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| Bezerra,Aída Couto Dinucci; Reis,Regina Baptista dos; Bastos,Deborah Helena Markowicz. |
| This study evaluated the microbiological quality of hamburgers and the microbe community on the hands of vendors in Cuiabá, Mato Grosso, Brazil, in relation to vendors´ awareness as to what constitute acceptable food-handling practices as part of a broad-spectrum research programme on street foods in Brazil . Sale of the hamburger known as the 'baguncinha' is common and widespread in urban Cuiabá, Mato Grosso, Brazil. Food inspectors encounter various difficulties in carrying out inspections. One hundred and five hamburgers samples were evaluated using conventional methods including tests for facultative aerobic and/or anaerobic mesophytic bacteria, coliform counts at 45 °C, the coagulase test for Staphylococcus, Gram-staining for the presence of Bacillus... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food quality; Food safety; Education; Evaluation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200035 |
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| Bastos,Deborah Helena Markowicz; Franco,Maria Regina Bueno; Silva,Maria Aparecida Azevedo Pereira da; Janzantti,Natália Soares; Marques,Márcia O. M.. |
| Neste trabalho foram analisados os compostos voláteis de amostras de mel de eucalipto e laranja colhidos nos estados de São Paulo e de Minas Gerais. O isolamento dos voláteis foi realizado empregando-se uma técnica de ''headspace'' dinâmico, a separação efetuada por cromatografia gasosa de alta resolução e a identificação por espectrometria de massas, Índices de Kovats e padrões, quando disponíveis. Foram identificados no mel de laranja o benzaldeído, o óxido cis de linalol, n-heptanal, 6-metil-5-hepten-2-ona, octanal e fenilacetaldeído, e em mel de eucalipto, o nonanal, 2-heptanona, 2-heptanol, octanol e nonanol. A caracterização sensorial desses méis foi obtida por Análise Descritiva Quantitativa e a aplicação de Análise dos Componentes Principais aos... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Compostos voláteis; Sabor e aroma; Avaliação sensorial; Mel. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612002000200004 |
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| Neiva,Cristiane Rodrigues Pinheiro; Machado,Thais Moron; Tomita,Rubia Yuri; Furlan,Érika Fabiane; Lemos Neto,Marildes Josefina; Bastos,Deborah Helena Markowicz. |
| This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minced fish; Fish products; Fish crackers; Nutritional value; Acceptability. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400024 |
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