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Search Results: 1 - 10 of 6006 matches for " Domarco Rachel Elisabeth "
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Efeito da radia??o gama nas características físico-químicas e microbiológicas do queijo prato durante a matura??o
Gutierrez, érika Maria Roel;Domarco, Rachel Elisabeth;Spoto, Marta H. F.;Blumer, Lucimara;Matraia, Clarice;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400020
Abstract: the prato, cheese washed dough, is one of brazil's most popular cheeses. this cheese must be ripened the desirable characteristics of flavors and texture. the present work studied the influence of gamma radiation in the ripening period of prato cheese. the cheese was ripened at 10-12oc and at ± 80% rh for 60 days. at the 1st and at 15th day of ripening, sample were irradiated to 0 (control), 1, 2, 3 and 4kgy at a rate of 0.9696kgy/h. the cobalto-60 source used was a gammabeam 650 from atomic energy of canada. physical-chemical and microbiological characteristics were analyzed every each 15 days of ripening. the results showed that the total microbial count decreased as increased the dose of irradiation of the cheese. the ripening of the cheese was delayed by irradiation, probability due to the inactivation of the lactic bacteria by radiation.
Sinergia da radia??o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco, Rachel Elisabeth;Spoto, Marta Helena Fillet;Blumer, Lucimara;Walder, Júlio Marcos Melges;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000400028
Abstract: the storage behavior of grapes cv. italia, immersed in hot water and irradiated with different radiation doses was studied through their chemical analysis (soluble solids, titrable acidity and ph) and sensorial analysis (overall appearance and firmness). samples of 500g of grapes were used in 4 replicates per treatment . part of them were immersed in hot water (50°c for 5 min) before irradiation and part was irradiated at room temperature (22°c - 25°c). the irradiation was performed using a cobalto-60 source, type gammabeam-650. the dose rate was 1.89 kgy/h. the radiaton doses were 0 (control), 1, 2, 3, 4 and 5 kgy. after irradiation the samples were placed in cartoon boxes and stored under refrigeration at 6°c - 8°c. the chemical and sensorial analysis were performed after 60 days of storage. the titrable acidity and the ph increased significantly with increasing radiation doses. the heat and gamma radiation treatments, combined or not, did not extended the grape shelf life.
Radia??o gama na conserva??o do suco natural de laranja
Iemma, Juliana;Alcarde, André Ricardo;Domarco, Rachel Elisabeth;Spoto, Marta Helena Fillet;Blumer, Lucimara;Matraia, Clarice;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000500022
Abstract: the effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, ph and ascorbic acid content of natural orange juice. microbial activity may cause deterioration of orange juice. irradiation is a process of food conservation which eliminates microorganisms. neverthless radiation may affect some characterisitics of irradiated foods. the experimental design was a 4x5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kgy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. samples of juice were extracted from variety "pera" oranges and irradiated at a rate of 2.0 kgy/h (60cobalt) and thereafter stored at 5 ± 3oc. results showed small changes in soluble solids content, acidity and ph, for all treatments. the ratio soluble solids/acidity was also determined and showed little variation for all treatments. there was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. gamma radiation was effective in reducing the microbiological population of the juice.
Radia o gama na conserva o do suco natural de laranja
Iemma Juliana,Alcarde André Ricardo,Domarco Rachel Elisabeth,Spoto Marta Helena Fillet
Scientia Agricola , 1999,
Abstract: Este trabalho estudou o efeito da radia o gama na popula o microbiológica, teor de sólidos solúveis, acidez titulável, pH and conteúdo de vitamina C do suco natural de laranja. A atividade microbiana pode causar a deteriora o do suco de laranja. A irradia o é um processo de conserva o de alimentos através da elimina o dos microrganismos, porém pode afetar algumas características do produto. O delineamento experimental foi em esquema fatorial 4x5 referentes ao controle mais 3 doses de radia o (2,0; 4,0 and 6.0 kGy) e 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) com 2 repeti es. As amostras de suco natural foram extraídas de laranjas da variedade "Pêra", irradiadas a uma taxa de dose de 2,0 kGy por hora (cobalto-60), e em seguida foram armazenadas sob refrigera o (5 ± 3oC). Os resultados mostraram pequenas varia es no teor de sólidos solúveis, acidez titulável e pH, em rela o aos tratamentos testados. A raz o sólidos solúveis/acidez titulável foi determinada e também mostrou pequena varia o em todos os tratamentos. Com o aumento da dose de radia o e o prolongamento do período de armazenamento houve redu o no conteúdo de vitamina C do suco. A radia o gama se mostrou eficaz na redu o da popula o microbiana do suco de laranja.
