oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2018 ( 10 )

2017 ( 6 )

2016 ( 7 )

2015 ( 41 )

Custom range...

Search Results: 1 - 10 of 4045 matches for " Ernesto Quast "
All listed articles are free for downloading (OA Articles)
Page 1 /4045
Display every page Item
Desenvolvimento de geleia de tamarillo contendo polpa integral Development of tamarillo jam containing whole pulp
Paulo Ribas Guilherme,Cláudio César Pessatto,Willian Roger Zaika,Ernesto Quast
Brazilian Journal of Food Technology , 2012,
Abstract: O tamarillo (Cyphomandra betacea Sendt) é originário da Regi o Andina do Peru. O objetivo deste trabalho foi desenvolver o produto 'geleia de tamarillo' e consistiu em: caracterizar os frutos e o seu rendimento em polpa; apresentar um protocolo de processo, e avaliar sensorialmente os produtos obtidos a partir de três formula es, diferenciadas quanto ao grau °Brix, ao tipo de a úcar e ao teor de pectina. Os frutos tamarillos apresentaram 54,8 ± 4,0 mm, 34,6 ± 2,4 mm e 36,2 ± 6,5 g de comprimento, diametro e massa, respectivamente. A polpa integral, de sabor doce e levemente ácida, apresentou 13,30 ± 0,14 °Brix e pH 4,19 ± 0,11. Os frutos renderam 83,3% de polpa integral e 51,5% de locular mucilaginosa, contendo sementes. As geleias de 50 °Brix e contendo glicose ou sacarose foram as mais aceitas pelos provadores quando comparadas à geleia de 40 °Brix, de menor concentra o de sólidos solúveis. Um porcentual maior ou igual a 70% do total de provadores aprovou as geleias de 50 °Brix para todos os seus atributos sensoriais avaliados e um mínimo de 40% manifestou inten o de compra. Considerando-se que a sacarose possui custo menor que a glicose, o protocolo de fabrica o da geleia de 50 °Brix contendo a sacarose e 2% de pectina foi o recomendado, na pesquisa, para a produ o de geleia de tamarillo. The Tamarillo (Cyphomandra betacea Sendt) is a fruit native to the Peruvian Andean region. The objective of this study was to develop the product 'tamarillo jam'. The study consisted of characterizing the fruits and their yield in pulp; presenting a protocol for the process; and carrying out a sensory analysis of three different formulations which differed according to their degree of °Brix, type of sugar and pectin content. The tamarillo fruits showed length (stem-apex), diameter and mass of 54.8 ± 4.0 mm, 34.6 ± 2.4 mm and 36.2 ± 6.5 g, respectively. The whole pulp had a sweet, slightly acid taste, with total soluble solids of 13.30 °Brix ± 0.14 and pH 4.19 ± 0.11. The fruits yielded 83.3% in whole pulp and 51.5% in mucilaginous pulp containing the seeds. Jams with 50 °Brix containing glucose or sucrose showed greater acceptance as compared to jams with 40 °Brix, containing less soluble solids. Over 70% of the panellists approved the jams with 50 °Brix for all the sensory attributes evaluated, and at least 40% expressed their intention to purchase it. Thus, considering the lower cost of sucrose as compared to glucose, the protocol for the production of tamarillo jam at 50 °Brix using sucrose and 2% of pectin was recommended.
Desenvolvimento de geleia de tamarillo contendo polpa integral
Guilherme, Paulo Ribas;Pessatto, Cláudio César;Zaika, Willian Roger;Quast, Ernesto;Quast, Leda Battestin;Ormenese, Rita de Cássia Salvucci Celeste;Raupp, Dorivaldo da Silva;
Brazilian Journal of Food Technology , 2012, DOI: 10.1590/S1981-67232012005000007
Abstract: the tamarillo (cyphomandra betacea sendt) is a fruit native to the peruvian andean region. the objective of this study was to develop the product 'tamarillo jam'. the study consisted of characterizing the fruits and their yield in pulp; presenting a protocol for the process; and carrying out a sensory analysis of three different formulations which differed according to their degree of °brix, type of sugar and pectin content. the tamarillo fruits showed length (stem-apex), diameter and mass of 54.8 ± 4.0 mm, 34.6 ± 2.4 mm and 36.2 ± 6.5 g, respectively. the whole pulp had a sweet, slightly acid taste, with total soluble solids of 13.30 °brix ± 0.14 and ph 4.19 ± 0.11. the fruits yielded 83.3% in whole pulp and 51.5% in mucilaginous pulp containing the seeds. jams with 50 °brix containing glucose or sucrose showed greater acceptance as compared to jams with 40 °brix, containing less soluble solids. over 70% of the panellists approved the jams with 50 °brix for all the sensory attributes evaluated, and at least 40% expressed their intention to purchase it. thus, considering the lower cost of sucrose as compared to glucose, the protocol for the production of tamarillo jam at 50 °brix using sucrose and 2% of pectin was recommended.
Revisitando a fala egocêntrica: uma nova hipótese
Karin Quast
Pro-Posi??es , 2009, DOI: 10.1590/s0103-73072009000300016
Abstract:
Pincement des sous-varietes extrinsequement homogenes dans un espace euclidien
Peter Quast
Mathematics , 2005,
Abstract: Consider a closed manifold $M$ immersed in $\R^m.$ Suppose that the trivial bundle $M\times\R^m=TM\otimes \nu M$ is equipped with an almost metric connection $\tilde{\nabla}$ which almost preserves the decomposition of $M\times\R^m$ into the tangent and the normal bundle. Assume moreover that the difference $\Gamma=\partial-\tilde{\nabla}$ with the usual derivative $\partial$ in $\R^m$ is almost $\tilde{\nabla}$-parallel. We show that under these assumptions $M$ admits an extrinsically homogeneous immersion into $\R^m.$
