Výsledky vyhledávání - "FERRI VALDECIR CARLOS"

Akademický článek

Qualidade de caquis Fuyu tratados com cálcio em pré-colheita e armazenados sob atmosfera modificada

Autor: FERRI VALDECIR CARLOS, RINALDI MARIA MADALENA, LUCHETTA LUCIANO, ROMBALDI CESAR VALMOR

Publikováno v: Revista Brasileira de Fruticultura, Vol 24, Iss 2, Pp 385-388 (2002)

Avaliou-se a eficiência do cálcio (CaCl2) na conservação de caquis Fuyu armazenados em temperatura ambiente (TA), atmosfera refrigerada (AR) e modificada (AM). Utilizou-se um delineamento inteiramente casualizado, com quatro repetições. Os caqu

Externí odkaz: https://doaj.org/article/1fcfcefa3ad44912ad2cb4f87cfd95e9

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Assemblages of Malvasia grapes from Candia and Lorena on base sparkling wines

Autor: Sainz, Ricardo Lemos, IFSul - Instituto Federal Sul-rio-grandense, CINAT - Química, Campus Pelotas., Ferri, Valdecir Carlos, UFPel- Universidade Federal de Pelotas, de Souza, Camila Pacheco de Castro, UFPel - Universidade Federal de Pelotas, Bosenbecker, Veridiana Krolow

Publikováno v: Journal of bioenergy and food science; Vol 6, No 2 (2019): Journal of Bioenergy and Food Science; 41-50
Journal of Bioenergy and Food Science; Vol 6, No 2 (2019): Journal of Bioenergy and Food Science; 41-50
Journal of Bioenergy and Food Science
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)
instacron:IFAP

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::203ecb02acc35a40ee12d9925cfc986f
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/215

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Akademický článek

Boron and calcium sprayed on 'Fuyu' persimmon tree prevent skin cracks, groove and browning of fruit during cold storage.

Autor: Ferri, Valdecir Carlos¹ leferri@ufpel.edu.br, Rombaldi, Cesar Valmor¹, Silva, Jorge Adolfo¹, Pegoraro, Camila¹, Nora, Leonardo¹, Antunes, Pedro Luiz¹, Girardi, Cesar Luiz², Tibola, Casiane Salete³

Publikováno v: Ciência Rural. nov2008, Vol. 38 Issue 8, p2146-2150. 5p. 2 Graphs.

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Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

Autor: SAINZ, Ricardo Lemos, FERRI, Valdecir Carlos

Publikováno v: Brazilian Journal of Food Technology, Volume: 18, Issue: 3, Pages: 239-249, Published: SEP 2015

Resumo O consumo de frutas e derivados vem aumentando consideravelmente nos últimos anos fazendo com que, atualmente, a demanda de sucos e néctares cresça a taxas constantes, criando novos nichos de mercado para estes produtos, como o dos sucos cl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::006250c147fc04ff495864655d10a311
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300239&lng=en&tlng=en

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Características de qualidade do vinho ‘Bordô’ elaborado com diferentes processos de vinificação e períodos de maceração - DOI: 10.4025/actascitechnol.v28i2.1194

Autor: Malgarim, Marcelo Barbosa, tibola, Casiane Salete, Ferri, Valdecir Carlos, Zaicovski, Cristiane Brauer, Manfroi, Vítor

Publikováno v: Acta Scientiarum. Technology; Vol 28 No 2 (2006); 199-204
Acta Scientiarum. Technology; v. 28 n. 2 (2006); 199-204
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

This study aimed to evaluate the vinification process and period of maceration in the chemical and sensorial characteristics of the ‘Bordô’ wine. After harvest, the grapes were kept under environment temperature for two days for stabilization an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a09681c43022034532c44b7b1d249720
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1194

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Qualidade e conservação de tangerina minimamente processada - DOI: 10.4025/actasciagron.v28i2.1038

Autor: Tibola, Casiane Salete, Zaicovski, Cristiane Brauer, Malgarim, Marcelo Barbosa, Ferri, Valdecir Carlos, Ferrareze, Jocleita Peruzzo, Silva, Paulo Roberto, Pegoraro, Camila

Publikováno v: Acta Scientiarum. Agronomy; Vol 28 No 2 (2006); 193-197
Acta Scientiarum. Agronomy; v. 28 n. 2 (2006); 193-197
Acta Scientiarum. Agronomy
Universidade Estadual de Maringá (UEM)
instacron:UEM

This work was objective to verify the conservation of minimally processed ‘Clemenules’, ‘Marisol', and ‘Nova’ mandarins’ fruit. The fruits were selected, peeled and the buds had been broken individually. At the stored were packed in trays

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::350b9f194f4eb803909f966ad6b6c1c5
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1038

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Concentrações de cera de carnaúba na qualidade de pêssegos cv. Esmeralda armazenados sob refrigeração - DOI: 10.4025/actasciagron.v29i4.402

Autor: Malgarim, Marcelo Barbosa, Cantillano, Rufino Fernando Flores, Treptow, Rosa da Oliveira, Ferri, Valdecir Carlos

Publikováno v: Acta Scientiarum. Agronomy; Vol 29 No 4 (2007); 469-473
Acta Scientiarum. Agronomy; v. 29 n. 4 (2007); 469-473
Acta Scientiarum. Agronomy
Universidade Estadual de Maringá (UEM)
instacron:UEM

The aim of this work was to evaluate the quality of peaches cv. Esmeralda treated with different concentrations of carnauba wax stored with refrigeration. The fruits were submitted to pre-cooling at the fruits pulp reached 3ºC. Afterwards, they rece

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0870bedcbdc478e151100d4a1a3e4aa4
http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/402

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