Content Packaging
Mostrando 13-24 de 83 artigos, teses e dissertações.
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13. Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation
RESUMO O objetivo deste trabalho foi o estudo de estabilidade da polpa de manga em pó obtida pelo processo de liofilização, assim como das suas características estruturais através de análise de microscopia eletrônica. Em resposta ao delineamento experimental realizado precedentemente utilizando concentrações de maltodextrina de 0%; 10%; 20% e 30% e
Rev. Ciênc. Agron.. Publicado em: 2019-06
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14. Determination of the optimal replacement content of Portland cement by stone powder using particle packing methods and analysis of the influence of the excess water on the consistency of pastes
Resumo O cimento Portland é considerado o componente de base com o maior impacto ambiental na construção civil, em termos de emissões de CO2. Quanto aos agregados, o processo de cominuição das rochas, além da areia artificial, gera pó de pedra que acaba sendo armazenado ao ar livre, gerando impactos ambientais. Assim, a substituição do cimento por
Rev. IBRACON Estrut. Mater.. Publicado em: 20/05/2019
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15. Qualidade de lagostas armazenadas em diferentes condições de temperatura e embalagem
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 temperatura de armazenamento sob congelamento (-30 ºC, -80 ºC e -150 ºC), do tipo de embalagem (polietileno de b
Braz. J. Food Technol.. Publicado em: 20/05/2019
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16. Training in recovery, perfusion and packaging of organs for transplants: profile of professionals and analysis of post-course learning
RESUMO Objetivo Conhecer o perfil dos profissionais que atuam em captação de órgãos e analisar o resultado da aprendizagem daqueles treinados antes e após o curso de extração, perfusão e acondicionamento de órgãos para transplantes. Métodos Estudo retroprospectivo, quantitativo, analítico-descritivo do Curso de Extração, Perfusão e Acondicio
Einstein (São Paulo). Publicado em: 18/03/2019
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17. Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization
Abstract Lemon essential oil was used as plasticizers to prepare iron yam/maize starch edible films. Changes of physical, microcosmic and antimicrobial properties of films were studied. Results showed that the addition of lemon essential oil led to the decrease of moisture content, transparency, whiteness index, water vapor permeability, solubility and tens
Food Sci. Technol. Publicado em: 13/12/2018
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18. The effect of cooking methods on some quality characteristics of gluteus medius
Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days
Food Sci. Technol. Publicado em: 29/11/2018
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19. Evaluation of metals in tomato sauces stored in different types of packaging
Abstract There is a growing concern about health and food safety when it comes to processed food. In the present study, it has been hypothesized that tomato sauces contain high amounts of metals possibly leached from packaging. Concentrations of As, Cd, Pb, Cr, Ni, Sn and Sb were determined by ICP-MS in tomato sauces stored in metallic, plastic, cellulosic
Food Sci. Technol. Publicado em: 26/07/2018
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20. Microstructure and thermal and functional properties of biodegradable films produced using zein
Abstract Research is being conducted in an attempt to produce biodegradable packaging to replace plastic products, thereby reducing solid waste disposal. In this work, zein films were produced from vegetable oils (macadamia, olive and buriti) and from pure oleic acid. The surface of zein-based films made using oleic acid has a good lipid distribution. The h
Polímeros. Publicado em: 15/03/2018
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21. Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage
Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteris
Food Sci. Technol. Publicado em: 21/12/2017
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22. Mechanical properties and microstructure of high performance concrete containing stabilized nano-silica
ABSTRACT Nanotechnology can significantly improve the mechanical strength and durability of concrete. At the nanoscale, good dispersion of constituent materials is an essential factor for the improvement of concrete properties. In this scenario, the objective of this research was to evaluate the mechanical properties of high performance concrete containing s
Matéria (Rio J.). Publicado em: 01/06/2017
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23. Physical and chemical characteristics of cashew nut flour stored and packaged with different packages
Abstract The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), p
Food Sci. Technol. Publicado em: 02/05/2017
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24. Water sorption and water permeability properties of edible film made from potato peel waste
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggen
Food Sci. Technol. Publicado em: 09/03/2017