Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Ramírez,José Alberto (2) Aguilar,Ramón Pacheco (1) Barba-Quintero,Guillermo (1) Gallegos-Infante,José Alberto (1) García-Tapia,Gonzalo (1) Mata,Miguel (1) Montalvo,Efigenia (1) Ortega,Viviana Guadalupe (1) Ruíz-Cortés,Juan Antonio (1) Tovar,Beatriz (1) Velázquez,Gonzalo (1) Mais... Palavra-chave Antioxidants (1) Freezing (1) High hydrostatic pressure (1) Histamine (1) Mangifera indica L (1) Processing (1) Yellowfin tuna (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation Ciênc. Tecnol. Aliment. Ortega,Viviana Guadalupe; Ramírez,José Alberto; Velázquez,Gonzalo; Tovar,Beatriz; Mata,Miguel; Montalvo,Efigenia. The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of 'Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 °C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in 'Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mangifera indica L; High hydrostatic pressure; Antioxidants. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300027 Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing Ciênc. Tecnol. Aliment. García-Tapia,Gonzalo; Barba-Quintero,Guillermo; Gallegos-Infante,José Alberto; Aguilar,Ramón Pacheco; Ruíz-Cortés,Juan Antonio; Ramírez,José Alberto. Yellowfin tuna has a high level of free histidine in their muscle, which can lead to histamine formation by microorganisms if temperature abuse occurs during handling and further processing. The objective of this study was to measure levels of histamine in damaged and undamaged thawed muscle to determine the effect of physical damage on the microbial count and histamine formation during the initial steps of canning processing and to isolate and identify the main histamine-forming microorganisms present in the flesh of yellowfin tuna. Total mesophilic and psicrophilic microorganisms were determined using the standard plate method. The presence of histamine-forming microorganisms was determined in a modified Niven's agar. Strains were further identified... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yellowfin tuna; Histamine; Processing; Freezing. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300012 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco