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Search Results: 1 - 10 of 9171 matches for " DAIUTO érica Regina "
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Fresh cut yellow melon (CAC) submitted to different type cuts and concentrations of calcion chloride stored under modified passive atmosphere Mel o amarelo (CAC) minimamente processado submetido a diferentes cortes e concentra es de cloreto de cálcio armazenado em atmosfera modificada passiva
Viviane Citadini Russo,érica Regina Daiuto,Rogério Lopes Vieites
Semina : Ciências Agrárias , 2012,
Abstract: The aim of this work was to evaluate the quality of yellow melon inodorus Valenciano Amarelo (CAC) fresh cut submitted to two cut types and with application postharvest of calcium chloride. After preparation cubes and slices melon were immersed in solution with different calcium chloride (CaCl2) concentrations for two minutes, afterwards they were conditioned in trays of expanded polystyrene (EPS), covered by plastic film of low density polyethylene (PEBD), stored in cold camera to 5°C ±1 and analyzed for 8 days. They were evaluated pH, firmness, tritable acidity (AT), soluble solids (SS) sugar reducer and ratio. The pH values varied from 5.27 to 5.68. The sugars reducers content and the ratio were superior in the slices compared to the cubes. The melon slices maintained larger firmness values compared to the cubes and in general there was reduction in the values of this parameter along the storage period for all treatments. Concentrations of 1.0 and 1.5% of CaCl2, result in larger values of firmness. The storage temperature and modified passive atmosphere they contributed to quality maintenance of MP melon. Concentrations of up to 1.0% of CaCl2 they could be recommended to maintain the melon quality MP melon yellow inodorus (CAC). Objetivou-se neste trabalho avaliar a qualidade de mel o amarelo inodorus (cultivar Valenciano Amarelo CAC) minimamente processado (MP) submetido a dois tipos de corte e com aplica o pós-colheita de cloreto de cálcio. Após preparo cubos e fatias de mel o foram imersos em solu o com diferentes concentra es de cloreto de cálcio (CaCl2) por dois minutos, sendo em seguida acondicionados em bandejas de poliestireno expandido (EPS), revestidas por filme plástico de polietileno de baixa densidade (PEBD), armazenados em camara fria a 5°C ±1 e analisadas durante 8 dias. Foram avaliados pH, firmeza, acidez titulável (AT), sólidos solúveis (SS), a úcar redutor e ratio. Os valores de pH variaram de 5,27 a 5,68. O teor de a úcares redutores e o ratio foram superiores nas fatias em rela o aos cubos. As fatias de mel o mantiveram maiores valores de firmeza comparadas aos cubos e de modo geral houve redu o nos valores deste parametro ao longo do período de armazenamento para todos os tratamentos. Concentra es de 1,0 e 1,5% de CaCl2, propiciaram maiores valores de firmeza. A temperatura de armazenamento e atmosfera modificada passiva contribuíram para manuten o da qualidade do mel o MP. Concentra es de até 1,0% de CaCl2 poderiam ser recomendada para manter a qualidade de mel o MP mel o amarelo inodorus (CAC).
Fresh cut cassava subjected to gamma radiation Mandioca minimamente processada submetida a radia o gama
Rogério Lopes Vieites,érica Regina Daiuto,Lidia Raquel de Carvalho,Marcia Regina Garcia
Semina : Ciências Agrárias , 2012,
Abstract: Fresh cut cassava is an alternative to prolong roots commercialization period, adding value to the raw material and assisting the consumer’s needs that seeks for products of easy preparation. The aim of this work was to evaluate the quality of fresh cut cassava subjected to gamma radiation. For processing cassava roots (IAC – 567-70) were used, after preparation were packed in expanded polystyrene (EPS) trays, covered by low density polyethylene (LDPE) plastic film, being subjected to gamma radiation in the doses 0 (control), 0.5; 1.0; 1.5; 2.0 KGy. Another treatment was also carried out in which roots were vacuum packed in nylon + polyethylene. Packed roots of all treatments were stored under refrigeration (5 ± 1 oC) and evaluations were made after 0, 3, 6, 9 and 12 days. Evaluated analyses were: titrable acidity, pH, firmness, coloration, polyphenoloxidase activity, cooking time and roots hydration percentage. Evaluations just proceeded until the nine storage day, because after this period the roots already presented visually detectable physiologic and microbiological alterations. For titrable acidity, the vacuum packed roots had the lowest values, followed by the control packed in trays. For the other treatments, values of acidity increased and influenced the pH values. For the other appraised parameters there was no significant difference among treatments, but alterations were observed with the storage. The firmness decreased with the storage. Brightness values and yellow color component decreased with the storage and the b * (green) color