Minimally Processed Product
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments
Stability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis
Food Sci. Technol. Publicado em: 2014-09
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2. Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for al
Braz. J. Microbiol.. Publicado em: 10/01/2014
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3. Formas de apresentação e embalagens de mandioquinha-salsa no varejo brasileiro.
2005
Horticultura Brasileira. Publicado em: 2011
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4. Embalagens ativas de fonte renovável / Active packaging from renewable source
Active biodegradable packaging foams type were developed, obtained from cassava starch, to increase the shelf-life of minimally processed fruits. For this, active agents that prevent the proliferation of fungi, weight loss and, still, provide a visual indication (change of packaging color) of the packaged product quality, were added to the renewable packagin
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/10/2010
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5. Avaliação dos efeitos da radiação gama em vegetais da espécie Brassica olareaceae minimamente processados / EVALUATION OF THE EFFECTS OF GAMMA RADIATION ON THE VEGELABLES OF Brassica oleracea SPECIES MINIMALLY PROCESSED
The consumption of collard greens (Brassica oleracea cv. acephala) and broccoli (Brassica oleracea L. var. italica) has been inversely associated with morbidity and mortality caused by degenerative diseases. These species are highly consumed in Brazil, which enables its use as minimally processed (MP). The growing worldwide concern with the storage, nutritio
Publicado em: 2009
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6. Desenvolvimento do produto de conveniência: tilápia (Oreochromis niloticus) refrigerada minimamente processada embalada a vácuo - padronização para a rastreabilidade / Product development for convenience: nile tilapia (Oreochromis niloticus) refrigerated minimally processed shrink-wrap standardization for traceability
Atualmente, o consumidor está cada vez mais exigente. Além de procurar por produtos que tenham qualidade e conveniência, quer alimentos que sejam seguros do ponto de vista microbiológico e sanitário. Uma alternativa são produtos minimamente processados, que têm valor agregado, são atrativos ao consumidor, e por conseqüência, aumentam o lucro do pro
Publicado em: 2009
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7. Avaliação da vida util de manga (Mangifera indica cv Tommy Atkins ) minimamente processada pre-tratada com acido citrico e coberturas comestiveis / Evaluation of the shelf-life of minimally processed mango (Mangifera indica cv Tommy Atkins ) pre-treated with citric acid and edible coatings
Mango is a widely grown and consumed fruit in Brazil, being also exported `in natura¿ to many different countries. Fresh-cut mangoes, in spite of their practicity, may have enzymatic browning and unpleasant changes of texture. Thus, this work aimed to study the shelf-life of mango slices (Mangifera indica cv `Tommy Atkins¿) pre-treated with citric acid and
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/05/2008
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8. Uso de película comestível, cloreto de cálcio e ácido ascórbico para a conservação do melão Amarelominimamente processado / Application of edible coating, calcium chloride and ascorbic acid for conservation of minimally processed melon
This work aims to evaluate the effect of the use of edible film, ascorbic acid and calcium chloride on the conservation of minimally processed melon. In order to obtain a convenient product, the microbiological aspects have been studied in order to evaluate the effect of the treatments on the respiratory rate and ethylene production of melons during the refr
Publicado em: 2008
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9. Laranja 'Pêra' (Citrus sinensis L. Osbeck) minimamente processada: efeito de cloreto de cálcio e película de alginato de sódio na fisiologia e conservação / Minimally processed 'Pera' Orange (Citrus sinensis L. Osbeck): effect of calcium chloride and sodium alginate film on physiology and conservation
Changes in the profile of the consumer interested in healthier nutrition, associated with the practicality and convenience, have led to a new branch of food technology: minimal processing. In citrus, this processing will contribute to increased consumption of the fruit in natura, enabling the product to have added value and giving the consumer a new option.
Publicado em: 2007
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10. MÉTODOS DE CONSERVAÇÃO DA COSTELA SUÍNA
Pork rib is a minimally processed product since it is a kind of meat that has only been cut and immediately packed and refrigerated. It has a short shelf-life, which is determined mainly for the microbiological deterioration. Having the objective of verifying the efficiency (antimicrobiotic and antioxidant action) of preservation methods applied associated t
Publicado em: 2007
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11. Influencia da desidratação osmotica com aditivos na estrutura celular e na manutenção da qualidade de goiabas minimamente processadas. / Influence of osmotic dehydration with additives on the cellular structure and quality maintenance of minimally processed guavas.
The main purpose of this work was to study the osmotic dehydration process with additives and evaluating the use of modified atmosphere packaging and refrigeration on guava halves. For osmotic treatment, two sugar types, sucrose and maltose, at different concentrations (40, 50 and 60ºBrix) and two calcium salts, calcium lactate and chloride, at concentratio
Publicado em: 2006
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12. Minimally processed crisphead lettuce: packed under different modifyed atmosphere systems and refrigerated storage / Alface crespa minimamente processada: embalagem sob diferentes sistemas de atmosfera modificada e armazenamento refrigerado
In the last years, changes in life style, reduction of time to prepare meals, and the increasing search for fresh, convenient, healthy, and high quality and nutritious products have contributed to the increasing interest on fresh-cut fruits and vegetables. In the present work we studied the physiological and biochemical effects caused by minimal processing,
Publicado em: 2005