Journal of Bioenergy and Food Science最新文献_第3页

Assemblages de uvas Malvasia de Candia e Lorena em vinhos base de espumantes 来自Candia和Lorena的马尔瓦西亚葡萄在起泡酒中的混合

Journal of Bioenergy and Food Science Pub Date : 2019-04-01 DOI: 10.18067/JBFS.V6I2.215

R. Sainz, V. Ferri, Camila Pacheco de Castro de Souza, V. K. Bosenbecker

{"title":"Assemblages de uvas Malvasia de Candia e Lorena em vinhos base de espumantes","authors":"R. Sainz, V. Ferri, Camila Pacheco de Castro de Souza, V. K. Bosenbecker","doi":"10.18067/JBFS.V6I2.215","DOIUrl":"https://doi.org/10.18067/JBFS.V6I2.215","url":null,"abstract":"Sparkling wines produced by the Champenoise method are different oenological products and use of this method the specific characteristics of these wines are assigned. The aim of this study was to test the possibility of using regionally grapes castes in assemblages for wine basis, used to elaborated sparkling rose wines, verifying the possibility of partially replacing these traditional grapes varieties such as Chardonnay and Pinot Noir, for two important local cultivars, Malvasia de Candia and Lorena. Due to the fact, these two varieties are very productive and well adapted to the region of Pelotas - RS - Brazil. To compose the treatments, three samples were used in three different possible combinations, the processing A1 Classic (traditional) composed of 75% Chardonnay and 25% Pinot Noir; A2 treatment consisting of 15% Pinot Noir, Chardonnay 65% and 20% of Malvasia de Candia; the third treatment A3, with the participation of 65% Chardonnay, 15% Pinot Noir and 20% of Lorena grapes. Sensory tests for two determinations were made. These results showed that the grapes Malvasia de Candia and Lorena have the potential to sparkling wines production as part of an assemblage.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123522087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Water-Energy-Food nexus status in Brazil 巴西的水-能源-粮食关系状况

Journal of Bioenergy and Food Science Pub Date : 2019-04-01 DOI: 10.18067/JBFS.V6I2.244

F. Caixeta

引用次数: 3

Implications of the use of irradiation in the processing of animal origin foods: Review 辐照在动物源性食品加工中的应用:综述

Journal of Bioenergy and Food Science Pub Date : 2018-11-30 DOI: 10.18067/JBFS.V5I4.257

Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, S. S. Duque, Wagner Thadeu Cardoso Esteves

{"title":"Implications of the use of irradiation in the processing of animal origin foods: Review","authors":"Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, S. S. Duque, Wagner Thadeu Cardoso Esteves","doi":"10.18067/JBFS.V5I4.257","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.257","url":null,"abstract":"Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115087315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Obtaining candied fruit of Calabash (Lagenaria siceraria) 获取葫芦蜜饯(Lagenaria siceraria)

Journal of Bioenergy and Food Science Pub Date : 2018-11-17 DOI: 10.18067/JBFS.V5I4.246

William Renzo Cortez-Vega, R. Pinedo, Marcello Lima Bertuci, S. Pizato, C. A. Maldonado, Aroldo Arévalo-Pinedo

{"title":"Obtaining candied fruit of Calabash (Lagenaria siceraria)","authors":"William Renzo Cortez-Vega, R. Pinedo, Marcello Lima Bertuci, S. Pizato, C. A. Maldonado, Aroldo Arévalo-Pinedo","doi":"10.18067/JBFS.V5I4.246","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.246","url":null,"abstract":"Calabash is considered a non-traditional herb, for not being normally consumed. Osmotic dehydration is an alternative to add value to this vegetable. The objective of this study was to develop candied fruit of calabash ( Lagenaria siceraria) and evaluate their physical, chemical and sensory characteristics. The calabash was sanitized, peeled, cut into cubes and bleached. For the osmotic process of calabash pieces, sucrose was dissolved in water and treatments were prepared namely: T1 - Sucrose concentration at 10%; T2 - Sucrose concentration at 20%; T3 - Sucrose concentration at 40% and T4 - Sucrose concentration at 60%. The calabash cubes remained in their respective concentrations for a period of 10 days until complete saturation. After the crystallization the cubes were washed in running water and dried in an oven at a temperature of 60 oC for 6 hours. The physical, chemical, microbiological and sensory analyzes were performed. There was no significant difference between the treatments for pH values. The treatment T4 showed higher value of ascorbic acid (2.06) at the end of the treatment days. Moisture was greater in treatment T1, while T4 presented the lowest moisture content. T4 showed higher soluble solids content. The values found for molds and yeasts were within the legislation. The treatments T3 and T4 showed the highest acceptance rate for all the evaluated attributes. The in natura calabash transformation for its candied form added value to this product.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115086339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Azospirillum brasilense and nitrogen in the yield of corn oil, in off-season cultivation, under low latitude 巴西氮螺旋菌与氮素在低纬度、淡季栽培条件下玉米油产量的关系

