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Registros recuperados: 91
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Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey Ciênc. Tecnol. Aliment.
APAN,Mukaddes Arigül; ZORBA,Murat.
Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein, and ash contents of the standardized beverage were found to be 84.24%, 11.65%, 1.52%, 1.35%, and 0.21%, respectively. A 99% suspension stability of the beverage was achieved after one day of storage by addition of a xanthan gum:guar gum combination (0.04%:0.5% and 0.05%:0.4%). No significant differences (p>0.05) were found between the gum-containing samples and control samples for the Hunter color...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf life; Non-alcoholic beverages; Melon seeds; Antimicrobial agents; Gums.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400719
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Influencia de preservantes químicos sobre la vida de anaquel de carne de res molida OceanDocs
Santos, R.; Beldarraín, T.; Ramos, M.; Chang, L.; Martínez, C.; Bruselas, A..
En este trabajo se emplearon lactato de sodio, metabisulfito de sodio, acetato de sodio y sorbato de potasio para la conservación de picadillo de carne de res. Se elaboró picadillo de res que se mezcló durante 5 a 10 min con los siguientes preservantes químicos: 1000 mg/kg de sorbato de potasio (Variante 2), 2 % de lactato de sodio más 0,3 % de acetato de sodio (Variante 3) y 450 mg/kg de SO2 adicionado como metabisulfito de sodio (Variante 4) y se hizo una variante control sin preservante añadido (Variante 1). Las masas elaboradas se embutieron en tripa impermeable de 80 mm. Los picadillos se almacenaron a dos rangos de temperatura: 0 a 5 °C y 8 a 10 °C. La caracterización de los picadillos arrojó que las 4 variantes tenían similar composición...
Tipo: Journal Contribution Palavras-chave: Shelf life; Preservatives; Beef; Wrapping.
Ano: 2008 URL: http://hdl.handle.net/1834/4894
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Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life Ciênc. Tecnol. Aliment.
JAIMEZ-ORDAZ,Judith; PÉREZ-FLORES,Jesús Guadalupe; CASTAÑEDA-OVANDO,Araceli; GONZÁLEZ-OLIVARES,Luis Guillermo; AÑORVE-MORGA,Javier; CONTRERAS-LÓPEZ,Elizabeth.
Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf life; 3G snacks; Peroxide value; Packaging materials; Kinetic analysis.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500136
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Leche fermentada de búfala con cultivos probióticos OceanDocs
Barrera, Y.; Real, E.; Ortega, O..
El objetivo de este trabajo fue definir la tecnología para elaborar una leche fermentada de búfala con buena aceptación y adecuada viabilidad. Se estableció el efecto del cultivo asociado de bacterias probióticas de Lactobacillus acidophilus + Lactobacillus casei, sobre la capacidad de acidificación, firmeza y características sensoriales de una leche fermentada de limón con una proporción de 1,5 % de cada cultivo. Se tomó como control el yogurt de búfala elaborado con 3 % del cultivo tradicional. Fue determinada la capacidad acidificante del cultivo mixto en la leche, la composición físico-química del producto, viabilidad, calidad microbiológica, así como su durabilidad a 4 ± 2 °C. En cuanto a la capacidad acidificante del cultivo mixto no fueron...
Tipo: Journal Contribution Palavras-chave: Bacteria; Technology; Shelf life; Fermented milk; Lactobacillus casei; Lactobacillus acidophilus.
Ano: 2008 URL: http://hdl.handle.net/1834/4844
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Melon fruit color: more than just looks National Institute of Agronomic Research
Burger, Y.; Tadmor, Y.; Lewinsohn, E.; Meir, A.; Sa'ar, U.; Katzir, N.; Paris, H.S.; Schaffer, A.A..
Muskmelons and cantaloupes are climacteric fruits that lose the green color of their fruit rinds upon ripening. Their yellow or orange appearance is easily recognized by consumers as a sign of ripeness. However, these melons have a short shelf life, as this loss of chlorophyll is associated with ethylene synthesis. Observations and comparisons of these melons with the non-climacteric, long-keeping, yellow-rinded casaba melons suggest that through genetic recombination it should be possible to develop cultivars of muskmelons and cantaloupes combining the consumer-driven characteristic of non-green (yellow or orange) mature fruit color with long shelf life.
