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| Registros recuperados: 95 | |
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| IULIANO,Loredana; GONZÁLEZ,Gloria; CASAS,Nidia; MONCAYO,Diana; COTE,Sandra. |
| Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bars; Chia seeds; Andean grains; Shelf life; Peroxide index; Texture; Consumer acceptance. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500218 |
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| Alberio,Giuseppina Rosaria Antonella; Muratore,Giuseppe; Licciardello,Fabio; Giardina,Giovanni; Spagna,Giovanni. |
| The effect of an edible film obtained from a commercial Aloe vera extract, on the quality maintenance of minimally processed grapes belonging to three different cultivars (Sugar One, Victoria and Black Magic) was evaluated by enzymatic (PPO, PME, β-GAL), physicochemical (pH, acidity, °Brix), and sensorial methods. All the analyzed parameters were measured in extracts obtained from minimally processed grapes packaged in ordinary atmosphere and stored at 4 °C for 15 days. Samples dipped into Aloe vera showed significant differences (p≤0.05) compared to untreated ones. The determination of such parameters and the evaluation of consumer acceptability were helpful to determine the effectiveness of the post-harvest treatment with Aloe vera for a storage period... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aloe vera; Packaging; PPO; Shelf life; Table grape. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200299 |
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| İZCİ,Levent; EKİCİ,Furkan; GÜNLÜ,Ali. |
| Abstract In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sea bream; Chitosan; Film coating; Shelf life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100054 |
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| Ansorena,María Roberta; Agüero,María Victoria; Goñi,María Grabriela; Roura,Sara; Ponce,Alejandra; Moreira,María del Rosario; Di Scala,Karina. |
| During postharvest, lettuce is usually exposed to adverse conditions (e.g. low relative humidity) that reduce the vegetable quality. In order to evaluate its shelf life, a great number of quality attributes must be analyzed, which requires careful experimental design, and it is time consuming. In this study, the modified Global Stability Index method was applied to estimate the quality of butter lettuce at low relative humidity during storage discriminating three lettuce zones (internal, middle, and external). The results indicated that the most relevant attributes were: the external zone - relative water content, water content , ascorbic acid, and total mesophilic counts; middle zone - relative water content, water content, total chlorophyll, and ascorbic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Butter lettuce; Quality indices; Shelf life; Mathematical modeling; Weibull distribution. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200024 |
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| JAIMEZ-ORDAZ,Judith; PÉREZ-FLORES,Jesús Guadalupe; CASTAÑEDA-OVANDO,Araceli; GONZÁLEZ-OLIVARES,Luis Guillermo; AÑORVE-MORGA,Javier; CONTRERAS-LÓPEZ,Elizabeth. |
| Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; 3G snacks; Peroxide value; Packaging materials; Kinetic analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500136 |
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| Kaya,Gülderen Kurt; Baştürk,Özden. |
| In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Marination; Sea bream; Sparus aurata; Cold storage; Shelf life; Quality properties. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200347 |
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| APAN,Mukaddes Arigül; ZORBA,Murat. |
| Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shelf life; Non-alcoholic beverages; Melon seeds; Antimicrobial agents; Gums. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400719 |
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| Nascimento,Talita Pimenta do; Bettiol Neto,José Emílio; Pereira,Renato Alves; Castro,Inar Alves de; Chagas,Edvan Alves; Lajolo,Franco Maria; Cordenunsi,Beatriz Rosana. |
| Jaboticaba is a Brazilian fruit, native to the Atlantic forest, which belongs to the Myrtaceae family. In this work we describe the effect of the thinning of "flower", "fruit" and "flower & fruit" compared to non-thinned fruit (control) and of edible coatings with respect on nutritional composition, overall acceptability and shelf-life of jaboticaba ‘Sabara’, grown in an irrigated commercial orchard. "Flower and fruit" thinning allows fruit with higher quality as diameter, volume and mass. Non-thinned fruit shows higher yield, however fruit have lower quality. As a result of the improving quality at harvest, the shelf life was twice (~8 days) for thinned fruit. The lack of change in concentration of soluble sugar and absence of formation of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jaboticaba Sabará; Soluble sugars; Shelf life; Organic acids. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300006 |
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| BOÊNO,Josianny Alves; NICOLAU,Edmar Soares; ASCHERI,Diego Palmiro Ramirez. |
| Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nutritional quality; Microbiology; Shelf life; Stability; Whey. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200415 |
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| RIBEIRO,Leilson de Oliveira; BARBOSA,Isadora de Carvalho; SÁ,Daniela de Grandi Castro Freitas de; SILVA,Janine Passos Lima da; MATTA,Virgínia Martins da; FREITAS,Suely Pereira. |
| Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe edulis; Shelf life; Bioactive compounds; Instrumental color; Sensory evaluation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200387 |
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| Ocaño-Higuera,Victor Manuel; Montoya-Camacho,Nathaly; Marquez-Rios,Enrique; Sumaya-Martinez,Maria Teresa; Sanchez-Herrera,Leticia Monica; Balois-Morales,Rosendo; Castillo-Yañez,Francisco Javier; Navarro-Garcia,Gerardo; Martínez,Alfonso Nivardo Maeda; Jimenez-Ruiz,Edgar Ivan. |
| The effect of refrigerated 48h transport and 4 days storage on the quality and shelf life of the whole lion's paw scallop Nodipecten subnodosus gonad was evaluated. Proximal composition, adenosine 5´triphosphate (ATP) and related products, K-value, total volatile bases (TVB-N), trimethylamine (TMA-N), pH, fatty acid profile and microbiological analyses were quantified. Gonad holds a significant composition of essential fatty acids while levels of gonadal ATP were initially low; moreover, K-value of the gonad remained constant. With respect to TVB-N and TMA-N, only the former exceeded allowed limits. The pH level showed no significant variation during storage and, despite the high level of TVB-N, according to the TMA-N as well as microbiological analyses it... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lion's paw scallop; Nodipecten subnodosus; Quality; Shelf life; Gonad.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000500920 |
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| Sandri,Delvio; Rinaldi,Maria M.; Ishizawa,Taís A.; Cunha,Ananda H. N.; Pacco,Honorato C.; Ferreira,Rafael B.. |
| ABSTRACT This paper aims at evaluating the shelf life of mini tomatoes (Lycopersicum esculentum Mill.) cultivar ‘Sweet Grape’, grown in hydroponics, and stored under environmental and refrigerated conditions inside different packages. We adopted a completely randomized design, in which treatments were combinations of storage conditions: environment (e) and refrigerated (r) with packaging: polyvinyl chloride film (PVC); low-density polyethylene (LDPE); biofilm of tomato fruit of Solanum lycocarpum A.St.-Hil (lobeira) (TFB); cassava starch biofilm (CSB); carnauba wax (Copernicia prunifera) (CW), and without packaging - control (C). Physicochemical and sensory tests were carried out at the beginning (day zero), and at 8, 19, and 33 days of storage (DS). Fruit... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lycopersicon esculentum Mill; Storage; Shelf life; Lifespan; Expiration; Expiry date. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162015000601093 |
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| Simões,Adriano do N; Puiatti,Mário; Salomão,Luiz CC; Mosquim,Paulo R; Puschmann,Rolf. |
| The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brassica oleraceae var. acephala; Minimal processing; Shelf life; Postharvest. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362010000100015 |
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| Registros recuperados: 95 | |
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