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Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of Sao Paulo, Brazil Occurrence, quantification, and serotyping
(ELSEVIER SCI LTD, 2011)
The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases and a major concern is the presence of Listeria monocytogenes L monocytogenes was assessed in two types of products cooked ham ...
Avaliação de algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre
(2010-01-01)
The increase in food demand worldwide has motivated researchers to seek alternative food crops to nutritionally enrich industrialized foods and make them economically viable to poorer populations. Sweet lupin and faba bean ...
Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
(2020-07-01)
The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance ...
Thermo-physical properties of cooked ham
(Taylor & Francis Inc, 2005-01-01)
Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (alpha), specific heat at constant pressure (c(p)), and density (rho) of cooked ham as functions of both sample moisture ...
Thermo-physical properties of cooked ham
(Taylor & Francis Inc, 2005-01-01)
Experimental studies were carried out to determine thermal conductivity (k), thermal diffusivity (alpha), specific heat at constant pressure (c(p)), and density (rho) of cooked ham as functions of both sample moisture ...
Qualidade tecnológica e sensorial de apresuntados elaborados com carnes PSE e RFN e diferentes concentrações de salTechnological and sensorial quality of restructured hams with PSE and RFN meats and different concentrations of salt
(Universidade Federal de LavrasPrograma de Pós-Graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2018)
Natural Antimicrobials As Additional Hurdles To Preservation Of Foods By High Pressure Processing
(ELSEVIER SCIENCE LONDONLONDON, 2015)
Thermo-physical properties of cooked ham
(Taylor & Francis Inc, 2014)
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
(2018-11-01)
The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm−2 for 10 min) on the physicochemical properties, the microstructure and the sensory ...