Foods Packing
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. ICP OES Determination of Contaminant Elements Leached from Food Packaging Films
ABSTRACT Determination of potential contaminants elements in food packing films arising from contact with acidic aqueous foods was undertaken by inductively coupled plasma optical emission spectrometry (ICP OES) in accordance with DIN EN 1186-1. Test sections from plastic films were totally immersed in 3% w/v CH3COOH used as the food simulant. Testing was c
Braz. arch. biol. technol.. Publicado em: 17/08/2017
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2. Chilled packing systems for fruit flies (Diptera: Tephritidae) in the sterile insect technique
We evaluated three packing systems (PARC boxes, "GT" screen towers and "MX" screen towers) for the emergence and sexual maturation of sterile fruit flies, at three adult fly densities (1, 1.2 and 1.3 fly/cm²) and three food types. At the lowest density, results showed no significant differences in the longevity and flight ability of adult Anastrepha ludens
Neotropical Entomology. Publicado em: 2010-08
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3. Qualidade de goiabas ensacadas e manejadas com diferentes produtos fitossanitários, sob manejo orgânico / Quality of guava packed and managed using different phytosanitary products under organic management
Guava fruit culture presents serious phytosanitary problems usually controlled by the intensive use of chemicals, many of which have not been approved for this purpose. The growing and indiscriminate use of agro chemicals has put the health of consumers and farmers at risk, besides causing serious environmental problems. Faced by these facts, consumers have
Publicado em: 2006
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4. Estabilidade oxidativa de óleo de peixe encapsulado e acondicionado em diferentes tipos de embalagem em condição ambiente. / Oxidative stability of encapsulated fish oil stored in different types of packing under ambient conditions.
Due to the presence of long chained omega three fatty acids, fish oils have gathered much interest recently. Fish oils are a rich source of polyunsaturated fatty acids (PUFA) like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which reduce blood triacylglycerol and cholesterol levels. However, the higher the unsaturation level, the less stable i
Publicado em: 2005
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5. Estudo da desidratação osmotica com aditivos e do acondicionamento sob atmosfera modificada de pedaços de mamão formosa / Study of osmotic dehydration with additives and of the packaging under modified atmosphere of Formosa papaya pieces.
Modern life style, allied to an interest for a healthy diet, has been causing a market demand for fresh-like foods, ready for consumption and convenience. In response to this demand the food industry promoted the development of mild processes and technologies, aiming to maintain product final quality and increase its resistance to degradation. Papayas from t
Publicado em: 2005
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6. Stability of vitamins and and in foods enriched with different sources of iron. / Estabilidade das vitaminas A e E em alimentos enriquecidos com diferentes fontes de ferro.
The food enrichment with vitamins and minerals is a very common practice nowadays, allowing to improve the nutritional value of the food and to replace nutrients lost during the processing and or stocking. However, the added nutrients can suffer negative interaction during rack life of the food, as it happens with iron (pro-oxidant) and vitamins A and E (ant
Publicado em: 2004
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7. Modelamento matematico do processo de esterilização de alimentos condutivos em embalagem de vidro / Mathematical model of the process of conductive food sterilization in glass packing
The aim of this work was to build a mathematical model of the heat transfer during the sterilization process of a conductive baby food packed in glass container. The 3-dimensional model was built using the finite element technique. The model considered the thermal properties of food, glass, headspace and metal cap individually. The sample initial temperature
Publicado em: 2004
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8. 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
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9. An Evaluation of Simultaneous Presentation and Differential Reinforcement with Response Cost to Reduce Packing
We evaluated the effects of multiple treatment procedures, including simultaneous presentation of preferred foods, on the packing behavior of a 9-year-old girl with autism. A reversal design was used to assess the effects of differential reinforcement with response cost alone and with simultaneous presentation. In addition, simultaneous presentation was asse
The Society for the Experimental Analysis of Behavior.