R. Sainz, V. Ferri, Camila Pacheco de Castro de Souza, V. K. Bosenbecker
Sparkling wines produced by the Champenoise method are different oenological products and use of this method the specific characteristics of these wines are assigned. The aim of this study was to test the possibility of using regionally grapes castes in assemblages for wine basis, used to elaborated sparkling rose wines, verifying the possibility of partially replacing these traditional grapes varieties such as Chardonnay and Pinot Noir, for two important local cultivars, Malvasia de Candia and Lorena. Due to the fact, these two varieties are very productive and well adapted to the region of Pelotas - RS - Brazil. To compose the treatments, three samples were used in three different possible combinations, the processing A1 Classic (traditional) composed of 75% Chardonnay and 25% Pinot Noir; A2 treatment consisting of 15% Pinot Noir, Chardonnay 65% and 20% of Malvasia de Candia; the third treatment A3, with the participation of 65% Chardonnay, 15% Pinot Noir and 20% of Lorena grapes. Sensory tests for two determinations were made. These results showed that the grapes Malvasia de Candia and Lorena have the potential to sparkling wines production as part of an assemblage.
香槟法生产的起泡酒是不同的酿酒产品，使用这种方法，这些葡萄酒的具体特征被赋予。本研究的目的是测试在葡萄酒基础上使用地区葡萄等级组合的可能性，用于制作起泡玫瑰葡萄酒，验证部分取代传统葡萄品种的可能性，如霞多丽和黑皮诺，用于两个重要的当地品种，马尔瓦西亚德坎迪亚和洛雷娜。由于这一事实，这两个品种非常高产，并很好地适应了佩洛塔斯- RS -巴西地区。为了组合处理，三个样品以三种不同的可能组合使用，处理A1经典(传统)由75%的霞多丽和25%的黑皮诺组成;A2处理由15%黑皮诺、65%霞多丽和20%加拿大马尔瓦西亚组成;第三个处理是A3，其中65%的霞多丽、15%的黑比诺和20%的洛雷纳葡萄参与其中。对两种测定方法进行了感官试验。这些结果表明，Malvasia de Candia和Lorena葡萄作为组合的一部分，具有生产起泡酒的潜力。
{"title":"Assemblages de uvas Malvasia de Candia e Lorena em vinhos base de espumantes","authors":"R. Sainz, V. Ferri, Camila Pacheco de Castro de Souza, V. K. Bosenbecker","doi":"10.18067/JBFS.V6I2.215","DOIUrl":"https://doi.org/10.18067/JBFS.V6I2.215","url":null,"abstract":"Sparkling wines produced by the Champenoise method are different oenological products and use of this method the specific characteristics of these wines are assigned. The aim of this study was to test the possibility of using regionally grapes castes in assemblages for wine basis, used to elaborated sparkling rose wines, verifying the possibility of partially replacing these traditional grapes varieties such as Chardonnay and Pinot Noir, for two important local cultivars, Malvasia de Candia and Lorena. Due to the fact, these two varieties are very productive and well adapted to the region of Pelotas - RS - Brazil. To compose the treatments, three samples were used in three different possible combinations, the processing A1 Classic (traditional) composed of 75% Chardonnay and 25% Pinot Noir; A2 treatment consisting of 15% Pinot Noir, Chardonnay 65% and 20% of Malvasia de Candia; the third treatment A3, with the participation of 65% Chardonnay, 15% Pinot Noir and 20% of Lorena grapes. Sensory tests for two determinations were made. These results showed that the grapes Malvasia de Candia and Lorena have the potential to sparkling wines production as part of an assemblage.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123522087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article investigates the relationship between the water-energy-food (WEF) nexus in Brazil in an exploratory and statistical study over the period from 2000 to 2013. For that purpose, the explanatory variables considered were the following: Access to improved water; Access to electricity and Average protein supply. Furthermore, it was introduced some brief facts about WEF nexus security in Brazil. With such explanatory variables, it was performed descriptive statistics, ensuring the assumption of data normality approach, and consequently calculating the descriptive statistics and correlation. The results of correlation showed that the quantitative relation between the three factors was extremely strong. These data allowed to understand the relation between these indicators and its status as a nexus in Brazil. Therefore, it is concluded that pursuing an active policy to manage demand in WEF nexus could lead sustainability processes.
