Journal of Bioenergy and Food Science最新文献_第6页

Pretreatment of sugarcane top leaves by ozonation as a promotion of susceptibility to hidrolysis 臭氧化预处理甘蔗顶叶对水解敏感性的促进作用

Journal of Bioenergy and Food Science Pub Date : 2016-12-20 DOI: 10.18067/JBFS.V3I4.119

F. Ogando, J. A. S. Sartori, N. T. C. Magri, C. L. Aguiar

{"title":"Pretreatment of sugarcane top leaves by ozonation as a promotion of susceptibility to hidrolysis","authors":"F. Ogando, J. A. S. Sartori, N. T. C. Magri, C. L. Aguiar","doi":"10.18067/JBFS.V3I4.119","DOIUrl":"https://doi.org/10.18067/JBFS.V3I4.119","url":null,"abstract":"Studies about Ozone (O 3 ) application in sugarcane residues for ethanol production are ongoing. This study was undertaken to evaluate the use of ozone as a pretreatment to facilitate hydrolysis of sugarcane top leaves. In the first experimentation, sugarcane top leaves were subjected to ozone (62.37 mg O 3 min -1 over a three hour period) and water only (control). Following ozonation, the material was separated into a liquid and solid fraction. The analysis of liquid fraction showed that phenolic concentration and soluble solids did not vary. However, there was a decrease in pH and an increase in reducing sugars. This treatment increased saccharification. During the second treatment, ozone was added by direct infusion in a suspension of sugarcane top leaves and distilled water at a ratio of 1:10 (w.v -1 ). Additionally, the lignocellulosic analysis showed a positive relationship between the dose of ozone and decomposition of lignin and an increase in the proportion of cellulose and hemicellulose in the material. All aspects are good signs for the use of ozone in pretreatment of lignocelullosic feedstocks.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125479055","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

Avaliação sensorial de matrinxã (Brycon amazonicus) enlatada com cobertura de óleo vegetal 用植物油覆盖的matrinxa (Brycon amazonicus)罐头的感官评价

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.96

C. Silva, C. Pires, D. Sousa, P. M. Chicrala, V. Santos

{"title":"Avaliação sensorial de matrinxã (Brycon amazonicus) enlatada com cobertura de óleo vegetal","authors":"C. Silva, C. Pires, D. Sousa, P. M. Chicrala, V. Santos","doi":"10.18067/JBFS.V3I3.96","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.96","url":null,"abstract":"The canning industry in Brazil has supply problems, since the extractive fishing sardine does not meet industry demand, causing the need to import fish from other countries. In this context, there is the proposal to use the matrinxa (Brycon amazonicus) as an alternative to sardines (Sardinella brasiliensis) for the canning of fish industry. This work aimed to evaluate the nutritional and sensory quality and matrinxa cans in vegetable oil. To evaluate the acceptance we used three canned fish samples with vegetable oil coverage, as follows: matrinxa, freshwater and saltwater sardine sardines. A preference test and an acceptance hedonic scale of nine points was applied. There was no significant difference in preference between the matrinxa and freshwater sardines, however, the matrinxa and saltwater sardines differ significantly, and canned matrinxa was the most preferred. For the color attribute, flavor and overall impression there was no significant difference between the three fish, as for the taste attribute, matrinxa presented higher acceptance significantly differing from saltwater sardines. In the chemical composition, the matrinxa showed a protein content of 28.67%, moisture 51.67%, 15.67% and total lipids 2.67% minerals. Therefore, it is concluded that the matrinxa is a good option for canned fish industry, as presented good nutritional quality and high acceptance compared to traditional canned fish.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127798898","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

Effect of gama irradiation (Co60) in the control of Enterococci spp. and Escherichia coli in chilled chicken (Gallus gallus) heart γ辐照(Co60)对冷鲜鸡心脏肠球菌和大肠杆菌的控制效果

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.116

Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, A. B. Fonseca, Wagner Thadeu Cardoso Esteves, Sheyla da Silva Duque

