4 Food Preservation
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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2. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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3. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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4. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage
Abstract The nanosilver food packaging films were developed by polyvinyl alcohol activated with Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the freshness of Oncorhynchus mykiss fillets during 14 days at the refrigerated temperature. The 160 pieces of fish were enfolded in 4 types of films as main group-series. The main com
Food Sci. Technol. Publicado em: 2021-03
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5. Salmonella Enteritidis forms biofilm under low temperatures on different food industry surfaces
RESUMO: Avaliou-se o efeito da temperatura na capacidade de Salmonella Enteritidis (SE) formar biofilme em superfícies de aço inoxidável, polietileno e poliuretano e diferentes processos de higienização. Corpos de prova destes materiais foram postos frente a culturas de SE e incubados a 42±1 ºC, 36±1 ºC, 25±1 ºC, 9±1 ºC e 3±1 ºC por 4, 8, 12
Cienc. Rural. Publicado em: 10/07/2019
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6. Ultrasound for improving the preservation of chicken meat
Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7
Food Sci. Technol. Publicado em: 21/09/2018
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7. The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana
Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After per
Food Sci. Technol. Publicado em: 19/10/2017
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8. Production and Characterization of Bacteriocin Produced by Lactobacillus Viridescence(NICM 2167)
The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed by its purification and characterization. The bacteriocins are antimicrobial peptides produced by many Gram positive and Gram negative bacteria.The bacteriocin produced by LAB (lactic acid bacteria) received attention in recent years due t
Braz. arch. biol. technol.. Publicado em: 22/03/2016
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9. Habituation of enterotoxigenic
Staphylococcus aureus toOriganum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acidsEnterotoxigenic
Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2Braz. J. Microbiol.. Publicado em: 21/07/2015
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10. Bio-preservation of ground beef meat by Enterococcus faecalis CECT7121
Meat and particularly ground beef is frequently associated with Food Poisoning episodes and breeches in Food Safety. The main goal of this research was to evaluate the bactericide effect of the probiotic Enterococcus faecalis CECT7121, against different pathogens as: Escherichia coli O157:H7, Staphylococcus aureus, Clostridium perfringens and Listeria monocy
Braz. J. Microbiol.. Publicado em: 19/03/2013
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11. Estrutura populacional, crescimento somático e alométrico, biologia reprodutiva e estimativa do tamanho populacional de Aegla perobae Hebling &Rodrigues, 1977 do município de São Pedro, estado de São Paulo / Population structure, somatic and allometric growth, reproductive biology and population size estimation of Aegla perobae Hebling &Rodrigues, 1977 in São Pedro, São Paulo state
Aeglids are endemic to the neotropical South America. They are restricted to freshwaters, mainly occurring under rocks and fragmented leaves or buried in the sand (Burns, 1972; Rodrigues &Hebling, 1978; Swiech-Ayoub &Masunari 2001a) in lakes, rivers, streams and even rivers running into caves. The aeglids are important links in the food chain of freshwater e
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/09/2011
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12. Avaliação nutricional de pacientes com insuficiência renal crônica com ou sem diurese residual submetidos à hemodiálise
Objective: The objective of this study was to compare the parameters of nutritional evaluation in the presence or absence of residual diuresis in chronic kidney patients submitted to hemodialysis (HD). Methods: This transversal study evaluated 43 chronic kidney patients undergoing HD; their average age was 53.5 11.6 years and the average time of diuretic tre
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/08/2011