Shelflife
Mostrando 1-12 de 127 artigos, teses e dissertações.
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1. Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach
Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banan
Food Sci. Technol. Publicado em: 2021-06
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2. 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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3. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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4. Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances
Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturat
Food Sci. Technol. Publicado em: 2021-06
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5. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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6. Evaluation of Caripill™ as a component of platelet storage solution
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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7. Erythropoietin-producing clear cell renal cell carcinoma associated with secondary polycythemia
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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8. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 2020-06
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9. Kinetics of Lumefantrine Thermal Decomposition Employing Isoconversional Models and Artificial Neural Network
Thermal analysis can be used to determine shelf-life and kinetic parameters in pharmaceutical systems. This work investigates the kinetic of lumefantrine thermal decomposition, an antimalarial, using non-isothermal and isothermal experimental data. The non-isothermal conditions are analyzed applying Vyazovkin method, while isothermal conditions employ models
J. Braz. Chem. Soc.. Publicado em: 2020-03
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10. Yield, antioxidant activity and shelf-life of cauliflower inflorescences under drought stress and foliar spraying of selenium
RESUMO A capacidade de compostos antioxidantes presentes em hortaliças prevenir doenças é importante para as indústrias farmacêutica e alimentícia. Somado a isso, o estresse hídrico pode aumentar a capacidade antioxidante já existente em plantas. Baseado nisso, um experimento foi conduzido com o objetivo de avaliar o efeito de diferentes lâminas de
Ciênc. agrotec.. Publicado em: 20/12/2019
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11. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 11/11/2019
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12. ANTIBACTERIAL ACTIVITY OF ZINC OXIDE NANOPARTICLES SYNTHESIZED BY SOLOCHEMICAL PROCESS
Abstract ZnO-NPs can be obtained through various methods, resulting in nanoparticles with different size and morphology, which directly influences their antimicrobial potential. The objective of this work was to evaluate the antibacterial activity of ZnO-NPs obtained by a solochemical process against important human foodborne pathogens: Staphylococcus aureus
Braz. J. Chem. Eng.. Publicado em: 30/09/2019