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Registros recuperados: 303
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Mahetoit lasteasutustes Organic Eprints
Mikk, Merit; Pehme, Sirli; Vetemaa, Airi.
Overview of good practises introducing organic meals in schools and kindergartens in different countries.
Tipo: Other Palavras-chave: Processing; Packaging and transportation.
Ano: 2010 URL: http://orgprints.org/21161/1/Mahetoit_lasteasutustes.pdf
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Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity druing processing and maturation Organic Eprints
Møller, Jens K.S.; Adamsen, Christina E.; Skibsted, Leif H..
Spectroscopic studies of Parma ham during processing revealed a gradual transformation of muscle myoglobin, initiated by salting and continuing during ageing. Electron spin resonance spectra did, however, conclusively show that the pigment in dry-cured Parma ham at no stage is a nitrosyl complex of ferrous myoglobin as found in brine-cured ham and Spanish Serrano hams. Both near-infra red reflectance spectra of sliced ham and UV/visible absorption spectra of extract of hams, obtained with aqueous buffer or acetone, showed the presence of different red pigments at varying processing stages for both solvents. Especially, the pigment extracted with aqueous buffer exhibited unique spectral features different from those of well-known myoglobin derivatives. At...
Tipo: Journal paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2003 URL: http://orgprints.org/3255/1/2170290_1.pdf
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Module 6.1 Organic vegetable processing (1)/Ökologische Gemüseverarbeitung (1)/Processo degli ortofrutticoli biologici (1) Organic Eprints
Moscetti, Roberto; Ferri, Serena; Raponi, Flavio; Massantini, Riccardo.
Fruit and vegetables processing is the set of methods and techniques used to transform raw ingredients into food for consumption. Organic processing needs to meet the organic integrity in terms of sustainability along the whole value chain.
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/35106/4/Module%206.1_Processing%20of%20organic%20vegetables_finale.pdf
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Linee guida per la trasformazione degli ortofrutticoli Organic Eprints
Moscetti, Roberto; Ferri, Serena; Raponi, Flavio; Massantini, Riccardo.
Indice dei contenuti Agricoltura biologica dell'UE, norme di produzione Elencodeimetodi di trasformazione: - Minimamente processat - Mediamentep rocessata - Altamente processata Elenco dei metodi di trasformazione: - Ortofrutticoli tagliati freschi - Ortofrutticoli in scatola - Prodotti refrigerati e congelati - Prodotti disidratati - Trasformazione in succhi e blend - Prodottifermantati e sotto salamoia/aceto - Spezie ed erbearomatiche
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/36297/1/ITA%20-%20Linee%20guida%20per%20la%20trasformazione%20degli%20ortofrutticoli.pdf
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Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy Organic Eprints
Moscetti, Roberto; Haff, Ron P.; Ferri, Serena; Raponi, Flavio; Monarca, Danilo; Liang, Peishih; Massantini, Riccardo.
The worldwide consumption of dried carrot (Daucus carota L.) is on a growing trend. Conventional methods for drying carrots include hot-water blanching followed by hot-air drying, which is usually uncontrolled and therefore prone to product quality deterioration. Thus, there is a need for innovative drying systems that yield high-value end products. In this study, the efficacy of NIR spectroscopy for the non-destructive monitoring of physicochemical changes and drying behaviour in organic carrot slices during 8-h hot-air drying at 40 °C was demonstrated using Partial least squares (PLS) regression and PLS discriminant analysis (PLS-DA). The impact of hot-water blanching pre-treatment (at 95 °C for 1.45 min) for enzyme inactivation on performances of both...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/31398/1/10.1007%252Fs11947-017-1975-3.pdf
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Recognition of inlet wet food in drying process through a deep learning approach Organic Eprints
Moscetti, Roberto; Massaro, Simone; Chillemi, Giovanni; Sanna, Nico; Sturm, Barbara; Nallan Chakravatula, Swathi Sirisha; Massantini, Riccardo.