Sinergia da radia o ionizante e do aquecimento na vida de prateleira da uva ?Itália?
Domarco Rachel Elisabeth,Spoto Marta Helena Fillet,Blumer Lucimara,Walder Júlio Marcos Melges
Scientia Agricola , 1999,
Abstract: O comportamento de uva cv. Itália, aquecida e irradiada com diferentes doses de radia o ionizante, foi estudado através de análises químicas (teor de sólidos solúveis, acidez titulável e pH) e análise sensorial (aparência e firmeza). Para o experimento, foram utilizados aproximadamente 500g de uva por amostra e 4 repeti es por tratamento. Uma parte foi aquecida por imers o em água (50°C por 5 minutos), antes da irradia o, outra parte foi irradiada à temperatura ambiente (22-25°C). Para a irradia o, utilizou-se uma fonte de Cobalto-60, tipo Gammabeam-650, a uma taxa de dose de 1,89 kGy/h. As doses utilizadas foram, 0 (controle), 1, 2, 3, 4 e 5 kGy. Após a irradia o as amostras foram acondicionadas em caixas de papel o e armazenadas sob temperatura de refrigera o (6°C - 8°C). As análises químicas e sensorial foram realizadas após 60 dias de armazenamento. Observou-se um aumento na acidez titulável e no pH, em fun o das doses de radia o. O teor de sólidos solúveis e a rela o sólidos solúveis/acidez titulável foram maiores nas amostras aquecidas. O tratamento térmico e a radia o gama, isolados ou combinados, n o promoveram o aumento de vida de prateleira de uva Itália.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto, Marta Helena Filet;Gallo, Cláudio Rosa;Alcarde, André Ricardo;Gurgel, Maria Sílvia do Amaral;Blumer, Lucimara;Walder, Júlio Marcos Melges;Domarco, Rachel Elisabeth;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300003
Abstract: this work evaluated the effect of gamma radiation on reducting the population of staphylococcus aureus, escherichia coli and salmonella typhimurium in ground chicken breast stored under refrigeration. the experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kgy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). samples of ground chicken breast were inoculated with staphylococcus aureus (atcc 14458), escherichia coli (atcc 11105) and salmonella typhimurium (atcc 0626), irradiated at temperatures between 4 and 8°c and stored under refrigeration (5°c) for 28 days. the increased radiation dose and period of storage under refrigeration caused a reduction of staphylococcus aureus, escherichia coli and salmonella typhimurium populations in the ground chicken breast. mean radiation d values determined for staphylococcus aureus and escherichia coli were 0.41 and 0.72 kgy, respectively. gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kgy kept the ground chicken breast within the microbiological limits established by the brazilian legislation, for up to 28 days under refrigeration.
