A5039420732- Agricultural and Food Sciences
- Food, Nutrition, and Cultural Practices
- Growth and nutrition in plants
- Coffee research and impacts
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
- Fish biology, ecology, and behavior
- Meat and Animal Product Quality
- Ruminant Nutrition and Digestive Physiology
- Food Chemistry and Fat Analysis
- Animal Nutrition and Physiology
- Pineapple and bromelain studies
- Antioxidant Activity and Oxidative Stress
- Genetic and phenotypic traits in livestock
- Agroforestry and silvopastoral systems
- Food composition and properties
- Aquaculture Nutrition and Growth
Universidade Federal de Goiás
2021
Universidade de Rio Verde
2017
Universidade Federal de Lavras
2012
SUMMARY This study was performed to evaluate the effect of inclusion paprika and marigold extracts in sorghum-based rations on productivity egg quality laying hens. One hundred sixty hens were distributed a completely randomized design five treatments factorial arrangement (2 × 2 + 1), one control ration based corn, two levels extract (0 6 g/kg diet), 1 diet) rations. There no (P > 0.05) weight, specific Haugh unit eggs productive performance, but resulted with lower pH. The interaction...
This study deals with development of a "dulce de leche" (DL) coffee, low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated different polydextrose sucralose levels. The results analyzed by means response surface ANOVA. addition led to the increase in moisture water activity reduction ash soluble solids contents. In formulations greater levels polydextrose, there was an ash, acid fiber content. Greater yield achieved...
The "doce de leite" is an important food produced and marketed mainly in Argentina Brazil.Despite being large volume widely used as ingredients, has no uniformity.The objective of this study was to evaluate the acceptance six brands sold city Lavras / MG identify attributes that influence quality leite".Were performed analyze color, texture, water activity (Aw)
Este trabalho foi realizado com o objetivo de verificar efeito da substituição leite por soro e adição café na qualidade química sensorial do doce leite. Foi utilizado um fatorial completo 2², dois níveis (±1) a três pontos centrais (0) axiais (±1,41). Os resultados obtidos foram analisados pela metodologia estatística superfície resposta os dados teste aceitação mapa preferência. indicaram que aumento concentração aumentou teor umidade diminuiu proteína gordura. A alterou somente dos doces....
The aim of this study was to evaluate the performance young bulls from three genetic groups, ½ Brangus x Nellore (BRN), (NEL) and Canchim (CAN), reared on pasture supplemented with mineral (MS) or energy-mineral (MES) supplement. Eighty-one bulls, a mean age 12 months body weight 252 ± 33 kg were used. experiment conducted in 3x2 factorial completely randomized design. Each group subdivided into six experimental plots, received MS MES. Animals managed rotational stocking system Tifton 85...
The doce de leite is a food widely consumed in Brazil, with high levels of nutrients, resulting from the cooking mixture milk and sugar, add flavoring or not, to its concentration browning. improper handling environmental exposure increase risk product contamination, subsequently consumer. quality products available for consumption paramount importance ensuring security population health. As result, microbiological analysis are essential meet hygiene conditions which prepared, risks consumer...