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	Provedor de dados Ciênc. Tecnol. Aliment. (5) Horticultura Brasileira (4) CIGR Journal (1) BABT (1) Bragantia (1) BJM (1) Braz. J. Plant Physiol. (1) Ciência Rural (1) AGRIAMBI (1) Rev. Bras. Frutic. (1) Mais... Autor Benedetti,Benedito Carlos (3) Antoniolli,Lucimara Rogéria (2) Jacomino,Angelo Pedro (2) Puschmann,Rolf (2) Simões,Adriano do N (2) Trevisan,Marcos José (2) Agostini,Juliana da Silva (1) Alam, Md. Shafiq (1) Almeida,Alysson Roberto de (1) Alves,Ricardo E. (1) Amaral,Rívia Darla Álvares (1) Antoniolli,Lucimara R. (1) Arruda,Maria Cecília de (1) Bachelli,Mara Lígia Biazotto (1) Barbosa,Lisiane das Neves (1) Benedetti,Benedito C. (1) Bitencourt,Raphaela Gabri (1) Borges,Maria de Fátima (1) Camilloto,Geany Peruch (1) Carciofi,Bruno Augusto Mattar (1) Mais... Palavra-chave Minimal processing (17) Ananas comosus (3) Citrus sinensis (2) Daucus carota (2) Quality (2) Refrigeration (2) Respiration (2) Respiration rate (2) Beta vulgaris L. (1) Betacyanin (1) Betaxanthin (1) Brassica oleraceae var. acephala (1) Cenourete® (1) Chlorine dioxide (1) Citrus (1) Conservation (1) Edible coating (1) Enzymatic browning (1) Essential oil (1) Ethylene (1) Mais... Tipo do documento Info:eu-repo/semantics/article (15) Info:eu-repo/semantics/other (2) Ano 2017 (1) 2014 (1) 2013 (4) 2012 (2) 2011 (2) 2010 (2) 2008 (2) 2007 (1) 2006 (2) Mais... País Brazil (16) China (1) Idioma Inglês (16) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 17 Primeira ... 1 ... Última Studies on Refrigerated Storage of Minimally Processed Papaya (Carica papaya L.) CIGR Journal Alam, Md. Shafiq; Kaur, Baljinder; Gupta, Kalika; Kumar, Sunil. Experiments were conducted in completely randomized design in order to assess the shelf-life and quality of minimally processed papaya stored under refrigerated condition (5+10C and 95% RH). Before minimal processing, the semi riped whole papaya was divided into two lots: control (untreated) and mild heat pretreated. The mild heat pretreatment (MHPT) of 450C constant temperature for different exposure time (15, 30 and 45 minutes) was given to whole papaya followed by 24 hrs conditioning in cold room (10C and 95% RH). The minimally processed papaya samples were then dipped in 100 ppm sodium hypochlorite solution for 30 seconds followed by 6hrs dipping in 4.0 % calcium hydroxide solution. Both the untreated and mild heat pretreated samples were packed in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Minimal processing; Mild heat pretreatment; Papaya; Storage. Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2611 Shelf life of minimally processed pineapples treated with ascorbic and citric acids Bragantia Antoniolli,Lucimara Rogéria; Benedetti,Benedito Carlos; Souza Filho,Men de Sá Moreira de; Garruti,Deborah dos Santos; Borges,Maria de Fátima. The purpose of this research was to determine the shelf life of minimally processed (MP) 'Pérola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0:1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4±1 °C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ananas comosus; Minimal processing; Enzymatic browning; Residual flavor; Microbiological safety. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052012000300019 Activity of enzymes associated with the enzymatic browning of minimally processed potatoes BABT Vitti,Maria Carolina Dario; Sasaki,Fabiana Fumi; Miguel,Patrícia; Kluge,Ricardo Alfredo; Moretti,Celso Luiz. The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) in minimally processed potatoes. Potato cultivars Agata, Asterix and Monalisa were selected, washed, peeled, diced, sanitized, centrifuged, vacuum- packed and stored at 5 and 15°C for 9 and 5 days, respectively. There was an increase in the enzymatic activity in all the cultivars stored at 15°C. The cultivars 'Agata' and 'Asterix' stored at 5ºC did not differ significantly between them for the PAL, PPO and POD activities. The PAL, PPO and POD activities were also influenced by the storage temperature. The cultivars Agata and Asterix... Tipo: Info:eu-repo/semantics/article Palavras-chave: Solanum tuberosum L; Phenylalanine ammonia-lyase; Polyphenol oxidase; Peroxidase; Minimal processing. