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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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Feasibility of Vis/NIR spectroscopy and image analysis as basis of the development of smart-drying technologies Organic Eprints
Sturm, B.; Moscetti, R.; Crichton, S.O.J.; Raut, S.; Bantle, M.; Massantini, R..
Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on a system level, may be responsible for (1) significant quality degradation and (2) energy wastage. Consequently, new drying technologies must be designed combining non-invasive at-/on-/in-line advanced measurement and control systems with models cross-linking all relevant aspects of product quality changes and heat and mass transfer phenomena. This paper presents preliminary results on the use of RGB imaging, NIR spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of physicochemical changes of apples and carrots during drying.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/36587/1/Proceedings%20IDS2018.pdf
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First steps towards smart drying of beef slices seasoned with different pre-treatments Organic Eprints
von Gersdorff, G. J.E.; Kirchner, S.M.; Hensel, O.; Sturm, B..
In this study, beef slices seasoned with salt (S) and salt and vinegar (S+V) were dried at 60 °C in a convective drier and the development of moisture ratio (MR) and colour change (ΔE) was compared to blind samples (B). Hyperspectral imaging (HSI) was applied to create prediction models for moisture content and L, a* and b* values. Regression coefficients of >0.9 could be achieved related to each pre-treatment, but also for combined data of all the pre-treatments.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2019 URL: http://orgprints.org/36585/1/EuroDrying2019_vG.pdf
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Fluorescence-based concept of Naturalness applied to organic processed fruit and vegetables Organic Eprints
Bardeau, F.; Rizkallah, J.; Acharid, A.; Sivault, S.; Neugnot, B.; Kahl, J.; Birlouez, E.; Birlouez, I..
Background: According to the European regulation N°834/2007, processing of organic food should preserve the essential qualities of the fresh raw material. Thus, assessment of processed food quality should include verification of the absence of additives and contaminants and preservation of the sensorial, nutritional and health values of the raw material. In this paper, a quantifiable concept of naturalness measuring global quality loss due to processing and storage of raw organic material is proposed. This indicator is based on Front face fluorescence; a global and sensitive technique able to assess in real time and non-destructively these various dimensions of the food quality. Results: A strong relationship between the naturalness levels estimated...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2011 URL: http://orgprints.org/19475/1/Bardeau_submitted_19475_Journal_Paper.pdf
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Forschung an der Bundesanstalt für Fleischforschung (BAFF) zu ökologischen Aspekten der Fleischqualität und Produktsicherheit Organic Eprints
Gareis, Manfred.
Über ökologischen Aspekte der Fleisch- und Eiqualität sowie der Produktsicherheit wird an der Bundesanstalt für Fleischforschung (BAFF) seit längerer Zeit gearbeitet. An diesem Forschungsgebiet sind alle vier Institute der BAFF mit thematisch unterschiedlichen Schwerpunkten beteiligt: Ökologische Aspekte der Fleischqualität (Institut für Fleischerzeugung), Qualität von Eiern aus Freiland- und Käfighaltung (Institut für Chemie und Physik, Institut für Mikrobiologie und Toxikologie), Qualität von Fleischerzeugnissen aus der landwirtschaftlichen Direkt-Vermarktung (Institut für Technologie), Mikrobiologische Qualität von Öko-Fleischerzeugnissen (Institut für Mikrobiologie und Toxikologie), Nachweis eines Desinfektionsmittels als nicht zugelassener Zusatzstoff...
Tipo: Report chapter Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2003 URL: http://orgprints.org/2043/1/2043%2Dgareis%2D2003%2Dbaff.pdf
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Germination: a means to improve the functionality of oat Organic Eprints
Kaukovirta-Norja, Anu; Wilhelmson, Annika; Poutanen, Kaisa.
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable...
Tipo: Journal paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2004 URL: http://orgprints.org/16836/1/Kaukovirta.pdf
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Ginger as an Antimicrobial Agent in the Preservation of Smoke Dried Clarias Gariepinus Organic Eprints
Ipinmoroti, Mabel Omowumi.
