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Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of Sao Paulo, Brazil Occurrence, quantification, and serotyping
(ELSEVIER SCI LTD, 2011)
The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases and a major concern is the presence of Listeria monocytogenes L monocytogenes was assessed in two types of products cooked ham ...
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
(Amer Chemical Soc, 2014-04-09)
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive ...
Globalización y cultura popular: El caso de Slow foodGlobalización y cultura popular: El caso de Slow food
(Universidad de Costa Rica, Costa Rica, 2013)
Cook what
(Universidade Tecnológica Federal do ParanáCornelio ProcopioBrasilTecnologia em Análise e Desenvolvimento de SistemasUTFPR, 2013)
This proposal has been prepared with the purpose of exploring aspects of the use of applications in everyday life of contemporary man. In particular, to focus on the problem of feeding habits of modern times and present ...
Bioaccessibility and permeability of bioactive compounds in raw and cooked garlic
(Academic Press Inc Elsevier Science, 2018-07)
Numerous studies have shown that organosulfur compounds (OSCs) from raw and cooked garlic act as bioactive phytochemicals. Nevertheless, data related to OSCs bioaccessibility is scarce. This information would be useful to ...