Results 11 to 20 of about 6,370 (182)

Ésteres de cloropropanóis e de glicidol em alimentos

Química Nova, 2013
Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form.
Adriana Pavesi Arisseto, Priscila Francisca Corrêa Marcolino, Eduardo Vicente, Klicia Araújo Sampaio   +3 more
doaj   +1 more source

Percepção do consumidor frente aos riscos associados aos alimentos, sua segurança e rastreabilidade

Brazilian Journal of Food Technology, 2013
Nas últimas décadas, tem-se observado um crescente interesse dos consumidores pelas questões relacionadas à segurança dos alimentos. Os governos têm sido pressionados a adotar medidas que assegurem a inocuidade dos alimentos e, consequentemente ...
Juliana Cunha de Andrade, Rosires Deliza, Eunice Akemi Yamada, Maria Teresa Esteves Lopes Galvão, Lynn J. Frewer, Nelson José Beraquet   +5 more
doaj   +1 more source

Tecnologia de bioprocesso para produção de alimentos funcionais.

REVISTA AGRO@MBIENTE ON-LINE, 2013
A busca por tecnologias para produção de alimentos com alto valor agregado tem sido alvo de pesquisas nos últimos anos. A tecnologia de bioprocesso para produção de alimentos funcionais é um exemplo. Os alimentos funcionais têm sido definidos como alimentos que, em virtude da presença de componentes fisiologicamente ativos, fornecem benefícios à saúde,
Sousa, Rita de Cássia Pompeu de, Santos, Daniela Cavalcante dos, Neves, Leandro Timoni Buchdid Camargo, Chagas, Edvan Alves   +3 more
openaire   +4 more sources

Determination of diflubenzuron residues in milk and cattle tissues

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013
Diflubenzuron (DFB) is used to control ectoparasitic infestation by inhibiting larvae development in the manure and feces of treated animals. It is also currently been used to control tick infestations. In this study, milk and tissues from cattle treated
S.A.V. Tfouni, R.P.Z. Furlani, L.B. Carreiro, I.S.D. Loredo, A.G. Gomes, L.A. Alves, R.S.S. Mata, A.M.D. Fonseca, R.M.S. Rocha   +8 more
doaj   +1 more source

Microbiological quality of food of animal origin commercialized in Minas Gerais

Vértices, 2013
The objective of the study was to evaluate the microbiological quality of pasteurized milk, Minas Frescal cheese (MFC), and bovine ground beef (BGB). A total of 74 samples were subjected to analyses of total coliforms, fecal coliforms, Escherichia coli ...
Bruno Ricardo de Castro Leite Júnior, Patrícia Martins de Oliveira, Franklin Júnior Moreira da Silva, Maurilio Lopes Martins   +3 more
doaj   +1 more source

Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET)

Grasas y Aceites, 2005
In this work, the effect of the addition of the UV absorber Tinuvin 234 on the quality of soybean oil packaged in PET bottles stored at ambient temperature for 6 months under fluorescent light (634 lux).
Márcia Aurelina de Oliveira Alves, Carmen Silvia Arruda, Paulo José Ogliari, Elza María Meinert, Evanilda Teixeira, Daniel Barrera-Arellano, Jane Mara Block   +6 more
doaj   +1 more source

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Ultrasonics Sonochemistry, 2023
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects.
Hugo Scudino, Jonas T. Guimarães, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Mársico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz   +13 more
doaj   +1 more source

Development of cottage cheese lactose free with fiber addition and reduction of sodium and fat

Revista do Instituto de Latícinios Cândido Tostes, 2017
The objective of this work was to develop, characterize and determine the shelf life of lactose-free cottage cheese with fiber addition and sodium and fat reduction.
Gabrieli Nicoletti, Kátia Joana Verdi, Creciana Maria Endres   +2 more
doaj   +1 more source

Phenolic Compounds, Physico-Chemical properties and antioxidants activity of different residues from vinification (Vitis Vinifera L.) produced in Brazil

Vetor, 2020
The present study aimed to determine the physical and chemical characteristics, color, anthocyanin content, total phenolics, total flavonoids and antioxidant activity in vinification residue of red grapes (Vitis vinifera L.) varieties: Merlot, Shiraz ...
Roberto Dávila Trujillo, Myriam Salas Mellado, Carlos Prentice Hernandez   +2 more
doaj   +4 more sources

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source