Vegetable Variety
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. PRODUCTIVITY OF IRRIGATED JAMBU UNDER SOIL-WATER STRESSES AND NITROGEN DOSES
ABSTRACT Jambu (Acmella oleracea (L.) R.K.) is a short-cycle leafy vegetable from the Amazon region, which needs an adequate availability of water and nutrients, mainly nitrogen, to obtain a rapid mass increase. This research aimed to study the effect of different soil-water stresses and nitrogen doses on jambu cultivation in the state of Pará. The experime
Eng. Agríc.. Publicado em: 2020-02
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2. Estimation of the shelf life of pezik pickles using Weibull hazard analysis
Abstract Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. T
Food Sci. Technol. Publicado em: 19/06/2017
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3. CHEMOSTAT, UM SOFTWARE GRATUITO PARA ANÁLISE EXPLORATÓRIA DE DADOS MULTIVARIADOS
The objective of this work was to develop a free access exploratory data analysis software application for academic use that is easy to install and can be handled without user-level programming due to extensive use of chemometrics and its association with applications that require purchased licenses or routines. The developed software, called Chemostat, empl
Quím. Nova. Publicado em: 2015-05
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4. Análise do teor e da qualidade dos lipídeos presentes em sementes de oleaginosas por rmn de baixo campo
To choose among the variety of oleaginous plants for biodiesel production, the oil content of several matrices was determined through different low-field ¹H nuclear magnetic resonance (NMR) experiments with varied pulse sequences, namely single-pulse, spin-echo, CPMG, and CWFP. The experiments that involved the first three sequences showed high correlation
Quím. Nova. Publicado em: 2014
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5. Riscos percebidos pelo consumidor e estratégias para minimizá-los no consumo de saladas de horataliças cruas em restaurantes à la carte / Risks perceived by the consumer and strategies to minimize them in the consumption of raw vegetable salads in full-service restaurants
The standard diet of the Brazilian population has been characterized, amongst other aspects, by a reduced consumption of vegetables and by an increasing number of meals eaten away from home, and hence the use of food services could represent an opportunity to include a variety of vegetables in the diet. Consumer behavior when eating away from home has been l
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/05/2012
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6. Vegetable fibers as multifunctional materials
Concerns related to the ever-growing use of raw-materials from non-renewable sources by modern society is driving the interest of the academic and scientific sectors for a new concept of material, which takes into account not only mechanical performance, cost and availability, but also environmentally-related issues, such as biodegradability, renewability an
Publicado em: 2011
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7. Vegetable fibers as multifunctional materials
Concerns related to the ever-growing use of raw-materials from non-renewable sources by modern society is driving the interest of the academic and scientific sectors for a new concept of material, which takes into account not only mechanical performance, cost and availability, but also environmentally-related issues, such as biodegradability, renewability an
Matéria (Rio de Janeiro). Publicado em: 2010
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8. COMPÓSITOS À BASE DE RESINA EPÓXI REFORÇADOS COM FIBRA DE COCO / COMPOSITES BASED ON EPOXY RESIN REINFORCED WITH COCONUT FIBER
Polymer composites reinforced with fibers are of great interest in the automotive industry, with emphasis to epoxy resin reinforced with glass fibers However, these fibers exhibit abrasive behavior causing wear of equipment, making it susceptible to the loss of properties due to the breakdown of fibers during processing, high cost of manufacturing. In turn,
Publicado em: 2010
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9. Análise fenotípica e molecular de cepas de Cryptococcus spp. obtidas de fontes ambientais e clínicas. / Phenotypic and molecular analysis of strains of Cryptococcus spp. obtained from clinical and environmental sources.
Cryptococcus is a capsulated yeast that presents capacity of infecting and causing disease in a great variety of hosts, including mammals, insects and birds, with C. neoformans and C. gattii as the main pathogenic species. Thus, during the first step of this research, 36 yeast strains, isolated from cloaca and stools of pigeons, which had previously been sto
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/11/2009
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10. Experimental determination of the data kinetics of transesterification reaction of vegetable oils / Determinação experimental dos dados cineticos da reação de transesterificação de oleos vegetais
The general objective of this study was to contribute with the biodiesel production. More specifically, the purpose is to obtain experimental parameters kinetics of transesterification reaction for alcoholysis reaction of various vegetable oils produced in Brazil, such as palm oil, waste frying, coconut oil, soybean oil and castor oil, being employed various
Publicado em: 2009
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11. Study of physical deacidification of the vegetable oils using model systems / Estudo da desacidificação por via fisica de oleos vegetais utilizando sistemas-modelos
The steam deacidification step must be designed in order to take into account the high difference in the volatility of undesirable compounds and the neutral oil under high temperatures and vacuum, without causing damage to nutraceutical compounds, excessive production of trans fatty acids and neutral oil loss. To improve the process conditions of this import
Publicado em: 2009
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12. Evaluation of enzymatic potential of filamentous fungi isolated from different sources / AvaliaÃÃo do potencial enzimÃtico de fungos filamentosos isolados de diferentes fontes
Enzymes are protein macromolecules responsible for the acceleration of the chemical reactions that maintain and regulate living organisms. They occur in nature and can be from vegetable, animal and microbial sources. Due to high industrial demand the microbial sources are the most used. The filamentous fungi compose the group of microorganisms with highest n
Publicado em: 2009