Minimal Processing Of Foods
Mostrando 1-8 de 8 artigos, teses e dissertações.
-
1. Processed Yellow Mombin (Spondias mombin L.) pulp using high hydrostatic pressure. / Polpa de Cajá (Spondias mombin L.) Processada por Alta Pressão Hidrostática.
High pressure processing (HPP) can generally inactivate microorganisms and enzymes responsible for food deterioration. The food material is submitted to elevated pressures (from 100 MPa up to 1000 MPa). One of the key advantages of this technology is that it enables food processing at ambient temperature, maintaining the quality of fresh foods, with minimal
Publicado em: 2009
-
2. Laranja 'Pêra' (Citrus sinensis L. Osbeck) minimamente processada: efeito de cloreto de cálcio e película de alginato de sódio na fisiologia e conservação / Minimally processed 'Pera' Orange (Citrus sinensis L. Osbeck): effect of calcium chloride and sodium alginate film on physiology and conservation
Changes in the profile of the consumer interested in healthier nutrition, associated with the practicality and convenience, have led to a new branch of food technology: minimal processing. In citrus, this processing will contribute to increased consumption of the fruit in natura, enabling the product to have added value and giving the consumer a new option.
Publicado em: 2007
-
3. Evaluation of ozone efficiency as a sanitizer on minimally processed vegetables. / Avaliação da eficiencia do ozonio como sanitizante em hortaliças folhosas minimamente processadas.
Minimally processed fruits and vegetables are sold already washed, peeled, cut or sliced, sanitized, packaged and cold-storaged. Consumption of this kind of food has increased markedly in the last decades due to people interest for fresh and practice foods. High handling during its processing, increasing of its shelf-life and absence of remarkable technologi
Publicado em: 2007
-
4. Processamento minimo de cenoura e feijão-vagem / Minimally processed carrots and snap beans
Although the consumers associate fruits and vegetables to a healthy diet, they are more demanding about their quality and facility, on the other hand. The minimally processed vegetables need some technology to satisfy the consumer´s expectations and in order to avoid the loss of the quality caused by many different operations concerned to minimally processi
Publicado em: 2005
-
5. Avaliação da eficacia de saneantes frente a bacterias acido-termorresistentes isoladas do processamento de sucos de laranja. / Evaluation of the effectiveness of saneantes front the isolated bacteria acid-termorresistentes of the orange juice processing.
Bacteria from the genus alicyclobacillus are sporulated acidothermophilic heat resistant microorganisms (ATSB). These bacteria have the ability to survive the usual pasteurization process applied in the production of concentrated orange juice, and may also grow in the reconstituted juices, being a constant concern of the orange juice industry all over the wo
Publicado em: 2004
-
6. AvaliaÃÃo da qualidade microbiolÃgica de frutos minimamente processados comercializados em supermercados de Fortaleza / Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza
The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection,
Publicado em: 2002
-
7. Effect of exogenous proline, betaine, and carnitine on growth of Listeria monocytogenes in a minimal medium.
Three Listeria monocytogenes strains isolated from food or food-processing environments were used to assess the response of this species to salinity in a chemically defined minimal medium. Growth in a minimal medium containing five essential amino acids and glucose as a carbon and energy source was comparable to growth in a rich medium (brain heart infusion
-
8. Identification of Proteins Involved in the Heat Stress Response of Bacillus cereus ATCC 14579
To monitor the ability of the food-borne opportunistic pathogen Bacillus cereus to survive during minimal processing of food products, we determined its heat-adaptive response. During pre-exposure to 42°C, B. cereus ATCC 14579 adapts to heat exposure at the lethal temperature of 50°C (maximum protection occurs after 15 min to 1 h of pre-exposure to 42°C).
American Society for Microbiology.