Conservation Of Food By Storage
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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2. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 11/11/2019
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3. Methods to preserve potentially toxigenic fungi
Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, ac
Braz. J. Microbiol.. Publicado em: 2014
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4. Métodos de preservação de fungos potencialmente toxicogênicos / Methods to preserve potentially toxicogenic fungi
Microorganisms are a source of many high-value compounds which are useful to every living being, such as humans, plants and animals. Since the process of isolating and improving a microorganism can be lengthy and expensive, preserving the obtained characteristic is of paramount importance, so the process does not need to be repeated. Fungi are eukaryotic, ac
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/08/2011
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5. Doença do armazenamento lisossomal causada pela ingestão espontânea de Sida carpinifolia em cervos Sambar (Cervus unicolor) cativos no Rio de Janeiro. / Lysosomal storage disease caused by spontaneous ingestion of Sida carpinifolia in captive-Sambar deer (Cervus unicolor) in Rio de Janeiro State, Brazil.
Cases of diseases induced by toxic plants in domestic herbivores are well reported throughout the world and have been studied also in Brazil. However, not much is known about the epidemiological and pathological aspectos of these conditions in free-living wildlife or bred in captivity. The risk for developing the toxicoses in captivity has been increasing, s
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 17/08/2010
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6. High performance concrete applied to storage system buildings at low temperatures
According to some estimates, world's population growth is expected about 50% over the next 50 years. Thus, one of the greatest challenges faced by Engineering is to find effective options to food storage and conservation. Some researchers have investigated how to design durable buildings for storing and conserving food. Nowadays, developing concrete with mec
Materials Research. Publicado em: 2008-06
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7. Qualidade do camarão da espécie Xyphopenaeus kroyeri mediante a ação dos agentes antimelanóticos / Quality of shrimp Xyphopenaeus kroyeri submitted to antimelanotic agents
Sea shrimp captured in the Brazilian coast represents an important segment of the seafood particularly due to the market value. Being a highly perishable food, it requests special cares for commercialization, conservation and industrialization. The control of the quality begins as soon as post-capture in the vessel. The immediate operations accomplished afte
Publicado em: 2008
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8. 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
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9. Aplication of HACCP methodology - hazard analysis and critical control point - as a water reuse tool in the industry: model to the aromatic and fragrancy industry. / Aplicação da metodologia de APPCC - análise de perigos e pontos críticos de controle - como ferramenta para reúso de água na indústria: modelo para indústria de aromas e essências.
One of the major problems faced by the food industry is their enormous water consumption is their productive processes. Water conservation and reuse is a real and increasing necessity. This dissertation discusses rational use concepts, industrial water reuse, quality management systems in the condiment sector of the food industry. The main objective of this
Publicado em: 2007
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10. Desiccation tolerance and sensitivity in Medicago truncatula and Inga vera seeds
Orthodox seeds acquire desiccation tolerance (DT) during their development which enables them to pass through the phase of maturation drying by the end of their development and enter a state of quiescence. After harvesting, these seeds can be dried further and stored for the long-term without significant loss of viability. On the other hand, there are many s
Publicado em: 2006
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11. ACTIONS OF CONTINUOUS IMPROVEMENT TO INCREASE THE QUALITY AND PRODUCTIVITY IN THE MILK CHAIN / AÇÕES DE MELHORIA CONTÍNUA PARA INCREMENTAR A QUALIDADE E PRODUTIVIDADE NA CADEIA DO LEITE
Milk and dairy products are groceries of high nutritive value, and therefore, of easy contamination. A great part of the toxic infections that occur, according to the World Health Organization, is caused by the consume of contaminated food, and the main factors that determine these contaminations are related with the poor raw-material obtaining conditions, s
Publicado em: 2006
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12. Uso de solução conservadora e de películas comestíveis em maçãs da Cultivar Royal Gala minimamente processadas: efeito na fisiologia e na conservação / Use of conservative solution and edible coating in minimally processed royal gala cultivar apple: effect in physiology and in the conservation
One of the current proposals to increase the shelf life of the minimally processed (MP) fruits is the investigation of a material that is adherent to the cut surface of the fruit in order to minimize physiological, physico-chemical and microbial deteriorations. The goal of the study is to evaluate the effect of preservative solution and edible coatings in th
Publicado em: 2005