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Food safety and quality control in a supermarket chain in Teresina-PI
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Comparación entre los contenidos de fibra dietaria total y fibra cruda de los alimentos descritos en la taba de composición de alimentos ColombianosComparison between contents of total dietary fiber and crude fiber described in Colombian composition table
(Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y AlimentariasGrupo de Nutrición y Tecnología de AlimentosMedellín, Colombia, 2021)
Gamma irradiation of common beans: Effect on nutritional and technological properties
(ElsevierBR, 2019-09-03)
ABSTRACT
This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ...
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
(2016)
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven ...
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
(ISEKI Food Association, 2013-10)
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential ...
Bebida fermentada de yacon (Smallanthus sonchifolius): parâmetros do processo fermentativo
(Universidade Tecnológica Federal do Paraná (UTFPR), 2019)
Aplicação de diferentes revestimentos comestíveis na conservação pós-colheita de goiabas (Psidium guajava L.)
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Alimentos diferenciados: principales métodos de captación, evaluación y valoración de sus atributos de calidad
(Universidad Nacional de Mar del Plata. Facultad de Ciencias Económicas y Sociales, 2007)
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
(2018-06)
Fruit & Vegetable (F&V) smoothies are rich in nutrients and other health related compounds. However, they have a short shelf-life and the traditional methods applied to preserve them generate losses in their natural flavor ...