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Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts. Author(s): CARVALHO, S. C. S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T. Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures. Repository: BDPA Publication year: 2022
VIS-NIRS to predict meat quality is anatomical point specific. Author(s): BONIN, M. de N.; SILVA, S. da L. e; GOMES, R. da C.; MENEZES, G. R. de O.; SURITA, L. M. A.; FAVERO, R.; FERRAZ, A. L. J.; FEIJO, G. L. D. The Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissim... ... Repository: BDPA Publication year: 2018
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JR., S. Sous vide is a term of French origin that means “under vacuum”. Repository: BDPA Publication year: 2024
Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Author(s): SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the... ... Repository: BDPA Publication year: 2014
Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA. Author(s): SIQUEIRA, B. S.; BASSINELLO, P. Z.; MALGARESI, G.; PEREIRA, W. J.; FERNANDES, K. F. Carioca beans are subjected to the hard-to-cook phenomena (HTC), which results in loss of technological and sensorial qualities. To better elucidate this postharvest hardening process, changes in tech... ... Repository: BDPA Publication year: 2016
Características físicas da carne de queixada (Tayassu pecari Link, 1795). Author(s): PIOVEZAN, U.; ZUANAZZI, J. G.; FELIX, G. A.; LARA, J. A. F. de A fauna é um agente que não pode ser ignorado na gestão de recursos naturais renováveis. Além de sua importância direta na conservação dos ecossistemas, o desenvolvimento do potencial econômico das es... ... Repository: BDPA Publication year: 2013
Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses. Author(s): MORA, N. H. A. P.; MACEDO, F. de A. F. de; MEXIA, A. A.; ALMEIDA, F. L. A. de; SENEGALHE, F. B. D.; POSSAMAI, A. P. S.; MACEDO, R. M. G. de; ARAUJO, G. G. L. de Twenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which w... ... Repository: BDPA Publication year: 2015
Soybean stem canker (Diaporthe phaseolorum var. caulivora) in Brazil. Author(s): COSTAMILAN, L.; BERTAGNOLLI, P.; YORINORI, J.; ALMEIDA, A.; SEIXAS, C.; BINNECK, E.; ARAÚJO, M.; CARBONARI, J. Repository: BDPA Publication year: 2009
Tempo de cozimento de raízes de genótipos de mandioca de mesa (Manihot esculenta Crantz) sob sistema irrigado e de sequeiro). Author(s): RIBEIRO, R. N. da S.; COELHO FILHO, M. A.; SANTOS, V. da S.; LEDO, C. A. da S.; ROCHA, J. da S. O tempo de cozimento é uma característica crucial na seleção de cultivares para fins culinários, tanto pelo gasto de energia, como principalmente por estar correlacionada com o padrão de massa gerada,... ... Repository: BDPA Publication year: 2013
Chemical control of guava rust (Puccinia psidii) in the Northern Region of Rio de Janeiro State, Brazil. Author(s): MARTINS, M. V. V.; SILVEIRA, S. F.; MAFFIA, L. A.; ROCABADO, J. M. A.; MUSSI-DIAS, V. Fungicides were evaluated under field conditions for their efficacy in the control of guava rust (Puccinia psidii); five systemic fungicides (azoxystrobin, pyraclostrobin, cyproconazole, tebuconazole,... ... Repository: BDPA Publication year: 2011

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