Physical Chemical Attributes
Mostrando 1-12 de 182 artigos, teses e dissertações.
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1. Carbon and Nitrogen Stocks Under Different Land-Use in the Paraopeba River Basin-MG Before the Corrégo do Feijão Dam Burst
ABSTRACT Soil attributes can provide indicators for the management and conservation of natural and agrarian ecosystems. This study was carried out before the rupture of the Córrego do Feijão dam and aimed to evaluate and quantify the stocks of carbon, nitrogen and the C/N ratio in soils around the Paraopeba-MG river basin in five regions corresponding to t
Revista Ceres. Publicado em: 2022
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2. Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars
Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars
Food Sci. Technol. Publicado em: 2021-03
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3. Quality of tomatoes under different transportation conditions by principal component analysis
ABSTRACT Bulk transportation of tomatoes is a step with high occurrence of mechanical impacts, leading to increased losses and reduction in the quality of fruits arriving at the industry and reaching the consumer market. The present study aimed to evaluate variations in physical-chemical parameters associated with the quality of tomato fruits, occurred durin
Rev. Ceres. Publicado em: 2020-12
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4. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
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5. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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6. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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7. CLASSIFICATION OF ROBUSTA COFFEE FRUITS AT DIFFERENT MATURATION STAGES USING COLORIMETRIC CHARACTERISTICS
ABSTRACT Coffee growers who produce the robusta species (Conilon) have sought to increase productivity and drink quality by improving production techniques. Artificial vision systems can assist in increasing the efficiency of operations associated with crop management. This study aimed to obtain colorimetric characteristics of robusta coffee fruits at differ
Eng. Agríc.. Publicado em: 2020-08
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8. PEDOTRANSFER FUNCTION TO ESTIMATE THE SOIL STRUCTURAL “S” INDEX AND SPATIAL VARIABILITY IN AN OXISOL WITHIN A LIVESTOCK FARMING SYSTEM
ABSTRACT Various attributes are often required to build soil quality indicators. However, determining these attributes is time-consuming and requires several specific devices. Thus, it is desirable to develop indexes that express soil quality based on easily determined attributes. The objective of this study was to investigate the spatial variability of the
Eng. Agríc.. Publicado em: 2020-02
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9. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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10. Changes in soil chemical and physical properties in pasture fertilised with liquid swine manure
ABSTRACT: Chemical and physical properties of soil can be altered with the successive application of liquid swine manure (LSM), also known as slurry. Therefore, monitoring the impact of LSM is essential to an assessment of the potential agronomic and environmental benefits and risks associated with management practices. The aim of this study was to evaluate
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/12/2019
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11. β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination
Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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12. Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods
ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight lo
Braz. J. Poult. Sci.. Publicado em: 20/12/2019