Journal of Bioenergy and Food Science Pub Date : 2018-11-17 DOI: 10.18067/JBFS.V5I4.212

Vanderlan Carneiro Dias, J. Peluzio, M. D. D. Lima, E. Reina

{"title":"Azospirillum brasilense and nitrogen in the yield of corn oil, in off-season cultivation, under low latitude","authors":"Vanderlan Carneiro Dias, J. Peluzio, M. D. D. Lima, E. Reina","doi":"10.18067/JBFS.V5I4.212","DOIUrl":"https://doi.org/10.18067/JBFS.V5I4.212","url":null,"abstract":"The present work investigated the effect of the use of diazotrophic bacteria Azospirillum brasilense , inoculated via seeds, in association or not with nitrogen doses, in the off-season, in the yield of oil in maize genotypes. The trials were carried out in two sowing times in a randomized complete block design (DBC) with 30 treatments and three replications. In each season, treatments were arranged in a 2x3x5 factorial scheme, represented by two seed inoculation processes (with and without inoculation), three corn genotypes (Orion and Al Bandeirante, open pollinated varieties, and Double Hybrid (kg ha -1 ), an analysis of individual variance and, afterwards, the results of the analysis of variance (kg ha -1 ) and five nitrogen doses (0, 50, 100, 150 and 200kg ha -1 ). The use of the Azospirillum brasilense bacterium, with or without nitrogen doses, promoted an increase in oil yield in the grains. The Orion variety was the one that stood out the most when inoculated with the bacterium Azospirillum , being the most efficient when cultivated Under nitrogen The adoption of this practice is not a substitute for the use of nitrogen fertilizers, but may be an alternative to reduce the costs of the producer.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122719954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formation of boiling-stable resistant cassava starch using the atmospheric argon-plasma treatment 常压氩气等离子体处理制备耐煮沸稳定的木薯淀粉

Journal of Bioenergy and Food Science Pub Date : 2018-10-21 DOI: 10.18067/JBFS.V5I3.224

K. Trinh

引用次数: 4

Agronomic characteristics of soybean cultivated in the central region of Tocantins at different sowing times 托坎廷斯中部地区不同播期大豆的农艺特征

Journal of Bioenergy and Food Science Pub Date : 2018-09-22 DOI: 10.18067/JBFS.V5I3.192

Lucas Alves de Faria, J. Peluzio, W. F. D. Santos, C. M. D. Souza, Gustavo André Colombo, Flávio S. Afférri

引用次数: 0

Development and assessment of concentrate salty yogurt added spices 添加香料的浓缩咸味酸奶的研制与评价

Journal of Bioenergy and Food Science Pub Date : 2018-09-13 DOI: 10.18067/JBFS.V5I2.204

P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha

{"title":"Development and assessment of concentrate salty yogurt added spices","authors":"P. Pereira, Bárbara Mappa Fagundes, Vitória Barros Divino, Jéssica Gonzada Dias, K. Gandra, L. R. Cunha","doi":"10.18067/JBFS.V5I2.204","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.204","url":null,"abstract":"Nowadays, there is a great increase in the demand for differentiated products with a wide variety of flavors and aromas that bring health benefits. Therefore, the objective of this study was to evaluate the influence of different concentrations of spices on the development of concentrated salty yoghurt. For this, mixture design experiments was used to study the interactions between oregano, parsley and basil dehydrated in concentrated salty yoghurt. Physicochemical, compounds bioactive, sensorial and microbiological analyses were performed. The results indicated that concentrated salty yoghurt formulations presented high moisture content (73.67% to 78.85%) and that the use of different concentrations of spices increases the pH and decrease the protein content of the elaborated products, besides obtaining formulations with different levels of ash and lipids. Regarding the contents of bioactive compounds, concentrated salty yoghurt formulations did not offer high values (0.01 to 0.11 mg GAE/g of spices, 425.33 to 360877.52 EC50 - g of spices/g DPPH), probably because of the amount of spices added (0.25% in all formulations) and that the most accepted formulations are those using concentrations of 10% basil to 90% oregano.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128650417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Yield and its components according to maize sowing times at off-season in the Northern of Mato Grosso state, Brazil 巴西马托格罗索州北部玉米淡季播种时间的产量及其组成部分