{"title":"Effect of gama irradiation (Co60) in the control of Enterococci spp. and Escherichia coli in chilled chicken (Gallus gallus) heart","authors":"Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, A. B. Fonseca, Wagner Thadeu Cardoso Esteves, Sheyla da Silva Duque","doi":"10.18067/JBFS.V3I3.116","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.116","url":null,"abstract":"The present study aimed to evaluate the efficiency of the irradiation process in the control of Enterococci spp. and Escherichia coli in chilled chicken heart samples acquired in an industry located in the West Zone of Rio de Janeiro, Brazil, using irradiation doses of 1.5 kGy, 3, 0 kGy and 4.5 kGy. These microorganisms are related to fecal contamination, and are indicators of the sanitary processing conditions of the foodstuffs. The bacteriological analyses were conducted applying the methodologies and standards recommended by Brazilian norms resolution no. 12 (BRASIL, 2001) and instruction no. 62 (BRASIL, 2003) Regarding Escherichia coli, no statistically significant difference among the four groups (control, 1.5 kGy, 3.0 kGy and 4.5 kGy) was observed (p> 0.05). The Most Probable Number (MPN) for Enterococci spp. was not proven in the investigated samples. Thus, the Co60 gamma irradiation process was effective in eliminating Escherichia coli, and the lowest dose, of 1.5 kGy, was enough to abolish this enteropathogen from the evaluated samples.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124019816","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

Natural radioactivity levels in some vegetables and fruits commonly used in Najaf Governorate, Iraq 伊拉克纳杰夫省一些常用蔬菜和水果的天然放射性水平

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.108

A. Abojassim, H. Hady, Z. Mohammed

{"title":"Natural radioactivity levels in some vegetables and fruits commonly used in Najaf Governorate, Iraq","authors":"A. Abojassim, H. Hady, Z. Mohammed","doi":"10.18067/JBFS.V3I3.108","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.108","url":null,"abstract":"Radioactivity in Food may be contaminated with radioactive materials due to the natural and a nuclear emergency. The vegetables and fruits will become radioactive by deposit of radioactive materials falling on that from the air or through rain water. The aims of the present work were to measure the specific activity and annual effective dose as a result of the intake of vegetables and fruits collected from local market in Najaf governorate. Natural radioactivity was measured in samples using gamma ray spectrometer in this study. The results show that the average specific activities in vegetables samples for 238 U, 232 Th and 40 K were 5.21, 4.76, and 186.15 Bq kg -1 , respectively, the average specific activities for 232 Th, 40 K in fruit samples were 2.53, 211.64 Bq kg -1 , while the total average annual effective dose in vegetables samples for adults, children (10 years old) and infants is estimated to be 0.117, 0.122, and 0.179 mSv, respectively, while the total average annual effective dose in fruit samples for adults, children (10 years old) and infants is estimated to be 0.141, 0.295, and 0.388 mSv, respectively. The values found for specific activity and the annual effective dose in all samples in this study were lower than worldwide median values for all groups according to UNSCEAR (2000) and ICRP (1996) respectively; therefore, these values are found to be safe.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121798739","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: 22

Floração de Helianthus annuus L. com adubação NPK e conteúdo de água disponível no solo 氮磷钾施肥和土壤有效水分含量对向日葵开花的影响

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.94

Vinícius Batista Campos, L. Chaves, H. Guerra

{"title":"Floração de Helianthus annuus L. com adubação NPK e conteúdo de água disponível no solo","authors":"Vinícius Batista Campos, L. Chaves, H. Guerra","doi":"10.18067/JBFS.V3I3.94","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.94","url":null,"abstract":"The production of flowers and ornamental plants is an activity that has achieved great economic importance in several Brazilian states however in Paraiba State is little explored, which is intended to leverage with fertilization and water management. A trial was carried out in a greenhouse located at the Federal University of Campina Grande, in Campina Grande, Paraiba State, Brazil, with sunflower, cv Embrapa 122 V2000, in order to evaluate the effects of nitrogen, phosphorus, potassium and available soil water on the flowering this oil crop. A completely randomized design with 11 treatments originated from a baconian matrix was adopted. Reference doses were 60:80:80 kg ha-1 of N:P 2 O 5 :K 2 O, respectively and four available soil water (55, 70, 85 and 100% AW) in triplicate. Stem growth, head external and internal diameter and number of petals were measured when the flowers were fully open. While not affecting the number of petals, the highest percentage of available soil water promoted better benefit to the inflorescence of sunflower. Doses of 60 kg ha -1 N; 80 kg ha -1 P 2 O 5 e 80 kg ha -1 K 2 O provided better quality inflorescences.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124901077","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

Good handling practices of fresh shrimp sold in street fairs of Belém, PA, Brazil 巴西宾夕法尼亚州贝尔萨姆市集市上出售的鲜虾的良好处理方法

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.98

G. Alcantara, H. C. D. A. Kato

引用次数: 1

Influence of tannins ellagic addition in quality merlot wines of Campaign region 单宁鞣剂对运动地区优质梅洛葡萄酒的影响