Freshly caught fish were treated with ginger roots extracts at various levels of dilution, 25%(T2), 50%(T2), 75% (T4) while T1, the control was 10% saline solution and then smoked in separate chambers of smoking kiln. Smoking temperatures ranging between 100 and 2000C. Products were packaged in labelled sterile paper bags and assessed biweekly for spoilage and organoleptic properties. Results analysis showed that peroxide value was lowest in 75% Ginger (6.04m/Eq/kg) treatment and highest (7.86mEq/kg) in 10% saline solution. Microbial load reduced with increase concentration of extract so were the peroxide values. Ginger preserved products were accepted by consumer seven after the six weeks of storage. Ginger root extracts could serve as preservative for...
Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/33255/3/39%20MO%20Ipinmoroti%20Article.pdf
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Gutachten zur zukünftigen Wahl des Verpackungsgebindes von Biobier Organic Eprints
Epprecht, Nils.
Viele Konsumenten kennen Biobier nicht oder nur flüchtig. Dies ganz im Gegensatz zur grossen und steigenden Beliebtheit sonstiger Bioprodukte. Wie kann dieser Bekanntheitsgrad erhöht werden? Im Verkauf spielen Verpackungen eine wichtige Rolle. Sie machen den Konsumenten auf ein Produkt aufmerksam und sind mitentscheidend bei einem Kauf. Beim Verband Bio Suisse (Vereinigung der schweizerischen Biolandbau Organisationen) gelten klare Richtlinien, welche Materialien als Verpackungsgebinde erlaubt sind und welche nicht. Am Beispiel des Biobieres erläutert die vorliegende Arbeit, ob diese Richtlinien noch aktuell sind oder angepasst werden sollten. Dabei werden nicht nur ökologische Aspekte berücksichtigt sondern auch die Meinungen von Produzenten, Konsumenten...
Tipo: Thesis Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2007 URL: http://orgprints.org/13507/1/epprecht%2D2007%2Dbiobier_korr.pdf
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Hemmende und fördernde Faktoren einer Umstellung der Verarbeitung auf ökologische Erzeugnisse aus der Sicht von Unternehmen des Lebensmittelhandwerks und von Verarbeitungsunternehmen Organic Eprints
Dienel, Wolfram; Kunz, Jörg; Berkenhagen, Jörg.
Die vorliegende Untersuchung der Hemmnisse und Erfolgsfaktoren bei der Umstellung auf die Öko-Verarbeitung unterscheidet in Probleme auf der Sach- und Motivationsebene. Die Kernprobleme auf der Sachebene sind: • Geringe Losgrößen führen zu hohen Stückkosten und sind Hauptursache der Preisbarriere. • Die Kernzielgruppen des Öko-Marktes sind zu klein. Stärkeres Umsatzwachstum erfordert die Erschließung neuer Zielgruppen jenseits der Öko-Intensivverbraucher. • Abstimmungsdefizite in der Vermarktungskette, besonders an der Schnittstelle Hersteller mit Handel, verhindern die Umsetzung eines aktiven Öko-Marketing. Die Kernprobleme auf der Motivationsebene sind: • Es fehlt die Überzeugung, dass es ein größeres Nachfragepotenzial für Öko-Produkte gibt, als...
Tipo: Report Palavras-chave: Markets and trade Processing; Packaging and transportation.
Ano: 2003 URL: http://orgprints.org/4839/1/4839%2D02OE416%2Dble%2Ddienel%2D2004%2Dverarbeitung.pdf
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Herstellung von Bio-Fleisch- und Wurstwaren ohne Einsatz von Pökelstoffen Organic Eprints
Beck, Alexander; Dylla, Renate.
