Food Packaging
Mostrando 13-24 de 127 artigos, teses e dissertações.
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13. Gamma irradiation effects on polycaprolactone/zinc oxide nanocomposite films
Abstract Polycaprolactone (PCL) to which has been added zinc oxide nanoparticles (ZnO NPs) produces nanocomposites (PCL/ZnO NCs). These nanocomposites can be used in biomedical applications and in the food packaging sector. However, for these materials to be used in these applications, they need to be sterilized. For this, gamma irradiation is the most comm
Polímeros. Publicado em: 21/03/2019
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14. Linguistic Validation of the Phenylketonuria - Quality of Life (PKU-QOL) Questionnaire Into Brazilian Portuguese
Abstract The phenylketonuria - quality of life (PKU-QOL) questionnaire was developed to assess the impact of phenylketonuria (PKU) and its treatment on the health-related quality of life (HRQL) of patients and their caregivers. Available in four versions (child, adolescent, adult and parent), it was developed and validated in eight countries. The objective o
J. inborn errors metab. screen.. Publicado em: 07/03/2019
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15. Development and characterization of active film with omega-3 as a proposal for enrichment of butter
Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active
Food Sci. Technol. Publicado em: 31/01/2019
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16. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
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, p
Food Sci. Technol. Publicado em: 07/01/2019
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17. Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
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, p
Food Sci. Technol. Publicado em: 20/12/2018
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18. Lipid oxidation in meat: mechanisms and protective factors – a review
Abstract Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality o
Food Sci. Technol. Publicado em: 20/12/2018
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19. Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization
Abstract Lemon essential oil was used as plasticizers to prepare iron yam/maize starch edible films. Changes of physical, microcosmic and antimicrobial properties of films were studied. Results showed that the addition of lemon essential oil led to the decrease of moisture content, transparency, whiteness index, water vapor permeability, solubility and tens
Food Sci. Technol. Publicado em: 13/12/2018
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20. Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
Abstract The current study assessed antimicrobial films for use in active food packaging. Mantı, a tortellini-like Turkish food, was packaged with antimicrobial films to extend refrigerated storage time at 4 °C. Polycaprolactone (PCL) was separately incorporated with cinnamaldehyde (CNMA) and pomegranate methanolic extract (PME) to form antimicrobial diff
Food Sci. Technol. Publicado em: 13/12/2018
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21. PCL/ZnO Bio-friendly Films as Food Packaging Material.Thermal and morphological analysis
ABSTRACT Films of Poly(?-caprolactone) (PCL) and PCL/Zinc Oxide (ZnO) were obtained by solution processing. Thermal behaviour and morphological structure were analysed by means of Thermogravimetry (TGA), Differential Scanning Calorimetry (DSC), Optical Microscopy (OM) and Scanning Electron Microscopy (SEM). The addition of ZnO to PCL decreased the degradatio
Matéria (Rio J.). Publicado em: 06/12/2018
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22. Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)
ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. Th
Braz. arch. biol. technol.. Publicado em: 29/11/2018
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23. Influence of Ionizing Radiation on Biodegradable Foam Trays for Food Packaging Obtained from Irradiated Cassava Starch
ABSTRACT Biodegradable polymers, such as starch, cellulose, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging via extrusion followed by thermoforming
Braz. arch. biol. technol.. Publicado em: 29/10/2018
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24. Critical control points and food pathogen presence in dairy plants from Turkey
Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different re
Food Sci. Technol. Publicado em: 30/07/2018