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Los alimentos. Programa 1
(Servicio Nacional de Aprendizaje (SENA)Central Didáctica, 2017)
Verificação da perda de água pelo descongelamento e avaliação microbiológica das carcaças de frango congeladas
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2014-12-08)
Nowadays the chicken meat is one of the most consumed meat in Brazil and in the world, that’s because its low price to the consumer, besides being a food of high nutritious value. Brazil is one of the biggest chicken meat ...
Bionanocomposites for Natural Food Packing
(2013-03-12)
Food packaging is essential for preserving food during the period between production and ultimate consumption. Considering the current problems associated with food production, such as global warming, rising demand for ...
Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae
(Sociedade Brasileira de Microbiologia, 2010-12)
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, ...
Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar
(Sociedade Brasileira de Química, 2011-01-01)
In this work, a rapid and simple method using capillary electrophoresis (CE) was developed for the determination of the benzoate, sorbate, methyl and propylparaben in foodstuffs. A running buffer consisting of 20 mmol L-1 ...
Food preservation before refrigeration in Jamaica
(2008-12-16)
Preservation of food
Dennis R. Heldman hace una revisión de los conceptos fundamentales en la preservación de alimentos, propone cambios en los procesos y se refiere a las nuevas posibilidades y oportunidades formuladas a partir de sus procesos ...
Influencia de la concentración de conservantes sobre la vida útil de la crema de leche producida por una empresa de lácteos
(Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos, 2018)