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Industrial processing of canned beans Ciência Rural
Schoeninger,Vanderleia; Coelho,Silvia Renata Machado; Bassinello,Priscila Zaczuk.
ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris L.; Canning; Hydration; Blanching.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000500780
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Change in lipids quality and fatty acids profile of two small pelagic fish: sardinella aurita and sardina pilchardus during canning process in olive oil and tomato sauce respectively OceanDocs
Sadok, S.; Selmi, S..
لدراسة تأثير عملية تحويل سمك السردين واللاطشة إلى المعلبات على الجودة الغذائية، قمنا بمتابعة موشرات جودة الدهنيات و تركيبتها من الأحماض الدهنية و أثبتت النتائج أن تغيرات كمية و جودة الدهنيات متعلقة أساسا بتركيبة سمك السردين أو اللاطشة الطازج بالدهنيات و بتركيبة المادة الحافظة (زيت الزيتون أو الطماطم). كما أثبتت التحاليل بواسطة الكروماتوغرافيا ذات الطور الغازي ثراء المعلبات بالأحماض الدهنية التالية C18 :1 ω9 وC18 :2 ω6 . وأخيرا، يمكننا التأكيد أن سمك السردين واللاطشة المعلب بزيت الزيتون و الطماطم غني بالأحماض الدهنية من عائلتيωω3 وω6 .
Tipo: Journal Contribution Palavras-chave: Sardina pilchardus Sardinella aurita; Canning; Lipids; Oxidation; Polyunsaturated fatty acids; Processing fishery products; Quality control; Oxidation; Canning; Lipids; Polyunsaturated fatty acids; Http://aims.fao.org/aos/agrovoc/c_5472; Http://aims.fao.org/aos/agrovoc/c_1260; Http://aims.fao.org/aos/agrovoc/c_4362; Http://aims.fao.org/aos/agrovoc/c_29254.
Ano: 2007 URL: http://hdl.handle.net/1834/4286
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