini, Silvana;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100022
Abstract: strawberry jelly was stored at 20 (control), 30 (room) and 40 (accelerated) oc in order to evaluate their shelf lives. the shelf-life evaluation was based on objective color readings of l a b hunter color (minolta chroma meter cr-400) and on subjective color methods, smell, flavor, and texture (quantitative descriptive analysis) measurements. objective and subjective analyses were carried out for 180 days at 30-day intervals under three different conditions. experimental data show that the color degradation followed the model of a first order kinetic reaction. the arrhenius model was applied to the reaction rates (k) at each temperature obtaining activation energy (ea) of 5.66 kcal.mol-1 and a q10 of 1.36. the jellies showed adequate quality with relation to acid ascorbic content in the occasion of the processing, but they had presented low vitamin c retention. on the 60th day, the vitamin c content reduced more than 98%, regardless of the storage condition. the jellies stored at 40 oc proved more sensitive to the alterations in the color, and such temperature affected negatively the sensory attributes indicated by the browning and losses of smell, flavor, and texture. the results suggest that strawberry jellies must be stored under controlled conditions of temperature (20 to 30 oc).
Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse
Moda, Evelise Moncaio;Horii, Jorge;Spoto, Marta Helena Fillet;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000200006
Abstract: traditionally, the cultivation of pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. the objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. in one experiment, fresh sugarcane bagasse was immersed in hot water at 80°c for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. in another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). in the first experiment, the washed bagasse presented a average biological efficiency (abe) of 19.16% with 44% contamination, and the pasteurized bagasse presented a abe of 13.86% with 70% contamination. in the second experiment, corn grits presented the poorest performance, with a abe of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a abe of 30.03%, whereas the control of 26.62%. washing fresh sugarcane bagasse could suppress the pasteurized substrate in pleurotus sajor-caju production, compensating a reduced abe with a faster process.
Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse
Moda Evelise Moncaio,Horii Jorge,Spoto Marta Helena Fillet
Scientia Agricola , 2005,
Abstract: Traditionally, the cultivation of Pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. The objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. In one experiment, fresh sugarcane bagasse was immersed in hot water at 80degreesC for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. In another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). In the first experiment, the washed bagasse presented a average biological efficiency (ABE) of 19.16% with 44% contamination, and the pasteurized bagasse presented a ABE of 13.86% with 70% contamination. In the second experiment, corn grits presented the poorest performance, with a ABE of 15.66% and 60% contamination, while supplementation with the nutrient solution presented a ABE of 30.03%, whereas the control of 26.62%. Washing fresh sugarcane bagasse could suppress the pasteurized substrate in Pleurotus sajor-caju production, compensating a reduced ABE with a faster process.
Efeito do cloreto de cálcio na qualidade de melancias minimamente processadas
Miguel, Ana Carolina Almeida;Dias, Jo?o Ricardo Pecini Stein;Spoto, Marta Helena Fillet;
Horticultura Brasileira , 2007, DOI: 10.1590/S0102-05362007000300023
Abstract: this study evaluated the refrigerated storage and quality of minimally processed watermelon treated with calcium chloride. ripe crimson sweet watermelons produced in rio grande do sul state, brazil, and acquired at a local market in piracicaba, sp, were washed and the surface sanitized with chlorated water (200 mg l-1). samples were then cut into pulp cubes (2.5 cm across). cubes were subjected to two treatments: immersion for 3 min in pure water (control) and 1% calcium chloride. subsequently, the cubes were drained for 3 min and packaged in transparent polyethylene terephthalate cups and stored at 10.0 ? 3.2?c and 79% rh. every two days cubes from each treatment were sensorially evaluated as well as the loss of fresh mass, appearance, internal color, texture, content of soluble solids and titratable acidity (ta), ph, ss/ta, ascorbic and soluble and total pectin contents. firmness in texture increased with 1% calcium chloride. however, it was not effective for extending the shelf-life of the samples, which was shown to be limited, in this study, to two days.
Aplica??o do método QFD na avalia??o do perfil do consumidor de abacaxi 'Pérola'
Miguel, Ana Carolina Almeida;Spoto, Marta Helena Fillet;Abrah?o, Camila;Silva, Paula Porrelli Moreira da;
Ciência e Agrotecnologia , 2007, DOI: 10.1590/S1413-70542007000200042
Abstract: the search for longevity and the demand for healthy food have made consumers more conscious. a study was carried out to evaluate the buying habits of pineapple consumers in the municipal market of piracicaba (s?o paulo state, brazil) by the quality function development (qfd) method. with the answers from the questionnaire handed to the consumers, it was possible to determine the preferences, habits, complaints and demands. it was verified that it is the woman who does the buying and that pineapples are consumed raw. 80.1% of those interviewed complained about the quality and the high acidity to the pineapple was the main complaint. the quality of the pineapples displayed do not live up to customer expectations (damage, color, size, appearance, firmness, flavor, low acidity, sweetness, maturity and succulency). due to the customers' complaints and considering their preference for fresh pineapples, special attention must be given to the appearance and sensory quality. the opinion of the consumers must be considered in order to identify the characteristics that should be improved in trade to minimize the losses, to promote the improvement and the maintenance of the final product quality.
Influence of thermal treatment of wood on the aroma of a sugar cane spirit (cacha?a) model-solution
Spoto, Marta Helena Fillet;Le?o, Marcelo Machado;Brito, José Otávio Otávio;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000200022
Abstract: the aging process of alcoholic beverages is generally conducted in wood barrels made with species from quercus sp. due to the high cost and the lack of viability of commercial production of these trees in brazil, there is demand for new alternatives to using other native species and the incorporation of new technologies that enable greater competitiveness of sugar cane spirit aged in brazilian wood. the drying of wood, the thermal treatment applied to it, and manufacturing techniques are important tools in defining the sensory quality of alcoholic beverages after being placed in contact with the barrels. in the thermal treatment, several compounds are changed by the application of heat to the wood and various studies show the compounds are modified, different aromas are developed, there is change in color, and beverages achieve even more pleasant taste, when compared to non-treated woods. this study evaluated the existence of significant differences between hydro-alcoholic solutions of sugar cane spirits elaborated from different species of thermo-treated and non-treated wood in terms of aroma. an acceptance test was applied to evaluate the solutions preferred by tasters under specific test conditions.
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