Food Shelf Life
Mostrando 13-24 de 106 artigos, teses e dissertações.
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13. Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract
ABSTRACT: Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/05/2019
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14. Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality
Resumo Um grande desafio da cadeia produtiva da manga é a manutenção da qualidade pós-colheita desta fruta para exportação com o foco na segurança de alimentos. Este trabalho avaliou o efeito do tratamento hidrotérmico associado ao etanol sobre a qualidade da manga. Realizaram-se dois testes, e em ambos se utilizaram mangas ‘Tommy Atkins’. No pr
Rev. Bras. Frutic.. Publicado em: 20/05/2019
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15. Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling
RESUMO A desidratação de produtos vegetais prolonga sua vida útil e reduz sua massa e volume, o que aumenta a eficiência de transporte e armazenamento e agrega valor aos alimentos. No entanto, é um processo intensivo em energia e tempo, tornando necessária a busca por tecnologias mais eficientes. Diante do exposto, objetivou-se investigar o processo de
Ciênc. agrotec.. Publicado em: 02/05/2019
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16. Use of post-harvest films for the maintenance of the visual attributes and ethylene production of ornamental mini-pumpkins
Resumo Nos últimos anos, o mercado consumidor tem mostrado interesse no uso ornamental de alguns frutos que anteriormente eram empregados principalmente para fins alimentares. No entanto, o uso das chamadas ‘mini-abóboras’ para ornamentação pode ser limitado por aspectos ligados à pós-colheita, como despigmentação da casca, perda de massa fresca,
Ornam. Hortic.. Publicado em: 29/04/2019
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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: 07/01/2019
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18. DETERMINATION OF ANTIOXIDANT POTENTIAL AND QUANTITATION OF PHENOLIC COMPOUNDS BY HPLC IN ACCESSION OF Capsicum baccatum var. pendulum
The need to increase the product’s shelf life and the growing concern to minimize the use of synthetic products encouraged the researchers to evaluate the antioxidant activity and quantify phenolic compounds as chlorogenic acid, caffeic acid, rutin, quercetin and apigenin through the use of HPLC, in 29 accesses of Capsicum baccatum. Capsicum baccatum var.
Quím. Nova. Publicado em: 2019-01
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19. 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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20. Antioxidant effects of tea catechins on the shelf life of raw minced duck meat
Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples
Food Sci. Technol. Publicado em: 22/10/2018
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21. Novel Food Supplements Formulated With S pirulina To Meet Athletes’ Needs
ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitami
Braz. arch. biol. technol.. Publicado em: 25/06/2018
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22. The effect of lavender (Lavandula stoechas) on the shelf life of a traditional food: hamsi kaygana
Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After per
Food Sci. Technol. Publicado em: 19/10/2017
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23. Novel Food Supplements Formulated With Spirulina To Meet Athletes’ Needs
ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitami
Braz. arch. biol. technol.. Publicado em: 05/10/2017
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24. Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil
Antioxidants are used to increase the shelf life of food and oils. The most common extraction method of antioxidants from natural sources is the use of organic solvents, like methanol and ethanol. Evaporation of all the organic solvent is necessary to prevent health diseases. In this study, we present a new "organic solvent-free" method to extract antioxidan
J. Braz. Chem. Soc.. Publicado em: 2017-06