{"title":"Water-Energy-Food nexus status in Brazil","authors":"F. Caixeta","doi":"10.18067/JBFS.V6I2.244","DOIUrl":"https://doi.org/10.18067/JBFS.V6I2.244","url":null,"abstract":"This article investigates the relationship between the water-energy-food (WEF) nexus in Brazil in an exploratory and statistical study over the period from 2000 to 2013. For that purpose, the explanatory variables considered were the following: Access to improved water; Access to electricity and Average protein supply. Furthermore, it was introduced some brief facts about WEF nexus security in Brazil. With such explanatory variables, it was performed descriptive statistics, ensuring the assumption of data normality approach, and consequently calculating the descriptive statistics and correlation. The results of correlation showed that the quantitative relation between the three factors was extremely strong. These data allowed to understand the relation between these indicators and its status as a nexus in Brazil. Therefore, it is concluded that pursuing an active policy to manage demand in WEF nexus could lead sustainability processes.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133218474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, S. S. Duque, Wagner Thadeu Cardoso Esteves
Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review.
{"title":"Implications of the use of irradiation in the processing of animal origin foods: Review","authors":"Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, S. S. Duque, Wagner Thadeu Cardoso Esteves","doi":"10.18067/JBFS.V5I4.257","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.257","url":null,"abstract":"Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115087315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
William Renzo Cortez-Vega, R. Pinedo, Marcello Lima Bertuci, S. Pizato, C. A. Maldonado, Aroldo Arévalo-Pinedo
Calabash is considered a non-traditional herb, for not being normally consumed. Osmotic dehydration is an alternative to add value to this vegetable. The objective of this study was to develop candied fruit of calabash ( Lagenaria siceraria) and evaluate their physical, chemical and sensory characteristics. The calabash was sanitized, peeled, cut into cubes and bleached. For the osmotic process of calabash pieces, sucrose was dissolved in water and treatments were prepared namely: T1 - Sucrose concentration at 10%; T2 - Sucrose concentration at 20%; T3 - Sucrose concentration at 40% and T4 - Sucrose concentration at 60%. The calabash cubes remained in their respective concentrations for a period of 10 days until complete saturation. After the crystallization the cubes were washed in running water and dried in an oven at a temperature of 60 oC for 6 hours. The physical, chemical, microbiological and sensory analyzes were performed. There was no significant difference between the treatments for pH values. The treatment T4 showed higher value of ascorbic acid (2.06) at the end of the treatment days. Moisture was greater in treatment T1, while T4 presented the lowest moisture content. T4 showed higher soluble solids content. The values found for molds and yeasts were within the legislation. The treatments T3 and T4 showed the highest acceptance rate for all the evaluated attributes. The in natura calabash transformation for its candied form added value to this product.
{"title":"Obtaining candied fruit of Calabash (Lagenaria siceraria)","authors":"William Renzo Cortez-Vega, R. Pinedo, Marcello Lima Bertuci, S. Pizato, C. A. Maldonado, Aroldo Arévalo-Pinedo","doi":"10.18067/JBFS.V5I4.246","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.246","url":null,"abstract":"Calabash is considered a non-traditional herb, for not being normally consumed. Osmotic dehydration is an alternative to add value to this vegetable. The objective of this study was to develop candied fruit of calabash ( Lagenaria siceraria) and evaluate their physical, chemical and sensory characteristics. The calabash was sanitized, peeled, cut into cubes and bleached. For the osmotic process of calabash pieces, sucrose was dissolved in water and treatments were prepared namely: T1 - Sucrose concentration at 10%; T2 - Sucrose concentration at 20%; T3 - Sucrose concentration at 40% and T4 - Sucrose concentration at 60%. The calabash cubes remained in their respective concentrations for a period of 10 days until complete saturation. After the crystallization the cubes were washed in running water and dried in an oven at a temperature of 60 oC for 6 hours. The physical, chemical, microbiological and sensory analyzes were performed. There was no significant difference between the treatments for pH values. The treatment T4 showed higher value of ascorbic acid (2.06) at the end of the treatment days. Moisture was greater in treatment T1, while T4 presented the lowest moisture content. T4 showed higher soluble solids content. The values found for molds and yeasts were within the legislation. The treatments T3 and T4 showed the highest acceptance rate for all the evaluated attributes. The in natura calabash transformation for its candied form added value to this product.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115086339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vanderlan Carneiro Dias, J. Peluzio, M. D. D. Lima, E. Reina
The present work investigated the effect of the use of diazotrophic bacteria Azospirillum brasilense , inoculated via seeds, in association or not with nitrogen doses, in the off-season, in the yield of oil in maize genotypes. The trials were carried out in two sowing times in a randomized complete block design (DBC) with 30 treatments and three replications. In each season, treatments were arranged in a 2x3x5 factorial scheme, represented by two seed inoculation processes (with and without inoculation), three corn genotypes (Orion and Al Bandeirante, open pollinated varieties, and Double Hybrid (kg ha -1 ), an analysis of individual variance and, afterwards, the results of the analysis of variance (kg ha -1 ) and five nitrogen doses (0, 50, 100, 150 and 200kg ha -1 ). The use of the Azospirillum brasilense bacterium, with or without nitrogen doses, promoted an increase in oil yield in the grains. The Orion variety was the one that stood out the most when inoculated with the bacterium Azospirillum , being the most efficient when cultivated Under nitrogen The adoption of this practice is not a substitute for the use of nitrogen fertilizers, but may be an alternative to reduce the costs of the producer.
