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| Registros recuperados: 33 | |
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| Azadbakht, Mohsen; Jafarzadeh, Sajad; Varasteh, Faryal; Vahedi Torshizi, Mohammad. |
| This study was conducted considering the high importance of persimmon's chemical properties and the effect of different factors on its variations during storage and maintaining period. This study attempted to investigate some cases such as the effect of compressive loading parameters at 2 levels of 150 N and 250 N, three types of foam container packaging with polyolefin film, polyethylene terephthalate, and ordinary box and four types of putrescine polyamine coating with concentrations of 1 mM and 2 mM, distilled water and uncoated state, the chemical properties of persimmon fruit including the number of antioxidants, total phenol, flavonoids, vitamin C, pH, acidity and dissolved solids. The results showed that the highest content of total phenol and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Persimmon; Coating; Packaging; Antioxidant; Vitamin C. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7291 |
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| Saeidirad, Mohammad Hossein; Zarifneshat, Saeed. |
| Saffron is an herb plant and it propagated by corm. After 6 or 7 years, saffron corms should be picked up from the underground, graded and re-cultivated in the new field. Determination of appropriate lifting method, packaging and storage of saffron corms are necessary to reduce the falling of germination and maintained the corms quality. In this research, the effects of soil moisture content during lifting, packaging methods, storage temperature and storage period on corms waste, saffron yield, dried leaves weight and corms proliferation were investigated. Statistical analysis was done on randomized complete block design applying the analysis of variance (ANOVA). The results showed that the increasing of storage period, from 1 to 3 month, increased the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Saffron corm; Digging; Maintenance; Packaging. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5201 |
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| Sabzi, Sajad; Javadikia, Payam; Rabbani, Hekmat; Adelkhani, Ali; Naderloo, Leila. |
| OranOrange has abundant nutritional properties and is consumed worldwide. Sorting oranges of different masses based on their physical traits could help reduce packaging and transportation cost. The ‘Blood’ cultivar of Iranian oranges from Kermanshah province of Iran (7.03 °E 4.22 °N) was used in this study. 100 samples were randomly selected. During the two-day experiment, all measurements were carried out inside the laboratory at mean temperature of 24°C. In this study, some physical properties of ‘Blood’ orange were measured, such as length, width, thickness, volume, mass, mean value of geometric diameter, sphericity and projected area. ANFIS and linear regression models were employed to predict the mass based on sphericity and mean of projected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Linear regression; Orange; Packaging; Physical properties; Sorting. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2348 |
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| MUSSURY,ROSILDA M.; SCALON,SILVANA P.Q.; SILVA,MAGAIVER A.; SILVA,TATIANE F.; GOMES,HELLEN; GASSI,ROSIMEIRE. |
| This paper aimed to evaluate the effects of storage periods on the conservation of Pachyrhizus ahipa roots at different temperatures and packaging materials. The roots were harvested, washed, packed in PVC, plastic bags, without wrappings (control) and stored in polystyrene trays in refrigerators, or cold chambers, or at room temperature. Total titratable acidity (TTA), total soluble solids (TSS), pH, as well as their ash, lipid, total carbohydrate and protein (dry basis) contents were analyzed. The lowest loss of root fresh weight was observed in the cold chamber and plastic bags. The TTA remained higher among roots stored in the cold chamber and in PVC packaging. The lowest TSS contents were observed for roots stored in the cold chamber, and these did... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yam bean; Storage conditions; Packaging; Preservation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000200761 |
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| RINALDI,Maria Madalena; DIANESE,Alexei de Campos; COSTA,Ana Maria; ASSIS,Débora Figueiredo de Oliveira da Silva; OLIVEIRA,Thayrine Almeida Rodrigues de; ASSIS,Samara Figueiredo de Oliveira. |
