|
|
|
| Registros recuperados: 22 | |
|
|
| Shiraj-Um-Monira, Syeeda. |
| This study was conducted to observe the effect of formalin application on the post-harvest quality and shelf life of mango. Mango samples were treated with different concentrations of formalin solutions (10, 100 and 1000 ppm) in two different modes (dipping and spraying) and stored for seven days at ambient condition. Physical characteristics, such as weight loss, color, texture and shrinkage and residual formalin content were observed at every alternate day during storage period. Formalin treatment (dipping and spraying) did not bring up any positive effect in increasing the shelf life of mango. Rather treated with higher concentration of formalin solution (10 ppm<100 ppm<1000 ppm) caused internal and external deterioration. Residual formalin... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post harvest technology Formalin; Adulteration; Post-harvest quality; Shelf-life; Mango. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5118 |
| |
|
|
| Damiani,Clarissa; Lage,Moacir Evandro; Silva,Flávio Alves da; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; boas,Eduardo Valério de Barros Vilas. |
| Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruits; Psidium Guineans Sw; Shelf-life. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500004 |
| |
|
|
| MOURA,Sílvia Cristina Sobottka Rolim de; VISSOTTO,Fernanda Zaratini; BERBARI,Shirley Aparecida Garcia; SOUZA,Elaine de Cássia Guerreiro; TOTI,Fabíola Guirau Parra; ALVES JÚNIOR,Paulo. |
| Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smoothie; Rheology; Phenolic compounds; Shelf-life; Sensory evaluation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216 |
| |
|
|
| Wenzel Rodrigues, Inajá Marchizeli; Batista Filho, Antonio; Giordano, Isabella Barichello; Denadae, Bárbara Evelin; Fernandes, João Batista; Forim, Moacir Rossi. |
| Stability during storage is a limiting factor in the development and use of bioinsecticides. This study aims to evaluate the compatibility of the entomopathogenic fungi Metarhizium anisopliae and Beauveria bassiana with components used in encapsulated formulations and to evaluate shelf-life in formulations with B. bassiana. Sodium alginate and maltodextrin, hemicellulose, and dimethyl sulfoxide solvents were evaluated. Compatibility was evaluated by mixing the components with PDA, and the parameters evaluated were vegetative growth, sporulation and viability. The formulations of fungi were prepared in various concentrations of sodium alginate and then added drop-wise to calcium chloride. To evaluate the stability, formulations were stored at 26.5, 4.0, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microbial control; Formulations; Entomopathogens; Encapsulation; Shelf-life; Microbiology.. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32903 |
| |
|
|
| AGUIAR,JAIME PAIVA LOPES; SOUZA,FRANCISCA DAS CHAGAS DO AMARAL. |
| ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Arecaceae; Amazon fruits; Shelf-life; Dehydrated products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700301 |
| |
|
|
| SILVA,Camilla Fernanda Godinho da; SANTOS,Ferlando Lima; SANTANA,Ligia Regina Radomille de; SILVA,Mariangela Vieira Lopes; CONCEIÇÃO,Taiana de Araujo. |
| Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. It was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log10 CFUmL-1... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented food; Soybean; Probiotic; Consumer; Shelf-life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300543 |
| |
|
| |
|
| |
|
|
| Fiorentini,Ângela M.; Sant'Anna,Ernani S.; Porto,Anna C.S.; Mazo,Jaciara Z.; Franco,Bernadette D.G.M.. |
| Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus plantarum BN; Bacteriocins; Bovine meat; Shelf-life. |
| Ano: 2001 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010 |
| |
|
|
| GRIGIO,Maria Luiza; DURIGAN,Maria Fernanda Berlingieri; CHAGAS,Edvan Alves; CHAGAS,Pollyana Cardoso; NASCIMENTO,Cassia Rejane do; ALMEIDA,Maxwell Souza. |
