Long Life Foods
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Determination of the Quality and Shelf Life of Sous Vide Cooked Turkey Cutlet Stored at 4 and 12ºC
ABSTRACT The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12ºC. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65ºC/40 min), chilled at 3ºC and stored at 4 and 12ºC for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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2. Cytotoxic, genotoxic and mutagenic potential of UHT whole milk
Abstract This study evaluated the action at the cellular level of long life whole milk, full type of six renowned companies operating in the Brazilian market, as well as in other South American countries. The evaluation was performed using root meristem cells of Allium cepa L., at exposure times 24 and 48 hours, directly in milk products marketed. The result
Food Sci. Technol. Publicado em: 29/05/2017
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3. Evaluation of ozone efficiency as a sanitizer on minimally processed vegetables. / Avaliação da eficiencia do ozonio como sanitizante em hortaliças folhosas minimamente processadas.
Minimally processed fruits and vegetables are sold already washed, peeled, cut or sliced, sanitized, packaged and cold-storaged. Consumption of this kind of food has increased markedly in the last decades due to people interest for fresh and practice foods. High handling during its processing, increasing of its shelf-life and absence of remarkable technologi
Publicado em: 2007
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4. Study on the application of microwaves to the drying of osmotically treated bannanas. / Estudo da aplicação de microondas na secagem de bananas tratadas osmoticamente.
Brasil is one of the largest banana producer in the world, with the crop being predominantly consumed in the internal market, as table in natura fruit and as processed foods. The implementation of methods to transform such a raw material becomes attractive as long as it takes advantage of the production surplus, reduces the crop wastes and allows aggregating
Publicado em: 2007
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5. Sintese enzimatica de triacilglicerois estruturados de gordura Ucuuba. / Enzymatic synthesis of structuralized triacilglicerois of fat of Ucuuba.
There has been a growing interest in healthier foods and also in products with low fat content recently. It s a new segment, in the industry of foods, impelled, mainly, by a new conscience of the consumers, that they want a better life quality, and to consume natural and healthier products. The trend will be the one of finding "more natural" methods of proce
Publicado em: 2005
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6. Influencia do tratamento UHT na qualidade do requeijão cremoso tradicional e light. / Influence of UHT processing on the quality of full fat and reduced fat requeijão cremoso.
Neste trabalho otimizou-se o processo de obtenção do requeijão cremoso longa vida (UHT) com teor integral de gordura e desenvolveu-se o processo tecnológico de fabricação do requeijão cremoso light UHT, de modo a obter produtos com características similares às versões tradicional e light obtidas com tratamento térmico normal. Os requeijões cremos
Publicado em: 2005
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7. Consumo alimentar nos primeiros dois anos de vida em bolsões de pobreza do municipio de Campinas, SP : um componente de segurança alimentar e nutricional / Food consumption in the first two years of living in poverty pockets of the city of Campinas, SP : a component of food security and nutrition.
This study aimed to characterize the food intake of children in the first two years of life from the perspective of food and nutrition security in poverty areas of the city of Campinas-SP, identified according to family income, and housing conditions of contiguity-based the census of 1991. The sample consisted of 121 children from 0 to 24 months of age, with
Publicado em: 2001
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8. Development of a Streptavidin-Conjugated Single-Chain Antibody That Binds Bacillus cereus Spores†
Control of microorganisms such as Bacillus cereus spores is critical to ensure the safety and a long shelf life of foods. A bifunctional single chain antibody has been developed for detection and binding of B. cereus T spores. The genes that encode B. cereus T spore single-chain antibody and streptavidin were connected for use in immunoassays and immobilizat
American Society for Microbiology.