Zobrazeno 1 - 10
of 38
pro vyhledávání: '"S.F. Sabato"'
Publikováno v:
Radiation Physics and Chemistry. 81:1059-1063
Brazil is one of the largest mango producers and the third largest mango exporter worldwide. Irradiation treatment and its commercial feasibility have been studied in our country to make it possible to develop new markets and, consequently, to compet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76c6c70da1dd81d655d0b869db8d3159
https://doi.org/10.1016/j.radphyschem.2012.02.026
https://doi.org/10.1016/j.radphyschem.2012.02.026
Autor:
J.N. Cruz, Josenilda Maria da Silva, P.R. Rela, Monique Lacroix, P.O. Broisler, Stephane Salmieri, S.F Sabato
Publikováno v:
Radiation Physics and Chemistry. 78:655-658
All regions of Brazil are potential areas for growing tropical fruits. As this country is already a great producer and exporter of tropical fruits, ionizing radiation has been the subject of studies in many commodities. An important project has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::107c6a615b30c74afae6ca68af64f840
https://doi.org/10.1016/j.radphyschem.2009.03.045
https://doi.org/10.1016/j.radphyschem.2009.03.045
Publikováno v:
Radiation Physics and Chemistry. 76:1862-1865
Proteins are considered potential material in natural films as alternative to traditional packaging. When gamma radiation is applied to protein film forming solution it resulted in an improvement in mechanical properties of whey protein films. The ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d812c9374cecf04481e2c65e4db6b7fe
https://doi.org/10.1016/j.radphyschem.2007.02.096
https://doi.org/10.1016/j.radphyschem.2007.02.096
Publikováno v:
Radiation Physics and Chemistry. 71:131-135
The effect of carboxymethylcellulose (CMC) on the aggregation of formulation based on calcium caseinate, commercial whey protein (WPC), and a 1:1 mixture of soy protein isolate (SPI) and whey protein isolate (WPI) was investigated. Protein aggregatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9729e7cf912008469aee7b188295d32
https://doi.org/10.1016/j.radphyschem.2004.04.003
https://doi.org/10.1016/j.radphyschem.2004.04.003
Autor:
S.F Sabato
Publikováno v:
Radiation Physics and Chemistry. 71:101-104
Viscosity characteristics can be governed by the molecular chain length of sugars present in the honey. Honey is essentially a mixture of sugar and water. When a physical treatment, as gamma radiation, is applied to food, some changes on its viscosit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::006ef3f22571a356ad1873d218640db2
https://doi.org/10.1016/j.radphyschem.2004.03.066
https://doi.org/10.1016/j.radphyschem.2004.03.066
Autor:
I.B Oliveira, S.F Sabato
Publikováno v:
Radiation Physics and Chemistry. 71:495-499
Food irradiation can be applied to several kinds of food with different purposes. Although it has been studied since 1950s its public acceptance seem to grow slowly worldwide. Several market trials, consumer studies, and related surveys have been car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65c6da2152fd19bcf13b50b32b298e60
https://doi.org/10.1016/j.radphyschem.2004.03.081
https://doi.org/10.1016/j.radphyschem.2004.03.081
Autor:
S.F Sabato, A Camillo
Publikováno v:
Radiation Physics and Chemistry. 71:105-108
Whey proteins, enriched protein fractions from milk, are of great interest as ingredients due to nutritional value associated with its functional properties. These proteins could have their structural properties improved when some treatments are appl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df59f7d84050f93d84644eda1bf8f187
https://doi.org/10.1016/j.radphyschem.2004.03.067
https://doi.org/10.1016/j.radphyschem.2004.03.067
Autor:
A.H Matsuda, S.F Sabato
Publikováno v:
Radiation Physics and Chemistry. 71:109-112
Contamination of bee products may occur during packing or even during the process of collection. Gamma irradiation was found to decrease the number of bacteria and fungi. However, little information is available on the effects of gamma irradiation on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9f567a2078905c75ea1d1e291fdcea
https://doi.org/10.1016/j.radphyschem.2004.03.068
https://doi.org/10.1016/j.radphyschem.2004.03.068
Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods
Publikováno v:
Radiation Physics and Chemistry. 63:305-310
This research was undertaken to determine the effectiveness of low-dose gamma-irradiation combined with edible coatings to produce shelf-stable foods. Three types of commercially distributed food products were investigated: precooked shrimps, ready t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fd946ae8b410d14a7a6136a44fdc6c4
https://doi.org/10.1016/s0969-806x(01)00517-5
https://doi.org/10.1016/s0969-806x(01)00517-5
Autor:
T.C Le, H. L. Yu, B Ouattara, S.F Sabato, Monique Lacroix, Mircea-Alexandru Mateescu, G Patterson, M Letendre
Publikováno v:
Radiation Physics and Chemistry. 63:827-832
γ-irradiation and thermal treatments have been used to produce sterilized cross-linked films. Formulations containing variable concentrations of calcium caseinate and whey proteins (whey protein isolate (WPI) and commercial whey protein concentrate)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7304af16a0e298252e4d8049ef07d056
https://doi.org/10.1016/s0969-806x(01)00574-6
https://doi.org/10.1016/s0969-806x(01)00574-6