values increased. Polyphenoloxidase activity was maximum in the day of elaboration of the product and it decreased with the storage. Cooking time and roots hydration percentage decreased with the roots storage. A mandioca minimamente processada é uma alternativa para prolongar o período de comercializa o das raízes, agregando de valor a matéria prima e atendendo as necessidades do consumidor que procura produtos de fácil preparo. O objetivo desta pesquisa foi avaliar a qualidade de mandioca minimamente processada submetida radia o gama. No processamento mínimo foram utilizadas raízes de mandioca (IAC- 567-70) e, após o preparo foram acondicionadas em embalagens de poliestireno expandido e revestidas por filme plástico de polietileno de baixa densidade (PEBD) sendo irradiadas nas doses 0,0 (controle), 0,5; 1,0; 1,5; 2,0 KGy. Foi obtido ainda outro tratamento cujas, raízes foram acondicionadas em embalagem de nylon+ polietileno com aplica o de vácuo. As raízes acondicionadas de todos os tratamentos foram armazenad
Avalia??o da colora??o, teor de fenóis e atividade da peroxidase no guacamole corservado pelo frio
Daiuto,èrica Regina; Rogério Lopes,Vieites; Fernades Vileigas,Danielle; Higashi Myake,Cintia Natsumi;
Agronomía Tropical , 2009,
Abstract: the commercialization of processed avocado is a challenge, because the fruit after cut darkens and their sensorial characteristics are modified. the objective this research was to verify the effect of cold in the conservation of the guacamole elaborated with the variety hass, without chemical addictive. the coloration was evaluated (l a* b*), phenol content and peroxidase enzyme activity. samples of the product were conditioned in polyethylene and polyethylene+nylon packages. polyethylene+nylon packages were evalueted with and without vacuum application. packaged samples were submitted to cold treatment: cooling, slow and fast freezing. evaluations were accomplished on the 1, 3, 5 and 7 days for the refrigerated treatment and 7, 30, 60 and 90 d for the samples submitted to the slow and fast freezing. it happens darkening of the product along the storage period when in packaged polyethylene and stored under cooling. in the refrigerated treatment the samples were characterized by the largest phenol content. in the frozen samples the alterations in the color are smaller, but increase of the acidity that can alter the flavor of the product
Característica físico-química e sensorial de geleia elaborada com polpa e suco de acerola
Caetano, Priscilla Kárim;Daiuto, érica Regina;Vieites, Rogério Lopes;
Brazilian Journal of Food Technology , 2012, DOI: 10.1590/S1981-67232012005000011
Abstract: acerola stands out for its vitamin c content and potential for industrialization. its use is possible in products such as preserves, jams, juices and food supplements, amongst others. the objective of this study was to develop a jam formulation from the juice and pulp and verify the physicochemical and sensory characteristics of the product. jams were prepared with whole acerola juice and pulp. the formulations were t1 pulp/sugar (1/1), t2 juice/sugar (0.6/0.4), t3 juice/sugar (1/1) and t4 pulp/sugar (0.6/0.4), all with 1% of pectin. the evaluations carried out on the acerola juice, pulp and jam were: ph, acidity, moisture, reducing sugars, total reducing sugar, ascorbic acid and soluble solids (obrix). for the juice and pulp the water insoluble solids, ash content and ratio were also determined. the results of the physicochemical evaluations of the acerola pulp and juice showed favorable characteristics for jam preparation, the addition of acid not being necessary. the physiochemical evaluation of the jam showed appropriate results for this product, retaining an ascorbic acid content of from 599.25 to 664.79 mg. the jams elaborated with a pulp/sugar ratio of (0.6/0.4) presented a more intense coloration than the others, with higher values for brightness and the color components a* and b*. in all the sensory aspects evaluated, the results were desirable and the jams well accepted. the formulation with a 0.6/0.4 pulp/sugar ratio, was better accepted than the other formulations.
Avalia??o da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado
Endo, érika;Borges, Soraia Vilela;Daiuto, érica Regina;Cereda, Marney Pascoli;Amorim, Elizete;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000200029
Abstract: passion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. the packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °c and 84% of relative humidity. adding sugar increased the solubility, wetability, particle size and luminosity l* value and decreased a* (red colour intensity) and b* (yellow colour intensity) colour parameters. during storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °c. therefore this added sugar was not recommended. from the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °c, and 60 days at 40 °c.
