October 2023

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers were processed at 121°C for 15 min. For sensory analysis, the 9-point hedonic scale was used....

Author(s): Keber Costa Junior, Francisco Lima Barros, Natalino Souza, Milena Cavalcante, Jhulie Ferreira, Bruno Baltazar, Kevin Pinheiro do Nascimento, Valéria do Carmo, Jhonatan Pimentel Costa and Marileide Alves  

October 2023

Interference of cultivar and ways of cultivation in lettuce (Lactuca sativa) yield and conservation

This study aimed to measure the yield and postharvest conservation of three lettuce varieties (Crisp, Mimosa, and Iceberg) grown in two different cultivation systems (Conventional and Hydroponic) and stored under two conditions (Ambient temperature and Refrigerated). The experiment used a randomized design with tree factors (cultivars, cultivation systems and storage types) and 4 repetitions. The samples were collected...

Author(s): Ediorgenes Sousa Paes, Camila Sartori Pavan, Gabrielly Mylena Benedetti Tonial, Natalia Gatto, Carlos Guilherme Theodoro dos Santos, Marcio Roggia Zanuzo, Ivane Benedetti Tonial and Luciano Lucchetta