Buscar
Mostrando ítems 1-10 de 2816
Survey of the Microbiological Quality of Nonalcoholic Carbonated Beverages
(1997-12-01)
The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...
Survey of the Microbiological Quality of Nonalcoholic Carbonated Beverages
(1997-12-01)
The number and the main groups of microorganisms present in samples of different nonalcoholic carbonated beverages (lemon, orange and guaraná soft drinks) obtained from a small factory were analyzed. The samples were ...
The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2019-04-01)
Food safety is one of the main problems related to food production and processing. The control of food contamination hazards in relation to physical, chemical and biological risks must occur during all phases of the ...
Análise físico-química e microbiológica de bombons artesanais
(Universidade Tecnológica Federal do ParanáApucarana, 2011-11-24)
In food production is necessary to establish standards, limits and standards, inspection activities, control, monitoring and surveillance to ensure product quality and consumer health. In the home production of all these ...
Treinamento técnico em laboratório de análises microbiológicas de alimentos
(Universidade Estadual Paulista (Unesp), 21-12-21)
Acreddited by the Federal Council of Biology, the biologists can work in the food industry related to the production, research, development, and quality of food (CFBio, 2019). Related to food microbiology area, it is ...
Avaliação microbiológica e físico-química de carne moída comercializada nos principais supermercados de Pato Branco - PR
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2015-11-20)
Nowadays, the ground beef is widely used in order to offer an excellent source of nutrients and diversity of dishes that can be elaborated. However, the grinding of the meat favors the installation and the multiplication ...
Avaliação da qualidade microbiológica de produtos a base de chocolates artesanais
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-26)
Chocolate is great acceptance product around the world, Brazil is the fourth largest consumer and one of major producers. The increased demand level from consumers have increasing the market specialized companies, with the ...
Avaliação higiênico-sanitária e físico-química de carne moída in natura comercializada em Campo Mourão – PR
(Universidade Tecnológica Federal do ParanáCampo MouraoCoordenação de Tecnologia e Engenharia de Alimentos, 2014)
The ground meat is widely used nowadays by their practicality, cheapness and for being a source of protein. However, the ground beef for a greater contact area becomes a highly favorable environment for the growth of ...