Sanitizing Products
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest
There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica wa
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-04
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2. Reduction of Aeromonas hidrophyla biofilm on stainless stell surface by essential oils
This study demonstrates the possibility of using sanitizing detergents based on natural products for the elimination and/or reduction of Aeromonas hydrophila biofilm formed on stainless steel surfaces. The goal of this work was to determine the reduction effect of sanitizing detergents containing essential oils of Thymus vulgaris (thyme) and Cymbopogon citra
Braz. J. Microbiol.. Publicado em: 05/04/2013
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3. Potencial do extrato pirolenhoso da madeira de eucalipto como agente conservante de cosméticos e saneantes / Potential of pyroligneous extract of eucalyptus wood as a preservative of cosmetic and sanitizing products
O extrato pirolenhoso é uma substância orgânica resultante da condensação da fumaça gerada durante a carbonização da madeira ou de outras fontes de matéria-prima vegetal, sendo constituído por, pelo menos, 80% de água e dezenas de compostos, dentre os quais se incluem substâncias fenólicas, aldeídos e ácidos orgânicos. Portanto, não seria ut
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/06/2012
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4. O uso do ozônio como sanitizante em pós-colheita de produtos agrícolas / The use of ozone as sanitizing agent on post-harvest of agricultural products
Este trabalho aborda o uso do ozônio (O3) como agente sanitizante em pós-colheita de produtos agrícolas. Trata-se de uma tecnologia relativamente nova e ainda pouco difundida no meio produtivo no Brasil. Por isso, são escassas as informações disponíveis sobre a eficácia, benefícios e limites do seu emprego para essa aplicação em frutas, hortaliça
Publicado em: 2010
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5. Escherichia coli O157:H7: ocorrência em ambiente de produção de leite na microrregião de Viçosa, adesão em diferentes superfícies e resistência a sanitizantes / Escherichia coli O157:H7: Occurrence in the area where milk that supplies Viçosa is produced, adhesion on several surfaces and resistance to the sanitizing products
The microbiological quality of raw milk has been given great attention due to the high count of mesophilic anaerobics and coliforms, which indicate contamination during processing and storing. Coliforms may also produce enzymes that compromise the quality of dairy products of which the raw milk is destined for. The scope of this work was to study the possibi
Publicado em: 2008
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6. Diagnóstico da situação atual e das dificuldades de implantação de sistemas de garantia da segurança de alimentos em micro e pequenas empresas de polpas de frutas / Diagnosis of the actual situation and difficulties in implementing food safety assurance systems on fruit pulp production small businesses
Buyers demand for better quality food products and better informed consumers are requiring food companys actions to coupe with this new market desire. In this context, small food businesses, usually are unable to meet those quality perspectives, and may be prone to lose space to larger enterprises. Micro and small food businesses are important job positions
Publicado em: 2008
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7. Evaluation of ozone efficiency as a sanitizer on minimally processed vegetables. / Avaliação da eficiencia do ozonio como sanitizante em hortaliças folhosas minimamente processadas.
Minimally processed fruits and vegetables are sold already washed, peeled, cut or sliced, sanitized, packaged and cold-storaged. Consumption of this kind of food has increased markedly in the last decades due to people interest for fresh and practice foods. High handling during its processing, increasing of its shelf-life and absence of remarkable technologi
Publicado em: 2007
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8. Avaliação da eficacia de saneantes frente a bacterias acido-termorresistentes isoladas do processamento de sucos de laranja. / Evaluation of the effectiveness of saneantes front the isolated bacteria acid-termorresistentes of the orange juice processing.
Bacteria from the genus alicyclobacillus are sporulated acidothermophilic heat resistant microorganisms (ATSB). These bacteria have the ability to survive the usual pasteurization process applied in the production of concentrated orange juice, and may also grow in the reconstituted juices, being a constant concern of the orange juice industry all over the wo
Publicado em: 2004
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9. Microwave Sanitization of Color Additives Used in Cosmetics: Feasibility Study
Microwave exposure has been explored as a method of microbiologically sanitizing color additives used in cosmetic products. Selected microbiologically unacceptable cosmetic color additives, D&C red no. 7 Ca lake (certified synthetic organic color), carmine (natural organic color not subject to certification), and chromium hydroxide green (inorganic color not