Minimally Processed Product
Mostrando 13-21 de 21 artigos, teses e dissertações.
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13. Efeito da sanitizaÃÃo e da embalagem na qualidade de goiabas (Psidium guava L.) cv. Paluma minimamente processadas
Minimally processed products are defined as those that have suffered small modifications without greatly changing their freshlike properties. The objective of this work was to evaluate the effect of sanitization on the overral quality of guavas minimally processed. Inially, it was made a consumer survey in supermarket to verify the preference on cut form and
Publicado em: 2005
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14. Use of a molecular tool for the evaluation of Listeria monocytogens in minimally processed vegetable salad. / Emprego de um método molecular para avaliar a presença de Listeria monocytogenes em saladas de hortaliças folhosas minimamente processadas.
The increasing demand for fresh fruits and vegetables, associated with the desire of convenient goodies, is causing an expansion on the market share of minimally processed products (MP). Minimal processing includes operations such as washing, cutting, peeling and packaging of the product. Amongst pathogenic microorganisms that can be transmitted by MP vegeta
Publicado em: 2005
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15. Uso de solução conservadora e de películas comestíveis em maçãs da Cultivar Royal Gala minimamente processadas: efeito na fisiologia e na conservação / Use of conservative solution and edible coating in minimally processed royal gala cultivar apple: effect in physiology and in the conservation
One of the current proposals to increase the shelf life of the minimally processed (MP) fruits is the investigation of a material that is adherent to the cut surface of the fruit in order to minimize physiological, physico-chemical and microbial deteriorations. The goal of the study is to evaluate the effect of preservative solution and edible coatings in th
Publicado em: 2005
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16. Fresh-cut strawberry stored under refrigeration and controlled atmosphere / Morango processado minimamente e conservado sob refrigeração e atmosfera controlada
Strawberries are a temperate vegetable crop highly appreciated by consumers due to their unique characteristics such as bright red color, soft texture and slightly acidified flavor. Due to their high demand both at national and international level, the development of fresh-cut technology for strawberries is highly desirable. The present work was carried out
Publicado em: 2005
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17. Aspectos fisiológicos, bioquímicos e microbiológicos em beterrabas minimamente processadas. / Physiological, biochemichal and microbiological aspects of fresh-cut beet roots.
The purposes of this work were to determine the physiological, biochemical and microbiological responses to minimal processing of beet roots and to develop a preparation flowchart for this vegetable, aiming at lowering quality losses and maximizing preservation. Some physiological aspects of whole, peeled and grated beet roots, as well as microbiological asp
Publicado em: 2003
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18. Estabelecimento da vida útil de hortaliças minimamente processadas sob atmosfera modificada e refrigeração. / Establishing the shelf life of minimally processed vegetables by modified atmosphere and refrigeration.
The postharvest losses of horticultural products justify the adoption of preservation techniques. Once these products are processed, they add value to the primary products and they become convenient to the consumer. This research had the purpose of defining the methodologies for minimal processing of carrot, green pepper and mixed salad of potato and string
Publicado em: 2003
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19. Physiological and technological studies of fresh-cut cauliflower and salad rocket. / Estudos fisiológicos e tecnológicos de couve-flor e rúcula minimamente processadas.
This work aimed at evaluating the effects of temperature on the metabolism of minimally processed and intact cauliflowers and salad rockets, and of different packaging materials on the quality of cauliflower florets and loose salad rocket minimally processed leaves. In the first experiment, intact cauliflowers, florets, intact salad rockets and loose salad r
Publicado em: 2003
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20. AvaliaÃÃo da qualidade microbiolÃgica de frutos minimamente processados comercializados em supermercados de Fortaleza / Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection,
Publicado em: 2002
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21. Influencia dos aditivos na obtenção de mamão desidratado osmoticamente
A growing interest has been manifested in relation to some fruits and vegetables submitted to soft processing, assuring a sensorial quality closer to the fresh food, as well as a greater resistance to degradation. The osmotic dehydration is a process that provides a good sensorial quality [mal product due to the use of low temperatures and also allows a simu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/07/1999