Chemical Attributes
Mostrando 1-12 de 342 artigos, teses e dissertações.
-
1. Carbon and Nitrogen Stocks Under Different Land-Use in the Paraopeba River Basin-MG Before the Corrégo do Feijão Dam Burst
ABSTRACT Soil attributes can provide indicators for the management and conservation of natural and agrarian ecosystems. This study was carried out before the rupture of the Córrego do Feijão dam and aimed to evaluate and quantify the stocks of carbon, nitrogen and the C/N ratio in soils around the Paraopeba-MG river basin in five regions corresponding to t
Revista Ceres. Publicado em: 2022
-
2. FERTILIZER RECOMMENDATION METHODS FOR PRECISION AGRICULTURE – A SYSTEMATIC LITERATURE STUDY
ABSTRACT Spatial variability management of soil chemical attributes is one of the approaches to be employed in the face of the constant challenge of increasing agricultural yield to meet world demand. In this sense, precision agriculture has as one of its tools the application of inputs at varying rates, which seeks to determine the ideal amount of fertilize
Engenharia Agrícola. Publicado em: 2022
-
3. Bud position influence the fruit quality attributes of three blueberry (Vaccinium ashei Reade) cultivars
ABSTRACT Blueberry farming can be considered an excellent alternative to diversify the family income. In addition, the fruits have several health benefits thanks to the presence of phenolic compounds and anthocyanins, however blueberries chemical composition is affected by edaphoclimatic conditions and bud position within the shoot. Therefore, the objective
Revista Ceres. Publicado em: 2022
-
4. ASSESSMENT OF SUBSTRATE SOLUTION EXTRACTION METHODS FOR DETERMINATION OF CHEMICAL ATTRIBUTES IN SOILLESS CULTURE OF BELL PEPPER AND MELON
RESUMO O objetivo deste trabalho foi avaliar a eficiência de extratores de cápsula porosa, associados a medidores de íons específicos, para determinar a disponibilidade de nutrientes em pimentão e melão cultivados em substrato. A solução de substrato foi obtida utilizando o extrator aquoso 1:1,5 (v/v) e o extrator de cápsula porosa. A condutividade
Revista Caatinga. Publicado em: 2022
-
5. The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams
Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sens
Food Sci. Technol. Publicado em: 2021-09
-
6. Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage
Abstract Guava (Psidium guajava) is a highly perishable fruit with a short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down to unravel the effects of ascorbic acid (AA) on ripened guava fruits to improve its shelf life and quality. Four different concentrati
Food Sci. Technol. Publicado em: 2021-09
-
7. Broccoli in succession to pearl millet: nutrient cycling, production and soil chemical attributes
ABSTRACT For its production, broccoli requires large quantities of nutrients in relatively short periods. As a conservation technique, the no-tillage planting of broccoli over the pearl millet straw in succession may interfere with the dynamics of nutrient release, inflorescence production and the chemical attributes of the soil. The objectives of this work
Rev. Ceres. Publicado em: 2021-06
-
8. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
-
9. Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars
Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars
Food Sci. Technol. Publicado em: 2021-03
-
10. Quality of tomatoes under different transportation conditions by principal component analysis
ABSTRACT Bulk transportation of tomatoes is a step with high occurrence of mechanical impacts, leading to increased losses and reduction in the quality of fruits arriving at the industry and reaching the consumer market. The present study aimed to evaluate variations in physical-chemical parameters associated with the quality of tomato fruits, occurred durin
Rev. Ceres. Publicado em: 2020-12
-
11. Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes
Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant
Food Sci. Technol. Publicado em: 2020-12
-
12. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12