INFLUêNCIA DE ENZIMAS DE MACERA??O NA PRODU??O DE PUBA
MENEZES, Tobias José Barreto de;SARMENTO, Silene Bruder Silveira;DAIUTO, érica Regina;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400005
Abstract: retting is the natural fermentation of cassava for the production of puba, a common food of the northeast of brazil. in addition to a predominant lactic acid fermentation, the microoganisms also cause the softening of the roots which is important for obtaining a good quality product. the objective of this work was to detect the presence of macerating enzymes and to verify the influence of the addition of a commercial preparation of cellulase and pectinase on the retting of cassava. it was found that the activities of cellulases, xilanase and poligalacturonase increased during natural fermentation. this increase was higher than that expected by natural fermentation when commercial preparations of cellulase and pectinase were added. the additions of these enzymic preparations speeded up the fermentation process increasing the acidity and reducing the ph more rapidly than in the control samples.
Firmeza de caqui 'Giombo' submetido à aplica??o pós-colheita de cloreto de cálcio
Moraes, Maria Rosa de;Vieites, Rogério Lopes;Daiuto, érica Regina;Pican?o, Nagela Farias Magave;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011000500040
Abstract: the effect postharvest application of calcium chloride was evaluated about the firmness of 'giombo' persimmon. the fruits were harvest manually with the fruit ripe middle and with approximately 50% of the green coloration. the fruits without adstringency and adstringent were immersed in water (t1 = it controls), and in solution of calcium chloride for 10 minutes. the evaluated concentrations were: t2 =0.5% cacl2, t3 =1.0% cacl2, t4 =2.0% cacl2 and t5 =3.0% cacl2. the fruits were packed in expanded polystyrene (eps) trays, covered by low densidy polyethylene (ldpe) and stored under refrigeration to the 0oc (85-90%ur%). it was evaluated the weight loss, firmness, polygalacturonase (pg) and pectinametylesterase (pme) enzymes activity. the persimmon control fruits with adstingency, presented, on average, to smallest weigth loss and the largest firmness the fruits submitted to the concentrations of calcium presented the largest pme activities in the end of the evaluations without difference among the treatments. fruits with adstingency showed smaller pg activities of pg when compared to without adstingency. calcium chloride application didn't showed positive increment in the quality maintenance of the firmness 'giombo' persimmon.
ESTABILIDADE FíSICO-QUíMICA DE UM PRODUTO DE ABACATE ACONDICIONADO EM DIFERENTES EMBALAGENS E CONSERVADO PELO FRIO
érica Regina DAIUTO,Rogério Lopes VIEITES,Maria Augusta TREMOCOLDI,Danielle Fernandes VILEIGAS
Alimentos e Nutri??o , 2010,
Abstract: A comercializa o do abacate processado e sem aditivo é difícil devido ao escurecimento de sua polpa e altera es sensoriais durante o armazenamento. O objetivo da pesquisa foi avaliar a estabilidade físico-química de amostras de um produto de abacate sem aditivos e acondicionados em diferentes embalagens durante o período de armazenamento sob baixas temperaturas. Amostras do produto foram acondicionadas em embalagens de polietileno e de polietileno+nylon, com e sem aplica o de vácuo. As amostras embaladas foram submetidas ao tratamento frio, como refrigera o, congelamento lento e rápido. Avalia es foram realizadas nos dias 0, 1, 3, 5, 7 para o tratamento refrigerado e 0, 7, 30, 60 e 90 dias para as amostras submetidas ao congelamento lento e rápido. O fruto foi caracterizado quanto ao seu rendimento, pH, acidez, composi o e cor. A polpa fresca apresenta rendimento de 58,71%, destacando se o teor de lipídios (25,2%), e os valores para os parametros de cor foram superiores aos do produto processado. Ao longo do armazenamento, ocorreu aumento da acidez dos produtos, especialmente os congelados e armazenados por um período maior. Observou-se também escurecimento do produto, que foi mais intenso nas amostras acondicionadas em embalagens de polietileno e sob refrigera o.
