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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Hense,Haiko (2) Genena,Aziza Kamal (1) Laurindo,João Borges (1) Santos,Clarice de Ávila (1) Silveira Júnior,Vivaldo (1) Smânia Junior,Artur (1) Souza,Simone Machado de (1) Mais... Palavra-chave Air blast tunnels (1) Antimicrobial activity (1) Antioxidant activity (1) Chicken meat (1) Freezing time (1) Rosemary (1) SFE (1) Secondary packaging (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2008 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide Ciênc. Tecnol. Aliment. Genena,Aziza Kamal; Hense,Haiko; Smânia Junior,Artur; Souza,Simone Machado de. Rosemary leaf extracts were obtained by supercritical fluid extraction (SFE) and Soxhlet extraction. Their chemical compositions were evaluated by GC-MS. The extracts were analyzed for compounds reported in the literature as showing antimicrobial and antioxidant activities. The rosemary extracts were tested with regard to antioxidant (DPPH radical scavenging and total phenolic content - Folin-Denis reagent), antibacterial (Gram-positive bacteria - Staphylococcus aureus ATCC 25923 and Bacillus cereus ATCC 11778 - and Gram-negative bacteria - Escherichia coli ATCC 25922 and Pseudomonas aeruginosa ATCC 27853) and antifungal (Candida albicans) activities. Antioxidant, antibacterial and antifungal activities of the SFE extracts were confirmed. Tipo: Info:eu-repo/semantics/article Palavras-chave: Rosemary; SFE; Antioxidant activity; Antimicrobial activity. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200030 Influence of secondary packing on the freezing time of chiken meat in air blast freezing tunnels Ciênc. Tecnol. Aliment. Santos,Clarice de Ávila; Laurindo,João Borges; Silveira Júnior,Vivaldo; Hense,Haiko. Freezing of poultry cuts in continuous convective air blast tunnels is normally performed with the products protected by Low Density Polyethylene (LDPE) as a primary packaging and using Corrugated Cardboard Boxes (CCB) as secondary packaging. The objective of this work was to investigate the influence of these secondary packaging on the freezing of poultry cuts in continuous convective air blast tunnels. The study was performed by replacing CCB with Perforated Metal Boxes (PMB) in order to remove the packaging thermal resistance. The assays, performed in a industrial plant, demonstrated that CCB used commercially for meat freezing have a high heat transfer resistance. Their replacement with PMB can lead to shorter freezing times and spatially homogeneous... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chicken meat; Freezing time; Air blast tunnels; Secondary packaging. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500038 Registros recuperados: 2 Primeira ... 1 ... Última

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