Zobrazeno 1 - 10 of 27 pro vyhledávání: '"Embalagem a vácuo"'
1
Akademický článek
ESTUDO DO POTENCIAL ANTIOXIDANTE DA POLPA DO TUCUMÃ (Astrocaryum aculeatum) IN NATURA ARMAZENADA EM EMBALAGENS A VÁCUO
Autor: Luana Maquiné Vieira, Sthéfanny Caroline Mendes Azevedo, Geverson Façanha da Silva, Patrícia Melchionna Albuquerque
Publikováno v: The Journal of Engineering and Exact Sciences, Vol 3, Iss 4, Pp 0672-0677 (2017)
O presente estudo teve como objetivo avaliar o potencial antioxidante da polpa de frutos de tucumã (Astrocaryum aculeatum) pelo método do sequestro de radicais livres (DPPH), quando armazenada a -18ºC em embalagens a vácuo, comparando-se com a ar
Externí odkaz: https://doaj.org/article/4f48471b52f941488098e9e89f333573
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2
Akademický článek
Qualidade de lagostas armazenadas em diferentes condições de temperatura e embalagem
Autor: Luciana Façanha Marques, Mario Eduardo Moreira Rangel Cavalcanti Mata, Maria Elita Martins Duarte, Marlene Nunes Damaceno
Publikováno v: Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Resumo A lagosta é uma espécie marinha de grande importância em muitos países. As mudanças bioquímicas e microbiológicas que ocorrem após a captura determinam sua qualidade e vida útil. Objetivou-se, neste trabalho, estudar o efeito da tempe
Externí odkaz: https://doaj.org/article/cdf935105c034572931eb3d0c934b516
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3
Dissertation/ Thesis
Viabilidade de cistos de Toxoplasma gondii em carnes suínas processadas por maturação provenientes de animais experimentalmente infectados
Autor: Alves, Bruna Farias
O objetivo do presente estudo foi avaliar a viabilidade de cistos de Toxoplasma gondii em carnes suínas processadas por maturação úmida por 14, 21 e 28 dias a 0º (±1), assim como avaliar a distribuição dos cistos em órgãos e cortes comercia
Externí odkaz: http://www.teses.usp.br/teses/disponiveis/10/10134/tde-03102017-144459/
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4
Calidad de los alimentos regionales de la cocina de Paraíba procesados por el sistema Sous Vide
Autor: Bezerra, Nísia Carolina Damacena, Garcia Júnior, Élcio Antônio, Assis, Milena Luana Coelho de, Sampaio, Karoliny Brito, Paiva, Geovanna Torres de, Guerra, Ingrid Conceição Dantas, Rodrigues, Noádia Priscila Araújo
Publikováno v: Research, Society and Development; Vol. 11 No. 7; e26611729851
Research, Society and Development; Vol. 11 Núm. 7; e26611729851
Research, Society and Development; v. 11 n. 7; e26611729851
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The sous vide system is a cooking method in which foods are vacuum packed and subjected to rapid heating and cooling, which can improve palatability, nutritional value and increase the shelf life of foods. This study aimed to evaluate, through microb
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a2e58a05a2974b6dcd8af39ed92d352f
https://rsdjournal.org/index.php/rsd/article/view/29851
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5
Akademický článek
Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage
Autor: Marco Antonio Trindade, Nilda Doris Montes Villanueva, Catharine Vendemiatto Antunes, Maria Teresa de Alvarenga Freire
Publikováno v: Brazilian Journal of Food Technology, Vol 16, Iss 3, Pp 216-225 (2013)
Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience product
Externí odkaz: https://doaj.org/article/09dbc77839ba47088f0394b8dee80d80
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6
Akademický článek
BACTERIAL DETERIORANTS IN CHICKEN BREAST FILLET PACKAGED IN AIR, VACUUM AND IRRADIATED: BACTERIOLOGICAL GROWTH PARAMETERS AND SHELF-LIFE BACTÉRIAS DETERIORANTES EM FILÉS DE FRANGO EMBALADOS EM AR, VÁCUO E IRRADIADOS: PARÂMETROS BACTERIOLÓGICOS DE DESENVOLVIMENTO E PRAZO COMERCIAL
Autor: Samira Pirola Santos Mantilla, Érica Barbosa dos Santos, Carlos Adam Conte Júnior, Sérgio Borges Mano, Hélio de Carvalho Vital, Robson Maia Franco
Publikováno v: Pesquisa Agropecuária Tropical, Vol 39, Iss 4, Pp 271-277 (2009)
The objective of this research was to evaluate the effect of packaging in 100% air and vacuum, combined with radiation (2 kGy and 3 kGy), on chicken breast fillet shelf-life by evaluation of bacterial deteriorants growth and pH variation parameters.
Externí odkaz: https://doaj.org/article/112c8885f5ad414ba206b09427164a12
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7
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
Autor: Adetokunbo, Mujeeb Adewale
The Atlantic Mackerel (Scomber colias) is a fast-swimming pelagic fish that can be found in the warm, temperate waters of the Atlantic Ocean, as well as on the shelf and upper slopes of the Mediterranean Sea. Mackerel is a great source of long-chain
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1505::f4fc0d2ebf422e319a580f3d4f3271ab
https://hdl.handle.net/10400.1/18678
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8
Ethanolic extracts from mango peel and seed as antioxidants for ration from quail cut containing vegetable oils
Autor: Matos, Davi Moreira
Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
In order to evaluate the use of the ethanolic extracts from mango peel (EECas) and seed (EECar) and 2 types of vegetable oil in ration from quail cut on performance and carcass characteristics, 2 trials were carried out with 432 beef quail, both male
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::b827b9cd2f1a0f9bb32222fd1be22f6a
http://www.repositorio.ufc.br/handle/riufc/63656
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9
Dissertation/ Thesis
Estabilidade da carne de cordeiro em diferentes condições de armazenamento
Autor: Fernandes, Rafaella de Paula Paseto
Atualmente no Brasil a carne ovina é comercializada quase exclusivamente congelada. No entanto, praticamente não existem estudos no país sobre alterações na qualidade desta carne durante seu armazenamento. Com a crescente demanda do consumidor p
Externí odkaz: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-11082011-135917/
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10
Quality of lobsters stored under different conditions of temperature and packaging
Autor: Maria Elita Martins Duarte, Luciana Façanha Marques, Marlene Nunes Damaceno, Mario Eduardo Moreira Rangel Cavalcanti Mata
Publikováno v: Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 22, Article number: e2016031, Published: 20 MAY 2019
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Resumo A lagosta é uma espécie marinha de grande importância em muitos países. As mudanças bioquímicas e microbiológicas que ocorrem após a captura determinam sua qualidade e vida útil. Objetivou-se, neste trabalho, estudar o efeito da tempe
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5437202a011550fa1c0b7926c513529
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100421
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