Food Shelf Life
Mostrando 1-12 de 106 artigos, teses e dissertações.
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1. 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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2. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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3. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 2020-03
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4. Potential of thyme essential oil on arugula sanitization
RESUMO Óleos essenciais de espécies vegetais são fontes alternativas importantes de compostos antimicrobianos no combate a patógenos de importância alimentar. O presente estudo buscou avaliar a atividade antimicrobiana in vitro do óleo essencial de tomilho (Thymus vulgaris), e aplicá-lo na sanitização de rúcula (Eruca sativa) minimamente processada
Ciênc. agrotec.. Publicado em: 20/01/2020
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5. Yield, antioxidant activity and shelf-life of cauliflower inflorescences under drought stress and foliar spraying of selenium
RESUMO A capacidade de compostos antioxidantes presentes em hortaliças prevenir doenças é importante para as indústrias farmacêutica e alimentícia. Somado a isso, o estresse hídrico pode aumentar a capacidade antioxidante já existente em plantas. Baseado nisso, um experimento foi conduzido com o objetivo de avaliar o efeito de diferentes lâminas de
Ciênc. agrotec.. Publicado em: 20/12/2019
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6. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 28/11/2019
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7. Antimicrobial zein coatings plasticized with garlic and thyme essential oils
Resumo Óleos essenciais com propriedades antimicrobianas são amplamente utilizados na indústria de alimentos. Neste estudo, objetivou-se avaliar a influência da mistura de óleos essenciais de alho (Allium sativum) e tomilho (Thymus vulgaris) nas propriedades antimicrobianas e mecânicas de filmes de zeína. Quatro bactérias (Escherichia coli enteropato
Braz. J. Food Technol.. Publicado em: 28/11/2019
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8. ANTIBACTERIAL ACTIVITY OF ZINC OXIDE NANOPARTICLES SYNTHESIZED BY SOLOCHEMICAL PROCESS
Abstract ZnO-NPs can be obtained through various methods, resulting in nanoparticles with different size and morphology, which directly influences their antimicrobial potential. The objective of this work was to evaluate the antibacterial activity of ZnO-NPs obtained by a solochemical process against important human foodborne pathogens: Staphylococcus aureus
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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9. Visual quality and waste of fresh vegetables and herbs in a typical retail market in Brazil
RESUMO Devido à sua alta perecibilidade, hortaliças folhosas e ervas frescas são transportadas para o mercado logo após a colheita. É de esperar que parte dos danos sofridos durante a colheita e o transporte desses produtos resultem em perda somente nos elos seguintes da cadeia, quais sejam, varejo e consumo. O manuseio inadequado e o uso de estratégia
Hortic. Bras.. Publicado em: 18/07/2019
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10. Esculent coating of spider silk enhanced the preservation and shelf life of apricot
Resumo Segundo a Organização para Alimentação e Agricultura (FAO), cerca de um terço do total de alimentos produzidos é perdido globalmente. A principal causa deste desperdício é a perecibilidade das frutas e legumes. Portanto, os pesquisadores têm se esforçado para desenvolver uma técnica de preservação eficaz. Nosso estudo explorou a potencial
Braz. J. Biol.. Publicado em: 04/07/2019
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11. Application of silver nanoparticles in food packages: a review
Abstract Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial
Food Sci. Technol. Publicado em: 27/06/2019
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12. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known.
Food Sci. Technol. Publicado em: 27/05/2019