本文研究了重氮营养细菌巴西氮螺旋菌(Azospirillum brasilense)通过种子接种，在淡季与氮剂量相关或不相关的情况下，对玉米基因型油产量的影响。试验采用随机完全区设计(DBC)，分两次播种，30个处理，3个重复。在每个季节，按2x3x5因子方案进行处理，分别采用两个接种过程(接种和不接种)，3种玉米基因型(Orion和Al Bandeirante，开放授粉品种和双杂交(kg ha -1)，进行个体方差分析，然后进行方差分析结果(kg ha -1)和5种氮肥剂量(0、50、100、150和200kg ha -1)。使用或不使用氮剂量的巴西氮螺旋菌，促进了籽粒油产量的增加。猎户座品种在接种固氮螺旋菌时表现最好，在氮肥条件下种植效率最高。采用这种做法并不能替代氮肥的使用，但可能是降低生产者成本的一种选择。
{"title":"Azospirillum brasilense and nitrogen in the yield of corn oil, in off-season cultivation, under low latitude","authors":"Vanderlan Carneiro Dias, J. Peluzio, M. D. D. Lima, E. Reina","doi":"10.18067/JBFS.V5I4.212","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.212","url":null,"abstract":"The present work investigated the effect of the use of diazotrophic bacteria Azospirillum brasilense , inoculated via seeds, in association or not with nitrogen doses, in the off-season, in the yield of oil in maize genotypes. The trials were carried out in two sowing times in a randomized complete block design (DBC) with 30 treatments and three replications. In each season, treatments were arranged in a 2x3x5 factorial scheme, represented by two seed inoculation processes (with and without inoculation), three corn genotypes (Orion and Al Bandeirante, open pollinated varieties, and Double Hybrid (kg ha -1 ), an analysis of individual variance and, afterwards, the results of the analysis of variance (kg ha -1 ) and five nitrogen doses (0, 50, 100, 150 and 200kg ha -1 ). The use of the Azospirillum brasilense bacterium, with or without nitrogen doses, promoted an increase in oil yield in the grains. The Orion variety was the one that stood out the most when inoculated with the bacterium Azospirillum , being the most efficient when cultivated Under nitrogen The adoption of this practice is not a substitute for the use of nitrogen fertilizers, but may be an alternative to reduce the costs of the producer.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122719954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.
{"title":"Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment","authors":"K. Trinh","doi":"10.18067/JBFS.V5I3.224","DOIUrl":"https://doi.org/10.18067/JBFS.V5I3.224","url":null,"abstract":"In the current study, structural, morphological properties and in vitro digestibility of argon-plasma treated starches were characterized. Granular cassava starch was treated by an atmospheric DBD Plasma device at 4-9 kV input for 0-40 min. Structural properties of treated sample were characterized using a FTIR measurement. The degree of cross-linking was reached at 8 kV and 10 min of treatment and it was 2-times higher than that of raw starch. Under scanning electron micrographs, treated granules were melted and linked to each other under plasma treatment. Besides, under enzymatic hydrolysis, a rough surface was found in both non-treated and treated granules. However, treated sample showed enzymatic erosion resistance than that of raw starch. Actually, the positive correlation between the degree of cross-link and resistant starch was found. Furthermore, the increase of heat-stable DCL leading to the formation of boiling-stable resistant starch.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127207605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lucas Alves de Faria, J. Peluzio, W. F. D. Santos, C. M. D. Souza, Gustavo André Colombo, Flávio S. Afférri
The soybean, the main crop in the state of Tocantins, responds differentially to environment for the agronomic characteristics, so that regionalized trials seasons planting should be performed. In this sense, considering the importance of season planting and the scarcity of studies for the soybean crop in the State of Tocantins, eight competition trials were performed, being four in the 2014/15 harvest and four in the 2015/16 harvest in Porto national and Santa Rosa - TO. The experimental design used in each trial was a randomized block with three replications and seven treatments (cultivars). The characteristics evaluated were: days until flowering and maturation, plant height, height of 1st pod, number of seeds per pod, number of pods / plant, weight of thousand kernels (g) and grain yield (kg ha -1 ). In Porto Nacional, there was the highest yield in both seasons. The later sowing resulted in a drop in yield potential of cultivars. The cultivar 8579RSF IPRO showed better performance in both places and times.
