Ready to eat
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
... was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of ...
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Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables
... decade, ready-to-eat (RTE) salad vegetables are gaining increasing importance in human ...support to the adoption of guidelines for the prudent use of antibiotics in order to reduce the ...
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Listeria monocytogenes in the ready-to-eat meat-based food chain : characterization and preventive control measures assessment
... for ready-to-eat foods placed on the market during their ...due to inappropriate handling and poor hygiene of food preparation equipments, particularly of the slicer, which was repeatedly used ...
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Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat
... a ready-to-eat (RTE) meat product, to meet today’s consumers’ conve- nience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vac- uum ...
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Physiological and phytochemical quality of ready-to-eat rocket leaves as affected by processing, modified atmosphere and storage temperature
... coatings to preserve the quality of fresh cut melons ...volatiles to assess quality and shelf-life ...of ready-to-eat rocket leaves as affected by processing, modified atmosphere and ...
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Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer Effects of industrial processing on the quality and safety of ready-to-eat savouries
... time to prepare meals amongst other factors. Hence the sales of ready-to-eat foods, such as savouries, have shown continuous ...(1) to determine the salt and total fat contents and the ...
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An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods
... associated to the consumption of ready to eat meat, dairy and fishery ...lead to death and mainly affect children, the elderly and immunocompromised ...Brazil, ready to ...
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Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage
... prone to lipid oxidation due to the presence of excessive amounts of fat in it, and second, no other processing and preservation (except smoking) treatments are applied to this product for prolonging ...
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Qualidade microbiológica de camarões prontos para consumo comercializados por vendedores ambulantes em praias de São Luís – MA/ Microbiological quality of ready-to-eat prawns marketed by street vendors on the beaches of São Luís – MA
... due to its nutritional peculiarities and sensory ...required to avoid bacterial ...was to evaluate the microbiological quality of ready-to-eat salted shrimp marketed by hawkers ...
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Novel Ready-to-eat Mango Product using Gellan Gum as Gelling Agent: Physico-chemical, Microbial and Sensory
... compounds to the final aroma depends on whether the concentration of the food products is above the perception threshold, OAVs (Odour Activity Values) were introduced to determine impact ...contribution ...
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Synergistic effect of high pressure processing and pediococcus acidilactici in inactivation of Listeria innocua in ready-to-eat sausages
... referred to as an emerging technology, high pressure processing (HPP) is a relatively new technology since it has only been applied in the food industry during the last few decades (Rendueles et ...subjected ...
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Oversize packaging and sustainability : the case of ready-to-eat cereals in Portugal
... relation to attributes such as “crunchy, crispy, fresh, healthy, warm, and organic”, because participants could see the actual product through clear plastics and had a direct feeling of what was ...according ...
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Preservation of phytosterol and PUFA during ready-to-eat lettuce shelf-life in active bio-package
... 2 to 14) is dominated by pyrolysis products from lignocellulose that represent ...14 to 23), with a major prominent peak of palmitic acid [29] ...23 to 28) is dominated by triterpenes, plant sterols ...
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Carotenoid profile of different ready-to-eat baby-leaf vegetables by HPLC-DAD-APCI-MS
... due to a smaller stem diameter ...lead to a faster loss of quality ...associated to the photosynthetic apparatus of ...related to light energy capture, being the most abundant carotenoid ...
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Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar
... according to ISO 8586-1 ...asked to rate samples colour intensity, off colour, aroma intensity, off aroma, hardness, succu- lence, flavour intensity, off flavour, salt perception and overall acceptability based ...
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The Lean Startup Toolkit : an assembly of ready to use tools to build a Lean Startup
... used to follow step by step during the entire Lean ...due to their nature, these newly added methods and recommendations are usually fragmented and tied to a specific issue, without showing the big ...
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Dung beetles eat acorns to increase their ovarian development and thermal tolerance.
... animals eat is to acquire the mixture of nutrients required to fuel growth, development, and ...transport to the hemolymph, but also in lipid biosynthesis from carbohydrates, the biosynthesis ...
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Study of the consumers of ready-to-drink juices and fruit nectars
... related to the education level of those ...likely to analyze the labels and packaging, noting the need to improve the information, particularly the information concerning the fruit content existence, ...
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EAY Ishikawa, PD Ready
... A maximum parsimony analysis was carried out on the 294-bp alignment of all 31 cyt b haplotypes of L. whitmani by using PAUP (Swofford 1993). A single shortest tree of 38 steps was found during 100 heuristic searches ...
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Restaurante "iFood-just eat it"
... is to develop an innovative business plan for a ...is to provide each of its clients, an individual consumption ...how to cook them or choose to be surprised, based on the Mediterranean ...
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