Lettuces
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Segurança dos alimentos: influência sazonal na contaminação parasitária em alface (Lactuca sativa L.) comercializada em feiras livres de Belém, Pará
Resumo O consumo de vegetais in natura no Brasil e no mundo vem apresentando um crescimento significativo. Dentre estes alimentos, a alface crespa (Lactuca sativa L.) é a hortaliça folhosa de maior consumo no país, pois se adequa a diversos tipos de dieta e apresenta baixo valor calórico. Entretanto, a preferência por este tipo de alimentos e seus benef
Braz. J. Food Technol.. Publicado em: 07/10/2019
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2. Produção de mudas de beterraba e alface com resíduos orgânicos domésticos.
2006
Seropédica: Embrapa Agrobiologia. Publicado em: 2011
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3. Avaliação da contaminação microbiológica de alface orgânica e convencional em diferentes pontos de comercialização.
2007
Seropédica: Embrapa Agrobiologia. Publicado em: 2011
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4. Influence of the native microbiota and of physical- chemical factors in adhesion of Salmonella Enteritidis in lettuces of hydroponic and conventional sistems / Influência da microbiota natural e de fatores físico-químicos na adesão de Salmonella Enteritidis em alface de cultivo hidropônico e convencional
Adhesion of Salmonella Enteritidis in lettuces leaves of hidroponic and convencional systems was evaluated in reason of the native microbiota, with or without sanitization with chlorinated organic compound and vegetal roughness, using Atomic Force Microscopy. Besides, surfaces hydrophobicities of the lettuce leaves and S. Enteritidis were determined, through
Publicado em: 2008
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5. Performance of lettuce (Lactuca sativa L.) intercropped with different green manures / Desempenho de alface (Lactuca sativa L.) consorciada com diferentes adubos verdes
The agricultural production systems currently used are in most cases ecologically impacting and use high amounts of natural resources. Within this context, vegetable production is an activity characterized by intensive land use and high demand for farm inputs, requiring the adoption of an agroecological management approach for sustaining its production. Thus
Publicado em: 2007
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6. Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP / Microbiological analysis of lettuces (Lactuca sativa) at self-service restaurants in the city of Limeira SP
Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of 35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiologi
Publicado em: 2006
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7. Resfriamento a vacuo de alfaces hidroponicas (Lactuca sativa L.) cv. Salad bowl : avaliação do processo e da vida pos-colheita. / Vacuum cooling of the alfaces hydroponics lettuces (Lactuca sativa L.) cv. Salad bowl: process evaluation and of the life postharvest time.
The principle of vacuum cooling process is based on the evaporation of water. The water evaporation occurs under low pressure and the boiling point temperature of water is lowered. Refrigeration systems are used for the condensation of the water vapor. For the condensation of water vapor, the adsorption appears as a good technological alternative. The vacuum
Publicado em: 2005
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8. Evaluation of the nitrate text in folhosas hortaliças produced by different systems of culture. / Avaliação do teor de nitrato em hortaliças folhosas produzidas por diferentes sistemas de cultivo.
Nitrate is naturally present in vegetables as a nitrogen source for their growth, the amount depending on genetic factors, the availability of this nutrient for the plant and environmental factors. It has been estimated that more than 70% of the nitrate ingested daily by man is supplied by vegetables. The present work evaluated the nitrate content in leafy v
Publicado em: 2004