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Search Results: 1 - 10 of 52476 matches for " Benedetti Benedito Carlos "
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Efeito da embalagem e temperatura de armazenamento em repolho minimamente processado
Rinaldi, Maria Madalena;Benedetti, Benedito Carlos;Calore, Luciana;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000300015
Abstract: the objective of this work was to evaluate the changes in the minimally processed cabbage when stored in different packages and temperatures. the minimum process consisted of selection, classification and refrigeration of the raw material, followed by cutting in slices, rinsed with treated tap water for the elimination of cellular exudates, sanitization in solutions with 150mgl-1 of active chlorine, rinsing, centrifugation, weighing, conditioning in polystyrene expanded trays covered with polyvinyl chloride (pvc), 12μm, and polyethylene terephtalate (pet) packages and stored for 15 days at 0, 5 and 10oc temperatures. every three days the following analyses where carried out: o2 and co2 concentrations inside the packages, ph, tritatable acidity, soluble solids and vitamin c in the minimally processed cabbage. it was concluded that the cabbage conditioned in the pvc packages presented lower vitamin c loss during the 15 days of storage at all temperatures. these packages also presented higher concentrations of co2 and lower of o2 , although within the acceptable levels, guaranteeing larger shelf life to the minimally processed cabbage. the shelf life for the products stored at 0 and 5oc were statistically similar; however at 10oc, it was reduced appreciably, at the level of 5% of probability.
Avalia??o de mel?o minimamente processado armazenado em diferentes temperaturas e embalagens
Pizarro, Cintya Alejandra Castilho;Benedetti, Benedito Carlos;Haj-Isa, Niurka Maritza Almeyda;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000200003
Abstract: the minimally processed products offer several benefits for consumers, such as the reduction of the time for food preparation, the purchase of healthy products with excellent quality and smaller space for their storage. the objective of this work was to evaluate which package (polyethylene terephtalate or expanded polyestiren tray covered with polyvinyl chloride) would be better for the storage of minimally processed melon stored at 4oc and 10oc. the fruits had passed for the minimum process, which consisted in: reception, selection, washing with tap water and with 200 mg.l-1 sodium hypochlorote solution, cooling at 10oc/24h, peeling and manual cut (slice), immersion bath with 40 mg.l-1 sodium hypochlorote solution for 30 s, packing and storage. analyses of o2 and co2 concentrations, firmness, ph, total acidity, total solid soluble, total and reducing sugars, and sensorial analysis had been made at 0, 3, 5, 7 and 10 days of storage. the results show that there were significant differences during the storage period for o2 and co2 concentration, firmness, ph, total and reducing sugars. the characteristics of the fruits stored in polyethylene terephtalate packages at 4oc remained more steady when compared with the other treatments. in the sensorial analysis it had significant difference between the first day and the others, showing that the minimally processed melon decreases its sensorial quality with the time.
Quality evaluation of fresh-cut ?Pérola? pineapple stored in controlled atmosphere
Antoniolli, Lucimara Rogéria;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Silveira, Neliane Ferraz de Arruda;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000300017
Abstract: the purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ?pérola? pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. after sanitation, fruit was manually peeled, sliced and dipped in 20 mg.l-1 naocl solution for 30 seconds. then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 ± 1 °c). desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (o2:co2, %) and air were used. the product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. total and fecal coliforms were not detected. the fresh-cut ?pérola? pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period
Sensory profile of 'Dourad?o' peaches cold stored under controlled atmosphere
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;
Ciência e Tecnologia de Alimentos , 2011, DOI: 10.1590/S0101-20612011000100037
Abstract: the sensory quality of 'dourad?o' peaches cold stored in three different conditions of controlled atmosphere (ca1, ca2, ca3 and control) was studied. after 14, 21 and 28 days of cold storage, samples were withdrawn from ca and kept for 4 days in ambient air for ripening. the sensory profile of the peaches and the descriptive terminology were developed by methodology based on the quantitative descriptive analysis (qda). the panelists consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. fourteen panelists were selected based on their discrimination capacity and reproducibility. seven descriptors were generated showing similarities and differences between samples. the data were analyzed by anova, tukey test and principal component analysis (pca). results showed significant differences in the sensory profiles of the peaches. the pca showed that ca2 and ca3 treatments were more characterized by the fresh peach flavor, fresh peach appearance, juiciness and flesh firmness, and were effective in keeping the good quality of the 'dourad?o' peaches during the 28 days of cold storage. the control and ca1 treatments were characterized by the mealiness and were ineffective for quality maintenance of the fruits during cold storage.
