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Registros recuperados: 8
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A defumação do latex de seringueira. Repositório Alice
WISNIEWSKI, A..
Tipo: Artigo de periódico Palavras-chave: Rubber tree; Curing; Processing.; Defumação; Latex; Processamento; Seringueira..
Ano: 1956 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/375648
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Approche microbiologique de l'anchoitage. ArchiMer
Campello, Francois.
The maturation of salted anchovies leads to a product of particular organoleptic properties. The manufacturers have to resolve many problems. A thorough investigation of the phenomenons which occur is necessary to resolve them. The maturation is conducted at different temperatures. The present paper reports the microbiological variations of the present microfloras, from hyper-halophilic to the non-halophilic, which escort organoleptical and biochemical ones chiefly at 20 degree C. If the maturation's temperature is maintained high (28 degree C) there is a strong proteolysis. At 20 degree C the organoleptical characters appear within 2 months.
Tipo: Text Palavras-chave: France; MED; Engraulis encrasicolus; Clupeidae; Pisces; Microorganisms; Microbiology; Organoleptic properties; Curing; Processing fishery products.
Ano: 1983 URL: http://archimer.ifremer.fr/doc/1983/publication-1825.pdf
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ASSESMENT OF PALM KERNEL SHELL AS A COMPOSITE AGGREGATE IN CONCRETE CIGR Journal
Oti, Okechukwu Peter; Nwaigwe, Kevin Nnanye; Okereke, Ngozi A. A..
This  manuscript  presents  a report on  the  physical properties of palm kernel shell used  here  as a coarse aggregate  and  their  effect  on the strength properties of palm kernel shell concrete.Laboratory research was carried out to observe the effects of replacing crushed granite with palm kernel shell on the compressive strength and density of palm kernel shell concrete. Mix design of 1:2:4 and a water-cement ratio of 0.6 were used to produce concrete specimen cubes of size 150mm3.A total of 60 cubes were made and wholly submerged in water to cure for 28days at intervals of 7days i.e. 7, 14, 21 and 28 days after which their densities and compressive strengths were determined. Granite was replaced with palm kernel shell in the mix at 25% interval...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Construction Palm kernel shells; Coarse aggregate; Curing; Physical properties; Compressive strength.
Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4036
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Effect of prestorage curing on storage life, internal and external qualities of sweet orange (Citrus sinensis) Rev. Bras. Frutic.
Aborisade,Abiola Titilola; Ajibade,Ayodeji Adeyeye.
Orange fruits from two seasons, in April and August 2006 representing late 2005 and early 2006 harvests respectively were cured in hot air at 36-37(0)C to 1%, 3%, 5% and 7% weight loss before storage at 28(0)C and 86% relative humidity (RH). The fruits were observed for incidence of decay, further weight loss, juice content, firmness or softening of the peel, total soluble solids (TSS), pH, titratable acidity, and colour during storage. Curing reduced the incidence of decay. All control fruits were rotten by day 21 in August harvest while 22.5% of the control was rotten by day 56 in the April harvest. Storage life was extended beyond 56 days in fruits cured with 1, 3, 5 and 7% in April harvest as there was no decay throughout, while decay incidence in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Curing; Weight loss; Storage treatment quality; Fruits.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000300034
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Effet du marinage sur la conservation de l'anguille fumée OceanDocs
Gatri, Y.; Mestiri, F.; Romdhane, M.S.; Mejri, S..
The effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80°C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4°C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial...
Tipo: Journal Contribution Palavras-chave: Anguilla anguilla; Conservation; Cured products; Curing; Quality control; Storage life; Taste tests; Storage life; Http://aims.fao.org/aos/agrovoc/c_14621.
Ano: 2007 URL: http://hdl.handle.net/1834/4260
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Microflore et anchoitage. ArchiMer
Campello, Francois.
The author studies the microbial phenomena which occur during the maturation of French anchovies, some from the Basque, the others from the Roussillon coast. There are some differences in relation with the origin of the fishes. On a marine agar, the microflora of the Mediterranean ones is almost constant or in a light diminution while that of the Atlantic ones is climbing during 9 weeks before a decline. On an extremely salted agar and in the both origins the archaebacteria are increasing in number during 5 to 6 weeks and diminishing before. The complete ripening is obtained within 16-17 weeks. The limits of the significance of the microbiological analysis are discussed.
Tipo: Text Palavras-chave: MED; France; ANE; Clupeidae; Pisces; Engraulis encrasicolus; Microorganisms; Curing; Processing fishery products.
Ano: 1983 URL: http://archimer.ifremer.fr/doc/1983/publication-1826.pdf
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Tecnologia de carne. Infoteca-e
HUHN, S..
bitstream/item/34681/1/RecBas-22.pdf
Tipo: Séries anteriores (INFOTECA-E) Palavras-chave: Toucinho defumado; Cura; Embutido; Smoked meat; Sun-dried meat; Jerked meat; Curing; Sausage.; Carne de Sol; Carne Seca; Carne; Tecnologia.; Meat; Technology..
Ano: 1992 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/380547
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The implications of wood exploitation for fish smoking on mangrove ecosystem conservation in the South West Province, Cameroon OceanDocs
Mario, G.M.; Njisuh, Z. F..
In this study we investigated how the use of mangrove wood for fish smoking by local people in some localities of the South West (SW) Province of Cameroon may be in conflict with the conservation and sustainability of mangrove ecosystems. With the use of socio-economic surveys, from February to July 2006, we established that the amount of the annual fuel-wood harvest for five study sites was about 102,650 m3 (i.e., an amount equivalent to clearing about 205.3 ha of mangrove forests annually). It is estimated that approximately 62% of this total is used to smoke most of the fish (i.e., about 90.7% of the fish landings) across the five study sites. The quantities of wood seemed to vary proportionately with fish landings across sites, hence indicating a...
Tipo: Journal Contribution Palavras-chave: Wood; Curing; Fish; Mangroves; Ecosystem management.
Ano: 2008 URL: http://hdl.handle.net/1834/5477
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