Intermediate Moisture Foods
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. Utilização de taro na elaboração de farinha e de produto alimentício reestruturado frito / Use of taro in the preparation of flour and fried restructured food products
The aim of this work was to use taro [Colocasia esculenta (L.) Schott] corm (RM) and cormels (RF) to produce restructured fried foods, with emphasis on the potential of RM for industrial use. Chemical composition, instrumental and sensory analysis were used to characterize raw materials (taro rhizomes) and its products (flour and restructured food). RM provi
Publicado em: 2009
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2. Physical, Thermo physical and Physicochemical Properties of Banana Puree Added with Sugar / Propriedades fÃsicas, termofÃsicas e fÃsico-quÃmicas de purà de banana adicionado de aÃÃcar
O objetivo deste trabalho foi avaliar experimentalmente o comportamento das propriedades fÃsicas, termo-fÃsicas e fÃsico-quÃmicas de purà de banana em diversas condiÃÃes de umidade, temperatura, adiÃÃo de aÃÃcar, e obter parÃmetros para modelos preditivos. Para o estudo das propriedades fÃsicas e fÃsico-quÃmicas, o purà foi submetido à adiÃ
Publicado em: 2005
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3. Combined effect of acetate and reduced water activity in survival of Salmonella typhimurium 7136.
Whereas Salmonella typhimurium 7136 will not grow at reduced water activity (aw), it was survival in such items as intermediate-moisture foods is of interest. Initial studies demonstrated that the addition of 0.3 M acetate (pH 4.7) to glycerol-Trypticase soy broth (BBL Microbiology Systems) solutions (aw 0.86) reduced the viability of S. typhimurium cells. T