The Experts below are selected from a list of 31881 Experts worldwide ranked by ideXlab platform
Vanessa Daniel Groppo - One of the best experts on this subject based on the ideXlab platform.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada
Food Science and Technology International, 2009Co-Authors: Vanessa Daniel Groppo, Marta Helena Fillet Spoto, Claudio Rosa Gallo, Silene Bruder Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'Pera' oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oC for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 oC. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada effect of calcium chloride and film of sodium alginate in the conservation of minimally processed pera orange
2009Co-Authors: Vanessa Daniel Groppo, Claudio Rosa Gallo, Marta Helena, Fillet Spoto, Silene Bruder, Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed ‘Pera’ oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 °C for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, ‘ratio’, sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 °C. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Silene Bruder Silveira Sarmento - One of the best experts on this subject based on the ideXlab platform.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada
Food Science and Technology International, 2009Co-Authors: Vanessa Daniel Groppo, Marta Helena Fillet Spoto, Claudio Rosa Gallo, Silene Bruder Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'Pera' oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oC for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 oC. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Claudio Rosa Gallo - One of the best experts on this subject based on the ideXlab platform.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada
Food Science and Technology International, 2009Co-Authors: Vanessa Daniel Groppo, Marta Helena Fillet Spoto, Claudio Rosa Gallo, Silene Bruder Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'Pera' oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oC for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 oC. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada effect of calcium chloride and film of sodium alginate in the conservation of minimally processed pera orange
2009Co-Authors: Vanessa Daniel Groppo, Claudio Rosa Gallo, Marta Helena, Fillet Spoto, Silene Bruder, Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed ‘Pera’ oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 °C for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, ‘ratio’, sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 °C. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Silveira Sarmento - One of the best experts on this subject based on the ideXlab platform.
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efeito do cloreto de calcio e da pelicula de alginato de sodio na conservacao de laranja pera minimamente processada effect of calcium chloride and film of sodium alginate in the conservation of minimally processed pera orange
2009Co-Authors: Vanessa Daniel Groppo, Claudio Rosa Gallo, Marta Helena, Fillet Spoto, Silene Bruder, Silveira SarmentoAbstract:The aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed ‘Pera’ oranges. The quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 °C for a period of 12 days. Treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. At the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, ‘ratio’, sugars, and firmness evidenced by the lower pectin solubilization. The microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. This indicates that a control of hygienic conditions led to a standard microbiological product according to the Food Legislation without Salmonella and coliforms under 45 °C. Sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Pinto, Sandra Maria - One of the best experts on this subject based on the ideXlab platform.
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ADEQUAÇÃO DE REQUEIJÃO CREMOSO AOS PADRÕES DE IDENTIDADE E QUALIDADE E ÀS NORMAS DE ROTULAGEM
Candido Tostes Dairy Institute from Agricultural Research Company of Minas Gerais, 2013Co-Authors: Ramos, Fernanda De Melo, Haddad, Felipe Furtini, Ramos, Thaís De Melo, Bastos, Rejiane Avelar, Pinto, Sandra MariaAbstract:The creamy Requeijão cheese is a type of creamy Requeijão cheese, obtained from the fusion of a washed drained curd obtained through acid and /or enzymatic coagulation of milk with the addition of cheese cream and/or butter and/or anhydrous milk fat or butter oil. This study evaluates the adequacy of creamy Requeijão cheeses produced by micro and small companies in the southern region of Minas Gerais, according to the standards of Food Legislation, to identify possible problems. The chemical composition on the three batches was analyzed, and the results of fat in dry matter and moisture, compared to the requirements of the Technical Regulation for Identification and Quality of Requeijão cheese. The adequacy of the labeling of products according to the provisions in the current Brazilian Legislation on Food labeling was also evaluated. It was observed that all creamy Requeijão cheeses analyzed showed irregularities regarding the Technical Regulation for Identification and Quality of Requeijão cheese and the standards for Food labeling. Thus it is evident the need for actions to improve the quality of the creamy Requeijão cheeses analyzed and to be in accordance to the Legislation.O requeijão cremoso é um tipo de queijo fundido cremoso, obtido por fusão de uma massa de coalhada dessorada e lavada obtida por coagulação ácida e/ou enzimática do leite com adição de creme de leite e/ou manteiga e/ou gordura anidra de leite ou butter oil. Este trabalho objetiva avaliar a adequação de requeijões produzidos por micro e pequenas empresas da região do Sul de Minas Gerais, às normas da legislação de alimentos, visando identificar possíveis problemas. Foram realizadas análises de composição-química dos três lotes, e os resultados dos teores de gordura no extrato seco e teores de umidade, comparados com os requisitos estabelecidos no Regulamento Técnico de Identidade e Qualidade de Requeijão. Foi avaliada também a adequação dos rótulos dos produtos em relação ao disposto na legislação brasileira vigente sobre rotulagem de alimentos. Foi verificado que todos os requeijões cremosos analisados apresentaram irregularidades em relação ao Regulamento Técnico de Identidade e Qualidade de requeijão e normas referentes à rotulagem de alimentos. Desta forma fica evidente a necessidade de ações visando à melhoria da qualidade dos requeijões analisados e a adequação destes à legislação.