Tipo: Poster Palavras-chave: Cucumis melo; Chlorophyll; Shelf life; Fruit; Color; Climacteric fruit.
Ano: 2008 URL: http://hdl.handle.net/2174/259
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Microbiological and chemical changes in freshwater prawn (Macrobrachium rosembergii) stored under refrigeration BJM
Leitão,Mauro Faber de Freitas; Rios,Daniel de Pinho Astacio.
Microbiological and chemical changes were evaluated in freshwater prawn stored under refrigeration at 0°C and 5°C during 10 days, with special emphasis on indole production as a chemical spoilage indicator. The total psychrotrophic and indole positive microflora were mainly mesophilic, with indole positive microorganisms being less than 10% of the total microflora after 10 days storage under refrigeration. Bacteria from Enterobacteriaceae and Vibrionaceae families prevailed among the isolated indole positive strains. The use of the Most Probable Number-MPN method, using tryptone broth as culture medium, was the most reliable approach for the quantitative evaluation of the indole positive microflora. The stored samples showed increases in pH, L-tryptophan...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freshwater prawn; Shelf life; Indole.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000300006
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Modelling the growth of lactic acid bacteria at different temperatures BABT
Silva,Ana Paula Rosa da; Longhi,Daniel Angelo; Dalcanton,Francieli; Aragão,Gláucia Maria Falcão de.
ABSTRACT Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Predictive microbiology; Shelf life; Bacterial spoilage.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100411
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Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour. Repositório Alice
BARRETO, A. G.; SOBRAL, L. DE A.; GUERRA, A. F.; NOGUEIRA, R. I.; GODOY, R. C. B. de; FREITAS, S. P..
In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective drying at 40 oC, 50 oC and 60 °C, was milled to a finely ground powder (dp<1mm) and packed in metallized PET, vacuum sealed and stored in a low atmospheric relative humidity at 25 °C. The sorption data, fitted by GAB model, regardeless of drying temperature showed the characteristics of type III isotherm. Futhermore, the shel life of packged flour carried out during four months was proved the pinhão flour stability.
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Shelf life; GAB model; Water activity.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074174
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Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs. Repositório Alice
MIGLIORINI, M. J.; BOIAGO, M. M.; STEFANI, L. M.; ZAMPAR, A.; ROZA, L. F.; BARRETA, M.; ARNO, A.; ROBAZZA, W. da S.; GIURIATTI, J.; GALVÃO, A. C.; BOSCATTO, C.; PAIANO, D.; SILVA, A. S. da; TAVERNARI, F. de C..
bitstream/item/202447/1/final9249.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Qualidade do ovo; Herbal extract; Vida útil; Validade; Nutrição Animal; Poedeira Comercial; Dieta; Óleo Essencial; Orégano; Controle Térmico; Stress; Gema de Ovo; Animal nutrition; Laying hens; Egg quality; Egg yolk; Origanum vulgare; Shelf life; Thermal stress.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1112622
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Películas y cubiertas de quitosana en la conservación de vegetales OceanDocs
García, M. A..
El uso de películas y cubiertas de quitosana en vegetales constituye un método alternativo para su conservación y contribuye, además, a minimizar la contaminación ambiental debida a los desechos generados por el empleo de envases no biodegradables y el vertimiento a los mares de los desechos de la industria de mariscos. Se discuten algunas propiedades y aplicaciones de este biopolímero en la industria alimentaria.
Tipo: Journal Contribution Palavras-chave: Shelf life; Reviews (literature); Vegetables; Chitosan.
Ano: 2008 URL: http://hdl.handle.net/1834/4843
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Películas y cubiertas de quitosana en la conservación de vegetales OceanDocs
García, M. A..
El uso de películas y cubiertas de quitosana en vegetales constituye un método alternativo para su conservación y contribuye, además, a minimizar la contaminación ambiental debida a los desechos generados por el empleo de envases no biodegradables y el vertimiento a los mares de los desechos de la industria de mariscos. Se discuten algunas propiedades y aplicaciones de este biopolímero en la industria alimentaria.
