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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 JUNIOR, S.; NASSU, R. T. Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1]. Repository: BDPA Publication year: 2024
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
Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars. Author(s): SILOCHI, R. M. H. Q.; COELHO, S. R. M.; BISCHOFF, T. Z.; CASSOL, F. D. R.; PRADO, N. V. do; BASSINELLO, P. Z. The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to... ... Repository: BDPA Publication year: 2016
Guia ilustrado para isolamento de Salmonella spp de origem avícola. Author(s): DUARTE, S. C.; KUCHIISHI, S. S.; ALMEIDA, F. dos S.; OSOWSKI, G. V. Repository: BDPA Publication year: 2016
Expression of genes associated with the biosynthetic pathways of abscisic acid, gibberellin, and ethylene during the germination of lettuce seeds. Author(s): CLEMENTE, A. C. S.; GUIMARÃES, R. M.; MARTINS, D. C.; GOMES, L. A. A.; CAIXETA, F.; REIS, R. G. E.; ROSA, S. D. V. F. da Seed germination and dormancy are complex phenomena that are controlled by many genes and environmental factors. Such genes are indicated by phytohormones that interact with each other, and may cause... ... Repository: BDPA Publication year: 2015
Use of F57 bags by the semi-automatic in vitro technique of gas production. Author(s): AMARAL, A. P. S. F.; TOMICH, T. R.; MAURICIO, R. M.; GONÇALVES, L. C.; SILVEIRA, S. R. e; PIRES NETO, O. S.; RODRIGUES, J. A. S. Os cadinhos filtrantes (porosidade 1) originalmente usados na técnica in vitro semi-automática de produção de gases estabelecida no Laboratório de Produção de Gases da Escola de Veterinária da UFMG po... ... Repository: BDPA Publication year: 2014
Gestão do Laboratório de Análise de Sementes da Embrapa Milho e Sorgo. Author(s): TARABAL, L. M.; NETTO, D. A. M.; ARAUJO, S. N. A implantação do sistema de gestão da qualidade, composto de Manual da Qualidade com todos os requisitos da direção e de requisitos técnicos, segundo a norma ABNT ISO/IEC 17025: 2005, e dos procedimen... ... Repository: BDPA Publication year: 2011
Production and characterization of thin films based on soy protein isolate with kraft lignin and tannins obtained by casting. Author(s): FREITAS, A. J. de; SOUZA, N. L. V. S.; SILVA, K. F. e; SANTOS, V. W. R. dos; VALENTE, I. L.; DIAS, M. V.; MARCONCINI, J. M.; MORI, F. A. In the present study, soy protein isolate (SPI) multifunctional bioplastics were prepared by casting, with the addition of tannins extracted from Stryphnodendron adstringens and kraft lignin. The film... ... Repository: BDPA Publication year: 2022
In vitro bioaccessibility of essential minerals from raw and cooked Tilapia fillet: method validation and analysis by synchronous vertical dual view ICP OES. Author(s): SANTOS, H. M.; MARCANO DE HIGUERA, J.; NOGUEIRA, A. R. de A. A novel insight into the nutritional changes of Tilapia fillets due to heat treatments was provided by evaluating the influence of baking and air-frying on the total mass fraction and bioaccessibility... ... 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

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