大豆是托坎廷斯州的主要作物，其农艺特性对环境的响应不同，因此应实行分区试验季节种植。从这个意义上说，考虑到季节种植的重要性和对托坎廷斯州大豆作物研究的缺乏，进行了8次竞赛试验，其中4次是在2014/15收获季节，4次是在波尔图国家和圣罗莎-托州的2015/16收获季节。每个试验采用随机区组设计，3个重复，7个处理(品种)。评价的性状为:开花成熟天数、株高、第一荚高、每荚种子数、每株荚数、千粒重(g)和籽粒产量(kg ha -1)。在波尔图，两个季节的产量都是最高的。晚播导致品种产量潜力下降。品种8579RSF IPRO在地点和时间上均有较好的表现。
{"title":"Agronomic characteristics of soybean cultivated in the central region of Tocantins at different sowing times","authors":"Lucas Alves de Faria, J. Peluzio, W. F. D. Santos, C. M. D. Souza, Gustavo André Colombo, Flávio S. Afférri","doi":"10.18067/JBFS.V5I3.192","DOIUrl":"https://doi.org/10.18067/JBFS.V5I3.192","url":null,"abstract":"The soybean, the main crop in the state of Tocantins, responds differentially to environment for the agronomic characteristics, so that regionalized trials seasons planting should be performed. In this sense, considering the importance of season planting and the scarcity of studies for the soybean crop in the State of Tocantins, eight competition trials were performed, being four in the 2014/15 harvest and four in the 2015/16 harvest in Porto national and Santa Rosa - TO. The experimental design used in each trial was a randomized block with three replications and seven treatments (cultivars). The characteristics evaluated were: days until flowering and maturation, plant height, height of 1st pod, number of seeds per pod, number of pods / plant, weight of thousand kernels (g) and grain yield (kg ha -1 ). In Porto Nacional, there was the highest yield in both seasons. The later sowing resulted in a drop in yield potential of cultivars. The cultivar 8579RSF IPRO showed better performance in both places and times.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127851872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha
Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.
{"title":"Development and assessment of concentrate salty yogurt added spices","authors":"P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha","doi":"10.18067/JBFS.V5I2.204","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.204","url":null,"abstract":"Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128650417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. V. Fiorini, C. Pereira, H. D. Pereira, A. L. Medeiros, L. P. M. Pires
The objective with this work was to evaluate yield and its components of maize single crosses of early cycle sowed at off-season in the Northern of Mato Grosso State. Then, six experiments were installed at 7-days intervals of sowing time in Sinop-MT. The experimental design was randomized complete blocks with four replications. The three single crosses used were: Maximus; Truck (Syn7316) and Status (Syn7205) and the sowing times was done at 7-days intervals from the base date 01/26/2014. The sowing times in Days After Base Date (DADB) were: 1 st – 01/26/2014(0 DADB); 2 nd - 02/02/2014(7 DADB); 3 rd - 02/09/2014(14 DADB); 4 th – 02/16/2014(21 DADB); 5 th – 02/23/2014(28 DADB) and 6 th – 03/02/2014(35 DADB). The traits analyzed were: dry matter, chlorophyll index, number of grain rows, number of grains pre row, mass of a thousand grain and grain yield. The off-season maize sowing times had effect in all the traits evaluated. There were interaction between single crosses and sowing times for the yield components number of grain rows, number of grains per row and mass of a thousand grain. The single crosses did not differ regarding yield.