Bei der ökologischen Herstellung von Fleisch- und Wurstwaren werden vielfach auf die in der konventionellen Wurstherstellung verwendeten Konservierungsstoffe E 250 (Natriumnitrit) bzw. E 252 (Kaliumnitrat) verzichtet oder reduzierte Zugabemengen der Zusatzstoffe verwendet.
Tipo: Newspaper or magazine article Palavras-chave: Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/15137/1/beck-dylla-2008-fortschrittliche_landwirt-11_2008.pdf
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Herstellung von Öko-Fleisch- und Öko-Wurstwaren ohne oder mit reduziertem Einsatz von Pökelstoffen Organic Eprints
Beck, Alexander; Dylla, Renate; Liebl, Boris; Lücke, Friedrich-Karl.
Aktuelle Fachinformationen zur Herstellung von Öko-Fleisch- und -Wurstwaren ohne bzw. mit Pökelstoffen in reduzierten Mengen. Zielgruppe: Fleischer und sonstige Interessierte. Vorstellung eines aktuellen Leitfadens, der in den einzelnen Produktionsschritten Hilfestellung für eine sichere Herstellung von haltbaren Produkten bietet. Anschließend Diskussion zur angepassten Verarbeitung.
Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/13213/1/1_p%C3%B6kel_Pr%C3%A4sentation%2DAnfang.ppt
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Herstellung von Öko-Fleisch- und Öko-Wurstwaren ohne oder mit reduziertem Einsatz von Pökelstoffen Organic Eprints
Beck, Alexander; Dylla, Renate; Geißlinger, Marcus; Jakob, Hermann; Liebl, Boris; Lücke, Friedrich-Karl.
Zweck und Ziel dieses Leitfadens ist es, Verarbeitern, die pökelstofffreie Produkte bzw. Produkte mit reduzierten Mengen von Pökelstoffen herstellen, Hilfestellung in einer angepassten Technologie zu geben. In dem Leitfaden werden die entscheidenden Maßnahmen und entsprechenden Lösungswege aufgezeigt. Der Leitfaden gliedert sich in drei Kapitel: In Kapitel 1 wird die Problematik der Herstellung ohne bzw. mit reduziertem Einsatz von Pökelstoffen erläutert und dargelegt, was aus mikrobiologischer und sensorischer Sicht zu beachten ist und welche Maßnahmen allgemein zu ergreifen sind. In Kapitel 2 werden die Herstellungsweisen einzelner Produkte (Roh-, Brüh, Kochwurst, Roh- und Kochpökelware sowie Konserven) ausführlich und unter Angabe konkreter...
Tipo: Report Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/15611/1/beck%2Detal%2D2008%2DFiBL%2Dleitfaden%2Dpoekelstoffe.pdf
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High pH thresholding of beef with VNIR hyperspectral imaging Organic Eprints
Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria E.; Retz, Stefanie K.; von Gersdorff, Gardis J.E.; Hensel, Oliver; Sturm, Barbara.
Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2017 URL: http://orgprints.org/31330/1/1-s2.0-S0309174017301651-main.pdf__tid%3Dadef2be4-cf94-11e7-a0cd-00000aacb35e%26acdnat%3D1511362494_f1284aed7bc8efcad6ef2bc3ef5ee357
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Hollantilaistutkijoiden menetelmät paljastaa väärennökset Organic Eprints
Niemi, Elisa.
Article based on lectures in Scientific Seminar on Organic Food 2014, Finland
Tipo: Newspaper or magazine article Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2015 URL: http://orgprints.org/28675/1/Luomulehti1_2015.pdf
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How to evaluate applications of nanotechnology for the packaging of organic food Organic Eprints
Speiser, B.; Seidel, K..
How to evaluate applications of nanotechnology for the packaging of organic food
Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation.
Ano: 2009 URL: http://orgprints.org/15526/1/speiser-seidel-2009-nanotechnology.pdf
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Hürden-Kombination bringt Sicherheit - Sichere und angepasste Herstellung von Öko-Fleisch- und -Wurstwaren ohne bzw. mit reduziertem Einsatz von Pökelstoffen Organic Eprints
Beck, Alexander; Dylla, Renate.
