Zobrazeno 1 - 10
of 121
pro vyhledávání: '"radurization"'
Autor:
Marcia Regina Reggiolli
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional do IPEN
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional do IPEN
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
As especiarias são consideradas produtos constituídos de partes comestíveis de várias espécies de vegetais, como raízes, rizomas, bulbos, cascas, folhas, flores, frutos, sementes e talos. A irradiação de alimentos, um processo físico de emis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9068595f3356b65eedfe66a292a828f0
https://doi.org/10.11606/t.85.2020.tde-01092021-144752
https://doi.org/10.11606/t.85.2020.tde-01092021-144752
Autor:
Gabriel de Souza Chierentin
Publikováno v:
Repositório Institucional do IPEN
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
A chia (Salvia hispanica L.) é uma planta nativa da região do sul do México e do norte da Guatemala, onde foi cultivada durante milhares de anos pelas civilizações Maias e Astecas. No Brasil, a chia é produzida principalmente no oeste paranaens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c21cc5b24b7de8d0c130435f2b18a6
https://doi.org/10.11606/d.85.2021.tde-18082021-113506
https://doi.org/10.11606/d.85.2021.tde-18082021-113506
Autor:
A. A. Drill, L. N. Rozhdestvenskaya
Publikováno v:
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).
This article discusses the specific nutritional risks posed by the spread of COVID-19 in the food industry. One of the most adequate options for reducing microbiological threats, including viral contamination, is the use of ionizing radiation. New pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89445b4db6c4903cb7b9622d02ede3d
https://doi.org/10.1063/5.0069760
https://doi.org/10.1063/5.0069760
Autor:
Ana Paula Nunes de Sá
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional do IPEN
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional do IPEN
Instituto de Pesquisas Energéticas e Nucleares (IPEN)
instacron:IPEN
A farinha temperada ou denominada farofa é um prato típico brasileiro feito com farinha de mandioca tostada e presenças algum nutriente a agregar o sabor. A radiação ionizante pode ter o potencial de melhorar o produto e prolongar sua vida útil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7de7c1e6e9467330d66696c83d6ac24b
Publikováno v:
Processes and Food Production Equipment. :18-30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd83fe97ca79911f9a8f417c7dba1f06
https://doi.org/10.17586/2310-1164-2019-12-4-18-30
https://doi.org/10.17586/2310-1164-2019-12-4-18-30
Publikováno v:
Journal of food protection. 52(7)
The survival of Listeria monocytogenes preinoculated into ice cream and mozzarella cheese prior to gamma-irradiation treatment was determined. Samples were maintained at -78°C and exposed to targeted doses of 2,4,8,16, and 32 kGy of gamma-irradiatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af8e3ed326c543f6c4b31a08c1946a7f
https://pubmed.ncbi.nlm.nih.gov/31003383
https://pubmed.ncbi.nlm.nih.gov/31003383
Publikováno v:
Journal of food protection. 44(9)
The bacteriology, organoleptic quality and shelf-life extension of radurized beef cuts were investigated. Application of doses of 2 kGy to vacuum-packed meat caused a considerable change in the bacterial population by elimination of the pseudomonads,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee3b439e7292d05e4ab46909b170f4b3
https://pubmed.ncbi.nlm.nih.gov/30856715
https://pubmed.ncbi.nlm.nih.gov/30856715
Publikováno v:
Teoriâ i Praktika Pererabotki Mâsa, Vol 1, Iss 3, Pp 57-65 (2016)
In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation steri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3128f962207e66abb45b94a00feb407b
https://www.meatjournal.ru/jour/article/view/30
https://www.meatjournal.ru/jour/article/view/30
Autor:
Walter M. Urbain
Publikováno v:
Preservation of Food by Ionizing Radiation ISBN: 9781351075992
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a39447ea5c57e71b92a3740b2df2b8
https://doi.org/10.1201/9781351075992-1
https://doi.org/10.1201/9781351075992-1
Autor:
James H. Moy
Publikováno v:
Preservation of Food by Ionizing Radiation ISBN: 9781351075992
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0df71edaeaa2d4832e66401b872d647
https://doi.org/10.1201/9781351075992-3
https://doi.org/10.1201/9781351075992-3