Consulta: subjectFacets:"Pasteurization"
Registros recuperados: 10
Data/hora: 10/06/2024 05:40:00

Inocuidad en queserías rurales en la zona centro-sur del estado de Veracruz.
Provedor de dados: 32
Autores: Barragán Aguilar, Moisés.
La producción de quesos en las zonas rurales de regiones tropicales es común en México. Pese a la importancia que tienen estas existen pocos estudios que midan la inocuidad e higiene en sus procesos, considerándose implícito de que estos procesos son inexistentes. Por lo que esta investigación analizó las diferencias entre el tamaño de la empresa y sus índices de equipo utilizado así como de inocuidad en general, para un total de 99 empresas ubicadas en la zona centro-sur del Estado de Veracruz. El índice de equipo se calculó como un ponderado donde a mayor número de equipos y utensilios a base de material inerte se obtenía un mayor valor (entre 0 y 10). Para el cálculo del índice de inocuidad, se consideró el material de los equipos así como la...
Palavras-chave: Higiene; Volumen de producción; Queso jarocho; Equipo; Pasteurización; Hygienic; Volume of production; Equipment; Pasteurization; Jarocho-cheese; Agroindustria; Maestría Tecnológica.
Ano: 2011
URL: http://hdl.handle.net/10521/640

Características, peculiaridades e tecnologia do leite de búfala.
Provedor de dados: 14
Autores: HUHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C.
Características e peculiaridades do leite de búfala. Industrialização do leite. Características dos produtos derivados do leite de búfala. Tecnologia do leite de búfala e rendimento dos produtos.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Bubalino; Produto derivado; Buffalo; By-product; Revenue; Yoghurt; Cheese; Cheesecurd.; Doce de Leite; Industrialização; Iogurte; Leite; Pasteurização; Requeijão; Queijo; Rendimento; Tecnologia.; Industrialization; Pasteurization; Milk; Technology.
Ano: 1991
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/387806

Pasteurization: A reliable method for preservation of nutrient in seawater samples for inter-laboratory and field applications
Provedor de dados: 5
Autores: Daniel, Anne; Kerouel, Roger; Aminot, Alain.
Following previous work, the production of reference material for nutrients in seawater, using pasteurization as a preservation method, was carried out seven times between 2006 and 2010 in the framework of inter-laboratory exercises. The preparation of samples from natural seawater allowed to become depleted in nutrients then spiked, bottled and pasteurized, is described. Five main nutrients are involved in this study: ammonium, nitrite, nitrate, phosphate and silicate. Bottles are in glass for the ammonium samples and in plastic for the other nutrients. Pasteurization was performed at 80 ± 3 °C for 2 h. Samples were controlled for homogeneity and stability at 3–5 month interval, before and after the period allocated for each exercise and a third time...
Tipo: Text
Palavras-chave: Pasteurization; Nutrients; Seawater; Inter-laboratory exercises.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00058/16905/15066.pdf

Techniques for Screening Sorghums for Resistance to Striga
Provedor de dados: 30
Autores: M.J.V., ( M.J. Vasudeva Rao ).
Palavras-chave: Exudates; Biological interaction; Planting; Sorghum; Land resources; Cell walls; Replication; Breeds (animals); Genotypes; Pasteurization.
Ano: 1985
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4027

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures
Provedor de dados: 86
Autores: Fagnani,Rafael; Mexia,Marisa Marroni; Puppio,Ana Amélia Nunes; Battaglini,Ana Paula Pavão.
Abstract: The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL-1; and eliminated coliform counts at the temperatures of 35 and 45ºC,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Escherichia coli; Membrane; Microbiological quality; Pasteurization; Shelf life.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000800990

