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| Bruscatto,Mariângela Hoffmann; Zambiazi,Rui Carlos; Crizel-Cardoso,Michele; Piatnicki,Clarisse Maria Sartori; Mendonça,Carla Rosane Barboza; Dutra,Fabiana Lemos Goularte; Coutinho,Enilton Fick. |
| Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Olea europaea; Bioactive compounds; Fatty acids; Induction period; Olive; Quality parameters. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001201231 |
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| Aloisi,Pia Valeria. |
| This study was intended to evaluate the quality chemical parameters of 62 Apis mellifera L. honey samples, from the Province of Chubut, Argentine. Samples were obtained from the three melliferous areas of this province: Andean region, lower Chubut River valley and plains of Senguerr River. The average values obtained for electrical conductivity (0.33 mS cm-1) and pH (4.17) indicate that the analyzed honeys came mainly from nectar. Electrical conductivity was higher in honeys from the Andean region than in honeys from the other two regions. Moisture (water content) was low, with an average value of 14.67%. The hydroxymethylfurfural (HMF) content was very low and ranged between 0.0 and 14.70 mg kg-1. Moisture, HMF and free acidity values show good maturity... |
| Tipo: Journal article |
Palavras-chave: Honey characterization; Argentinean honeys; Patagonian honeys; Quality parameters. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400015 |
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| Corrêa,Savio Figueira; Souza,Maximiliano Silva de; Pereira,Talita; Alves,Gustavo Verçosa de Lima; Oliveira,Jurandi Gonçalves de; Silva,Marcelo Gomes da; Vargas,Helion. |
| In order to determine the penetration of the thermal wave in the papaya fruit pulp (Carica papaya L.), cv. Golden, thermal diffusivity of the pulp was obtained measuring temperature at four different depths. Measurements were carried out initially with the fruit on the first stage of maturity. The changes of the thermal diffusivity were expressed as a function of ripening. A temporal decrease of the thermal diffusivity was observed. Chemical (pH, soluble solids and total titratable acidity) and physical (pulp firmness) properties were measured as well and the results were compared to the thermal diffusivity change. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carica papaya L.; Thermal wavelength; Quality parameters. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452008000300008 |
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| Oladunjoye,Adebola O.; Singh,Suren; Ijabadeniyi,Oluwatosin A.. |
| ABSTRACT The inhibition of Listeria monocytogenes ATCC 7644 on fresh-cut tomato was investigated using nisin alone, and in combinations with organic salts. Nisin at a concentration of 5000 UI/mL was introduced alone or in combination with an organic salt (sodium citrate or sodium acetate each at 3 and 5 g/100 mL each) on fresh-cut tomato previously inoculated with 108 CFU/mL of L. monocytogenes ATCC 7644. Chlorine at 200 ppm was used as a control. The inoculated samples were incubated at different temperatures (4, 10 and 25 °C) and examined at 0, 24, 48 and 72 h. The effects of the antimicrobial treatments on quality parameters of tomato (pH, soluble solids, titratable acidity and vitamin C) were also evaluated, and colour parameters were observed at the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Listeria monocytogenes; Nisin; Fresh produce; Sodium citrate; Sodium acetate; Quality parameters. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000300757 |
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| Alam, Md. Shafiq; Singh, Amarjit; Chavan, Prasad. |
| Experiments were conducted to assess the effect of aonla shape, pre-treatment and drying air temperature on quality attributes of dried product. The aonla fruit was subjected to mechanical treatment to form three shapes i.e. spherical (whole pricked), cylindrical (15x35mm) and sheet (2 mm thickness) and were exposed to different pre-treatments i.e. untreated (UT), water blanching (WB), steam blanching (SB), blanching and sulphiting (B+S), sugar osmosis and salt osmosis prior to convective drying at temperature of 50, 60 and 70°C. The dried aonla (nearly 10% w.b) were analyzed for different quality attributes such as re-constitutional properties, vitamin C, colour and overall acceptability. The data indicated that re-constitutional properties, colour (L, a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aonla; Convective drying; Pre-treatment; Quality parameters. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3932 |
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| Alam, Mohammed Shafiq; Gupta, kalika. |
| Abstract: Studies on modeling of thin layer drying kinetics of grape juice concentrate were conducted using pilot scale convective dryer. Experiments were conducted in temperature range of 55-750C and drying bed thickness of 3-7 mm, to attain desired moisture content (14±1% db). Different thin layer drying models like newton, page, logarithmic, two term, two term exponential and midilli models were fitted to the experimental data of convective dehydration and their adequacy of fit was investigated. All the samples witnessed falling rate period drying irrespective of the selected temperature and thickness. The effective moisture diffusivity and activation energy were found in range of 7.18-2.56 m2/sec and 26.07-21.59 kJ/mole respectively for 3-7 mm... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Convective drying; Drying kinetics; Drying models; Grapes; Quality parameters. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2822 |
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| Cardinal, Mireille; Knockaert, Camille; Torrissen, Ole; Sigurgisladottir, Sjofn; Morkore, Turid; Thomassen, Magny; Vallet, Jean-luc. |
| The relations between smoking parameters and the characteristics of salmon raw material were investigated with respect to yield, colour, flesh content of phenol and salt, and sensory properties. The fish studied were ocean ranched salmon harvested in Iceland in July 1998 and farmed salmon from Norway slaughtered in October 1998 and April 1999. Seven treatments were applied on fresh or frozen raw material combining dry or brine salting with cold smoking at 20 or 30 degreesC. Electrostatic smoking was tested on dry-salted salmon fillets. The results show a lower yield after filleting and trimming with ocean ranched fish. Although freezing had little effect on yield, total loss was slightly greater, especially for fish with low fat content. Sensory... |
| Tipo: Text |
Palavras-chave: Quality parameters; Freezing; Salting; Yield; Smoking; Atlantic salmon. |
| Ano: 2001 |
URL: https://archimer.ifremer.fr/doc/2001/publication-656.pdf |
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| Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P.. |
| This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective... |
| Tipo: Text |
Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf |
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| Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise. |
| Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)... |
| Tipo: Text |
Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon. |
| Ano: 2004 |
URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf |
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