Minimally processed
Role of food safety in procedures adopted for the purchase of minimally processed and fresh vegetables by foodservices
... Minimally processed vegetables have been shown to be subject to problems with microbiological contamination (BONNAS et al., 2005; BRUNO et al., 2005; FURNALETO; SANTINI; VELASCOS, 2005; OLIVEIRA et al., ...
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QUALITY OF MINIMALLY PROCESSED ‘FUJI’ APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES
... the minimally processed apples were evaluated for the presence of Enterobacteriaceae family bacte- ria, such as the genus Escherichia coli and Salmonel- la ...
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CAROTENOID RETENTION IN MINIMALLY PROCESSED BIOFORTIFIED GREEN CORN STORED UNDER RETAIL MARKETING CONDITIONS
... Storing processed food products can cause alterations in their chemical ...of minimally processed normal and vitamin A precursor (proVA)-biofortified green corn ears that were packaged in polystyrene ...
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Quality of minimally processed guava with different types of cut, sanification and packing
... of minimally processed fruit and vegetables, noticed that the higher grades credited to sensorial characteristics such as flavor, aroma and texture were possibly due to previous familiarity with the ...
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Shelf life of minimally processed pineapples treated with ascorbic and citric acids
... in minimally processed pineapples by analyzing L* (lightness loss) and b* (yellowness loss) parameters, the evaluation was carried out using the L* and a* parameters, which are recommended for apples (Artés ...
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Activity of Enzymes Associated with the Enzymatic Browning of Minimally Processed Potatoes
... The purpose of the present study was to evaluate the effect of different potato cultivars and storage temperatures on the specific activity of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase ...
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Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots
... The adhesiveness profile increased (in module) as the estimate for slices conditioned in vacuum packaging bags was lower, and for slices conditioned in PVC, it was higher at the respective storage times, requiring more ...
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QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES
... Yam darkens quickly after cutting. The first visible symptoms of deterioration are the presence of brownish stains on the surface. Dehydration in its tissues also results in starch deposition on the surface, causing a ...
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Microbiological evaluation of minimally processed foods. Genotypic and phenotypic profile of Staphylococcus sp strains, regarding the production of biofilm and enterotoxins / Avaliação microbiológica de alimentos minimamente processados. Perfil genotípico e fenotípico de cepas de Staphylococcus sp, quanto à produção de biofilme e enterotoxinas
... Nowadays, consumers are increasingly looking for quality food, that is healthy, easy to prepare and easy to consume and, consequently, minimally processed foods have emerged as this alternative. The ...
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Effects of Storage Time and Temperature on the Characteristics of Vegetable-type Soybean Grain Minimally Processed
... 2007). Minimally processed vegetables are metabolically active and therefore more susceptible to physiological, biochemical and microbiological changes that can cause degradation of color, texture and ...
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Pêssego minimamente processado enriquecido com bactérias probióticas / Minimally processed peach as enriched with probiotic bacteria
... addition of probiotics did not change (p> 0.05) soluble solids physical chemical parameters, acidity and pH of minimally processed peach. Vitamin C concentrations did not differ significantly (p> ...
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Evaluation of respiratory parameters in minimally processed lettuce grown under organic or conventional system
... and minimally- processed vegetables has been attributed to the health benefits associated with fresh products as well as to consumer demand for ready-to-eat products (Baur et ...of minimally ...
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Effect in the quality of intact and minimally processed leaves of collard greens stored at different temperatures
... of minimally processed vegetables at low temperatures, in association with proper packaging, represents one of the available technological solutions to mitigate the variations that hinder the quality of ...
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Edible active coatings incorporated with Cinnamomum cassia and Myristica fragrans essential oils to improve shelf-life of minimally processed apples
... days for yeast and mold. The same edible film reduced the population of Salmonella enteritidis approximately 4log 10 CFU/g. RAYBAUDI-MASSILIA et al. (2008a), prepared edible coatings with alginate, glycerol, malic acid ...
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Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
... in minimally processed vegetables at the consumer level not causing adversely ef- fects on odor and flavor and without danger to the con- sumer ...of minimally processed products and the ...
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RESULTS AND DISCUSSION Microbiological analysis of the minimally processed vegetables
... restriction. Minimally processed vegetables are typically defined as a product that undergoes some industrial processing and should maintain its original characteristics ...of minimally ...
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Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale)
... This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress ...
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Sensory profile of minimally processed Jambu / Perfil sensorial da Jambu minimalmente processada
... the minimally processed jambu, the attribute " overall appearance" was ...the minimally processed jambu was 9 days, taking into account that by this time the overall appearance value ...
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Intenção de compra de abacaxi minimamente processado em diferentes cortes / Intention to buy minimally processed pineapple in different cuts
... The objective was to know the intention of buying pineapple minimally processed by the consumers. The affective test of intention to purchase was through the application of a questionnaire to consumers in ...
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Mauricio D Nasser1 ; Flávia Aparecida C Mariano-Nasser1 ; Cristine V Borges1 ;Tânia Regina Kovalski
... A decrease in soluble solids (SS) was verified, overall mean of 4.37%. This reduction may be related to resource consumption for metabolic reactions as well as respiration of minimally processed eggplant. ...
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