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Substituição de nitrito de sódio por extrato vegetal na elaboração de produto cárneo cozido enlatado
(Universidade Estadual Paulista (Unesp), 2021-10-19)
A pesquisa caracterizou aspectos sensoriais, físicos e químicos do produto Canned Corned Beef (CCB) elaborado com extrato de aipo em substituição ao aditivo sintético nitrito de sódio. Foram conduzidos testes com cinco ...
Produção de salame tipo italiano através de cura natural com extratos de aipo e acelga
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-12-17)
The meat industry is always alert to consumer s requirements. Consumer s are now in search for healthier products, once they are changing their food habits. The sodium nitrite and other chemical preservatives are related ...
Associação de fontes naturais de nitritos e antioxidantes: alternativas para o desenvolvimento de produtos cárneos clean label
(Universidade Tecnológica Federal do ParanáLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2022-06-30)
With the increase in consumer demand for meat products with reduced synthetic additives, the industry has concentrated efforts on research and development of natural alternatives for these additives, in the quest to meet ...
Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
(Wiley Blackwell Publishing, Inc, 2015-11)
In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and ...
Produção de linguiça frescal (toscana) através de cura natural com extrato de aipo (Apium graveolens)
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-27)
The curing salt, nitrate and nitrite, sodium and / or potassium, are essential components in the preservation of meat products, as well as prevent bacterial spoilage, are fixers develop color and characteristic aroma and ...
Sequential extraction of heavy metals in soils irrigated with wastewater
(MARCEL DEKKER INC, 1999-05)
Different chemical forms of cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), lead (Pb), nickel (Ni), and zinc (Zn) were determined in agricultural soils cultivated with lettuce and celery. These soils have been ...
Produção de linguiça frescal utilizando o pó de aipo em substituição ao nitrito e extrato de alecrim como antioxidante
(Universidade do Vale do Rio dos Sinos, 2020-09-24)
The fresh sausage is a meat product much appreciated in Brazil. The
technological challenges of its processing are related to high susceptibilities to
oxidation and microbial proliferation. To avoid changes in product ...
Produção de linguiça frescal utilizando o pó de aipo em substituição ao nitrito e extrato de alecrim como antioxidante
(Universidade do Vale do Rio dos Sinos, 2020-09-24)
The fresh sausage is a meat product much appreciated in Brazil. The
technological challenges of its processing are related to high susceptibilities to
oxidation and microbial proliferation. To avoid changes in product ...
Formulación de polímeros biodegradables con adición de aceites esenciales con efecto antibacteriano
(2019-10-17)
The objective of this investigation is the elaboration of a biodegradable film with antibacterial effect by adding essential oils in its formulation, since it has antibacterial properties which inhibit bacterial growth ...