{"title":"Yield and its components according to maize sowing times at off-season in the Northern of Mato Grosso state, Brazil","authors":"I. V. Fiorini, C. Pereira, H. D. Pereira, A. L. Medeiros, L. P. M. Pires","doi":"10.18067/JBFS.V5I2.195","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.195","url":null,"abstract":"The objective with this work was to evaluate yield and its components of maize single crosses of early cycle sowed at off-season in the Northern of Mato Grosso State. Then, six experiments were installed at 7-days intervals of sowing time in Sinop-MT. The experimental design was randomized complete blocks with four replications. The three single crosses used were: Maximus; Truck (Syn7316) and Status (Syn7205) and the sowing times was done at 7-days intervals from the base date 01/26/2014. The sowing times in Days After Base Date (DADB) were: 1 st – 01/26/2014(0 DADB); 2 nd - 02/02/2014(7 DADB); 3 rd - 02/09/2014(14 DADB); 4 th – 02/16/2014(21 DADB); 5 th – 02/23/2014(28 DADB) and 6 th – 03/02/2014(35 DADB). The traits analyzed were: dry matter, chlorophyll index, number of grain rows, number of grains pre row, mass of a thousand grain and grain yield. The off-season maize sowing times had effect in all the traits evaluated. There were interaction between single crosses and sowing times for the yield components number of grain rows, number of grains per row and mass of a thousand grain. The single crosses did not differ regarding yield.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126968310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Daisy Parente Dourado, J. Peluzio, E. Reina, Kayo Kennedy Albernas, Thiago Magalhaes de Lazari, Cid Tacaoca Muraishi
Soy is mainly valued for high protein content when compared to other crops. However, it had been common to visit genetic materials with the same lower and lower protein levels, a fact that mainly displeased animal feed manufacturers. The objective of this study was to evaluate Azospirillum and Bradyrhizobium on the protein content of soybeans, grown under low latitude. The experimental design was a randomized complete block design with two cultivars (TMG 1288 RR and M 9144 RR) and five doses of Azospirillum brasilense (0, 100, 200, 300 and 400 mL ha -1 ). The evaluation was performed at the R8 stage, where the heavy, weighted and measured variables and the protein content of the grains (%) were analyzed. The mixed use of Bradyrhizobium via seed and Azospirillum via foliar caused an increase in protein levels, in all planting seasons and cultivars. High and precipitated low temperatures contributed to the increase of grain protein contents, when in the presence of Azospirillum , excess of cultures by environmental parameters and genetic factors, but also for the nutritional factors that are metabolized by the plant and assimilated in the form of reserves without grain, due to the application of associative bacteria.
与其他作物相比，大豆的主要价值在于蛋白质含量高。然而，人们经常看到蛋白质水平越来越低的遗传物质，这一事实主要使动物饲料制造商感到不满。本研究的目的是评价氮螺旋菌和缓生根瘤菌对低纬度栽培大豆蛋白质含量的影响。试验设计采用随机完全区组设计，采用2个品种(TMG 1288 RR和M 9144 RR)和5个剂量(0、100、200、300和400 mL ha -1)的巴西偶氮螺旋菌。评价在R8阶段进行，对重、加权和测量变量以及籽粒蛋白质含量(%)进行分析。通过种子施用缓生根瘤菌和通过叶面施用固氮螺旋菌，在所有种植季节和品种中均能提高蛋白质水平。在氮螺旋菌存在的情况下，环境参数和遗传因素导致培养物过量，但由于伴生菌的应用，植物代谢并以储备形式同化的营养因子也增加了籽粒蛋白质含量。
{"title":"Protein content in Glycine max grains influenced by the mixed inoculation of Bradyrhizobium japonicum and Azospirillum brasilense","authors":"Daisy Parente Dourado, J. Peluzio, E. Reina, Kayo Kennedy Albernas, Thiago Magalhaes de Lazari, Cid Tacaoca Muraishi","doi":"10.18067/JBFS.V5I2.146","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.146","url":null,"abstract":"Soy is mainly valued for high protein content when compared to other crops. However, it had been common to visit genetic materials with the same lower and lower protein levels, a fact that mainly displeased animal feed manufacturers. The objective of this study was to evaluate Azospirillum and Bradyrhizobium on the protein content of soybeans, grown under low latitude. The experimental design was a randomized complete block design with two cultivars (TMG 1288 RR and M 9144 RR) and five doses of Azospirillum brasilense (0, 100, 200, 300 and 400 mL ha -1 ). The evaluation was performed at the R8 stage, where the heavy, weighted and measured variables and the protein content of the grains (%) were analyzed. The mixed use of Bradyrhizobium via seed and Azospirillum via foliar caused an increase in protein levels, in all planting seasons and cultivars. High and precipitated low temperatures contributed to the increase of grain protein contents, when in the presence of Azospirillum , excess of cultures by environmental parameters and genetic factors, but also for the nutritional factors that are metabolized by the plant and assimilated in the form of reserves without grain, due to the application of associative bacteria.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132060253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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