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Mostrando ítems 41-50 de 2075
Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films
(John Wiley & Sons Ltd, 2019-06-10)
Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible films might provide an alternative to extend the shelf ...
Application of 1-methylcyclopropene, calcium chloride and calcium amino acid chelate on fresh-cut cantaloupe muskmelon.
(Pesquisa Agropecuária Brasileira, Brasília, DF, v.43, n.5, p.569-574, maio 2008., 2008)
Effect of carnauba wax nanoemulsion coating on postharvest papaya quality
(2021-10-01)
Papaya is a fruit of great economic importance worldwide, but still presents a high rate of postharvest losses. Among the different reasons explaining this phenomenom, intensive labor and inappropriate storage conditions ...
Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt
(Elsevier Science BvAmsterdamHolanda, 2010)
Strategies to increase the shelf life of meat and meat products with phenolic compounds
(2021-01-01)
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current ...
The use of cheese whey for probiotic yogurt production
(Arquivo Brasileiro Medicina Veterinaria ZootecniaMinas GeraisBrasil, 2011)
Restrictions to the use of cleanrooms for packaging pasteurised milk
(Wiley-blackwellMaldenEUA, 2010)
Qualidade de pitaias de polpa branca armazenadas em diferentes temperaturas
(2011-12-01)
The aim of this paper was to evaluate the effect of storage temperature on the quality of red pitaya of pulp white, produced in Itajobi city, São Paulo state. The pitayas were stored at room temperature, (21-27 °C with ...