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500016 Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite BJM Bachelli,Mara Lígia Biazotto; Amaral,Rívia Darla Álvares; Benedetti,Benedito Carlos. Lettuce is a leafy vegetable widely used in industry for minimally processed products, in which the step of sanitization is the crucial moment for ensuring a safe food for consumption. Chlorinated compounds, mainly sodium hypochlorite, are the most used in Brazil, but the formation of trihalomethanes from this sanitizer is a drawback. Then, the search for alternative methods to sodium hypochlorite has been emerging as a matter of great interest. The suitability of chlorine dioxide (60 mg L-1/10 min), peracetic acid (100 mg L-1/15 min) and ozonated water (1.2 mg L-1 /1 min) as alternative sanitizers to sodium hypochlorite (150 mg L-1 free chlorine/15 min) were evaluated. Minimally processed lettuce washed with tap water for 1 min was used as a control.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food safety; Chlorine dioxide; Peracetic acid; Ozone; Minimal processing. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300002 Metabolic activity of fresh-cut 'Pérola' pineapple as affected by cut shape and temperature Braz. J. Plant Physiol. Antoniolli,Lucimara R.; Benedetti,Benedito C.; Sigrist,José M.M.; Souza Filho,Men de Sá M.; Alves,Ricardo E.. The effects of cut shape and temperature on the respiratory activity and ethylene synthesis of fresh-cut 'Pérola' pineapple were investigated. Two experiments were carried out. In the first, slices and chunks were placed in air-tight packages kept at 4 or 10ºC. Gas samples were taken every 2 h during 12 h and analysed by gas chromatography. In the second experiment, peeled fruits, slices and chunks were placed in air-tight glass jars connected to a flowboard installed in a cold room at 5 ± 1ºC. This system provided a continuous flow of humid and cold air during 14 d. Respiration rate was determined every 2 h, during the first 12 h, then daily for 10 d and on days 12 and 14. Ethylene synthesis was not detected during 12 h of evaluation. The lower... Tipo: Info:eu-repo/semantics/other Palavras-chave: Ananas comosus; Ethylene; Minimal processing; Respiration rate. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202006000300008 Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília) Ciênc. Tecnol. Aliment. Barbosa,Lisiane das Neves; Carciofi,Bruno Augusto Mattar; Dannenhauer,Cristiano Édio; Monteiro,Alcilene Rodrigues. The objective of this work was to study the influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília) with and without the application of a gelatin film. The samples were packed in flexible bags and stored at 1, 5 and 10 °C. During the five days of storage, the CO2 and O2 concentrations in the headspace of the package were monitored by gas chromatography, and the mathematical model based on enzymatic kinetics was used to estimate the respiration rate of minimally processed organic carrots. The effect of temperature on the respiration rate was evaluated by the Arrhenius equation. The results showed that the O2 concentration decreased during the storage period and the CO2 concentration increased.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Organic carrots; Minimal processing; Respiration rate. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100010 Quality evaluation of fresh-cut ‘Pérola’ pineapple stored in controlled atmosphere Ciênc. Tecnol. Aliment. Antoniolli,Lucimara Rogéria; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Silveira,Neliane Ferraz de Arruda. The purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ‘Pérola’ pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L-1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 ± 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O2:CO2, %) and air were used. The product was evaluated for pulp color, total and fecal... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ananas comosus; Minimal processing; Gas mixture; Quality; Microbial growth. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300017 Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings Ciênc. Tecnol. Aliment. Agostini,Juliana da Silva; Scalon,Silvana de Paula Quintão; Silva,Kesia Esther da; Lima,Fernando Freitas de; Gomes,Ana Paula Esteves; Leite,Michelle Mesquita. The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus; Minimal processing; Conservation. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100013 Shelf life of minimally processed carrot and green pepper Ciênc. Tecnol. Aliment. Pilon,Lucimeire; Oetterer,Marília; Gallo,Cláudio R.; Spoto,Marta H. F.. The postharvest losses of horticultural products justify the use of preservation techniques. The processing not only adds value to the products, but also makes the products more convenient to the consumers. The objective of this research was to define the methodologies for the minimal processing of carrot and green pepper as to the type and intensity of the adoption of conservation techniques, and to monitor the products after processing through microbiological, physicochemical and nutritional analysis. The vegetables were washed and they were immersed in cold (7ºC) water with 100 mg L-1 free chlorine for sanitation, followed by centrifugation for 5 min. The product was put into BOPP/LDPE (biaxially orientated polypropylene/low-density polyethylene)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable; Minimal processing; Modified atmosphere; Vacuum packaging; Refrigeration. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100025 Dynamics of gas levels inside packages containing minimally processed Pera orange Ciênc. Tecnol. Aliment. Palharini,Maria Cecília de Arruda; Jacomino,Angelo Pedro; Pinheiro,Ana Luíza; Trevisan,Marcos José; Sarantópoulos,Claire Isabel Grígoli de Luca. The purpose of this study was to evaluate the changes in concentrations of O2 and CO2 inside packages of minimally processed Pera orange. Previously selected oranges that were washed, sanitized, and chilled were peeled using hydrothermal treatment (immersion of fruits in water at 50 °C for 8 minutes). The peeled oranges were then packed in five different plastic packages under passive and active modified atmosphere (5% O2 + 10% CO2 + 85% N2). The fruits were stored at 6 °C and 12 °C. The package headspace gas composition was evaluated for twelve days at 6 °C and nine days at 12 °C. The polypropylene film (32 µm) promoted modified atmosphere similar to that initially injected (5% O2 + 10% CO2 + 85% N2) at 6 °C and 12 °C. With regard to the atmosphere... Tipo: Info:eu-repo/semantics/article Palavras-chave: Citrus sinensis; Modified atmosphere package; Refrigeration; Minimal processing. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400016 Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation Ciência Rural Bitencourt,Raphaela Gabri; Possas,Arícia Mara Melo; Camilloto,Geany Peruch; Cruz,Renato Souza; Otoni,Caio Gomide; Soares,Nilda de Fátima Ferreira. The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint... Tipo: Info:eu-repo/semantics/article Palavras-chave: Minimal processing; Edible coating; Essential oil; Pineapple. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027 Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures Horticultura Brasileira Simões,Adriano do N; Puiatti,Mário; Salomão,Luiz CC; Mosquim,Paulo R; Puschmann,Rolf. The storage of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of final products during storage. We studied the physicochemical variations that occur straight after minimal processing, as well as those that occur during the storage of minimally processed and intact leaves of collard greens (Brassica oleracea var. acephala), stored in 50-µm thick polypropylene bags, with 810-μm diameter perforations. Leaves were stored for 15 and 9 days, at 5 and 10± 1ºC, respectively. There were losses of total chlorophyll, soluble sugars, starch, and soluble amino acids immediately after the minimal processing. The rates of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Brassica oleraceae var. acephala; Minimal processing; Shelf life; Postharvest. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362010000100015 Populational density and harvest age of carrots for baby carrot manufacture Horticultura Brasileira Simões,Adriano do N; Moreira,Silvino I; Costa,Franciscleudo B da; Almeida,Alysson Roberto de; Santos,Ricardo HS; Puschmann,Rolf. The quality of baby carrots may be associated to the standard of the raw material that in turn, may be influenced by agronomic practices. Thus, the effect of planting density and harvest age were assessed on physical and morphological characteristics, yield and end quality of intact and minimally processed carrots in the form of baby carrots. A randomized block experimental design was used with the density in the plots (4 x 20 cm and 4 x 7.5 cm) and the harvest age in the subplots (50, 57, 64, 71, 78, 85, 92, 99 and 106 days), with five replications. The experimental unit consisted of 25 plants. The assessments of diameter, length, yield, secondary phloem translocation with the cambio and total carotenoids were decisive in selecting the carrot harvest age... Tipo: Info:eu-repo/semantics/article Palavras-chave: Daucus carota; Quality; Planting system; Minimal processing. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362010000200002 Respiratory activity and pigment metabolism in fresh-cut beet roots treated with citric acid Horticultura Brasileira Kluge,Ricardo A; Vitti,Maria Carolina D; Sasaki,Fabiana F; Jacomino,Angelo P; Moretti,Celso L. Beet roots cv. Early Wonder were graded for firmness, color and size, and were peeled inside a cold room (10ºC). Roots were then shredded (2 mm thick), sanitized for 6 minutes (NaClO/200 mg L-1), rinsed and centrifuged. Fresh-cut beet roots were then treated for 5 minutes with citric acid in the following concentrations: 0 (control), 500; 1,000; 1,500 and 2,000 mg L-1. The material was centrifuged again, placed in trays, wrapped with PVC plastic film, and stored at 5ºC and 85-90% HR for 10 days. Every two days, treatments were analyzed for respiratory activity and betacyanin and betaxanthin contents. The application of citric acid caused the reduction of respiratory rate in the fresh-cut tissue. In the second day of storage, control showed the highest... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beta vulgaris L.; Respiration; Betacyanin; Betaxanthin; Minimal processing. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362008000400019 Effect of plant density and genotype on root size and recovery of Cenourete® raw-material Horticultura Brasileira Lana,Milza M; Carvalho,Agnaldo DF. Cenourete® is a cut and peeled mini carrot, produced by the abrasion of 55-60 mm cylindrical carrot root segments. The longer and the thinner the carrot root, the higher is the recovery of Cenourete®. Two new carrot genotypes obtained at Embrapa Hortaliças, Brasília, Brazil, populations 1012568 (P68) and 1012575 (P75), and the cultivar Esplanada were evaluated in relation to the production of roots for mini carrot manufacture. Two crops were cultivated in the summer of 2010-2011 under the densities 8, 10 and 12 lines/meter in order to obtain respectively 1.06, 1.33 and 1.60 million plants/ha and harvested approximately 3 months after sowing. We evaluated the total root production (kg/ha), the diameter, the length and the weight of individual roots and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Daucus carota; Minimal processing; Plan density; Cenourete®. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200015 Empirical models in the description of prickly pear shoot (Nopal) drying kinetics AGRIAMBI Pereira,Emmanuel M.; Silva,Wilton P. da; Gomes,Josivanda P.; Silva,Cleide M. D. P. da S. e; Formiga,Anderson dos S.; Costa,Franciscleudo B. da. ABSTRACT The objective of this study was to describe the technological process involved in the drying kinetics of fresh-cut prickly pear shoots through numerical and analytical solutions. Shoots of two different prickly pear species were used, ‘Gigante’ and ‘Miúda’. Drying was performed at different temperatures (50, 60, 70 and 80 °C) and weighing procedures were made continuously. The experimental data were expressed as moisture ratio. The Page model showed the best fit to the drying kinetics of minimally processed ‘Gigante’ and ‘Miúda’ prickly pear shoots, with the best coefficients of determination and Chi-square. Peleg and Wang & Singh models can not be used to simulate the drying of ‘Gigante’ and ‘Miúda’ prickly pear shoots within the evaluated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mathematical modeling; Opuntia; Nopalea; Minimal processing. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001100798 Atividade respiratória e produção de etileno em laranja ‘Pêra’ submetida a níveis de processamento mínimo e temperaturas de armazenamento Rev. Bras. Frutic. Arruda,Maria Cecília de; Jacomino,Angelo Pedro; Pinheiro,Ana Luiza; Trevisan,Marcos José; Ortega,Edwin Moisés Marcos. O objetivo deste trabalho foi avaliar o efeito de diferentes níveis de processamento e temperaturas de armazenamento na atividade respiratória e na produção de etileno de laranja 'Pêra' minimamente processada. O experimento foi realizado em duas etapas. Na primeira, as laranjas lavadas, sanificadas e resfriadas foram submetidas aos processamentos: a) segmentos; b) inteiras sem albedo; c) inteiras com albedo; d) intactas (controle). As laranjas minimamente processadas foram armazenadas a 6ºC. Na segunda etapa, as laranjas sem albedo foram armazenadas a 1; 11; 21 e 31ºC. A atividade respiratória e a produção de etileno eram determinadas imediatamente após o processamento; a cada hora, durante 10 horas, e a cada 24 horas, durante sete dias. O delineamento... Tipo: Info:eu-repo/semantics/other Palavras-chave: Citrus sinensis; Respiração; Processamento mínimo; Citrus sinensis; Respiration; Minimal processing. Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452008000400051 Registros recuperados: 17 Primeira ... 1 ... Última

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