'Spindles' in symmetric spaces
Peter Quast
Mathematics , 2005,
Abstract: We study families of submanifolds in symmetric spaces of compact type arising as exponential images of s-orbits of variable radii. Special attention is given to the cases where the s-orbits are symmetric.
Functional extruded snacks with lycopene and soy protein
Costa, Paula Fernanda Pinto da;Ferraz, Mariano Bueno Marcondes;Ros-Polski, Valquíria;Quast, Ernesto;Collares Queiroz, Fernanda Paula;Steel, Caroline Joy;
Ciência e Tecnologia de Alimentos , 2010, DOI: 10.1590/S0101-20612010005000017
Abstract: in this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. a single-screw labor pq 30 model inbramaq extruder was used for extrusion and a central composite rotational design (ccrd) was followed. the independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °c). the expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °c). instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. the red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °c, with greater acceptance for the product extruded at 125 °c.
Estudo quantitativo e qualitativo da proteína do gr?o de milho (Zea Mays L.)
Quast, Dietrich Gerhard;
Bragantia , 1965, DOI: 10.1590/S0006-87051965000100012
Abstract: the paper studies the quantitative and qualitative content of protein in 49 samples of corn. independent chemical analyses were made on the protein of germ and endosperm. the description of the method of the chemical analysis is presented, giving special emphasis to the method used, with good results, for the determination of tryptophan. the following observations were made: a) the average total protein content is fairly high in the studied samples as compared to american corn hybrids; b) flint corn samples showed higher total protein content than the dent corn samples; c) between flint and dent corns the difference is not significant in the proportion in tryptophan over total protein; d) the protein of samples rich in protein contains approximately 1.10% tryptophan; the protein of low protein samples contains, in average, 1.20% tryptophan; e) the protein of the germ has more tryptophan than the most animal or vegetable proteins of high biological value; f) selection for a larger percentage of germ in the corn kernel is efficient to increase not only the quantity but also the quality of protein in corn.
Lago oil & transport company, ltd op Aruba
J.F. Quast
Nieuwe West-Indische Gids , 1926,
Abstract:
AUTO GMM-SAMT: An Automatic Object Tracking System for Video Surveillance in Traffic Scenarios
Quast Katharina,Kaup André
EURASIP Journal on Image and Video Processing , 2011,
Abstract: A complete video surveillance system for automatically tracking shape and position of objects in traffic scenarios is presented. The system, called Auto GMM-SAMT, consists of a detection and a tracking unit. The detection unit is composed of a Gaussian mixture model- (GMM-) based moving foreground detection method followed by a method for determining reliable objects among the detected foreground regions using a projective transformation. Unlike the standard GMM detection the proposed detection method considers spatial and temporal dependencies as well as a limitation of the standard deviation leading to a faster update of the mixture model and to smoother binary masks. The binary masks are transformed in such a way that the object size can be used for a simple but fast classification. The core of the tracking unit, named GMM-SAMT, is a shape adaptive mean shift- (SAMT-) based tracking technique, which uses Gaussian mixture models to adapt the kernel to the object shape. GMM-SAMT returns not only the precise object position but also the current shape of the object. Thus, Auto GMM-SAMT achieves good tracking results even if the object is performing out-of-plane rotations.
Gravitational lensing statistics with extragalactic surveys. I. A lower limit on the cosmological constant
Ralf Quast,Phillip Helbig
Physics , 1999,
Abstract: We reanalyse optical gravitational lens surveys from the literature in order to determine relative probabilities in the $\lambda_{0}$-$\Omega_{0}$ plane, using a softened singular isothermal sphere lens model. In addition, we examine a portion of the $\lambda_{0}$-$\Omega_{0}$ plane which includes all viable cosmological models; this is vital for comparison with other cosmological tests. The results are, within the errors, consistent with those of more specialised analyses, such as those concerning upper limits on $\lambda_{0}$ in a flat universe. We note that gravitational lensing statistics can provide a quite robust LOWER limit on the cosmological constant as well, which could prove important in confirming current claims of a positive cosmological constant. At 95% confidence, our lower and upper limits on $\lambda_{0}-\Omega_{0}$, using lens statistics information alone, are respectively -3.17 and 0.3. For a flat universe, these correspond to lower and upper limits on $\lambda_{0}$ of respectively -1.09 and 0.65.
Page 1 /4045
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.