Deep learning was tested for its feasibility as CV tool for the analysis of inlet wet food into the drying process. In detail, convolutional neural networks (CNNs) were successfully applied for addressing the following tasks: (i) the semantic image segmentation of the inlet product; (ii) the inlet product classification for automatic selection of drying parameters. As a result, CNNs have been shown to be used for the development of smart dryers able to monitor and control the process.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36552/1/Eurodrying2019_full_paper_167_revision.pdf
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Recognition of inlet wet food in drying process through a deep learning approach Organic Eprints
Moscetti, Roberto; Massaro, Simone; Monarca, Danilo; Cecchini, Massimo; Massantini, Riccardo.
Smart drying is one of the newest and most promising techniques. It is a multi- and inter-disciplinary sector which has potential to guarantee high value end-products by implementing innovative and reliable sensors, resources, tools and practices. Its recent developments embrace various R&D areas, such as computer vision (CV) and deep learning, which deal with allowing computers to understand digital images and videos better than humans. Conventional machine-learning techniques suffer several limitations, mainly due to their inability to process raw data. In fact, in the last few decades, machine learning required considerable domain expertise to mine raw data and extract features from which an algorithm could identify patterns in the input. Deep...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36556/1/Abstract2_full_text_v4.pdf
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Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Cecchini, Massimo; Monarca, Danilo; Massantini, Riccardo.
Quality of a product and sustainability of its production depend on the cumulative impacts of each processing step in the food chain and their interplay. Various research studies evidenced that many drying systems operate inefficiently in terms of drying time, energy demand (e.g. fossil fuels), raw material utilisation and resulting product quality. Moreover, not all conventional drying processes are allowed in the organic sector (Reg. EC 834/2007; Reg. EC 889/2008). In recent years, non-invasive monitoring and control systems have shown a great potential for improvement of the quality of the resulting products. Thus, there is a need for smart processes which allow for simultaneous multi factorial control to guarantee high-value end products, enhance...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36555/1/Abstract1_full_text_v4.pdf
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Real-time monitoring of organic apple (var. Gala) during hot-air drying using Near-Infrared spectroscopy Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Ferri, Serena; Colantoni, Andrea; Monarca, Danilo; Massantini, Riccardo.
Dried apple (Malus domestica B.) shows a growing trend to its worldwide consumption as raw material used to produce organic snacks, integral breakfast foods, chips, etc. Apple is often dried by conventional methods (e.g. hot-air drying, freeze-drying, etc.), which are usually uncontrolled and then prone to product quality deterioration. Thus, to allow the production of high-value end products, there is a need for developing new drying systems. In this study, it was investigated the feasibility of an implementation of NIR spectroscopy in smart drying systems to non-destructively detect and monitor physicochemical changes in organic apples wedges during 8-h hot-air drying at 60 °C. Moreover, the impact of microwave heating pre-treatment (at 850 W for 45 s)...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/32456/1/1-s2.0-S0260877417304983-main.pdf__tid%3D8b37d590-e0d5-11e7-be02-00000aab0f27%26acdnat%3D1513259531_811e60f1983e7b0374be48d1a27c63dd
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Module 4.1 Drying - general aspects/Allgemeine Aspekte der Lebensmitteltrocknung/Aspetti generali della disidratazione Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Ferri, Serena; Massantini, Riccardo.
Market globalization ensures constant availability of many foods regardless of their production date. Innovation in both products and processes across the entire agri-food chain yield foods with improved shelf-life, organoleptic quality, nutritional value, safety and healthfulness.
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/35089/3/Module%204.1_Drying%20-%20general%20aspects.pdf
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Aspetti generali della disidratazione Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Ferri, Serena; Massantini, Riccardo.
1. Le domande e le esigenze dei mercati globalizzati 2. Disidratazione degli alimenti - Panoramica della tematica - Qualità e sicurezza degli alimenti - Impatto sui costi di produzione - Tipologie di disidratazione - Impatto della disidratazione sulle caratteristiche qualitative del prodotto - La percezione dei consumatori della qualità dei prodotti disidratati Cambiamenti di colore - L’imbrunimento enzimatico - L’imbrunimento non enzimatico - Composizione chimica della specie e delle cultivar - Efficienza energetica - Aspetti generali - Un approccio di tipo «Quality By Design» - Tecnologie di disidratazione innovative - Disidratazione «smart» - Spettroscopia Vis/NIR
Tipo: Teaching resource Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/36289/1/4.1_ITA%20-%20Aspetti%20generali%20della%20disidratazione.pdf
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Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Monarca, Danilo; Ferri, Serena; Bedini, Giacomo; Massantini, Riccardo.
