Consulta: subjectFacets:"Food preservation"
Registros recuperados: 12
Data/hora: 09/06/2024 02:40:03

Potencial uso de antimicrobianos de plantas na conservação de alimentos.
Provedor de dados: 14
Autores: MACHADO, T. F.; BRUNO, L. M.
A proteção de produtos alimentícios contra a deterioração é uma das demandas fundamentais da indústria de alimentos e tem sido considerada em todas as etapas da cadeia alimentar, incluindo produção, armazenamento e distribuição. Bactérias e fungos podem contaminar e causar vários efeitos negativos nas propriedades sensoriais (sabor, cor e textura) dos alimentos. Além disso, a ingestão de alimentos contaminados com microrganismos patogênicos constitui uma séria preocupação sanitária (Batiha et al., 2021). Vários métodos e tecnologias de conservação foram desenvolvidos para atender as demandas em relação à segurança microbiológica, aos valores nutricionais e às propriedades sensoriais dos alimentos, dentre esses o processamento térmico e os conservantes...
Tipo: Folhetos
Palavras-chave: Conservação de alimentos; Antimicrobianos derivados de plantas; Microrganismos patogênicos; Antimicrobial results from plants; Pathogenic microorganisms; Food preservation.
Ano: 2022
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1145599

Desenvolvimento de compota de abacaxi em calda de melado.
Provedor de dados: 14
Autores: MATTA, V. M. da; CANDÉA, T. V.; MONTEIRO, R. P.; FREITAS, D. de G. C.; PENTEADO, A. L.
bitstream/item/75018/1/pub-155.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Calda de melado; Alimento preparado; Compota; Abacaxi; Preservação de alimento; Pineapples; Jams; Food preservation.
Ano: 2010
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/874550

Injúria microbiana em alimentos.
Provedor de dados: 14
Autores: MACHADO, T. F.; BORGES, M. de F.
bitstream/item/98613/1/DOC13008.pdf
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Microorganismos; Conservação de alimentos; Reparo de células injuriadas; Repair of injured cells.; Food preservation; Microorganisms.
Ano: 2013
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/981655

Utilização do óleo de gergelim (Sesamum indicum L.) na conservação de queijo de cabra à temperatura ambiente.
Provedor de dados: 14
Autores: EGITO, A. S. do; FIRMINO, P. de T.; MEDEIROS, E. P. de; LAGUNA, L. E.; BENEVIDES, S. D.; SANTOS, K. M. O. dos; SILVA, A. C.
A Embrapa Caprinos e Ovinos e Embrapa Algodão, visando viabilizar metodologias alternativas para a agroindústria artesanal, adaptadas às condições do semiárido do Nordeste brasileiro, uniram duas cadeias produtivas, a de leite caprino e a de sementes oleaginosas, para investigar o efeito do óleo de gergelim na conservação de queijo Coalho à temperatura ambiente. A Embrapa Caprinos e Ovinos produziu os queijos de cabra e a Embrapa Algodão o óleo de gergelim através da prensagem a frio, sem a utilização de produtos químicos em uma unidade de Extração de óleo de gergelim, pertencente à Cooperativa Agroindustrial dos Produtores Familiares de Lucrécia, RN (Coafal). Este trabalho objetivou a fabricação de um novo tipo de queijo de cabra com coagulação...
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Queijo de cabra; Queijo Coalho artesanal; Produção artesanal; Craft production; Plant oils.; Caprino; Tecnologia de alimento; Produto derivado do leite; Preservação de alimento; Gergelim; Óleo vegetal; Sesamum Indicum.; Goat cheese; Food preservation; Food technology.
Ano: 2016
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1062140

Potencial uso de bacteriocinas na conservação de alimentos.
Provedor de dados: 14
Autores: MACHADO, T. F.
Este artigo traz uma revisão sobre bacteriocinas produzidas por BAL destacando as classes, o mecanismo de ação e suas aplicações como conservantes em alimentos. Além disso, a crescente demanda por alimentos minimamente processados e livres de aditivos químicos apresenta um desafio aos processadores de alimentos.
Tipo: Folhetos
Palavras-chave: Conservação de alimento; Antimicrobianos produzidos por bactérias ácido-láticas; Microrganismos patogênicos; Antimicrobials produced by acidic bacteria lactic acid; Pathogenic microorganisms; Food preservation.
Ano: 2023
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1151945

Natural convection drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars (Musa ssp) by nonlinear regression models
Provedor de dados: 94
Autores: Furtado,Thais Destefani Ribeiro; Muniz,Joel Augusto; Silva,Edilson Marcelino; Frühauf,Ariana Campos; Fernandes,Tales Jesus.
Abstract  Banana is among fruits most planted in tropical countries and belongs to the fruit group most consumed in the world; however, banana needs proper conservation techniques. The aim of this study was to describe the drying kinetics of ‘Prata’ and ‘D’água’ banana cultivars at temperatures of 40 and 70°C, comparing the Henderson, STPE, Lewis, Page and Fick regression models, estimating the Absolute Drying Rate (ADR). Parameters were estimated with R and SAS Studio softwares, using for comparison and selection models of the R²aj, RSD and corrected Akaike Information Criteria. The Page and Fick models did not adjust, and the others presented good adjustment to data. The Henderson model was the most suitable to describe data of ‘Prata’ banana at both...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food preservation; Absolute Drying Rate; Estimation; Statistical models.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000500901