Bei der ökologischen Herstellung von Fleisch- und Wurstwaren werden vielfach auf die in der konventionellen Wurstherstellung verwendeten Konservierungsstoffe E 250 (Natriumnitrit) bzw. E 252 (Kaliumnitrat) verzichtet oder reduzierte Zugabemengen der Zusatzstoffe verwendet. Der Einsatz dieser Pökelstoffe in Öko-Fleisch- und Wurstwaren ist umstritten, da Nitrit toxikologisch nicht unbedenklich ist und es sich um eine chemisch-synthetisch hergestellte Verbindung handelt, die dem Grundsatz der Öko-Bewegung zur Minimierung des Einsatzes von Zusatzstoffen widerspricht. Jahrelange Diskussionen um die (Nicht-)Notwendigkeit des Einsatzes von Pökelstoffen und die zögerliche Haltung des Gesetzgebers führten zu Rechtsunsicherheiten in der ökologischen Fleisch- und...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2008 URL: http://orgprints.org/15189/1/beck%2Ddylla%2D2008%2DFleischwirtschaft_%C3%BCberarbeitet_280108.pdf
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Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process Organic Eprints
Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara.
Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive...
Tipo: Journal paper Palavras-chave: Processing; Packaging and transportation.
Ano: 2018 URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf
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Ich koche mich durchs Jahr Organic Eprints
Rebholz, Theresa.
Schon seit etwa 400 Jahren wird die Mühle in Sarnen OW als Gaststube betrieben. Seit Jakob Berger den Betrieb vor vier Jahren übernommen hat, weht frischer Biowind durch das Lokal.
Tipo: Newspaper or magazine article Palavras-chave: Processing; Packaging and transportation.
Ano: 2014 URL: http://orgprints.org/27786/1/ArtikelRebholz_%20ba5.pdf
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Impact of bulk weight on drying behaviour and hop quality after drying Organic Eprints
Sturm, B.; Münsterer, J.; Kammhuber, K.; Crichton, S.O.J..
Hops are a key ingredient for beer brewing due to their role in the creation of the foam characteristics, bitterness of the beers and aroma. Whilst in the past foam and bitterness were the key characteristics sought by the market, the last decade has seen a steep increase in demand of aroma hops for the production of crafts beers. Color of the final product plays a major role in quality perception of traders and brewers. Therefore, color changes were investigated to estimate the impact of bulk weight and thus drying time and conditions on the upper surface of the bulk. A calibrated imaging system consisting of a CCD camera and illumination was integrated into the dryer. Further, changes of  and ß acid contents were investigated. Hops of the variety...
Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation.
Ano: 2016 URL: http://orgprints.org/30765/1/2016cigr_ageng_full_paper_barbara_sturm.pdf
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Impact of processing on carrot baby food nutritional quality and safety Potential of fluorescence as in real time monitoring tool Organic Eprints
Birlouez, I.; Acharid, A.; Rizkallah, J.; Ait-Aimeur, L.; Neugnot, B.; Särkkä-Tirkkonen, M.; Seidel, K.; Kahl, J..
Background: In the frame of the QACCP (Quality Assessment of Critical Control Points)project of the Core Organic platform, the potential of front face fluorescence for assessment of carrot quality and critical points in processing was demonstrated. The impact of processing on quality loss of organic baby food puree manufacturing was analyzed, including the different steps of the process. The impact of the raw material preprocessing was also studied. Attention was especially paid on potential neoformed contaminants produced during heat treatments. Material and Methods: Two assays were analyzed among others: one at industrial level to study the different steps of the process; the other at pilot plant to compare different raw material preprocessing....
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation.
Ano: 2011 URL: http://orgprints.org/19502/1/LWT%2DS%2D11%2D00912.pdf
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