The worldwide potato production is considered the fourth-most important food sector due to the increasing use of potatoes as raw materials for high-convenience food. Colour is a crucial quality attribute in fresh-cut potatoes, and enzymatic browning, due to polyphenols oxidase (PPO), is related to unacceptability by consumer. Among additives used to minimize discoloration, sulphites are very common, but affected by health-related hazards and marketing issues. Viable alternatives are thermal treatments, used to inactivate enzymes and improve product shelf-life. In this study, the efficacy of hot-water and steam blanching from 80 to 90°C, used to inactivate PPO in 1-cm potato slices, was evaluated in terms of inactivation kinetic, substrate specificity and...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36554/1/IJFTS_2019.pdf
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Feasibility of computer vision as Process Analytical Technology tool for the drying of organic apple slices Organic Eprints
Moscetti, Roberto; Raponi, Flavio; Sturm, Barbara; Nallan Chakravatula, Swathi Sirisha; Massantini, Riccardo.
Usage of computer vision (CV) as Process Analytical Technology tool in drying of apple slices was tested. Samples were subjected to various anti-browning treatments at sub- and atmospheric pressures, and dried at 60°C up to a moisture content (dry basis) of 0.18 g/g. CV-based prediction models of changes in moisture content (wet basis) were developed and promising results were obtained (R2P > 0.99, RMSEP = 0.01÷0.06 and BIASP < 0.06 in absolute value), regardless of the anti-browning treatment.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36551/1/Eurodrying2019_full_paper_42_revision.pdf
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Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using Vis/NIR hyperspectral imaging Organic Eprints
Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem; Massantini, Riccardo.
BACKGROUND The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS). RESULTS The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However,...
Tipo: Journal paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/32359/1/UNITUS_Postharvestmonitoringoforganicpotato%20%28cv.Anuschka%29duringhot-airdryingusing%20visible%E2%80%93NIRhyperspectralimaging.pdf
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Einkorn - ein Korn vom Feinsten [Einkorn - cosmic light from oldest grain] Organic Eprints
Müller, Karl-Josef.
Die Einführung zum Thema Einkorn (Triticum monococcum L.) greift folgende Gesichtspunkte auf: Entstehung und Verbreitung, Verwandtschaften, Erläuterungen für Anbauer, Erträge, mit Spelzen oder spelzenfreidreschend, Sorten, Wissenswertes für Bäcker, das Projekt "Einkorn" in der Getreidezüchtungsforschung Darzau, Kontaktadressen und Internetlinks.
Tipo: Web product Palavras-chave: Food security; Food quality and human health Cereals; Pulses and oilseeds Breeding; Genetics and propagation Processing; Packaging and transportation.
Ano: 2000 URL: http://orgprints.org/663/1/index.html
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Erstellung eines Leitfadens zur Verarbeitung und zum Anbau von ökologischem Dinkel Organic Eprints
Münzing, Klaus; Selig, Simone; Unbehend, Günther; Kähler, Anke; Plaumann, Susanne; Meyer, Carsten.
Ziel des Projekts war die Stärkung der Wertschöpfungskette für in Deutschland erzeugten Dinkel. Dazu sollten Basisspezifikationen für die Qualität von Speisedinkel und Empfehlungen für Anbau und bäckerische Verarbeitung erarbeitet werden, mit deren Hilfe in der Praxis die Produktionssicherheit und Produktqualität verbessert werden können. Grundlage dafür sollten die spezifischen Eigenschaften von Dinkel im Allgemeinen sowie den untersuchten Sorten im Besonderen sein. Zunächst wurden Praxis-Gebäckproben untersucht, um eine Zielqualität festzulegen. Darauf folgte die Untersuchung von rund 150 Praxis-Getreideproben aus ganz Deutschland. Dabei handelte es sich zur Hälfte um Dinkel der Sorte „Oberkulmer Rotkorn“, zur Hälfte um „Franckenkorn“. Bestimmt wurden...
