Consulta: subjectFacets:"Food conservation"
Registros recuperados: 4
Data/hora: 02/06/2024 03:36:10

50 Hortaliças: como comprar, conservar e consumir.
Provedor de dados: 14
Autores: LANA, M. M.; TAVARES, S. A.
Abóbora madura; Abobrinha; Acelga; Agrião; Aipo; Alcachofra; Alface; Alho; Alho-porró; Almeirão; Aspargo; Batata; Batata-doce; Berinjela; Bertalha; Beterraba; Brócoli; Cebola; Cenoura; Cheiro-verde; Chicória; Chuchu; Couve; Couve-de-bruxelas; Couve-chinesa; Couve-flor; Endívia; Ervilha; Espinafre; Feijão-vagem; Inhame; Jiló; Mandioquinha-salsa; Maxixe; Melancia; Melão; Milho verde; Moranga; Morango; Mostarda; Nabo; Pepino; Pimentão; Quiabo; Rabanete; Repolho; Rúcula; Taioba; Taro; Tomate.
Tipo: Livro técnico (INFOTECA-E)
Palavras-chave: Food conservation; Hortaliça; Consumo; Comercialização; Conservação; Pós-Colheita.
Ano: 2010
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/854775

Durée de conservation de la sole (Syacium microrum) du rouget (Pseudupeneus prayensis) et du chinchard (Trachurus trachurus) sous glace et à température ambiante.
Provedor de dados: 20
Autores: Morosov, S.; Tall, A.
Résumé : Des tests organoleptiques, physiques, chimiques et bactériologiques ont été effectués sur trois espèces de poissons de mer de Mauritanie : Syacium microrum (poisson plat) ; Pseudupeneus prayensis (poisson maigre) et Trachurus trachurus (poisson gras) stockés sous glace (0°C) et à température ambiante 22-28°C). Vingt quatre heures après leur capture, les poissons placés à température ambiante étaient déjà putrides (la flore dépassait 1010 UFC/g.  Les lots conservés sous glace étaient encore consommables après deux semaines de stockage. La glace retarde bien les phénomènes de vieillissement du poisson.
Tipo: Journal Contribution
Palavras-chave: Conservation; Fishery technology; Storage temperature; Food conservation; Http://aims.fao.org/aos/agrovoc/c_15701.
Ano: 1990
URL: http://hdl.handle.net/1834/812

Chaine froide dans la conservation du poisson
Provedor de dados: 20
Autores: Grce, Z.
Tipo: Journal Contribution
Palavras-chave: Fish conversion; Conservation (fishery products); Glass; Fisheries; Food conservation; Fisheries.
Ano: 1977
URL: http://hdl.handle.net/1834/4755

Gamma radiation in papaya harvested at three stages of maturation
Provedor de dados: 63
Autores: Pimentel,Rodrigo Meirelles de Azevedo; Walder,Julio Marcos Melges.
Papaya is a fragile, perishable fruit, highly accepted worldwide. To keep the quality of papaya from harvest to the consumers, conservation techniques are often used; among them is the application of gamma irradiation. The objective of this work was to evaluate gamma irradiation in papayas harvested at three degrees of maturation, in order to increase shelf life. Papayas were harvested in perfect quality conditions and selected by skin coloration into three distinct degrees of maturation: maturation 0, or beginning of yellow coloration; maturation 1, yellow stripes more developed, and maturation 2, one third yellow. Half of them were irradiated with 0.75 kGy, while the other half became control treatment. They were analyzed in four periods of conservation,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Post-harvest; Food conservation; Gamma irradiation; Tropical fruits; Shelf life.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000200004