ASYMMETRY IN RAW MILK SAFETY PERCEPTIONS AND INFORMATION: IMPLICATIONS FOR RISK IN FRESH PRODUCE MARKETING AND POLICY
Provedor de dados: 31
Autores: Knutson,   Ronald D.; Currier,   Russell W.; Ribera,   Luis A.; Goeringer,   L. Paul.
Scientific evidence clearly indicates that consumption of raw milk carries substantial disease-inducing health risks. While federal U.S. policy mandates that milk moving in interstate commerce be pasteurized; within 41 of 50 states, raw milk can be obtained for consumption. Warning labels notwithstanding, a segment of U.S. consumers pays higher prices for higher-risk raw milk than for either organic or conventional milk. The behavioral factors leading to raw milk consumption are explored. The paternalistic regulatory options for reducing the risk associated with drinking raw milk are identified. Implications for fresh produce sold directly from farms to consumers or through farmers markets are drawn.
Tipo: Conference Paper or Presentation
Palavras-chave: Raw milk; Pasteurization; Health risks; Behavioral economics; Bounded rationality; Paternalistic regulations; Public health; HACCP; GLOBALG.A.P.; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; A12; A13; A14; D11; D18; D46; D71; D78; D82; I18; K23; K32; Q11; Q18.
Ano: 2010
URL: http://purl.umn.edu/116440

THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES
Provedor de dados: 94
Autores: RABELO,MARCELA CRISTINA; BRITO,EDY SOUSA DE; MOURA,CARLOS FARLEY HERBSTER; OLIVEIRA,LUCIANA DE SIQUEIRA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE.
ABSTRACT  This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pasteurization; Enzyme kinetics; Thermal inactivation; Annona muricata; Anacardium occidentale.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801

Edible mushroom Pleurotus sajor-caju production on washed and supplemented sugarcane bagasse
Provedor de dados: 63
Autores: Moda,Evelise Moncaio; Horii,Jorge; Spoto,Marta Helena Fillet.
Traditionally, the cultivation of Pleurotus sajor-caju is performed on different composted and pasteurized agricultural residues. The objective of this study was to investigate whether traditional composting and pasteurization processes could be replaced by washed and supplemented (mineral or organic) sugarcane bagasse. In one experiment, fresh sugarcane bagasse was immersed in hot water at 80°C for two hours (control) or washed in fresh water for one hour using an adapted machine for residue treatment. In another experiment, fresh sugarcane bagasse was washed in fresh water (control), and supplemented with corn grits (organic supplementation), or supplemented with nutrient solution (mineral supplementation). In the first experiment, the washed bagasse...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Basidiomycetes; Substrate; Pasteurization; Supplementation.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162005000200006

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization
Provedor de dados: 45
Autores: Raimundo,D.C.; Travaglini,R.G.; Souza,G.O.; Starikoff,K.R.; Sanches,S.A.; Souza,O.B.; Balian,S.C.; Telles,E.O.
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; &gt;6.8 and 4.5 for Staphylococcus sp.; and &gt;8.2 and 7.5 for...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mozzarella; Stretching; Pasteurization; Pathogenic bacteria.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200039

Antibiotic residues in pasteurized and unpasteurized milk marketed in southwest of Paraná, Brazil
Provedor de dados: 65
Autores: Schlemper,Valfredo; Sachet,Ana Paula.
ABSTRACT: The treatment of dairy cattle with antibiotics may lead to milk contamination by drugs residues, which represents risks to human health. This study aimed to investigate the presence of antibiotic residues in milk, produced and marketed in Capanema microregion, Paraná, Brazil, through the analysis of pasteurized milk samples from different brands consumed by the local population and unpasteurized milk samples provided by a dairy industry. Enzyme immunoassays screening kits SNAPduo™ Beta-Tetra ST Test (Idexx Laboratories) were used, which verified the presence of β-lactam and tetracyclic drugs residues, as well as enzyme immunoassays screening kits Charm ROSA Test (Charm Sciences), which established the presence of quinolones and sulfonamides...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antibiotic; Milk quality; Public health; Food safety; Pasteurization.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200451