Tipo: Report Palavras-chave: Food security; Food quality and human health Cereals; Pulses and oilseeds Processing; Packaging and transportation.
Ano: 2009 URL: http://orgprints.org/16395/1/16395%2D06OE029%2Dbioland%2Dpoepsel%2D2009%2Ddinkel.pdf
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Modul 2.2 Qualitäts-und Sicherheitsindikatoren für frisches und gefrorenes Rindfleisch, konventionell versus biologisch Organic Eprints
Nicolae, Carmen G..
In the context of supplying high-quality food for human consumption,the beef, sources of "noble protein“, play an important role. Themodule “Quality and safety indicators for fresh and frozen beef, conventional versus organic” provide information about cattle,chemical composition and sensorial characteristics of beef, physico-chemical analyzes, specificlegislation. The skills acquired relate to the identification of beef quality, and the recognition of meat suitable for human consumption.
Tipo: Practice tool Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/35077/1/e-learning_2.2_Qualit%C3%A4ts-%20und%20Sicherheitsindikatoren%20f%C3%BCr%20Rindfleisch.pdf
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The effect of frozen storage on lipids and fatty acids content in Atlantic salmon. Case study Organic Eprints
Nicolae, Carmen Georgeta; Bahaciu, Gratziela Victoria; Ţeca, M.; Badulescu, Liliana; Pogurschi, Elena; Marin, Monica.
Being a species appreciated in all parts of the world, the demand for salmon will always be high. Keeping frozen in the entire period of distribution and handling is a way to increase "shelf life". During cold storage, fish fat can be altered. The purpose of the paper is to determine the effect of cold preservation on the quality of salmon fat. These were evidenced by laboratory tests and by gas chromatography and mass spectrometry. It was analysed the samples of refrigerated and frozen fish (preserved at -20ºC, five days) from the same batch. The amount of determined lipids confirms the literature data (26%), respectively 24.99% in the fresh fish and 27.23% in the frozen fish. In frozen fish the amount of oleic acid (MUFA) extracted is higher, to the...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/33168/1/Carmen_Nicolae.pdf
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A review of the quality standards for frozen beef meat and fish Organic Eprints
Nicolae, Carmen Georgeta; Bahciu, Graziela Victoria; Elia, Ehut; Dumitrache, Florentina; Marin, Monica Paula; Pogurschi, Elena; Badulescu, Liliana.
One of the fastest growing sectors in food service industries is that of frozen foods. Beside the volume, the effective management of interdependent operations regarding the production, storage, distribution and retailing of frozen foods ("the cold chain") is a key factor of success and a must for preserving the safety and quality of frozen foods. Therefore, the main concern is to regulate the aspects regarding safety, identification, quality, labelling and advertising of foods, in order to inform and protect the consumer, establish the traceability of the product and also to sustain a fairtrading. The final goal of this research is to presents the relevant standards for two categories of foods, related to hygiene, food additives, pesticide residues,...
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2016 URL: http://orgprints.org/33163/1/Art58.pdf
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Metabolsk aktivitet i gulerødder og sammenhæng til produktkvalitet og holdbarhed Organic Eprints
Nielsen, Jeppe Østergaard.
Målinger af udvikling af ilt og kuldioxid for gulerødder på lager kan omsættes til en respirationsrate. Raten viser sig at blive influeret af temperaturen, tid på lager og sygdomsangreb. Raten bliver ikke influeret af fysiologiske ændringer i form af spiring. Temperaturen påvirker raten således, at jo højere temperatur, jo højere respirationsrate. Efter 20-30 dage på lager opnår gulerødderne et stabilt niveau af respirationsraten. Raten stiger dog på lager, hvis gulerødderne angribes af svamp. Stigningen i respirationsraten ses dog først sent i udviklingen af svampeangrebet. Et begyndende angreb af svamp kan ikke aflæses i respirationsraten. Denne tendens gør det svært at forudsige hvilke gulerødder, der vil blive angrebet af svamp. Vægttab og...
Tipo: Thesis Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/14808/1/14808.pdf
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