Texture And Coloration
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06
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2. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 28/10/2019
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3. Post-harvest evaluation of tomato genotypes with dual purpose
Abstract The objective of this study was to characterize and select genotypes which displayed aptitude for genetic improvement for tomatoes consumed in natura as well as for those used in industrial processing. There were ten genotypes evaluated, being those from seven lines (CVR 1, CVR 3, CVR 4, CVR 5, CVR 8, CVR 21 and CVR 22) and three commercial hybrids
Food Sci. Technol. Publicado em: 22/03/2018
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4. AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE DO EXTRATO DE ERVA-CIDREIRA-DE-ARBUSTO (Lippia alba (Mill) NE Brown) EM EMBUTIDO COZIDO A BASE DE CARNE OVINA DE DESCARTE / EVALUATION OF ANTIOXIDANT ACTIVITY OF HIDRAETANOLIC OF LEMON BALM BUSH EXTRACT (Lippia alba (Mill) NE Brown) AND ITS USAGE IN FITTED MEAT BASED ON DISPOSAL OVINE MEAT
The present paper has the goal evaluate the use of the disposal sheep meat in fitted meat and evaluate its lipid stability through the using of lemon balm bush extract (Lippia alba (Mill) NE Brown). In a first moment was accomplished a characterization of the lemon balm bush extract with the concentrations of 70%, 80% and 90% of ethanol, of their Phenol comp
Publicado em: 2011
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5. Utilização de taro na elaboração de farinha e de produto alimentício reestruturado frito / Use of taro in the preparation of flour and fried restructured food products
The aim of this work was to use taro [Colocasia esculenta (L.) Schott] corm (RM) and cormels (RF) to produce restructured fried foods, with emphasis on the potential of RM for industrial use. Chemical composition, instrumental and sensory analysis were used to characterize raw materials (taro rhizomes) and its products (flour and restructured food). RM provi
Publicado em: 2009
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6. Tecnoligia para produção de banana-passa da cv. Thap maeo produzida no Amazonas
A cultivar Thap maeo, recomendada pela Embrapa, distribuída pelo Instituto de Desenvolvimento Agropecuário do Estado do Amazonas, atualmente é produzida e comercializada in natura. Resistente a doenças e com qualidades tecnológicas, a falta aceitação do fruto in natura e de tecnologia de processamento ainda é um entrave para a bananicultura no Amazon
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/03/2008
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7. PERFIL DE ÁCIDOS GRAXOS, EMBUTIDO FERMENTADO E CARACTERÍSTICAS DA CARCAÇA DE OVELHAS DE DESCARTE / FATTY ACIDS PROFILE, FERMENTED SAUSAGE AND CARCASS TRAITS OF CULLING SHEEP
The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate fermented sausage type salami produced with this meat. Were used 20 culling ewes, being 10 of the Ideal race and 10 of the Texel race, w
Publicado em: 2007
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8. Seleção de pessegueiro adaptado ao clima subtropical / Peach tree selection adapted the subtropics conditions
The peach is one of fruit species subjected to more research all over the world having a large number of varieties. One of the most important objectives in peach breeding is the low chilling requirement, once it has direct relation with adaptation of the species in areas in mild winters area, characteristic of subtropical regions. Characteristics such as fru
Publicado em: 2007
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9. Uso de solução conservadora e de películas comestíveis em maçãs da Cultivar Royal Gala minimamente processadas: efeito na fisiologia e na conservação / Use of conservative solution and edible coating in minimally processed royal gala cultivar apple: effect in physiology and in the conservation
One of the current proposals to increase the shelf life of the minimally processed (MP) fruits is the investigation of a material that is adherent to the cut surface of the fruit in order to minimize physiological, physico-chemical and microbial deteriorations. The goal of the study is to evaluate the effect of preservative solution and edible coatings in th
Publicado em: 2005
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10. Processamento minimo de cenoura e feijão-vagem / Minimally processed carrots and snap beans
Although the consumers associate fruits and vegetables to a healthy diet, they are more demanding about their quality and facility, on the other hand. The minimally processed vegetables need some technology to satisfy the consumer´s expectations and in order to avoid the loss of the quality caused by many different operations concerned to minimally processi
Publicado em: 2005
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11. Produção de Pleurotus sajor-caju em bagaço de cana-de-açúcar lavado e o uso de aditivos visando sua conservação "in natura". / Production of Pleurotus sajor-caju in washed sugar cane bagasse and the fresh mushroomsshelf life evaluation by treatment with diferent solutions.
Traditionally, the cultivation of edible mushroom Pleurotus sajor-caju or hiratake has been carried out on different composted and pasteurized agricultural residues. They are usually sold in natura and according to the storage conditions the mushroomsshelf life varies from 3 to 7 days. The objectives of this study were to investigate the traditional pr
Publicado em: 2003