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.
Effects of modified atmosphere packaging on ripening of 'Dourad?o' peach related to pectolytic enzymes activities and chilling injury symptoms
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;Sato, Hélia Harumi;
Revista Brasileira de Fruticultura , 2011, DOI: 10.1590/S0100-29452011000400006
Abstract: the present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'dourad?o' peach after cold storage and the possible involvement of cell wall enzymes. fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (ldpe) bags (30, 50, 60 and 75 μm of thickness) with active modified atmosphere (10 kpa co2 + 1.5 kpa o2, balance n2). the following treatments were tested: control: peaches held in nonwrapped trays; ma30: ldpe film - 30 μm; ma50: ldpe film - 50 μm; ma60: ldpe film - 60 μm and ma75: ldpe film - 75 μm. fruits were kept at 1±1oc and 90±5% relative humidity (rh) for 28 days. after 14, 21 and 28 days, samples were withdrawn from map and kept in air at 25±1oc and 90±5% rh for ripening. on the day of removal and after 4 days, peaches were evaluated for woolliness incidence, pectolytic enzymes activities. the respiratory rate and ethylene synthesis were monitored during 6 days of ripening. the results showed that ma50 and ma60 treatments had positive effect on the inhibition of the development of woolly texture and reduced pectin methylesterase activity on the ripe fruits, keeping good quality of 'dourad?o' peach during 28 days of cold storage. the treatments control, ma30 and ma75 showed higher woolliness incidence and did not present marketable conditions after 14 days of cold storage.
Sensory characteristics of 'Dourad?o' peaches submitted to modified atmosphere packaging
Santana, Ligia Regina Radomille de;Benedetti, Benedito Carlos;Sigrist, José Maria Monteiro;
Revista Brasileira de Fruticultura , 2010, DOI: 10.1590/S0100-29452010005000108
Abstract: the sensory, physical and chemical characteristics of 'dourad?o' peaches cold stored in different modified atmosphere packaging (ldpe bags of 30, 50, 60, 75μm thickness) were studied. after 14, 21 and 28 days of cold storage (1 ± 1 oc and 90 ± 5% rh), samples were withdrawn from map and kept during 4 days in ambient air for ripening. descriptive terminology and sensory profile of the peaches were developed by methodology based on the quantitative descriptive analysis (qda). the assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. seven descriptors were generated showing similarities and differences among the samples. the data were analysed by anova, tukey test and principal component analysis (pca). the atmospheres that developed inside the different packaging materials during cold storage differed significantly. the pca showed that ma50 and ma60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness, and were effective for keeping good quality of 'dourad?o' peaches during 28 d of cold storage. the control and ma30 treatments were characterized by the mealiness, the ma75 treatment showed lower intensity for all attributes evaluated and they were ineffective to maintain good quality of the fruits during cold storage. higher correlation coefficients (positive) were found between fresh appearance and flesh firmness (0.95), fresh appearance and juiciness (0.97), ratio and intensity of fresh peach smell (0.81), as well as higher correlation coefficients (negative) between hue angle and intensity of yellow colour (-0.91), fresh appearance and mealiness (-0.92), juiciness and mealiness (-0.95), firmness and mealiness (-0.94).
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.
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.
Estabilidade de repolho minimamente processado sob diferentes sistemas de embalagem
Rinaldi, Maria Madalena;Benedetti, Benedito Carlos;Sarantópoulos, Claire Isabel Grígoli de Luca;Moretti, Celso Luiz;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000200012
Abstract: stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expanded polyestyrene trays wrapped with pvc was evaluated. the fresh-cut product was stored for 16 days in a cold room at 5 ± 1 °c and 95 ± 5% rh and in a refrigerated display case similar to those found in grocery stores. the following variables were analyzed: content of oxygen and carbon dioxide inside the package headspace; browning, luminosity, polyphenoloxidase and peroxidase activities, ph, titratable acidity; soluble solids, fresh mass loss, and ascorbic acid content. the stability of fresh-cut cabbage was higher at the temperature of 5 °c compared to those stored in the refrigerated displays. the active modified atmosphere was not effective in extending the shelf life of fresh-cut cabbage compared to other treatments. ldpe packaging was more adequate for fresh-cut cabbage storage. however, pvc wrapping also presented satisfactory effects.
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