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| Registros recuperados: 55 | |
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| SILVA,Márcio Luís Bernardo Pontes da; LOPES,Jane Mello; VIEIRA,Sidely Gil Araújo; ARAUJO,Thaís Danyelle Santos; CALVET,Rodrigo Maciel; PEREIRA,Alitiene Moura Lemos; FOGAÇA,Fabiola Helena dos Santos. |
| ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food quality; Storage time; Spoilage; Sensory parameters. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672018000200098 |
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| PERIN,Ellen Cristina; MESSIAS,Rafael da Silva; GALLI,Vanessa; BOROWSKI,Joyce Moura; SOUZA,Esmael Rickes de; AVILA,Liziane Oliveira de; BAMBERG,Adilson Luis; ROMBALDI,Cesar Valmor. |
| Abstract Due mainly to the taste and appearance, the strawberry stands out in relation to the other fruits. and for the presence of antioxidant compounds. However, little attention has been devoted to the impact of abiotic stresses on the quality of strawberry and its agronomic performance. In the present study, we evaluated the effect of two levels of DS (L1 - 70% and L2 - 50% of crop evapotranspiration) on the quality of strawberry fruit and on some agronomic and physiological variables. There was a dose-dependent reduction in the evaluated agronomic variables in the DS plants, and the content of some minerals in the fruit and leaves was modified. The activities of the oxidative enzymes were higher in the fruit of L2 treatment, and the content of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fragaria × ananassa; Food quality; Drought stress; Antioxidant; Mineral content. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500245 |
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| Oliveira,Emanuelle Araújo de; Borges,Soraia Vilela; Furtado,Ângela Aparecida Lemos; Modesta,Regina Célia Della; Godoy,Ronoel de Oliveira. |
| Umbu pulp is an important product in the economy of the northeastern region of Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time and temperature) and 3 central points was used to verify the effect of the HTST process on the physicochemical, chemical, physical, microbiological, and sensory qualities of umbu pulps. The results showed that the heat treatments applied resulted in products without significant alterations on the physicochemical, chemical, and microbiological characteristics. With respect to color, the parameters L and a* were altered by increases in temperature indicating by darkening of color. The sensory evaluation indicated that a treatment of 88 °C for 10 seconds was the best... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food quality; Chemical composition; Food processing; Fruit; Sensory analysis; Physical properties. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400015 |
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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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| SCHUH,Vanessa; SCHUH,Janaína; FRONZA,Nei; FORALOSSO,Fabiana Bortolini; VERRUCK,Silvani; VARGAS JUNIOR,Alvaro; SILVEIRA,Sheila Mello da. |
| Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimally processed vegetables; Hygiene; Pathogenic microorganisms; Food quality. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200290 |
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| FONSECA, M. J. de O.; SOARES, A. G.; BARBOZA, H. T. G.. |
| A qualidade pós-colheita das hortaliças orgânicas depende de uma série de procedimentos que se iniciam no plantio, continuam na condução da lavoura, colheita e manuseio após a colheita. Somente com atenção a todos os passos é que se pode manter a qualidade e estender a vida útil dos produtos. Desta forma, deve-se dar atenção ao instrumento de corte da hortaliça, às caixas de colheita, à velocidade da operação, exposição ao sol e calor, remoção do calor de campo, seleção, classificação e embalagem final para transporte ao mercado. Este comunicado técnico apresenta algumas soluções práticas e de baixo custo que ajudam a preservar a qualidade das hortaliças orgânicas e reduzir suas perdas, com benefícios para o produtor e para o consumidor. |
| Tipo: Folhetos |
Palavras-chave: Retirada de calor de campo; Embalagem; Qualidade; Hortaliça Folhosa; Conservação; Armazenamento de Alimento; Produto de Origem Vegetal; Tecnologia de Alimento; Packaging; Food technology; Storage quality; Green leafy vegetables; Vegetable products; Food quality. |
| Ano: 2017 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1081894 |
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| Cambraia,Thaís Lopes Leal; Fontes,Renildes Lúcio Ferreira; Vergütz,Leonardus; Vieira,Rogério Faria; Neves,Júlio César Lima; Corrêa Netto,Pedro Silva; Dias,Raphael Felipe Nascimento. |
| Abstract: The objective of this work was to evaluate the effects of the split and combinated application of foliar zinc (ZnF) + soil Zn (ZnS) on Zn concentration in the grains (ZnCG) of common bean (Phaseolus vulgaris). Two experiments were carried out in a greenhouse during two seasons. In the first experiment, two common bean cultivars received six ZnF rates (0, 120, 240, 480, 720, or 1,200 g ha-1), with split applications at the R5, R7, and R8, or R7 and R8, or R8 plant stages. In the second experiment, one cultivar received three ZnS rates (0, 5, or 10 kg ha-1) combined with ZnF rates (0, 1, 1.5, 3, 6, or 10 kg ha-1). In the first experiment, with the ZnF increment, ZnCG increased linearly from 15.3 to 20.7 mg kg-1. ZnF splitting did not affect ZnCG.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Concentration of Zn in grains; Food quality; Zinc fertilization. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000102102 |
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| Zalewski, Romuald I.; Skawinska, Eulalia. |
| The paper addresses "food safety" and 'food quality' from the position of commodity and food science rather than economy. The various descriptions of both terms in literature are reviewed in connection with customer/supplier ability to evaluate food safety and quality by examination of various characteristics. Food safety has been described as opposite to food risk. Differences in perception of food risk by customer, producer/supplier and official agencies are discussed in this paper. The objective safety (and quality) of food can be evaluated using three categories of food risk (biological, chemical and physical) measured on a seven step intensity scale by producers and official agencies but not by customers. This leads to formulating food safety policy... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Food safety; Food quality; Risk; Food Consumption/Nutrition/Food Safety; Q13; Q18; M31. |
| Ano: 2006 |
URL: http://purl.umn.edu/25734 |
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| Registros recuperados: 55 | |
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