Drying kinetics of jabuticaba pulp by regression models
Provedor de dados: 94
Autores: Furtado,Thais Destefani Ribeiro; Muniz,Joel Augusto; Silva,Edilson Marcelino; Fernandes,Jaqueline Gonçalves.
Abstract  Jabuticaba tree is native to the Atlantic Forest in Southern Brazil, and its fruit is widely consumed in the fresh form, but it is highly perishable, requiring conservation techniques. The aim of this study was to describe the drying kinetics of jabuticaba pulp at temperatures of 50 and 60°C, comparing the Henderson, Simple Three-Parameter Exponential, Lewis, Thompson, Fick and Wang and Sing regression models and estimating the Absolute Drying Rate (ADR) for the best model. Parameters were estimated using the SAS software. The evaluation of the quality in the adjustment and selection of models was made based on the adjusted determination coefficient, Residual Standard Deviation and Akaike Information Criterion. Models presented good adjustment to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food preservation; Moisture ratio; Nonlinear regression; Statistical models.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100903

Quality of sorghum silage with leucaena
Provedor de dados: 2
Autores: Andrade, Weudes Rodrigues; Moura, Marielly Maria Almeida; Rocha Júnior, Vicente Ribeiro; Costa, Renê Ferreira; Santos, Luiz Henrique Tolentino; Silva, Marcelo Marcos da.
 This study evaluated the effect of increasing levels of leucaena forage in sorghum: forage. In addition to pure sorghum, it was evaluated different levels of inclusion of leucaena (15, 30 and 50%) at the time of ensiling. Forage was ensiled in PVC tubes (100 mm diameter, 500 mm length) under the density of 500 – 600 kg m-3, a total of 20 silos were prepared, which were opened 35 days after ensiling. There was no effect (p &gt; 0.05) of leucaena inclusion levels for pH, water activity (Aw) and total ammonia nitrogen (total NH3-N). There was an increasing linear effect (p &lt; 0.05) for the content of dry matter (DM), crude protein (CP) and lignin that increased from 33.47 to 34.75%, 7.82 to 16.05% and from 7.29 to 9.93%, at the levels from 0 to 50%...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 5.04.00.00-2   5.04.04.01-6 chemical composition; Fermentation; Food preservation; Legume.
Ano: 2018
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36493

Effects of processing parameters on moisture adsorption isotherms of dehydrated catfish (Clarias gariepinus)
Provedor de dados: 111
Autores: Otolowo, Dupe Temilade; Olapade, Abiodun Adekunle; Osundahunsi, Oluwatooyin Faramade.
Effects of processing parameters on moisture sorption isotherms of dehydrated catfish (Clarias gariepinus) at 25 and 30° C and water activity ranged 0.1–0.85 were determined using the static gravimetric method. The interaction of processing variables, regarded as treatment was done using response surface methodology. Three best treatments selected through preliminary sensory evaluation falls within the parameters’ range (brine concentrations (6 and 9%), brining time (60 and 90 min) and drying temperatures (90 and 110o C) and used in the production of the dehydrated catfish. Two unbrined samples, dried at each temperature were used as the control. The moisture sorption isotherm curves were fitted with Oswin, Smith, GAB and BET models. The constants of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food processing; Food preservation; Food safety Catfish  Dehydration  Sorption isotherm  Processing parameters  Modelling   Microbial quality.
Ano: 2018
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4206

Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives
Provedor de dados: 52
Autores: Parada,José Luis; Caron,Carolina Ricoy; Medeiros,Adriane Bianchi P.; Soccol,Carlos Ricardo.
Biopreservation systems in foods are of increasing interest for industry and consumers. Bacteriocinogenic lactic acid bacteria and/or their isolated bacteriocins are considered safe additives (GRAS), useful to control the frequent development of pathogens and spoiling microorganisms in foods and feed. The spreading of bacterial antibiotic resistance and the demand for products with fewer chemicals create the necessity of exploring new alternatives, in order to reduce the abusive use of therapeutic antibiotics. In this context, bacteriocins are indicated to prevent the growth of undesirable bacteria in a food-grade and more natural way, which is convenient for health and accepted by the community. According to their properties, structure, molecular weight...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactic acid bacteria; Bacteriocins; Purification; Food preservation.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000300018

Antimicrobial potential of pyroligneous extracts – a systematic review and technological prospecting
Provedor de dados: 58
Autores: Souza,Juliana Leitzke Santos de; Guimarães,Victoria Burmann da Silva; Campos,Angela Diniz; Lund,Rafael Guerra.
Abstract Pyroligneous extract is applied in diverse areas as an antioxidant, an antimicrobial, and an anti-inflammatory agent. The discovery of new cost-effective antimicrobial agents of natural origin remains a challenge for the scientific community. This study aimed to conduct a systematic review and a technological forecasting of the existent evidence regarding the use of pyroligneous extract as a potential antimicrobial agent. Studies were identified through an investigation of various electronic databases: PubMed, SciFinder, Web of Science, Scopus, Scielo, Google scholar, and ProQuest. Patents were searched through INPI, Google patents, Espacenet, Patents online, USPTO, and WIPO. The literature on antimicrobial activity of pyroligneous extract are...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food preservation; Antimicrobial; Infections; Preservative; Pharmaceutical.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000500128

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae
Provedor de dados: 58
Autores: Muñoz,R; Arena,M.E.; Silva,J; González,S.N.
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus nomius; Biocontrol; Lactic acid bacteria; Food preservation.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400021