Storage Beans
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. THERMODYNAMIC PROPERTIES OF WHITE BEAN GRAINS FOR DIFFERENT EQUILIBRIUM WATER CONTENTS
ABSTRACT In drying processes and in the storage of agricultural products, the study of thermodynamic properties is indispensable in the search for solutions to issues of stability and optimization of the conditions of agro-industrial processes. The aim of this work was to determine hygroscopic equilibrium isotherms and study the thermodynamic properties of w
Eng. Agríc.. Publicado em: 2021-05
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2. Essential oils of Tahiti lemon and cinnamon bark in control of storage fungi and the physiological and sanitary quality of beans
RESUMO: Com o objetivo de avaliar a eficiência dos óleos essenciais de Citrus latifolia (limão taiti) e Cinnamomum zeylanicum (canela em casca) no controle dos fitopatógenos Penicillium sp. e Aspergillus sp. e na qualidade das sementes de feijão, foram conduzidos dois experimentos. No primeiro, avaliou-se o efeito dos óleos essenciais de C. latifolia e
Arq. Inst. Biol.. Publicado em: 25/11/2019
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3. Physiological quality of castor bean seed genotypes stored at two temperatures
ABSTRACT. Environment and storage time influence stored seed quality, especially for oilseeds such as castor beans because they have a high lipid content and are more prone to deterioration. This study evaluated the physiological quality of seeds from three castor bean genotypes stored at 10 and 20°C for 300 days. The experimental design was completely rand
Acta Sci., Agron.. Publicado em: 21/10/2019
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4. Carioca bean genotypes for tolerance to grain darkening by natural and accelerated methods
RESUMO O escurecimento lento de grãos é almejado por melhoristas de feijoeiro porque o consumidor considera que grãos mais escuros apresentarão maior tempo para cocção. A análise empregada atualmente leva ao redor de 90 dias para diferenciação da cor do grão entre os genótipos. Objetivou-se avaliar a cor em função do valor de L* (luminosidade) d
Ciênc. agrotec.. Publicado em: 30/09/2019
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5. Mechanical properties of bean grains (BRSMG Majestic) coated with carnauba wax
RESUMO: Objetivou-se com este trabalho determinar as propriedades mecânicas de grãos de feijão cultivar BRSMG Majestoso revestidos com cera de carnaúba. Foram utilizados grãos com teor de água de aproximadamente 0,1481 decimal b.s. (base seca), tratados com solução de cera de carnaúba. Parte destes destinou-se à amostra testemunha, uma a aplicaç�
Cienc. Rural. Publicado em: 02/09/2019
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6. CASTOR BEANS QUALITY SUBJECTED TO DIFFERENT STORAGE TEMPERATURES AND PERIODS
ABSTRACT The control of the temperature of the storage air have the ability to improve a better preservation of some types of agricultural products. However, the most effective temperature for storage as well as the duration of storage varies between products. Therefore, special attention should be concentrated on the storage temperature and its effects on t
Eng. Agríc.. Publicado em: 2018-06
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7. Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage
Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chlori
Food Sci. Technol. Publicado em: 2015-04
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8. InfluÃncia do estresse por frio em prÃ-colheita na qualidade tecnolÃgica de feijÃo comum armazenado / Pre-harvest cold stress influence on technological quality of stored beans
feijÃo tem grande importÃncia nutricional e econÃmica no Brasil. Possui alto teor de proteÃna, sendo um alimento balanceado e rico em ferro, cÃlcio, vitaminas, carboidratos, fibras e lisina, constituindo base alimentar dos brasileiros. No aspecto fisiolÃgico, pode-se considerar o feijÃo como cultura das mais exigentes em clima, sendo que o mesmo à co
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/06/2012
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9. Feijão.
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Belém. Publicado em: 2011
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10. Milled rice quality evaluation during storage under different temperature conditions.
Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to
INTERNATIONAL RICE CONGRESS. Publicado em: 2011
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11. Efeito da proteina arcelina na biologia de Zabrotes subfasciatus (Boheman 1833), em feijoeiro.
A acercelina e uma proteina encontrada em feijoes silvestres (Phaseolus vulgaris) e que confere resistencia ao caruncho-do-feijao, Zabrotes subfasciatus (Boheman 1833) (Coleoptera: Bruchidae). Estudos foram conduzidos com o objetivo de conhecer o efeito de quatro alelos da proteina arcelina (Arc1, Arc2, Arc3 e Arc4), na biologia de Z.subfasciatus. O experime
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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12. Revestimento ativo enriquecido com aminoácidos em feijão-comum / Active coating enriched with amino acids in common bean
Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/12/2010