Yams
Mostrando 1-6 de 6 artigos, teses e dissertações.
-
1. Quality analysis of microwave dried iron yam chips controlled by infrared thermal imaging
Abstract The aim was to study the real-time temperature control by infrared thermography and the quality changes of the iron yam chips during drying processes. Microwave (MW) and heat pump (HP) were used to dry iron yam chips at 50, 60 and 70 °C. The material surface temperatures were online controlled by infrared thermal imaging system in the process of m
Food Sci. Technol. Publicado em: 19/04/2018
-
2. Análise de desempenho de um fogão solar com parabola fabricada em material compósito
It is presented a solar cooker made with a parabolic reflector composed by a composite material. For this purpose, it was utilized a cast concrete with a parabolic profile obtained by means of modeling. It will be demonstrated the manufacturing process and settings, as well as tests results, in order to determine the contact temperature and cooking time of s
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/05/2011
-
3. Cultivo do cará.
Introdução; Clima; Solos; Sistema de plantio; Propagação; Época de plantio; Variedades; Adubação; Cobertura morta; Tutoramento; Doenças; Pragas; Colheita.
Teresina: EMBRAPA-CPAMN. Publicado em: 2011
-
4. A Preliminary Evaluation of Cell and Tissue Culture Methods Suitable for Screening Anthrocnose Disease Reactions in Tropical Yams.
Effect of different temperatures (15, 19, 25 and 29 °C), media type (PDA and Czapek Dox agar) and light on sporulation of a Caribbean pathovar of Colletotrichum gloe-osporioides f.sp. dioscoreae were studied. Czapek Dox agar and temperature of 25 °C were found to be best conditions for supporting growth and sporulation of this organism. Long-term fungal cu
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
-
5. Isoenzymatic and morphological diversity of yams (Dioscorea spp.) collected in swiddens of traditional agriculture of the Ribeira River Valley - SP / Diversidade isoenzimática e morfológica de inhame (Dioscorea spp.) coletados em roças de agricultura tradicional do Vale do Ribeira - SP
Traditional agriculturists of the south region of the State of São Paulo have been maintainers of a great repository of genetic diversity and knowledge regarding the management peculiarities of this diversity. The yam (Dioscorea spp.) culture is maintained and cultivated in this region in swiddens that use the system of coivara. This research had the ob
Publicado em: 2005
-
6. Pectinase Activity of Anaerobic and Facultatively Anaerobic Bacteria Associated with Soft Rot of Yam (Diascorea rotundata)
Anaerobic and facultatively anaerobic bacteria associated with soft rot of yam (Diascorea rotundata) were isolated by the looping-out method and found to consist of Clostridium (three isolates), Corynebacterium (three isolates), Vibrio (one isolate), and Bacillus lentus (one isolate). Enzyme assay for hydrolase, lyase, and pectinesterase activities by the cu