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Djioua T.,University of Avignon | Charles F.,University of Avignon | Freire Jr. M.,Embrapa Agroindustria de Alimentos | Filgueiras H.,Embrapa Agroindustria Tropical | And 2 more authors.
International Journal of Food Science and Technology | Year: 2010

The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv Tommy Atkins') were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology. Source


Dinon A.Z.,Federal University of Santa Catarina | Brod F.C.A.,Federal University of Santa Catarina | Mello C.S.,Federal University of Santa Catarina | Oliveira E.M.M.,Embrapa Agroindustria de Alimentos | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

The genetically modified common bean Embrapa 5.1, developed by Brazilian Agricultural Research Corporation (Embrapa), is the first commercial GM plant produced in Latin America. It presents high resistance to the Bean golden mosaic virus. In this work, primers and probes targeting a taxon-specific reference DNA sequence for the common bean (Phaseolus vulgaris L.) and a construct-specific DNA sequence of Embrapa 5.1 GM common bean were successfully developed. The primers and probes showed high specificity for the target detection. Both methods showed suitable efficiency and performance to be used as an endogenous target for detection of common bean DNA and for construct-specific detection of GM common bean Embrapa 5.1, respectively. Both real-time PCR assays proved to be valuable for future assessment of interlaboratory studies. © 2012 American Chemical Society. Source


Tsukui A.,Federal University of Rio de Janeiro | Santos Junior H.M.,Federal University of Rio de Janeiro | Oigman S.S.,Federal University of Rio de Janeiro | De Souza R.O.M.A.,Federal University of Rio de Janeiro | And 2 more authors.
Food Chemistry | Year: 2014

The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10 min at 45 °C) compared to a 4 h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R 2 = 0.9979), precision (CV 3.7%), recovery (<93%), limit of detection (0.0130 mg/mL), and limit of quantification (0.0406 mg/mL). The space-time yield calculated on the diterpenes content for sample AT1 (Arabica green coffee) showed a six times higher value compared to the traditional Soxhlet method. © 2014 Elsevier Ltd. All rights reserved. Source


da Silva R.F.,Emater Acre | Ascheri J.L.R.,Embrapa Agroindustria de Alimentos | de Souza J.M.L.,Embrapa Acre
Ciencia e Agrotecnologia | Year: 2010

Brazil nut (Bertholletia excelsa H.B.K.) is an important raw material. It constitutes a basic stable of the population living in the Amazon region. Due to high unsaturated lipid content, around 60 to 70% is highly perishable. Moreover, inadequate processing practices result in high broken or damaged nuts. The objective this work was to make a comparative study of the physicochemical properties, mineral contents, lipids, and essential amino acid profiles between intact and highly damaged Brazil nut. All samples were stored in the same conditions. Samples were stored during three months at room temperature. The mineral profile of both samples did not show significant variation in total contents. It resulted, however, in significant loss of unsaturated fatty acids such as oleic and linoleic acid, besides essential amino acid, specially lysine. This fact can imply a reduction in the nutritional and sensory properties of the nut. Source


Coelho A.A.,State University of Norte Fluminense | Cenci S.A.,Embrapa Agroindustria de Alimentos | de Resende E.D.,State University of Norte Fluminense
Ciencia e Agrotecnologia | Year: 2010

This work had as an objective to evaluate the quality of yellow passion fruit juice (Passiflora edulis Sims. f. flavicarpa Degener) in different harvest points and after complete ripening in a storage chamber, intended for natural consumption or sales of derived products. We determined the levels of titratable acidity, ascorbic acidy, soluble solids, reducer and non-reducer sugars and pH value. The averages were compared regarding confidence intervals with a 5% significance and 10% deviation around the sampling average of infinite population. The results showed that an adequate harvest point of the yellow passion fruits from the winter season was identified when at least 30.7% of the peel surface was yellowish. At this point they presented appropriated chemical characteristics for consumption in natura or to support the physiological ripening process during storage. Source

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