Preservation Of Food Irradiated Food
Mostrando 1-3 de 3 artigos, teses e dissertações.
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1. Identification, quantification and comparison between the chemical substances responsable of the irradiated pot still cachaça and comercial rum aromas / Identificação, quantificação e comparação das substâncias químicas responsáveis pelos aromas da cachaça de alambique e do rum comercial tratados pelo processo de irradiação
The irradiation process has being presented as an alternative technique in food preservation. When apply on beverages, radiation is mainly used for malt decontamination or sterilization of musts and had been proposed also to accelerate aging. Some confusion over rum and cachaça identities has arisen due to the internationalization of cachaça. This research
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/02/2006
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2. Uso de substâncias antioxidantes na resposta à radiação dos hidrocolóides carragenanas, agaranas e alginatos utilizados na indústria alimentícia / Use of antioxidants substances to protect the hidrocolloids carrageenan, agaran and alginates used in food industry when expose to radiation
Carrageenan, agaran e alginates are hydrocolloids largely employed in every kind of food products as stabilizing agent and viscosity builder. The human body does not absorb them, so they do not introduce extra calories in the diet. Irradiation is presented as an important alternative method in food preservation because do not induce temperature increase bein
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/02/2006
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3. Efeitos da irradiação e refrigeração na qualidade e no valor nutritivo da tilápia (Oreochromis niloticus). / Effects of irradiation and refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus).
The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated i
Publicado em: 2001