| Abstract The camu-camu tree (Myrciaria dubia (Kunth) Mc Vaugh) is fruit-bearing tree belonging to the family Myrtaceae. This work was conducted with the purpose of evaluating the type of storage temperature and package which allow better conservation of the quality attributes of camu-camu. The experimental design utilized was the completely randomized with three replications in a factorial arrangement (3x3x8), constituted of three different storage temperatures (laboratory ambiente or 25 ± 2 °C, 15 °C and 20 °C), three types of packages (no package, PET and PVC) and fourteen days’ storage, the fruits being analyzed every two days. The fruits were evaluated as to fresh mass loss, pH, soluble solids contents, titrable acidity, ascorbic acid, carotenoids,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon fruit; Ascorbic acid; Refrigerated storage; Quality; Shelf-life. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400652 |
| |
|
| |
|
|
| Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo. |
| Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
| |
|
|
| Oliveira,Denize Cristine Rodrigues de; Leal,Paulo Ademar Martins; Honório,Sylvio Luís; Soares,Eveline Kássia Braga. |
| The objective of this study was to determine the best lettuce cultivar (American 'Graciosa', 'Vanda', 'Marcela' and 'Lavínia') harvesting method. Therefore, quality and shelf-life were evaluated using sensory analyses. Lettuce heads was harvested with the root on by the producer, so that they were cut in different ways in the laboratory. The samples were stored in a cold chamber at 10 °C and 80% ± 2% of relative humidity for nine days, and the sensorial analyses were performed according to Qualitative Descriptive Analysis method on days 1, 3, 6, and 9 of storage by twelve trained testers. The results were evaluated by variance analysis, principal component analysis, and the Tukey test with a reliability of 95%. The results indicate that there was a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactuca sativa L.; Shelf-life; Quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200004 |
| |
|
| |
|
| |
|
|
| Damiani,Clarissa; Silva,Flávio Alves da; Lage,Moacir Evandro; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; Vilas Boas,Eduardo Valério de Barros. |
| Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruits; Annona crassiflora Mart.; Shelf-life. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400017 |
| |
|
|
| Cunha,Clarissa Reschke Da; Santos,Stephanie Lima Dos; Maciel,Vlayrton Tomé; Souza,Maria Luzenira De; Furtado,Cydia De Menezes; Carvalho,Ana Vania. |
| The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia excels; Musa sp; Porridge; Shelf-life; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300022 |
| |
|
|
| Damiani,Clarissa; Asquieri,Eduardo Ramirez; Lage,Moacir Evandro; Oliveira,Rodrigo Almeida de; Silva,Flavio Alves da; Pereira,Douglas Endrigo Perez; Vilas Boas,Eduardo Valério de Barros. |
| The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruit; Jam; Storage; Shelf-life. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200020 |
| |
|
| |
|
|
| García-Ortuño,Teresa; Carbonell-Barrachina,Angel A; Andreu-Rodríguez,Javier; Ferrández-García,María T; Calín-Sanchez,Angel; Ferrández-Villena,Manuel; Ferrández-García,Clara E. |
| Giant reed (Arundo donax L.) is currently one of the greatest invasive threats to Mediterranean-type river ecosystems worldwide and can be easily transformed into a cheap and sustainable material that can be used in the manufacturing of containers for the fruit and vegetable industry. Simple trays were prepared using giant reed, and their behavior was evaluated during storage oftomatoes and strawberries. The mechanical properties of the giant reed particleboards were assayed, and it was shown that they are suitable for industrial purposes. The quality of strawberries and tomatoes stored for 7 and 14 days, respectively, in plywood (control) and giant reed containers was comparable, with no significant differences found. The parameters analyzed included... |
| Tipo: Journal article |
Palavras-chave: Arundo donax; Invasive weed; Mechanical properties; Shelf-life; Storage; Sustainable containers. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100013 |
| |
| Registros recuperados: 22 | |
|
|
|