Propolis and vegetable wax in the conservation of Hass avocado Própolis e cera vegetal na conserva o de abacate Hass
érica Regina Daiuto,Philipp Herbest Minarelli,Rogério Lopes Vieites,Ricardo de Oliveira Orsi
Semina : Ciências Agrárias , 2012,
Abstract: The aim of this work was to evaluate the quality of Hass avocado submitted to application of propolis and vegetable wax. The selected fruits were submitted to the treatments (1) without wax and without propolis, (2) with vegetable wax, (3) propolis alcoholic extract 100%, (4) wax and etanol 70%, (5) propolis alcoholic extract 2% and wax, (6) propolis alcoholic extract 4% and wax, (7) propolis alcoholic extract 6% and wax, (8) propolis alcoholic extract 8% and wax, and (9) propolis alcoholic extract 10% and wax. The fruits were maintained under refrigeration (10 ± 1 oC and 90 ± 5% relative humidity), being appraised every three days for 15 days and more 3 days of commercialization simulation at room temperature (23± 1 oC and 18% relative humidity).The evaluation parameters were the weight loss, respiratory activity, pH, firmness, tritable acidity (AT), soluble solids (SS), and ratio. The results of weigth loss, respiratory activity and firmness were the most significant to show the difference among the treatments. ‘Hass’ avocado fruits submitted the application of propolis associated the vegetable wax present smaller weight loss, CO2 production and firmness in relation to the control fruits. The fruits of the treatment with propolis alcoholic extract 2% and wax presented the most promising results. Objetivou-se neste trabalho avaliar a aplica o de própolis e cera vegetal na qualidade pós-colheita do abacate ‘Hass’. Os frutos selecionados foram submetidos aos tratamentos (1) sem cera e sem própolis, (2) com cera vegetal, (3) extrato alcoólico de própolis 100%, (4) cera e etanol 70%, (5) extrato alcoólico de própolis 2% e cera, (6) extrato alcoólico de própolis 4% e cera, (7) extrato alcoólico de própolis 6% e cera, (8) extrato alcoólico de própolis 8% e cera e (9) extrato alcoólico de própolis 10% e cera. Os frutos foram mantidos sob refrigera o (10 ± 1 oC e 90 ± 5% umidade relativa), sendo avaliados a cada três dias durante 15 dias e mais 3 dias de simula o de comercializa o em temperatura ambiente (23± 1 oC e 18% umidade relativa). Os parametros de avalia o foram a perda de massa, atividade respiratória, pH, firmeza, acidez titulável (AT), sólidos solúveis (SS) e ratio. Os resultados de perda de massa, atividade respiratória e firmeza foram os mais significativos para mostrando diferen a entre os tratamentos. Frutos de abacate ‘Hass’ submetidos à aplica o de própolis associado a cera vegetal apresentam menor perda massa, produ o de CO2 e firmeza em rela o aos frutos controle. Os frutos do tratamento com extrato alcoólico de própolis 2% e cera ap
Quality of fresh-cut squash stored in active modified atmosphere Qualidade de abóbora minimamente processada armazenada em atmosfera modificada ativa
Viviane Citadini Russo,érica Regina Daiuto,Bruna Louren?o Santos,Mariana Gon?alves Lozano
Semina : Ciências Agrárias , 2012,
Abstract: The active modified atmosphere effect was evaluated in the quality of squash fresh-cut (MP).. The squash pieces were conditioned in plastic packings and submitted the gases application in the following concentrations: 0.03% CO2 and 21% O2 (controls T1); 5% CO2 and 4% O2 (T2); 6% CO2 and 4% O2 (T3); 7% CO2 and 4% O2 (T4); 8% CO2 and 4% O2 (T5). In T6 it was made vacuum application in the packing. The packings containing the squash were stored in to the temperature of 10 oC and relative humidity of 75% for 12 days. The evaluated analyses were weigth loss, total acidity (AT), pH, soluble solids (SS), ratio, firmness, color, antioxidant activity for DPPH and carotenoids content. The weigth loss was gradual and low until the ninth day of storage. The values of AT increased along the experimental period being superior for T1 and T2. The increase of SS during the storage of the fresh-cut squash went smaller for T3 and T4. The brightness stayed during the storage being superior for T5, already the color components red and yellow decreased along the experimental period. The antioxidant activity and carotenoids content decreased with the storage. Fresh-cut squash maintained her quality up to the 9th of storage, with superiority for the treatments T3 and T4, in what refers to the weigth loss, AT values and carotenoids content. Avaliou-se o efeito da atmosfera modificada ativa na qualidade de abóbora minimamente processada (MP). Os peda os de abóbora foram acondicionados em embalagens plásticas e submetidos a aplica o de gases nas seguintes concentra es: 0,03% CO2 e 21% O2 (controle T1); 5% CO2 e 4% O2 (T2); 6% CO2 e 4% O2 (T3); 7% CO2 e 4% O2 (T4); 8% CO2 e 4% O2 (T5). No T6 foi feita aplica o de vácuo na embalagem. As embalagens contendo as abóboras MP foram armazenadas à temperatura de 5 oC e umidade relativa de 75% durante 12 dias. As análises realizadas foram perda de massa, acidez total (AT), pH, sólidos solúveis (SS), ratio, firmeza, cor, atividade antioxidante por DPPH e teor de carotenóides. A perda de massa foi gradual e baixa até o nono dia de armazenamento. Os valores de AT aumentaram ao longo do período experimental sendo superior para os T1 e T2. O aumento de SS durante o armazenamento das abóboras MP foi menor para os T3 e T4. A luminosidade se manteve durante o armazenamento sendo superior para o T5. Os componentes de cor vermelho e amarelo diminuíram ao longo do período experimental. A atividade antioxidante e teores de carotenóides diminuíram após o nono dia de armazenamento. A abóbora MP manteve sua qualidade até o 9o dia de armazenamento, com
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