Irradiation Of Foods
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Drying of Echinodorus macrophyllus and autoclaving and lyophilization of the fluid-extract: effects on the pharmacochemical composition
Some pharmaceutical industries of phytomedicines are using conservation procedures (drying, autoclaving), in an attempt to avoid medicinal plants degradation, and of their fluid-extracts. Or, by adopting techniques adequate to foods, which not always are appropriate. On this sense, there is less research with Brazilian plants, causing some difficulties for t
Revista Brasileira de Farmacognosia. Publicado em: 06/05/2011
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2. Efeitos da radiação gama nas qualidades nutricionais, sensoriais e na resistência a Lasioderma serricorne (F.) e Plodia interpunctella (H.) em grãos de soja Glycine max (L.) / Effects of the gamma radiation in nutritional, sensory qualities and resistance of Lasioderma serricorne (F.) e Plodia interpunctella (H.) in soybean grains Glycine max (L.).
With the increasement of the world population, criative strategies will be necessary to increase food prodution. To achieve this chalenge, new cultivars have been development, though different tecniques and with characteristics to improve the production. To maintain food conservation, several methods can be used. The use of Cobalto-60 radiation is a secure a
Publicado em: 2010
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3. Efeitos da irradiação gama e da cocção sobre aspectos físicos, químicos e sensoriais de cultivares de soja (Glycine max) com e sem lipoxigenase / Physical, chemical and sensorial effects of gamma irradiation and cooking on soybean cultivars (Glycine max) with and without lipoxygenase
A soja é uma leguminosa com alto valor nutricional, devido principalmente a seu alto conteúdo protéico. Dentre a cultura de grãos, a soja caracteriza-se como a mais importante do país, o que representa um incentivo ainda maior para o consumo desse alimento. Porém, este alimento ainda sofre restrições por parte dos consumidores ocidentais, devido, pri
Publicado em: 2009
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4. Efeito sinergístico da radiação gama e de refrigeração na conservação do camarão-branco-do-pacífico (Litopenaeus vannamei) / Effect synergistic of the radiation and of the refrigeration in the conservation of the white shrimp (Litopenaeus vannamei)
Taking into account shrimp susceptibility to autolise and bacterial decomposition, this study aimed to evaluate the different gamma irradiation dosis influence over meat quality related to microbiological, physical-chemical, nutritional and sensorial aspects, during cold storage of the white shrimp (Litopenaeus vannamei). Samples were taken from fresh shrimp
Publicado em: 2006
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5. Irradiação de agrião (Nasturtium oficinallis) minimamente processado: aspectos microbiológicos e sensoriais / Irradiation of watercress (Nasturtium officinale) minimally processed: microbiological and sensory aspects
Consumer attitudes towards foods have changed in the last two decades increasing requirements for freshlike products. Consequently less extreme treatments or additives are being required. Minimally processed foods have freshlike characteristics and satisfy this new consumer demand. Besides freshness, the minimally processing also provide convenience required
Publicado em: 2004
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6. Estudo dos efeitos da radiação gama sobre a qualidade microbiologica, a oxidação lipidica e as propriedades sensoriais da carne mecanicamente separada de frango, armazenada refrigerada e congelada
Mechanically deboned chicken meat (MDCM) is widely used in traditional meat products such as sausages. The process of mechanical separation results in grinding of the bones, liberating the marrow and rupturing cells, thus making the MDCM a favorable medium for biochemical reactions and microbiological growth. lrradiation using a Co6o source is one of the pro
Publicado em: 2002
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7. Combined Irradiation-Heat Processing of Canned Foods: II. Raw Ground Beef Inoculated with Spores of Clostridium botulinum
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8. Combined Irradiation-Heat Processing of Canned Foods: III. Cooked Ground Beef Inoculated with Spores of a Putrefactive Anaerobe
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9. Combined Irradiation-Heat Processing of Canned Foods: I. Cooked Ground Beef Inoculated with Clostridium botulinum Spores
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10. Radiation Treatment of Foods: I. Radurization of Fresh Eviscerated Poultry1
Radurization processing of fresh eviscerated poultry has been microbiologically studied. The recommended dose of 0.5 Mrads extended the shelf life at 5 C by approximately 14 days. This treatment also effected a 10 and 11 log reduction in the number of viable Salmonella species and Staphylococcus aureus strains, respectively. Recycling these organisms at subl
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11. Radiation Treatment of Foods: II. Public Health Significance of Irradiation-Recycled Salmonella1
Salmonellae resistant to gamma irradiation were developed by repeated irradiation and subculturing in a nutrient broth-yeast extract medium. Few differences were noted in the biochemical characteristics of parent and resistant cultures; however, microculture studies revealed variations in morphology and in cell division patterns. A considerable decrease in p
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12. Application of Replica Plating and Computer Analysis for Rapid Identification of Bacteria in Some Foods1: II. Analysis of Microbial Flora in Irradiated Dover Sole (Microstomus pacificus)
This investigation was carried out to determine the nature of the microbial flora shifts in dover sole as a result of irradiation and storage at 6 C. The relationship was determined between the microorganisms which initially survive irradiation and those making up the final spoilage flora. A total of 2,723 isolates were examined by use of the replica-plating