Refrigeration
Mostrando 37-48 de 431 artigos, teses e dissertações.
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37. Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, w
Food Sci. Technol. Publicado em: 07/01/2019
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38. Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration
Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free ami
Food Sci. Technol. Publicado em: 20/12/2018
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39. Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, w
Food Sci. Technol. Publicado em: 20/12/2018
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40. Antioxidant effects of tea catechins on the shelf life of raw minced duck meat
Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples
Food Sci. Technol. Publicado em: 22/10/2018
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41. Time collection and storage conditions of lipid profile
The stability of samples is crucial for getting reliable concentrations of many analytes, including lipid profile. Thus, the goal of this study was to analyze lipid profile under different storage and temperature conditions. This was a prospective study with 809 patients of both genders. Total cholesterol, triglycerides, high-density lipoprotein cholesterol,
Braz J Med Biol Res. Publicado em: 11/01/2018
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42. Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage
Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteris
Food Sci. Technol. Publicado em: 21/12/2017
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43. Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability
ABSTRACT Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three eg
Rev. Bras. Cienc. Avic.. Publicado em: 2017-12
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44. Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values
Abstract Meat is one of the most perishable foods owing to its nutrient availability, high water activity, and pH around 5.6. These properties are highly conducive for microbial growth. Fresh meat, when exposed to oxygen, is subjected to the action of aerobic psychrotrophic, proteolytic, and lipolytic spoilage microorganisms, such as Pseudomonas spp. The spo
Braz. J. Microbiol.. Publicado em: 2017-06
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45. Changes in the microbial community during bioremediation of gasoline-contaminated soil
Abstract We aimed to verify the changes in the microbial community during bioremediation of gasoline-contaminated soil. Microbial inoculants were produced from successive additions of gasoline to municipal solid waste compost (MSWC) previously fertilized with nitrogen-phosphorous. To obtain Inoculant A, fertilized MSWC was amended with gasoline every 3 days
Braz. J. Microbiol.. Publicado em: 2017-06
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46. Discrimination ability of Santa Inês and crossbred Santa Inês × Dorper lamb heavy carcasses by the Brazilian and European classification systems
ABSTRACT The ability of discriminating carcass characteristics of different fat cover scores of heavy carcasses, according to the European (EUS) and Brazilian (BRS) classification systems, was assessed. Fifty-six lambs, weighing between 26.25 and 46.15 kg, of the Santa Inês and crossbred Santa Inês × Dorper genetic groups were evaluated. The level of adip
R. Bras. Zootec.. Publicado em: 2017-06
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47. Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit
Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and
Food Sci. Technol. Publicado em: 13/03/2017
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48. ANALYSIS OF AIR QUALITY IN SELECTED AREAS OF A POULTRY PROCESSING PLANT WITH THE USE OF A MICROBIOLOGICAL AIR SAMPLER
ABSTRACT The aim of the study was to analyze the air quality in selected production facilities specified as the so-called "high-risk zones". Air samples were analyzed using either the sedimentation or the impaction methods. The impaction method showed the applicability of the air sampler in in-situ measurements. An increase in the numbers of aerobic bacteria
Rev. Bras. Cienc. Avic.. Publicado em: 2016-09