Buscar
Mostrando ítems 1-10 de 82
Propuesta para la gestión de producción de la empresa Condimentos Típicos ubicada en Bogotá
(Universidad de La Salle. Facultad de Ingeniería. Ingeniería Industrial, 2017)
Projeto de um sistema dosador automático de condimentos
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em Manutenção IndustrialUTFPR, 2014-07-22)
Many food industries need manipulate condiments to prepare their recipes. Aiming to this need, this paper presents the design of an automatic dosing system to condiments. The main justification to create a doser system ...
Feeding and oviposition of Anticarsia gemmatalis (Lepidoptera: Noctuidae) with sublethal concentrations of ten condiments essential oils
(Industrial Crops and Products, 2018)
Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies
(Elsevier, 2012-09)
Dye Rhodamine B (RhB) has been widely used in textile industry and foodstuffs but due to its proved carcinogenicity and toxicity on human, many countries have forbidden its use in foods. A new methodology is proposed for ...
Aplicação de técnicas espectroscópicas em combinação com quimiometria para detecção de adulteração em noz-moscada em pó (Myristica fragrans) e canela em pó (Cinnamomum)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2022-08-19)
The use of spices and condiments has followed history since the development of civilizations, being used on a large scale throughout the world for various purposes. According to Food Fraud Requirements Analysis, spices are ...
Estudio de prefactibilidad para la instalación de una planta de elaboración de condimento Misto Mishkina
(Universidad de LimaPE, 2021)
A lo largo de los siete capítulos de esta investigación se realiza el análisis de distintos aspectos
para determinar la viabilidad de la implementación de una planta productora del condimento
amazónico llamado Misto. ...
Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteriaAtividade antioxidante do óleo essencial de plantas condimentares e efeito sobre culturas lácticas e bactérias patogênicas
(2019-01-01)
Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties ...
Soy sauce fermentation
(CRC Press - Taylor & Francis Group, 2010)
Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented ...
Dissemination of Salmonella in small-scale artisanal salami productionDisseminação de Salmonella no processamento industrial em pequena escala de salame artesanal
(2019-01-01)
The aim of this study was to evaluate the dissemination of Salmonella in small-scale traditional salami production. Six different points of salami processing plant were selected and 20 samples of differents batchs were ...