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| Czaikoski,Karina; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia; Silva,Josemeyre Bonifácio Da; Ida,Elza Iouko. |
| Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max; Edamame; Isoflavones; Oligossacharides; Thermal processing. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840 |
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| Gajera, Ramesh R.; Joshi, D. C.. |
| Abstract: Bottle gourd (Langenariasiceraria), Aonla (EmblicaofficinalisGaertn.), Lemon (Citrus x limon) and Ginger (Zingiberofficinale) juice was blended in the proportion of 87.90: 23.40: 5.70: 6.00 mL, respectively. Prepared blend juice was hot filled in glass bottles and thermally processed over a temperature range over 80-950C for 5-30 min. Significant difference was observed in ascorbic acid (vitamin C), total plate counts and, yeast and mould counts (P<0.05), while no significant difference was in pH and TSS (P>0.05). The best thermal process was found at 85°C hot filling and processing at 85°C for 5 min. At this temperature-time combination, 3.52 pH, 5.17 oBrix TSS, 38.32 mg per 100 mL ascorbic acid, 35 cfu mL-1 total plate counts, 2... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural Engineering; Agril. Process and Food Engg. Blend juice; Thermal processing; Storage stability; Physicochemical; Microbiological. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2783 |
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