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| Registros recuperados: 55 | |
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| Guiné, Raquel P.F.; Barroca, Maria João. |
| Because quince is a fruit that shows a very strong tendency for developing an intense browning when exposed to air, even though for short periods of time, the aim of this work was to evaluate the kinetics of colour change for quince exposed to atmospheric air at ambient temperature over a period of 2 hours. The quince was cut into slices that were left exposed to air, and colour measurements were done right after cutting and every five minutes, using a tristimulus colorimeter measuring the CIELab coordinates, L*, a* and b*. The results confirmed that quince suffers a high degree of browning, with total colour difference increasing strongly from 0 to 30 and browning index increasing from 50 to near 140. Furthermore, the major colour changes occurred during... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Quince; Browning; Kinetic. |
| Ano: 2014 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2892 |
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| Correia, Paula; Guiné, Raquel P.F.; Correia, Ana Cristina; Gonçalves, Fernando; Brito, Mariana; Ribeiro, Jéssica. |
| The present study aimed at studying the effect of convective air drying in some physical, chemical and sensorial properties of kiwi samples. For that the kiwis were dried in thin layer in convective chambers set to constant temperatures of 50, 60, 70 and 80 ºC. The fresh as well as the dried samples were analysed for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. Also the different dried samples were subjected to a sensorial analysis.It was concluded drying of kiwi importantly decreased the contents in some bioactive components like vitamin C and phenolic compounds as well as the antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering Antioxidant activity colour drying phenolic compounds sensorial analysis texture vitamin C.. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4126 |
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| Guiné, Raquel P.F.; Gonçalves, Christophe; Gonçalves, Fernando; Costa, Daniela. |
| The aim of the present study was to investigate the effect of different production and conservation factors on some properties of blueberries. Among the production factors considered were cultivar (Duke, Bluecrop and Ozarkblue) and production mode (organic or conventional). Regarding the conservation factors were evaluated temperature (ambient or refrigeration) and storage time (0, 7 and 14 days). The properties under study belong to three categories: physical properties (color and texture); chemical properties (moisture content, sugars and acidity) and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant activity).The results revealed that moisture content was only influenced by cultivar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food industry; Food properties; Food engineering blueberry; Cultivar; Conservation; Production mode; Statistical analysis. |
| Ano: 2016 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3833 |
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| COSTA,GÉSSICA A.; ROSSATTO,FERNANDA C.P.; MEDEIROS,ALINE W.; CORREA,ANA PAULA F.; BRANDELLI,ADRIANO; FRAZZON,ANA PAULA G.; MOTTA,AMANDA DE S. DA. |
| ABSTRACT The adhesion ability of bacteria to abiotic surfaces has important implications in food industries, because these organisms can survive for long periods through the biofilm formation. They can be transferred from one place to another in the industry causing contamination of the food processing environment. In this study, the antibacterial and antibiofilm activities of the antimicrobial peptide P34, characterized as a bacteriocin-like substance (BLS P34) were tested against planktonic and sessile cells of Staphylococcus aureus and Enterococcus faecalis isolated from foods. The BLS P34 showed inhibitory effect against all planktonic cells of E. faecalis. The inhibition of biofilm formation and the eradication of pre-formed biofilm were evaluated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biofilm; Crystal violet; Food industry; MTT assay; Peptide P34. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100073 |
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| Cano Estrada,Araceli; Vélez Díaz,Daniel; Morgado Hernández,Carlos Alberto. |
| Over the past several decades, technological developments and modernization have grown concomitantly.For example, advances in biotechnology have been used as a tool to increase food production. Specifically, advances in genetic engineering have made possible the manipulation of crops to increase yield, guaranteeing food supplies for the increasing world population. However, transgenic crops have not been well received by all members of society, and there is still uncertainty about their social benefits and the possible implications to human health. Additionally, the benefits of agricultural modernization have favored only developed countries, whereas people living in developing and underdeveloped countries suffer rampant hunger, malnutrition and poverty.... |