Radia o gama na redu o da carga microbiana de filés de frango
SPOTO Marta Helena Filet,GALLO Cláudio Rosa,DOMARCO Raquel Elisabeth,ALCARDE André Ricardo
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Neste trabalho estudou-se o efeito da radia o gama na destrui o dos microrganismos presentes em filés de frango armazenados sob refrigera o. Um dos possíveis fatores de deteriora o da carne de frango é a atividade microbiana. A irradia o é um processo de conserva o de alimentos através da elimina o de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento) e 5 níveis (doses de radia o), com 3 repeti es por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigera o (± 5oC) por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras n o irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5) para 10(7)UFC/g). As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 103 para 10(4)UFC/g). As doses de radia o de 4,0; 6,0 e 8,0kGy reduziram a popula o microbiana a níveis de 102UFC/g no vigésimo primeiro dia e 101UFC/g no vigésimo oitavo dia de armazenamento. A irradia o pode ser um processo eficiente para a redu o da carga microbiana de filés de frango porque a dose de radia o de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma popula o microbiana de 101UFC/g até vinte e oito dias de armazenamento.
Radia??o gama na redu??o da carga microbiana de filés de frango
SPOTO, Marta Helena Filet;GALLO, Cláudio Rosa;DOMARCO, Raquel Elisabeth;ALCARDE, André Ricardo;WALDER, Júlio Marcos Melges;BLUMER, Lucimara;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300018
Abstract: this work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. microbial activity causes deterioration in poultry. irradiation is a process of food preservation by reduction of the number of the microorganisms. the experimental design was in random blocks with 5 factors (storage periods) and 5 levels (radiation doses), with three replicates. the samples of chicken steak were irradiated with 0.0, 2.0, 4.0, 6.0 and 8.0kgy and stored under refrigeration (± 5oc) for 1, 7, 14, 21 and 28 days. the total count of the microorganisms was accomplished by pour plate in pca medium. the microbiological count of the non-irradiated samples increased in two logarithmic cycles during the storage period of twenty-eight days (from 105 to 107cfu/g), while the microbiological count of the samples irradiated with 2.0kgy increased in one logarithmic cycle during the same period (from 103 to 104cfu/g). the doses of 4.0, 6.0 and 8.0kgy reduced the microbial contamination of the samples to levels of 102cfu/g at the twenty-first and to 101cfu/g at the twenty-eighth day of storage. gamma irradiation can be an efficient process to reduce the microbial contamination of chicken steaks because the dose of 4.0kgy was enough to keep the chicken steaks refrigerated with 101cfu/g for up to twenty-eight days.
Does the Behavioral Science Curriculum in a Private College Fit the Needs of the Job Market?  [PDF]
Rachel Pasternak
Creative Education (CE) , 2014, DOI: 10.4236/ce.2014.52016
Abstract:

The perception of knowledge as consumer goods appeared with the development of private education and reflects a marketing or consumer needs approach. The consumer-needs approach sees advantages in adapting higher education to the needs of the consumer. This article examines whether the behavioral science curriculum (scope, and content) in the private college is based on the approach of knowledge as consumer goods. In addition, what is the level of satisfaction expressed by the alumni of the course, i.e. those who completed the curriculum? The study used a multi-method approach, combining textual analysis of archived documents and an online questionnaire survey of 250 alumni. The results: the scope and contents of the curriculum were only partially affected by this approach. Nonetheless, the graduates were very satisfied with the curriculums contribution to their personal and professional skills and occupations.

Drones under International Law  [PDF]
Rachel Alberstadt
Open Journal of Political Science (OJPS) , 2014, DOI: 10.4236/ojps.2014.44023
Abstract: There is a notable absence of legal approaches to the discourse evaluating use of drones. Even when drones are discussed in a legal context, arguments assert that drones require a new legal regime to adapt to modern qualities and circumstances. In the alternative, this paper argues that drones compatibly fit into existing legal regimes, particularly international criminal law (ICL) and international humanitarian law (IHL) in accordance with general principles of international law. This paper argues that use of drones in armed conflict fits within existing laws governing use of force as the frameworks in use today. It demonstrates that ICL and IHL provide flexible guidelines appropriately suitable to particulars of drones, such as types and capabilities, but more importantly, they continue to provide legal governance applicable to drones as weapons. Legal uncertainty as to the use of drones is thus evaluated within the hypothetical exploration of drone usage culminating in a war crime before the International Criminal Court (ICC).
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