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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor SÃO JOSÉ,Jackline Freitas Brilhante de (3) BOTTONI,Sharlayne de Souza (1) FIALHO E MORAES,Allan Robledo (1) LEPAUS,Bárbara Morandi (1) MEDEIROS,Hiasmyne Silva (1) Medeiros,Éber Antonio Alves (1) OLIVEIRA,Daniela da Silva (1) OLIVEIRA,Fernanda Cristina Esteves de (1) ROCHA,Jéssica Souza (1) SANTOS,Aline Bravim (1) SILVA,Daniela Alves (1) SILVA,Erika Madeira Moreira da (1) SOARES,Nilda de Fátima Ferreira (1) Mais... Palavra-chave Quality (2) Active packaging (1) Beverages (1) Consumer (1) Essential oil (1) Fish oil (1) Food safety (1) Fruits (1) Labelling (1) Microbial load (1) Non-chlorinated sanitizers (1) Ready-to-eat food (1) Sensory (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2019 (1) 2018 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Development and characterization of active film with omega-3 as a proposal for enrichment of butter Ciênc. Tecnol. Aliment. SÃO JOSÉ,Jackline Freitas Brilhante de; MEDEIROS,Hiasmyne Silva; OLIVEIRA,Fernanda Cristina Esteves de; FIALHO E MORAES,Allan Robledo; OLIVEIRA,Daniela da Silva; Medeiros,Éber Antonio Alves; SOARES,Nilda de Fátima Ferreira. Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Active packaging; Essential oil; Fish oil; Quality. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500304 Study of the consumers of ready-to-drink juices and fruit nectars Ciênc. Tecnol. Aliment. SANTOS,Aline Bravim; BOTTONI,Sharlayne de Souza; SILVA,Daniela Alves; SÃO JOSÉ,Jackline Freitas Brilhante de; SILVA,Erika Madeira Moreira da. Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square test was applied to associate sociodemographic variables and consumption profile of the beverages with the type of establishment. Logistic regression models were developed to evaluate the variables associated with nectar acquisition. The level of education and knowledge about the beverages were significantly related. Practicality was the main reason that led respondents to consume these drinks, followed by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beverages; Fruits; Consumer; Labelling; Sensory. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300504 Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves Ciênc. Tecnol. Aliment. LEPAUS,Bárbara Morandi; ROCHA,Jéssica Souza; SÃO JOSÉ,Jackline Freitas Brilhante de. Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67 – 2.73 and 0.61 – 1.46 log CFU/g in strawberries, 1.48 – 2.19 and 1.02 – 2.01 log CFU/g on rocket leaves, and 1.10 – 2.08 and 0.88 – 1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ready-to-eat food; Non-chlorinated sanitizers; Microbial load; Food safety; Quality. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005001201 Registros recuperados: 3 Primeira ... 1 ... Última

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