| Abstract Brazil is the world's largest producer of passion fruit, a perishable fruit with reduced post-harvest shelf life, which limits its commercialization. For sweet passion fruit, Passiflora alata, there is little information about its postharvest conservation and shelf life under different storage conditions. Thus, the objective of the present study was to determine the post-harvest conservation of P. alata fruits packed on styrofoam trays rapped with 10 μm PVC film and HDPE 30 μm thick, coated with 18% carnauba wax and without any packaging; stored under ambient conditions (25 °C and 70% relative humidity) and refrigerated (10 °C and 90% relative humidity) for 14 days. The best results were obtained with P. alata fruits packaged on styrofoam trays... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sweet passion fruit; Temperature; Packaging; Wax; Color. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400889 |
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| Alberio,Giuseppina Rosaria Antonella; Muratore,Giuseppe; Licciardello,Fabio; Giardina,Giovanni; Spagna,Giovanni. |
| The effect of an edible film obtained from a commercial Aloe vera extract, on the quality maintenance of minimally processed grapes belonging to three different cultivars (Sugar One, Victoria and Black Magic) was evaluated by enzymatic (PPO, PME, β-GAL), physicochemical (pH, acidity, °Brix), and sensorial methods. All the analyzed parameters were measured in extracts obtained from minimally processed grapes packaged in ordinary atmosphere and stored at 4 °C for 15 days. Samples dipped into Aloe vera showed significant differences (p≤0.05) compared to untreated ones. The determination of such parameters and the evaluation of consumer acceptability were helpful to determine the effectiveness of the post-harvest treatment with Aloe vera for a storage period... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aloe vera; Packaging; PPO; Shelf life; Table grape. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200299 |
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| Dantas,Maria Inês Souza; Nakajima,Vânia; Rosa,Damiana Diniz; Andrade,Fábia Oliveira; Canzian,Camila; Martino,Hércia Stampini Duarte. |
| Using packaging and labels to lure consumers and to communicate product benefits directly on the shelf is a competitive advantage factor in the food industry sector. The label is especially effective since besides supplying basic details, such as weight, ingredients, and instructions in compliance with governmental regulations, it attracts consumers' attention and the desire to buy and which often becomes synonymous to the brand name. The objective of this study was to obtain detailed information on consumers' attitudes, opinions, behavior, and concepts regarding guava jam packaging using the focus group technique. The results showed that label color and design, packaging type and information, and brand name and price are determinant attributes in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Focus group; Guava jam; Packaging. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300003 |
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| PINTO,Vinícius Rodrigues Arruda; ARAÚJO,Lucas Guimarães; SOARES,Letícia dos Santos; DANTAS,Maria Inês de Souza; LUCIA,Suzana Maria Della; SOUZA,Thiago Duarte de; MELO,Laura Fernandes; MINIM,Valéria Paula Rodrigues; BRESSAN,Josefina. |
| Abstract Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Snack bars internal preference mapping consumer sensory acceptance; Packaging. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500316 |
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| MUNIZ,Luiza Portugal; SANTOS,Lisia Maria Gobbo dos; COUTO,Katia Laine Magalhães do; JACOB,Silvana do Couto. |
| Abstract There is a growing concern about health and food safety when it comes to processed food. In the present study, it has been hypothesized that tomato sauces contain high amounts of metals possibly leached from packaging. Concentrations of As, Cd, Pb, Cr, Ni, Sn and Sb were determined by ICP-MS in tomato sauces stored in metallic, plastic, cellulosic and glass packaging. Packaging composition was determined by XRF. This study has also determined Cr and Sn content, by GF AAS, in simulant solutions prepared to be in contact with the four types of packaging. The results showed that there was no significant difference between the concentrations of metals in products stored in different types of packaging (p>0.05), except for Sn and Ni. Canned... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Metal; Packaging; ICP-MS; XRF; GF AAS. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300383 |
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| Cordeiro,Cecília de Souza; Forato,Lucimara Aparecida; Bernardes Filho,Rubens; Nassu,Renata Tieko. |
| ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Packaging; Plasticizers; Stability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000753 |
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| Registros recuperados: 33 | |
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