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.103

Deisi Cerbaro, C. Rombaldi, R. Sainz, Gisele Alves Nobre

{"title":"Influence of tannins ellagic addition in quality merlot wines of Campaign region","authors":"Deisi Cerbaro, C. Rombaldi, R. Sainz, Gisele Alves Nobre","doi":"10.18067/JBFS.V3I3.103","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.103","url":null,"abstract":"Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL -1 ); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL -1 ); T4 (traditional wine with the addition of 30 g.hL -1 ellagic tannin and potassium metabisulfite 10 g.hL -1 ). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO 2 . But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128965620","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

Peanut (Arachis sp.) as a source in the Brazilian energy matrix 花生(Arachis sp.)是巴西能源矩阵中的一种来源

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.80

L. Rodrigues, Fernando Morais Rodrigues, E. M. M. Oliveira, V. B. Viera, A. M. Arévalo, Sérgio Luis Melo Viroli

引用次数: 1

Edible coating utilization the chitosan base to improve melon shelf life minimally processed 食用包衣利用壳聚糖基料提高甜瓜的最低加工保质期

Journal of Bioenergy and Food Science Pub Date : 2016-09-30 DOI: 10.18067/JBFS.V3I3.101

Raquel Costa Chevalier, Gisele Priscilla de Barros Alves Silva, D. Silva, S. Pizato, William Renzo Cortez-Vega

{"title":"Edible coating utilization the chitosan base to improve melon shelf life minimally processed","authors":"Raquel Costa Chevalier, Gisele Priscilla de Barros Alves Silva, D. Silva, S. Pizato, William Renzo Cortez-Vega","doi":"10.18067/JBFS.V3I3.101","DOIUrl":"https://doi.org/10.18067/JBFS.V3I3.101","url":null,"abstract":"Edible coatings may contribute to extend the shelf life of fresh-cut fruits by reducing moisture and solute migration, gas exchange, respiration, and oxidative reaction rates, as well as by reducing physiological disorders. The objective of this study was to evaluate the effects of chitosan application associated with montmorillonite clay and essential oil of cloves in relation to chemical, physical, microbiological ( Escherichia coli , Salmonella and Yeast and Mold) and sensory attributes characteristics of melon ( Cucumis melo L. ) minimally processed when stored at 4±1°C. The melons were washed, peeled, seeds removed, diced, was applied coatings and then the cubes were stored in a PET (polyethylene terephthalate) packaging for a period of 7 days at 4±1°C. Analyses of pH, total soluble solids, titratable acidity, microbiological ( Escherichia coli , Salmonella , Molds and Yeasts) and sensory analysis (texture, color, aroma and overall assessment) were carried out. The analyses were performed in triplicate on the processing day (day 0) of the samples and after 1, 3, 5 and 7 days of storage. It can be concluded that the that coatings containing chitosan together with Montmorillonite clay and essential oil of clove (T3 and T4) were more efficient in conserving the physical and chemical characteristics of minimally processed melon when compared to the control sample and treatment contained only chitosan. The use of chitosan alone and together with montmorillonite and Clove essential oil were effective in maintaining the sensory and microbiological characteristics for a longer time.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131970628","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: 10

Quality index method to evaluate Mapará freshness 质量指数法评价玛帕果<e:1>新鲜度

Journal of Bioenergy and Food Science Pub Date : 2016-07-29 DOI: 10.18067/JBFS.V3I2.93

Aniely Oliveira Gurgel, Suellen Cristina Rodrigues Souza, Caroline Roberta Freitas Pires

{"title":"Quality index method to evaluate Mapará freshness","authors":"Aniely Oliveira Gurgel, Suellen Cristina Rodrigues Souza, Caroline Roberta Freitas Pires","doi":"10.18067/JBFS.V3I2.93","DOIUrl":"https://doi.org/10.18067/JBFS.V3I2.93","url":null,"abstract":"The objective of this study was to develop a sensory characterization protocol employing the Quality Index Method (MIQ) for theen tire Mapara and stored on ice for 20 days and predict its shelf life. They collected 25 copies of Mapara with skin, eviscerated and kept in cool boxes stored with drinking ice until the end of the experiment. The selection and training of 12 judges who evaluated lots of Mapara every 5 days to establish the Quality Index Method (MIQ) parameters was performed. The Maparas were evaluated for surface appearance (stiffness, body color, palpation flesh firmness, color head, the bottom of the mouth), eyes (transparency of the eyeball, pupil and shape), gills (color and shape) and musculature (color and appearance of the fibers) during storage. The sum of the scores of the protocol was 26 demerit points, 14 points considering the superficial aspect, 6 eyes, 4 gills and 2 muscles. It was concluded that the MIQ protocol with 26 demerit points and 13 quality attributes was effective to evaluate the freshness and estimate the useful life of the species. And Mapara gutted and stored on ice kept their sensory characteristics assessed by Quality Index Method (MIQ) for 10 days.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2016-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120997730","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