| Tipo: Journal article |
Palavras-chave: Agriculture; Development; Food industry; Nutrition; Organic food; Transgenic food. |
| Ano: 2017 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000100001 |
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| Gutiérrez,C; Rubilar,M; Jara,C; Verdugo,M; Sineiro,J; Shene,C. |
| Flax (Linum usitatissimum) has been used for centuries as a source for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components, including the prevention of chronic non-communicable diseases. Among these compounds presenting biological activity, alpha-linolenic acid, lignans and soluble fibre are of special interest. Southern Chile has comparative advantages for the cultivation of this crop. Together with its full processing, this crop could strengthen regional industry. The purpose of the present work is to learn how the best use can be made of these compounds, by studying flaxseed and flaxseed cake as sources of compounds of interest for food industry. Oil... |
| Tipo: Journal article |
Palavras-chave: Flaxseed; Flaxseed oil; Protein; Food industry. |
| Ano: 2010 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-95162010000200006 |
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| Kapronczai, Istvan. |
| Based on statistical analyses of the financial data, the study showed that organisational instability characterised the period under examination. On average, change of ownership or of management, or even mergers or de-mergers occurred every 3.7 years. The “stable” periods are too short for implementing corporate activities based on an elaborated strategy, granting success both in the medium and long term. We have established the strategic models by which the enterprises could be ranked following the change of ownership or management. From among the four types, the asset depleting and the surviving strategies are definitely disadvantageous, but they accounted for more than 56% of the cases. The frequency of occurrence of the negative strategic models... |
| Tipo: Journal Article |
Palavras-chave: Food industry; Structure; Ownership; Capital; Strategic model Introduction; Industrial Organization; Institutional and Behavioral Economics. |
| Ano: 2009 |
URL: http://purl.umn.edu/52196 |
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| Konig, Gabor; Nagy Orbanne, Maria. |
| other Hungarian food industry sectors and also compared to the concentration level in West European countries. In the sector the share of foreign capital is also very low (17%). Because of the low share of foreign capital and relatively small concentration, structural and ownership changes were to be expected, resulting in a more concentrated and competitive sector. The restructuring process involved a number of steps. First of all, Sándor Csányi acquired Délhús and then later acquired Pick Szeged, and in 2005 these two corporations’ sectoral share was about 25%. As for the other two large corporations – R-KO-N and Carnex – in late 2005 the latter weakened significantly causing a loss in market share and the bankruptcy of two companies within its... |
| Tipo: Journal Article |
Palavras-chave: Pig; Food industry; EU Accession; Trade; Food Consumption/Nutrition/Food Safety; Industrial Organization; International Relations/Trade. |
| Ano: 2007 |
URL: http://purl.umn.edu/107655 |
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| Virolainen, Meri. |
| This paper examines current situation in Russian agricultural and food sector and evaluates forthcoming development. Russia's agricultural production diminished by half at the beginning of the 1990s, and since that the production has hardly grown. In fact, Russia is one of the biggest food importers in the world. Particularly in livestock sector the situation is difficult. Number of livestock has not grown according to expectations and production does not satisfy domestic demand. Crop husbandry, by contrast, has export potential, but fluctuations in export volumes have been great. Furthermore, quality of grain has not always met standards. Russia's food industry has grown rapidly in the past few years, even though Russia has not reached self-sufficiency.... |
| Tipo: Working or Discussion Paper |
Palavras-chave: Russian agro food sector; Dairy sector; Meat production; Crop husbandry; Food industry; Agribusiness. |
| Ano: 2006 |
URL: http://purl.umn.edu/18861 |
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| Balogh, Sandor. |
| In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking convenience products, gluttony, and obesity. In the USA a third generation of convenience products has already appeared with the dual aim of delivering convenience and health. Although in Europe consumption “philosophy” accepts the importance of convenience, greater... |
| Tipo: Journal Article |
Palavras-chave: Food industry; Product innovation; Convenience products; Organic foods; Functional foods; Agribusiness. |
| Ano: 2007 |
URL: http://purl.umn.edu/47015 |
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| Registros recuperados: 55 | |
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