Tipo: Journal Contribution Palavras-chave: Food; Shelf life; Reviews (literature).
Ano: 2008 URL: http://hdl.handle.net/1834/4724
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Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage Ciênc. Tecnol. Aliment.
Alvarez,María Victoria; Moreira,María del Rosario; Ponce,Alejandra.
Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ready to use vegetables; Antioxidants; Bioactive compounds; Shelf life; Preservation technologies; Quality changes.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100086
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Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract Ciênc. Tecnol. Aliment.
BOÊNO,Josianny Alves; NICOLAU,Edmar Soares; ASCHERI,Diego Palmiro Ramirez.
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nutritional quality; Microbiology; Shelf life; Stability; Whey.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005001203
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Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application. Repositório Alice
COLOMBO, R. C.; SOUZA, R. T. de; CRUZ, M. A. da; CARVALHO, D. U. de; KOYAMA, R.; BILCK, A. P.; ROBERTO, S. R..
The objective of this work was to evaluate cold storage periods and postharvest longevity of the seedless table grape 'BRS Vitória' subjected to the application of the disease-resistance inducer acibenzolar- S-methyl (ASM). Bunches were treated or not with 1% ASM, placed individually in plastic clamshell trays and stored in a cold chamber at 2±1ºC, at a high relative humidity, for three periods (30, 45, and 60 days), followed by a 5-day period of shelf life in plastic clamshells, at 22±2ºC. After each storage period, gray mold (Botrytis cinerea) incidence was evaluated, and the physicochemical analysis was performed. A completely randomized design, with four replicates, was used in two 2x3 factorial arrangements: one evaluating ASM application and cold...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Disease-resistance inducer; Gray mold incidence; Postharvest conservation; Indução de resistência a doença; Incidência de mofo-cinzento; Conservação pós-colheita; Botrytis Cinerea; Vida de Prateleira; Mofo Cinzento; Vitis; Shelf life.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102977
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Postharvest longevity of 'BRS Vitória' seedless grapes subjected to cold storage and acibenzolar-S-methyl application PAB
Colombo,Ronan Carlos; Souza,Reginaldo Teodoro de; Cruz,Maria Aparecida da; Carvalho,Deived Uilian de; Koyama,Renata; Bilck,Ana Paula; Roberto,Sergio Ruffo.
Abstract: The objective of this work was to evaluate cold storage periods and postharvest longevity of the seedless table grape 'BRS Vitória' subjected to the application of the disease-resistance inducer acibenzolar-S-methyl (ASM). Bunches were treated or not with 1% ASM, placed individually in plastic clamshell trays and stored in a cold chamber at 2±1ºC, at a high relative humidity, for three periods (30, 45, and 60 days), followed by a 5-day period of shelf life in plastic clamshells, at 22±2ºC. After each storage period, gray mold (Botrytis cinerea) incidence was evaluated, and the physicochemical analysis was performed. A completely randomized design, with four replicates, was used in two 2x3 factorial arrangements: one evaluating ASM application and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Botrytis cinerea; Vitis; Disease-resistance inducer; Gray mold incidence; Postharvest conservation; Shelf life.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700809
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Potassium permanganate effects in postharvest conservation of the papaya cultivar Sunrise Golden PAB
Silva,Danieele Fabíola Pereira; Salomão,Luiz Carlos Chamhum; Siqueira,Dalmo Lopes de; Cecon,Paulo Roberto; Rocha,Aline.
The objective of this work was to evaluate the effects of KMnO4 on the extension of postharvest life of 'Sunrise Golden' papaya, stored under modified atmosphere and refrigeration. Fruit with up to 10% yellow peel were harvested in a commercial orchard in Linhares, state of Espírito Santo, Brazil. Sets of three fruit (unit mass of 289.9±18.5 g) were wrapped in low-density polyethylene films (28 ¼m thick) containing sachets of KMnO4 at 0, 0.5, 1, 1.5, and 2 g per bag. The bags were sealed and stored at 10.4±0.9°C and 90±5% relative humidity for 25 days. After this period, the fruit were removed from the bags and maintained at 21±0.8°C and 90±5% relative humidity until complete ripening. Four days after bag sealing, CO2 concentration stabilized in all...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Carica papaya; Ethylene absorber; Modified atmosphere; Ripening; Shelf life; Storage.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000700003
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Procedures for evaluating the tolerance of cassava genotypes to postharvest physiological deterioration PAB
Venturini,Marcela Tonini; Santos,Vanderlei da Silva; Oliveira,Eder Jorge de.
