oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 13 )

2018 ( 22 )

2017 ( 28 )

2016 ( 42 )

Custom range...

Search Results: 1 - 10 of 15320 matches for " Spoto Marta Helena Fillet "
All listed articles are free for downloading (OA Articles)
Page 1 /15320
Display every page Item
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.
Avalia??o sensorial de feij?o preto submetido à radia??o de Cobalto-60
Moura, Neila Camargo de;Canniatti-Brazaca, Solange Guidolin;Spoto, Marta Helena Fillet;Arthur, Valter;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000200032
Abstract: the objective of this research was to evaluate the sensory aspects of black beans submitted to gamma radiation from 60co. the study involved eight panelists, between 17 to 23 years old, who were selected and trained for the descriptive analysis of appearance, aroma, flavor and texture. the panelists analyzed alterations of appearance, aroma, flavor and texture of non-irradiated and irradiated black beans with doses 2, 4, 6, 8 and 10kgy. the results were analyzed by test f, anova and the tukey test (5%), with the use of computers and the sensory analysis software compusense five and sas. the results showed that irradiated samples decreased the bitter flavor, accentuated color and brightness and samples non-irradiated dry texture. the radiation treatment is a good method for conservation of black beans in doses evaluated in this study.
Análises fisiológicas e enzimáticas em abacaxi submetido à tecnologia de radia??o ionizante
Silva, Josenilda Maria da;Silva, Juliana Pizarro;Spoto, Marta Helena Fillet;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000300027
Abstract: the physiological and enzymatic post-harvest characteristics of the pineapple cultivar smooth cayenne were evaluated after the fruits were gamma-irradiated with doses of 100 and 150 gy and the fruits were stored for 10, 20 and 30 days at 12 °c (±1) and relative humidity of 85% (±5). physiological and enzymatic analyses were made for each storage period to evaluate the alterations resulting from the application of ionizing radiation. control specimens showed higher values of soluble pectins, total pectins, reducing sugars, sucrose and total sugars and lower values of polyphenyloxidase and polygalacturonase enzyme activities. all the analyses indicated that storage time is a significantly influencing factor. the 100 gy dosage and 20-day storage period presented the best results from the standpoint of maturation and conservation of the fruit?s quality.
Efeito do cloreto de cálcio e da película de alginato de sódio na conserva??o de laranja 'Pera' minimamente processada
Groppo, Vanessa Daniel;Spoto, Marta Helena Fillet;Gallo, Cláudio Rosa;Sarmento, Silene Bruder Silveira;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100017
Abstract: the aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'pera' oranges. the quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oc for a period of 12 days. treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. at the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. the microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. this indicates that a control of hygienic conditions led to a standard microbiological product according to the food legislation without salmonella and coliforms under 45 oc. sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Page 1 /15320
Display every page Item


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