Journal of Bioenergy and Food Science Pub Date : 2018-09-12 DOI: 10.18067/JBFS.V5I2.195

I. V. Fiorini, C. Pereira, H. D. Pereira, A. L. Medeiros, L. P. M. Pires

{"title":"Yield and its components according to maize sowing times at off-season in the Northern of Mato Grosso state, Brazil","authors":"I. V. Fiorini, C. Pereira, H. D. Pereira, A. L. Medeiros, L. P. M. Pires","doi":"10.18067/JBFS.V5I2.195","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.195","url":null,"abstract":"The objective with this work was to evaluate yield and its components of maize single crosses of early cycle sowed at off-season in the Northern of Mato Grosso State. Then, six experiments were installed at 7-days intervals of sowing time in Sinop-MT. The experimental design was randomized complete blocks with four replications. The three single crosses used were: Maximus; Truck (Syn7316) and Status (Syn7205) and the sowing times was done at 7-days intervals from the base date 01/26/2014. The sowing times in Days After Base Date (DADB) were: 1 st – 01/26/2014(0 DADB); 2 nd - 02/02/2014(7 DADB); 3 rd - 02/09/2014(14 DADB); 4 th – 02/16/2014(21 DADB); 5 th – 02/23/2014(28 DADB) and 6 th – 03/02/2014(35 DADB). The traits analyzed were: dry matter, chlorophyll index, number of grain rows, number of grains pre row, mass of a thousand grain and grain yield. The off-season maize sowing times had effect in all the traits evaluated. There were interaction between single crosses and sowing times for the yield components number of grain rows, number of grains per row and mass of a thousand grain. The single crosses did not differ regarding yield.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126968310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Protein content in Glycine max grains influenced by the mixed inoculation of Bradyrhizobium japonicum and Azospirillum brasilense 混合接种缓生日本根瘤菌和巴西氮螺旋菌对甘氨酸max籽粒蛋白质含量的影响

Journal of Bioenergy and Food Science Pub Date : 2018-09-05 DOI: 10.18067/JBFS.V5I2.146

Daisy Parente Dourado, J. Peluzio, E. Reina, Kayo Kennedy Albernas, Thiago Magalhaes de Lazari, Cid Tacaoca Muraishi

{"title":"Protein content in Glycine max grains influenced by the mixed inoculation of Bradyrhizobium japonicum and Azospirillum brasilense","authors":"Daisy Parente Dourado, J. Peluzio, E. Reina, Kayo Kennedy Albernas, Thiago Magalhaes de Lazari, Cid Tacaoca Muraishi","doi":"10.18067/JBFS.V5I2.146","DOIUrl":"https://doi.org/10.18067/JBFS.V5I2.146","url":null,"abstract":"Soy is mainly valued for high protein content when compared to other crops. However, it had been common to visit genetic materials with the same lower and lower protein levels, a fact that mainly displeased animal feed manufacturers. The objective of this study was to evaluate Azospirillum and Bradyrhizobium on the protein content of soybeans, grown under low latitude. The experimental design was a randomized complete block design with two cultivars (TMG 1288 RR and M 9144 RR) and five doses of Azospirillum brasilense (0, 100, 200, 300 and 400 mL ha -1 ). The evaluation was performed at the R8 stage, where the heavy, weighted and measured variables and the protein content of the grains (%) were analyzed. The mixed use of Bradyrhizobium via seed and Azospirillum via foliar caused an increase in protein levels, in all planting seasons and cultivars. High and precipitated low temperatures contributed to the increase of grain protein contents, when in the presence of Azospirillum , excess of cultures by environmental parameters and genetic factors, but also for the nutritional factors that are metabolized by the plant and assimilated in the form of reserves without grain, due to the application of associative bacteria.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132060253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2