Stuffing
Mostrando 1-7 de 7 artigos, teses e dissertações.
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1. Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900,
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-02
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2. Microfiltração como alternativa na produção de queijos com olhaduras e utilização da fase aquosa para avaliação de suas características físico-químicas / Microfiltration as an alternative in production of the cheeses with eyes and utilization of the aqueous phase for evaluation of their physiochemical characteristics
A produção de queijos com olhaduras tem crescido muito no Brasil e um dos principais problemas de fabricação é a ocorrência de estufamento tardio. Com a finalidade de resolver esta questão, queijos com olhaduras foram produzidos a partir de leite microfiltrado, com objetivo de eliminar micro-organismos contaminantes e esporos de Clostridium spp. Foram
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/09/2011
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3. DeterminaÃÃo e remoÃÃo de erros em mapas de colheita de milho
The automation of the the monitorated harvest ends introducing systematic errors to the process, for this reason, a methodology of filtering of data became necessary for obtaining confident maps and it treats about the mean error factor, which is the delay time. The delay time is that spent between the cutting of the plant by the platformâs bar and the pass
Publicado em: 2005
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4. Contribution to the study of the application of alternative materials in the composites based on Portland cement : use of polypropylene grains recycled in substitution to the aggregates of the concrete / Contribuição ao estudo da aplicação de materiais alternativos nos compositos a base de cimento Portland : uso de grãos de polipropileno reciclado em substituição aos agregados do concreto
The main objective of this dissertation was the determination of the main mechanical properties of a composite based on Portland cement CP-V-ARI (high initial resistance) tends as aggregate the grains recycled agglutinated of polypropylene (GRAP). The choice of the plastic is due to the fact that it is one of the main materials used by the industry in genera
Publicado em: 2005
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5. Experimental tests of biomass fast pyrolysis in fluidized bed reactor criteria to system optimization / Testes em uma planta de pirolise rapida de biomassa em leito fluidizado : criterios para sua otimização
This research discusses a strategy to optimize and scale up the pyrolysis process in fluidized bed. The strategy uses adjusted mathematical models applied to the model reactor to the project commercial reactors. Several steps of that procedure were appraised based on the adjusted model for the percentage of elutriated fine charcoal in the model reactor. It w
Publicado em: 2004
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6. Aspectos microbiologicos e quimicos de produtos alimenticios elaborados com carnes moidas, vendidos no varejo no municipio de Campinas
In order to investigate the microbiological and chemical quality of foods elaborated with grounds beef,70 samples covering 12 different brands were collected from retail markets C meat shops, supermarkets, groceries and pastry shops) in the country of Campinas, State of São Paulo; Brazil. Of these, 4 products were bougth refrigerated or fresh: pies, ravioli
Publicado em: 1983
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7. Survival of Clostridium perfringens During Baking and Holding of Turkey Stuffing1
Vegetative cells of three strains of Clostridium perfringens were used as inoculum for bread and onion stuffing for eight lightweight and eight heavyweight turkeys. When stuffed turkeys were refrigerated (5 ± 1 C for 24 ± 2 hr), a mean count of 580 vegetative cells of C. perfringens per gram of stuffing was reduced to undetectable levels (<6 per gram) in s