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Search Results: 1 - 10 of 478518 matches for " Men de Sá Moreira de;Borges "
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Avalia??o da vanilina como agente antimicrobiano em abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;Borges, Maria de Fátima;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000300029
Abstract: the purpose of this research was to evaluate the effects of vanillin as an antimicrobial agent, as well as the relationship between the injury degree and initial contamination in fresh-cut pineapple (ananas comosus (l.) meer) cv. pérola. slices and cubes were obtained from whole fruits that were mechanically peeled and sliced after sanitization. both kinds of cutting were dipped in pure water (control) or vanillin solutions 3000 or 5000mg.l-1, for 30 seconds. after that, the liquid was drained, slices and cubes were placed in polyethylene terephtalate packages and stored at 4 ± 1°c during 12 days. microbiological analyses were carried out every 3 days and involved mesophile aerobic counts, molds and yeasts and total and fecal coliforms determination. the use of vanillin was inefficient for the control of mesophile aerobic and molds and yeasts growth on fresh-cut 'pérola' pineapple. it seems that, the greater degree of injuries made in the cubes had favored the initial contamination of the product.
Efeito do hipoclorito de sódio sobre a microbiota de abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;Borges, Maria de Fátima;
Revista Brasileira de Fruticultura , 2005, DOI: 10.1590/S0100-29452005000100041
Abstract: the purpose of this research was to determine the smallest effective concentration of sodium hypochlorite (naocl) for intact fruit disinfection as well as to evaluate the use of the same disinfectant product for sanitization of the fresh-cut 'pérola' pineapple. fruits were washed and disinfected with chlorine solutions (100, 150 or 200mg.l-1) for 2 minutes. after approximately 24 hours of cold storage, fruits were mechanically peeled and sliced. slices were dipped in 20mg.l-1 of chlorine solution or pure water (control), for 30 seconds. after that, the liquid in excess was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1oc during 16 days. microbiological analyses were made every 3 days for mesophile aerobic, mold and yeast counts, and total and fecal coliforms determination. total and fecal coliforms were not detected in the treatments during 16 days of cold storage. the intact fruit disinfection (200mg.l-1) associated with sanitization of pineapple slices with 20mg.l-1 of chlorine solution provided smaller microbial population, showing that these operations are essential in order to get fresh-cut vegetables with sanity warranty to the consumer.
Estabilidade microbiológica, físico-química e sensorial de pedúnculos de caju (Anacardium occidentale L.) processados por métodos combinados
Mesquita, Patricia Campos;Maia, Geraldo Arraes;Souza Filho, Men de Sá Moreira de;Nassu, Renata Tieko;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300012
Abstract: cashew apples processed by combined methods were stored at room temperature (28oc) in order to evaluate the tendency for chemical, microbiological and sensorial changes during 120 days of storage. results confirmed that the obstacles used (reduction of water activity, mild heat treatment, ph reduction, ascorbic acid addition, 1000ppm sodium benzoate, 600 and 900ppm of so2) and their intensities were capable to assure the microbiological stability and sensorial acceptance of the product during storage stability at room temperature for 120 days.
Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Souza Filho, Men de Sá Moreira de;
Pesquisa Agropecuária Brasileira , 2003, DOI: 10.1590/S0100-204X2003000900012
Abstract: the objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'pérola' pineapple. the experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the cacl2 concentration and storage time, each one with three replicates. fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in cacl2 solutions (1% and 2%) for 30 seconds. slices were placed in polyethylene terephtalate packages and stored at 4±1°c during periods of 0, 3, 6, 9 and 12 days. texture was not influenced by any of the studied factors. smaller peroxidase activity in the samples submitted to cacl2 2% was verified. fresh-cut pineapple slices dipped in cacl2 1% showed more browning, presenting smaller l* value and larger a* value at the end of the storage period. the use of cacl2 in fresh-cut 'pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.
CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE
NASSU, RENATA TIEKO;LIMA, JANICE RIBEIRO;SOUZA FILHO, MEN DE Sá MOREIRA DE;
Revista Brasileira de Fruticultura , 2001, DOI: 10.1590/S0100-29452001000300020
Abstract: fresh and combined methods processed cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. fruits were osmotically treated in sucrose syrup with two different concentrations of so2. overall acceptance, appearance, aroma, flavor and texture were evaluated. fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. acceptance of fresh melons and processed melons was similar. treatments of the tropical fruits with two different concentrations of so2 did not demonstrate significant differences between the fruits tested.
Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado
Antoniolli Lucimara Rogéria,Benedetti Benedito Carlos,Souza Filho Men de Sá Moreira de
Pesquisa Agropecuária Brasileira , 2003,
Abstract: O objetivo deste trabalho foi avaliar os efeitos do cloreto de cálcio na qualidade do abacaxi 'Pérola' minimamente processado. Os tratamentos, arranjados em delineamento inteiramente casualizado e dispostos em esquema fatorial 3x5, consistiram das concentra es de CaCl2 e dos períodos de armazenamento, com três repeti es. Frutos previamente sanitizados foram descascados mecanicamente, fatiados manualmente e imersos em solu o de CaCl2 a 1% e a 2% e em água (controle), durante 30 segundos. As fatias foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4±1degreesC durante períodos de 0, 3, 6, 9 e 12 dias. A textura n o foi influenciada por nenhum dos fatores estudados. Constatou-se menor atividade peroxidásica nos frutos tratados com CaCl2 2%. Quanto à colora o, a imers o em solu o de CaCl2 1% resultou em fatias mais escurecidas, com menor valor L* e maior valor a* ao final do período de armazenamento. A utiliza o de CaCl2 em abacaxi 'Pérola' minimamente processado n o proporciona efeitos benéficos na textura, e interfere negativamente na colora o da polpa do fruto.
CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE
NASSU RENATA TIEKO,LIMA JANICE RIBEIRO,SOUZA FILHO MEN DE Sá MOREIRA DE
Revista Brasileira de Fruticultura , 2001,
Abstract: Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested.
Conserva o de polpa de cupua u [Theobroma grandiflorum (Willd. Ex Spreng.) Schum] por métodos combinados
Costa Marta Cristina,Maia Geraldo Arraes,Souza Filho Men de Sá Moreira,Figueiredo Raimundo Wilame de
Revista Brasileira de Fruticultura , 2003,
Abstract: Este trabalho teve como objetivo avaliar os parametros químicos e físico-químicos como aporte ao desenvolvimento do processo para a conserva o da polpa de cupua u por métodos combinados, como op o aos métodos onerosos (ex.: congelamento), como alternativa para redu o de perdas pós-colheita da polpa do cupua u junto a pequenos e médios produtores. Foram selecionados os seguintes obstáculos: ajuste da Aw da polpa para 0,97 e 0,95, utilizando sacarose em concentra es de 22,5% e 34% em rela o ao peso da polpa, ajuste do pH para 3,0, adi o de benzoato de sódio em concentra es a 500 ppm, dióxido de enxofre (SO2) a 400 ppm e branqueamento a 90oC/2 minutos. Os resultados indicaram que os obstáculos selecionados se mostraram adequados para garantir a estabilidade microbiológica e físico-química da polpa num período de 20 dias.
Estabilidade microbiológica, físico-química e sensorial de pedúnculos de caju (Anacardium occidentale L.) processados por métodos combinados
Mesquita Patricia Campos,Maia Geraldo Arraes,Souza Filho Men de Sá Moreira de,Nassu Renata Tieko
Ciência e Tecnologia de Alimentos , 2003,
Abstract: Os pedúnculos de caju processados por métodos combinados e armazenados à temperatura ambiente (28oC) foram avaliados quanto à tendência a mudan as físico-químicas, microbiológicas e sensoriais. Os resultados confirmam que os tipos de obstáculos usados (redu o da Aw, tratamento térmico brando, redu o do pH, adi o de ácido ascórbico, benzoato de sódio a 1000ppm e SO2 a 600 e 900ppm) e sua intensidade foram capazes de assegurar a estabilidade microbiológica do produto durante a armazenagem à temperatura ambiente por 120 dias, bem como uma boa aceita o sensorial.
Goiabas desidratadas osmoticamente seguidas de secagem em estufa
Sousa Paulo Henrique Machado de,Maia Geraldo Arraes,Souza Filho Men de Sá Moreira de,Figueiredo Raimundo Wilane de
Revista Brasileira de Fruticultura , 2003,
Abstract: O objetivo deste trabalho foi determinar parametros do processo de desidrata o osmótica da goiaba, construir as curvas de secagem da fruta pré-tratada através de desidrata o osmótica com e sem vácuo e avaliar as características físico-químicas e microbiológicas dos produtos. No final da secagem verificou-se que as goiabas pré-tratadas com osmose à vácuo diminuem o tempo de secagem, reduzindo os gastos com o processo. Observou-se maior escurecimento no produto tratado com osmose sob vácuo nos processos de osmose e de secagem, enquanto a textura n o apresentou diferen a entre os dois tratamentos. Outro fato relevante foi a ausência de contamina o microbiológica dos dois produtos no final da secagem, sendo a metodologia empregada efetiva na preven o do desenvolvimento microbiano, concluindo-se que é possível obter goiaba desidratada como produto de umidade intermediária, através de pré-tratamento osmótico seguido de secagem.
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