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| Pereira,Marcelo Cláudio; Vilela,Georgia Rocha; Costa,Lívia Martinez Abreu Soares; Silva,Reginaldo Ferreira da; Fernandes,Anderson Felicori; Fonseca,Ellen Waleska Nascimento da; Piccoli,Roberta Hilsdorf. |
| Objetivou-se com este trabalho avaliar os efeitos inibitórios, "in vitro", de óleos essenciais dos condimentos, alecrim (Rosmarinus officinalis L.), cebola (Allium cepa L.), manjericão (Ocimum basilicum L.), menta (Mentha piperita L.) e orégano (Origanum vulgare L.), sobre o desenvolvimento de fungos. Os óleos foram extraídos pela técnica de arraste a vapor e testados nas concentrações de 500; 1000; 1500 e 2000 mg/mL-1. Como culturas de teste foram utilizados os fungos Fusarium sp.; Aspergillus ochraceus Wilhelm.; Aspergillus flavus Link e Aspergillus niger van Tieghem obtidos da micoteca do EcoCentro/EPAMIG em Lavras, MG. O óleo essencial do orégano inibiu o desenvolvimento dos fungos testados em todas as concentrações exceto o fungo A. niger que teve o... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Condimentos; Óleos essenciais; Fungos; Inibição. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000400020 |
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| Oliveira,Palmira Antonia Alves Cruz de; Silva,Idelfonso Generôzo da; Souza,Maria Luzenira de; Furtado,Cydia Menezes; Silva,Reginaldo Ferreira da. |
| The purpose of this work was to evaluate the physical, physicochemical, chemical and microbiological characteristics of in natura açai (Euterpe precatoria Mart.)beverageprocessed and commercialized in Rio Branco, Acre, submitting it to acidification and pasteurization treatments and evaluating their effects. Açaí fruits were processed to obtain the beverage as generally consumed. A 25 L sample was collected from a processing unit at a market in Rio Branco and transported to the Laboratory of Food Technology at the Federal University of Acre, for sampling of the experiments in a completely randomized design. Analyses of total solids, pH, total titrable acidity, proteins, lipids, moulds and yeasts, total and heat-tolerant coliforms at 45 ºC were performed in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Açaí derived; Conservation; Analyses; Food safety. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200035 |
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| Silva,Reginaldo Ferreira da; Pereira,Rosemary Gualberto Fonseca Alvarenga; Ascheri,José Luis Ramirez; Ascheri,Diego Palmiro Ramirez. |
| Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Rice; Coffee; Mixtures; Technological properties. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100002 |
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