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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Infoteca-e (2) Rev. Bras. Frutic. (1) Autor MORETTI, C. L. (2) ARAÚJO, A. L. (1) Boas,Eduardo Valério de Barros Vilas (1) CANTILLANO,RUFINO FERNANDO FLORES (1) CARNELOSSI, M. A. G. (1) Federal,Brígida Monteiro Vilas Boas (1) Guerreiro,Mário César (1) Kasim,Mehmet Ufuk (1) Kasim,Rezzan (1) MANICA-BERTO,ROBERTA (1) MORENO,MARINES BATALHA (1) Nunes,Elisângela Elena (1) PUSCHMANN, R. (1) ROMBALDI,CESAR VALMOR (1) SILVA, E. O. (1) Xisto,Andréa Luiza Ramos Pereira (1) Mais... Palavra-chave Minimally processing (5) Comercialização (2) Fresh cut (2) Processamento Mínimo (2) Pós-Colheita (2) Storage (2) Antioxidants (1) Armazenamento (1) Aroma (1) Arracacia Xanthorrhiza (1) Batata baroa (1) Brassica Oleracea Acephala (1) Cantaloupe (1) Cleaning (1) Couve (1) Drying (1) Electrolyte leakage (1) Electronic microscopy (1) Embalagem (1) Enxague (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Folhetos (2) Ano 2016 (1) 2014 (1) 2012 (1) 2001 (1) 2000 (1) País Brazil (5) Idioma Inglês (3) Português (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage Ciênc. Tecnol. Aliment. Xisto,Andréa Luiza Ramos Pereira; Boas,Eduardo Valério de Barros Vilas; Nunes,Elisângela Elena; Federal,Brígida Monteiro Vilas Boas; Guerreiro,Mário César. Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; SPME-GC-MS; Minimally processing; Electronic microscopy. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100026 Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C Ciênc. Tecnol. Aliment. Kasim,Rezzan; Kasim,Mehmet Ufuk. The importance of minimally processed commodities in the retail groceries of most developed countries has been rising continuously during the last decades. Cantaloupe melon is used more than any other fruit in fresh-cut processing. Ultraviolet (UV) light has been extensively used to simulate biological stres in plants and for determining resistance mechanisms of plant tissues. In this study the effect of ultraviolet irradiation on some properties of fresh-cut cantalope melon was determined during storage. Freshly cut cantalope melons cubes treated with ultraviolet irradiation at the doses of 1, 2 or 3 min before storage, and then placed in a cold room at 5±1°C temperature and 85-90% RH. Hue angle values of control group is low compared to UV-C treated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cantaloupe; Minimally processing; Total soluble solids; Hue angle value; L* value; Electrolyte leakage. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300016 Processamento minimo de couve. Infoteca-e MORETTI, C. L.; CARNELOSSI, M. A. G.; SILVA, E. O.; PUSCHMANN, R.. Tipo: Folhetos Palavras-chave: Produto minimamente processado; Enxague; Fresh cut; Minimally processing; Minimaly process products; Postharvest; Processing; Armazenamento; Brassica Oleracea Acephala; Comercialização; Couve; Embalagem; Lavagem; Processamento Mínimo; Processamento; Pós-Colheita; Secagem; Drying; Cleaning; Kale; Marketing; Packaging; Storage; Washing. Ano: 2000 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/768856 Processamento mínimo de mandioquinha-salsa. Infoteca-e MORETTI, C. L.; ARAÚJO, A. L.. Escolha da matéria prima e cuidados no pré-processamento; Seleção da matéria-prima; Pré-lavagem; Processamento; Enxágue 1; Sanitização; Enxágue 2; Centrifugação; Embalagem; Armazenamento; Comercialização. Tipo: Folhetos Palavras-chave: Mandioquinha-salsa; Batata baroa; Fresh cut; Peruvian carrot; Minimally processing; Arracacia Xanthorrhiza; Comercialização; Pós-Colheita; Processamento Mínimo. Ano: 2001 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/772707 QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES Rev. Bras. Frutic. MORENO,MARINES BATALHA; CANTILLANO,RUFINO FERNANDO FLORES; ROMBALDI,CESAR VALMOR; MANICA-BERTO,ROBERTA. ABSTRACT The aim of this study was to evaluate the ability to prolong the useful life of the minimally processed ‘Fuji’ apple by applying the individual or combined additives (L-cysteine chloride, L-ascorbic acid and calcium chloride) and to determine the appropriate period of storage of the whole fruit to perform the minimum processing. The experimental design was completely randomized in three-factor design with three replications. Factor A was composed of storage periods of whole apples, pre-processing, in cold chambers (20, 78, 138 and 188 days); the factor B was represented by storage periods minimum post-processing, simulating shelf life (3, 6, 9 and 12 days), and factor C was represented by chemical additives (distilled water, as control, 0.5%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidants; Malus domestica; Storage; Minimally processing. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000400902 Registros recuperados: 5 Primeira ... 1 ... Última

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