Foodstuff Storage
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos. / Resistant starch concentration in par-baker frozen french bread: technological aspects.
The objective of this work was to study the partial substitution of wheat flour (WF) for maize resistant starch (MRS) in the elaboration of frozen par-baked French bread (FPBFB) and offering a technological alternative for a product consumed at Braziliansbreakfast, presenting functional properties due to dietary fiber (DF) content. Dough performance measurem
Publicado em: 2008
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2. High performance concrete applied to storage and processing system buildings at low temperatures / Concreto de alto desempenho aplicado a sistemas de processamento e armazenagem de alimentos em baixas temperaturas
Brazil has rapidly emerged as one of the worlds leading meat exporters, being responsible by 33% of this market. In face of that, a high performance concrete (HPC), that can be applied to storage and processing system buildings at low temperatures, has been developed with the aim of answering the needs of brazilian food manufacturers that use cooling technol
Publicado em: 2008
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3. Direct Bacterial Count as a Rapid Freshness Test for Fish Fillets
Comparison of various indices of deterioration of refrigerated fish fillets showed that the direct bacterial count can be used to predict the storage life of the foodstuff. For direct counts, a thin film made from fillet surface material was spread on a microscope slide, stained, and read. Initial counts were found to correlate well with keeping quality; a p