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Nanosensors for a Monitoring System in Intelligent and Active Packaging
(HINDAWI PUBLISHING CORP, 2016)
A theoretical wireless nanosensor network (WNSN) system that gives information about the food packaging condition is proposed. The protection effectiveness is estimated by measuring many factors, such as the existence of ...
Postharvest Quality of Fresh-Cut Carrots Packaged in Plastic Films Containing Silver Nanoparticles
(2016-04-01)
Active food packaging containing antimicrobial additive goes beyond traditional functions of packaging, once it can extend food shelf life maintaining its quality, safety and reducing postharvest losses by controlling food ...
Application of high pressures in the postharvest conservation of broccoli
(2021-11-01)
Broccoli is a vegetable of high nutritional value, rich in bioactive compounds, but has a fast degradation after harvest. This work assesses the effect of hyperbaric pressure, at room temperature, on postharvest conservation ...
Dispersion of the invasive common carp Cyprinus carpio in southern South America: changes and expectations, westward and southward
(Blackwell Publishing Ltd, 2016-07)
Common carp Cyprinus carpio possess multiple traits that contribute to their success as an invasive species. They have been introduced across the globe, and abundant populations can have numerous negative effects. Although ...
Edible coating with probiotic as a quality factor for minimally processed carrots
(2018-09-01)
The objectives of this study were to elaborate an edible coating based on sodium alginate with probiotic potential and to evaluate the coating’s performance with respect to microbial viability and the characteristics of ...
Sensorial and biochemical parameters of avocado product with addition of α-tocopherol and ascorbic acid
(2012-01-01)
Commercialization of processed avocado is difficult due to darkening of the pulp and sensorial alterations during the storage. The objective of this research was to verify the sensorial parameters, along with polyphenol ...
Processamento mínimo de mamão 'formosa'
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2001-01-01)
Este trabalho foi conduzido para verificar o efeito do tamanho do corte, 2,5 x 2,5cm (corte 1) e 2,5 x 5,0cm (corte 2), e da temperatura de armazenamento (3, 6 e 9ºC), na velocidade da modificação da atmosfera ambiente e ...