Ice Storage
Mostrando 1-12 de 64 artigos, teses e dissertações.
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1. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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2. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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3. An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions
Abstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius
Food Sci. Technol. Publicado em: 30/05/2019
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4. Limit growth of ice crystals under different temperature oscillations levels in nile Tilapia
Abstract The degenerative effect of temperature fluctuations during storage time is a critical condition that needs to be quantitatively characterized in products where drip losses are appreciable. In this work, real storage conditions were reproduced using freezers modified to cause 3 levels of temperature fluctuation (± 0, ± 3, ± 5; ± 7) during storage
Food Sci. Technol. Publicado em: 20/03/2017
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5. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
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6. Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat
Abstract The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the anim
Food Sci. Technol. Publicado em: 21/07/2016
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7. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR)
Food Sci. Technol. Publicado em: 04/12/2015
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8. Effect of previous chilling storage on quality loss in frozen (–20 °C) sierra (Scomberomorus sierra) muscle packed with a low-density polyethylene film containing butylated hydroxytoluene
Rancidity development during frozen storage (–20 °C) of sierra fish (Scomberomorus sierra) was studied. Fillets were packed in low-density polyethylene films with and without butylated hydroxytoluene added (BHT-LDPE and LDPE respectively). Fillets stored with no package were used as control. Special attention was given to the effect of previous ice storag
Food Sci. Technol. Publicado em: 2015-03
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9. Temperature and curing time affect composite sorption and solubility
Objective: This study evaluated the effect of temperature and curing time on composite sorption and solubility. Material and Methods: Seventy five specimens (8×2 mm) were prepared using a commercial composite resin (ICE, SDI). Three temperatures (10°C, 25°C and 60°C) and five curing times (5 s, 10 s, 20 s, 40 s and 60 s) were evaluated. The specimens
J. Appl. Oral Sci.. Publicado em: 2013-04
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10. PRODUÇÃO DE SORVETES COM CARACTERÍSTICAS SIMBIÓTICAS E AVALIAÇÃO DA SOBREVIVÊNCIA DE Lactobacillus paracasei EM CONDIÇÕES GASTROINTESTINAIS SIMULADAS / MANUFACTURE OF SYMBIOTIC ICE CREAM AND SURVIVAL OF Lactobacillus paracasei UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/02/2012
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11. Efeito crioprotetor de lactose e glicose em cÃlulas fÃngicas imobilizadas em alginato de sÃdio como mÃtodo de preservaÃÃo de culturas. / Cryoprotectant effect of lactose and glucose yeast cells immobilized in calcium alginate as a method for preservation of cultures
Cryopreservation is the method of choice in many banks of microorganisms because it leads to a situation of metabolic dormancy and consequently cultures are stable for long periods. By reducing the temperature may however be formed of ice crystals which tend to cause cell damage to cell damage in turn can be avoided by vitrification process which takes place
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/08/2011
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12. Bond strength of three luting agents to zirconia ceramic - influence of surface treatment and thermocycling
OBJECTIVE: This in vitro study aimed to evaluate the influence of different surface treatments, 3 luting agents and thermocycling on microtensile bond strength (µTBS) to zirconia ceramic. Material and METHODS: A total of 18 blocks (5x5x4 mm) were fabricated from zirconia ceramic (ICE Zirkonia) and duplicated into composite blocks (Alphadent). Ceramic blocks
J. Appl. Oral Sci.. Publicado em: 01/07/2011