Abstract: The objective of this work was to define procedures to assess the tolerance of cassava genotypes to postharvest physiological deterioration (PPD) and to microbial deterioration (MD). Roots of six cassava genotypes were evaluated in two experiments, during storage under different environmental conditions: high temperature and low soil moisture; or low temperature and high soil moisture. Roots were treated or not with fungicide (carbendazim) before storage. Genotype reactions to MD and PPD were evaluated at 0, 2, 5, 10, 15, 20, and 30 days after harvest (DAH), in the proximal, medial, and distal parts of the roots. A diagrammatic scale was proposed to evaluate nonperipheral symptoms of PPD. Fungicide treatment and root position did not influence...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihot esculenta; Genotype screening; Microbial deterioration; Procedure standardization; Shelf life; Storage conditions.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015000700562
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Qualidade do morango cultivado sob diferentes sistemas de produção. Repositório Alice
LIMA, M. A.; CALEGARIO, F. F.; SILVA, A. V. C. da; SCAPIM, M. S..
Resumo: Visando comparar a qualidade do morango em função do tipo de cultivo no Brasil, foram avaliados frutos dos seguintes sistemas: Convencional que não é regido por normas específicas; Produção Integrada de Morango (PIMo) e Produção Orgânica que emprega normas técnicas específicas de cultivo. Utilizou-se fruto in natura de morangueiros das variedades Oso Grande e Camino Real. Os frutos foram adquiridos já embalados em bandejas de tereftalato de polietileno (PET) com capacidade de 300 a 400 g, no local de produção. Os produtores do sistema orgânico e PIMo foram comprovados por certificação. Os morangos foram armazenados em condição ambiente (23 ±2ºC e 65 ±5% UR), e avaliados quanto à qualidade pós-colheita e por análise multiresíduo. Observou-se que os...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Segurança do alimento; Vida de prateleira; Food safety; Morango; Segurança alimentar; Pós-colheita; Strawberries; Postharvest food safety; Food security; Shelf life.
Ano: 2011 URL: http://www.alice.cnptia.embrapa.br/handle/doc/919378
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Quality and shelf life of the gonad of lion's paw scallop transported and stored whole in refrigeration Ciência Rural
Ocaño-Higuera,Victor Manuel; Montoya-Camacho,Nathaly; Marquez-Rios,Enrique; Sumaya-Martinez,Maria Teresa; Sanchez-Herrera,Leticia Monica; Balois-Morales,Rosendo; Castillo-Yañez,Francisco Javier; Navarro-Garcia,Gerardo; Martínez,Alfonso Nivardo Maeda; Jimenez-Ruiz,Edgar Ivan.
The effect of refrigerated 48h transport and 4 days storage on the quality and shelf life of the whole lion's paw scallop Nodipecten subnodosus gonad was evaluated. Proximal composition, adenosine 5´triphosphate (ATP) and related products, K-value, total volatile bases (TVB-N), trimethylamine (TMA-N), pH, fatty acid profile and microbiological analyses were quantified. Gonad holds a significant composition of essential fatty acids while levels of gonadal ATP were initially low; moreover, K-value of the gonad remained constant. With respect to TVB-N and TMA-N, only the former exceeded allowed limits. The pH level showed no significant variation during storage and, despite the high level of TVB-N, according to the TMA-N as well as microbiological analyses it...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lion's paw scallop; Nodipecten subnodosus; Quality; Shelf life; Gonad..
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000500920
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Quality Index Method (QIM) to assess the freshness and shelf life of fish BABT
Bernardi,Daniella Cristina; Mársico,Eliane Teixeira; Freitas,Mônica Queiroz de.
The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Fish quality; QIM; Shelf life.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400009
Registros recuperados: 91
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