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Como conservar los alimentos
(Servicio Nacional de Aprendizaje (SENA), 2014)
Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
(2013-05-30)
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...
Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
(2013-05-30)
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...
Avaliação de boas práticas de fabricação em panificadoras da região lindeira
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-03-23)
The demand for products of quality and safety has been progressively increasing in the lately years, and hence there is a great interest in the improvement and control of the processes involved in food processing industries. ...
Effect of brining pretreatment and storage on carambola (Averrhoa Carambola L.) pickles
(Journal of Food Processing Preservation, 2004-01-14)
Structural studies on unpackaged foods during their freezing and storage
(Wiley Blackwell Publishing, Inc, 2006-06)
During the freezing and frozen storage of unpackaged foods, their surface is exposed to mass transfer with the environment. Basically, ice sublimes and forms a dry, porous layer. This fact alters the sensory characteristics ...
Qualidade e segurança alimentar do milho em diferentes acondicionamentos de armazenagem
(Universidade Estadual do Oeste do ParanáDois VizinhosBrasilPrograma de Pós-Graduação em Engenharia AgrícolaUnioeste, 2014-11-28)
Brazil is one of the largest producers of grains, and maize is the second most produced grain in the country. As this cereal is directly related to human and animal food basis, many matters appear on the maintenance of ...
Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: a contribution to the validation of low water activity foods processing interventions
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2020-09)