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Influência do uso de atmosfera modificada nas características físico-químicas de brócolis minimamente processados
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Avaliação das características microbiológicas e físico-químicas de mamão minimamente processado com revestimento comestível de fécula de mandioca
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2019-07-03)
The present work had as objective to produce a cassava starch coating, to apply to minimally processed papaya samples and to evaluate the microbiological and physicochemical characteristics during ten days of refrigerated ...
Própolis como agente sanitizante para cheiro-verde minimamente processado
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-24)
Minimally processed foods currently have been widely sought after by consumers looking for a good quality food , safe in the microbiological point of view and that meets your needs as practicality . Among them , a group ...
Aplicação de revestimento comestível a base de quitosana em brócolis minimamente processado
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2015-06-24)
Minimal processament offers convenience to a wide variety of vegetables such as broccoli. However, cutting and slicing operations cause tissue damage that increase susceptibility to microbiological contamination and ...
Estabilidade do guacamole refrigerado elaborado com abacate ‘hass’ e diferentes formulações
(2012)
Avocado is a nutritious fruit with qualities that make possible the increase in his consumption. Processed avocado is an alternative, but, a challenge, not only for the technological diffi culties in to maintain the product ...
Occurrence and genetic characterization of Listeria spp. in minimally processed vegetables commercialized in Porto Alegre, Brazil
(Universidade Federal do Rio Grande do Sul, 2018)