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Mostrando 25-36 de 77 artigos, teses e dissertações.
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25. Influence of the food matrix on the antimicrobial effect of oregano essential oil and nisin against Listeria monocytogenes: evaluation in meat models / Influência da matriz alimentar no efeito antimicrobiano de óleo essencial de orégano e nisina contra Listeria monocytogenes: avaliação em modelos cárneos
Listeria monocytogenes is psychrotrophic pathogen and, consequently, very important for cold-preserved foods. Many studies have demonstrated that natural antimicrobials such as bacteriocins and phenolic compounds can be used to inhibit the growth of this pathogen in refrigerated meat products. However, it is known that the antimicrobial activity of these ant
Publicado em: 2007
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26. ExtraÃÃo de pigmentos carotenÃides de resÃduos do processamento do camarÃo branco Litopenaeus vannamei utilizando autÃlise proteolÃtica
Carotenoids consist of the most abundant class of organic pigments in nature. They are present in the photosynthetic organisms, fungi, bacteria, algae and in all classes of animals from protozoa to human. They include an array of substances that present different biological properties such as enhancing immune functions; reduce the risk of developing degenera
Publicado em: 2006
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27. Avaliação da qualidade da carne da carpa húngara Cyprinus carpio de diferentes sistemas de cultivo na Região Sul do Brasil.
De origem asiática, a carpa é criada na China há mais de 2.000 anos, mas só foi introduzida no Brasil em 1904. Entre os diferentes tipos de criação de peixes, o sistema de integração com outros animais vem sendo bastante utilizado, possivelmente devido aos baixos custos de produção. Assim, a criação de carpas com dejetos de frangos e suínos tem
Publicado em: 2006
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28. Caracterização de hidrolisados enzimáticos de pescado
Hidrolisados enzimáticos são utilizados no tratamento clínico de pacientes com dificuldade em digerir e absorver proteínas, sendo preferidos em relação às misturas de aminoácidos livres. Neste trabalho foram caracterizados quimicamente seis hidrolisados de minced de pescado, obtidos pelo emprego de diferentes sistemas enzimáticos, quanto à extensã
Food Science and Technology. Publicado em: 2004-03
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29. Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products / Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos
Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and
Publicado em: 2004
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30. The effect of two cryoprotectant mixtures on frozen surubí surimi
"Surimi" itself is not a food; it is an intermediate phase of the production of "kamaboko"(a gel formed by the addition of salt to the surimi and direct heating to 80-90ºC) and a series of high-priced shellfish analogs. The protective effect that two cryoprotectant mixtures exerted during freezing and frozen storage of frozen surimi of surubí (Pseudoplatys
Brazilian Journal of Chemical Engineering. Publicado em: 2002-12
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31. ExtraÃÃo de pigmentos carotenÃides da carapaÃa do camarÃo e sua utilizaÃÃo em um produto derivado de pescado / Extraction of carotenoid pigments of the carapace of shrimp and their use in a by-product of fish
Waste material in the fish industry including the shells from the crustacean, constitute a very high percentage. These shells are rich in carotenoids pigments, which may have a high pigmentation value when used in foods. It is common in some countries the use of the extracted pigments in feeds.The aim of this experiment was to study the process of carotenoid
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/09/2001
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32. ESTABILIDADE QUÍMICA E MICROBIOLÓGICA DE "MINCED FISH" DE PEIXES AMAZÔNICOS DURANTE O CONGELAMENTO
Foi estudada a estabilidade química e microbiológica de "minced fish" produzidos, em condições industriais, com espécies de peixes da Amazônia: aracú-comum (Schizodon fasciatus), branquinha-comum (Potamorhina latior), branquinha-de-cabeça-lisa (P. altamazonica), curimatã (Prochilodus nigricans), jaraqui-de-escama-fina (Semaprochilodus taeniurus), ja
Food Science and Technology. Publicado em: 2001-08
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33. EFFECTS OF PHYSICAL AND BIOCHEMICAL CHARACTERISTICS OF CONTRASTING LEGUME SWARDS ON SELECTIVE BEHAVIOUR OF GRAZING CATTLE
In order to assess the effects of sward physical characteristics and secondary compound concentration on cattle ingestive behaviour and diet selection, two sets of experiments were carried out using two legumes [birdsfoot trefoil (Lotus corniculatus L.); red clover (Trifolium pratense L.)] with approximately neutral partial preference. The first set investig
Publicado em: 1998
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34. Isolamento de Listeria spp e estudo de sua ocorrencia em carne, leite e derivados
The purpose of this research was to evaluate some plating media and a methodology to recover Listeria spp from food, as well as to evaluate the problem of food contamination by this genus of bacteria. In the first step we evaluated the selectivity of 3 media: modified McBride Listeria agar (MLA), modified Vogel-Johnson agar (MVJ) and lithium chloride-phenyle
Publicado em: 1990
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35. Desenvolvimento de um produto desidratado combinando pescado salgado com uma base proteica obtida de farinhas de soja e trigo
The present work was undertaken with the aim of developing a dehydrated product (fish-balls) by combining defatted soy flour, wheat flour and minced salted fish. Defatted soy flour and wheat flour were mixed at levels of 1.0 : 1.0 , 0.75 : 1.0 , 0.50 : 1.0 and 0.5 : 1.0 parts respectively, leavened with 6% of commercial yeast for 45 minutes, baked at 200-210
Publicado em: 1985
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36. Aspectos microbiologicos e quimicos de produtos alimenticios elaborados com carnes moidas, vendidos no varejo no municipio de Campinas
In order to investigate the microbiological and chemical quality of foods elaborated with grounds beef,70 samples covering 12 different brands were collected from retail markets C meat shops, supermarkets, groceries and pastry shops) in the country of Campinas, State of São Paulo; Brazil. Of these, 4 products were bougth refrigerated or fresh: pies, ravioli
Publicado em: 1983