Minimal Processing Of Vegetables
Mostrando 1-9 de 9 artigos, teses e dissertações.
-
1. APLICATION OF THE MICROBIOLOGICAL METHOD DEFT/APC AND DNA COMET ASSAY TO DETECT IONIZING RADIATION PROCESSING OF MINIMALLY PROCESSED VEGETABLES / Aplicação do método microbiológico DEFT/APC e do Teste do Cometa na detecção do tratamento com radiação ionizante de hortaliças minimamente processadas
Marketing of minimally processed vegetables (MPV) are gaining impetus due to its convenience, freshness and apparent healthy. However, minimal processing does not reduce pathogenic microorganisms to safe levels. Food irradiation is used to extend the shelf life and inactivation of food-borne pathogens. Its combination with minimal processing could improve th
Publicado em: 2008
-
2. 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
-
3. Development and evaluation of active film in the minimally processed potato (Solanum tuberosum L.) conservation. / Desenvolvimento e avaliação de filme ativo na conservação de batata (Solanum tuberosum L.) minimamente processada
A batata minimamente processada tem no escurecimento enzimático o principal fator limitante de sua vida útil, necessitando, portanto, de métodos de prevenção. O presente trabalho objetivou o desenvolvimento de filmes ativos de base celulósica incorporados com agentes antiescurecimento e antimicrobiano, os quais foram utilizados em batatas fatiadas mini
Publicado em: 2006
-
4. Use of a molecular tool for the evaluation of Listeria monocytogens in minimally processed vegetable salad. / Emprego de um método molecular para avaliar a presença de Listeria monocytogenes em saladas de hortaliças folhosas minimamente processadas.
The increasing demand for fresh fruits and vegetables, associated with the desire of convenient goodies, is causing an expansion on the market share of minimally processed products (MP). Minimal processing includes operations such as washing, cutting, peeling and packaging of the product. Amongst pathogenic microorganisms that can be transmitted by MP vegeta
Publicado em: 2005
-
5. Minimally processed crisphead lettuce: packed under different modifyed atmosphere systems and refrigerated storage / Alface crespa minimamente processada: embalagem sob diferentes sistemas de atmosfera modificada e armazenamento refrigerado
In the last years, changes in life style, reduction of time to prepare meals, and the increasing search for fresh, convenient, healthy, and high quality and nutritious products have contributed to the increasing interest on fresh-cut fruits and vegetables. In the present work we studied the physiological and biochemical effects caused by minimal processing,
Publicado em: 2005
-
6. 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
-
7. Estabelecimento da vida útil de hortaliças minimamente processadas sob atmosfera modificada e refrigeração. / Establishing the shelf life of minimally processed vegetables by modified atmosphere and refrigeration.
The postharvest losses of horticultural products justify the adoption of preservation techniques. Once these products are processed, they add value to the primary products and they become convenient to the consumer. This research had the purpose of defining the methodologies for minimal processing of carrot, green pepper and mixed salad of potato and string
Publicado em: 2003
-
8. Aspectos fisiológicos, bioquímicos e microbiológicos em beterrabas minimamente processadas. / Physiological, biochemichal and microbiological aspects of fresh-cut beet roots.
The purposes of this work were to determine the physiological, biochemical and microbiological responses to minimal processing of beet roots and to develop a preparation flowchart for this vegetable, aiming at lowering quality losses and maximizing preservation. Some physiological aspects of whole, peeled and grated beet roots, as well as microbiological asp
Publicado em: 2003
-
9. 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