A5006388596- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Animal Nutrition and Physiology
- Sensory Analysis and Statistical Methods
- Animal Behavior and Welfare Studies
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Polysaccharides and Plant Cell Walls
- Medical Device Sterilization and Disinfection
- Rabbits: Nutrition, Reproduction, Health
- Listeria monocytogenes in Food Safety
- Tea Polyphenols and Effects
- Collagen: Extraction and Characterization
- Microencapsulation and Drying Processes
- Fungal Biology and Applications
Universidade Regional Integrada do Alto Uruguai e das Missões
2018-2024
Universidade Federal de Santa Catarina
2014
The packaging protects food from actions of external agents, alterations and contaminations, in addition to adulteration. Edible films are structures produced biopolymers, which can replace non-biodegradable packaging. These have been formulated with naturally polymers polysaccharides, lipids proteins, isolated or combined each other. polysaccharides proteins transparent flexible, although less resistant. They act as a barrier, protecting increasing shelf life. Additionally, they carry...
Summary This study aimed to develop and characterise cassava starch‐based films incorporating green tea extract assess the antioxidant effectiveness of these edible against oxidative degradation in sliced calabrese sausage. The were formulated with 3.5% starch (w/v) 35% glycerol (w/w), addition commercial at concentrations 1.0%, 2.5%, 5.0% (w/v film‐forming solution). formulations showed significantly higher per cent elongation break compared control (without extract) ( P < 0.05), tensile...
This work aimed at studying methods for Listeria monocytogenes attached cells removal from food industry equipment. In order to verify possible contamination points, a tracking was carried out in products and equipment surfaces (brine injection needles) by swab. Brine needles were defined as study due their higher potential. L. adhesion after 6 h contact with observed. Minimum bactericidal concentration (MBC) of peracetic acid on 0.06 0.24% 6 24 h bacteria, respectively. 75% power (700 W)...
The processing steps as scalding and de-feathering in the poultry industry have a great impact meat quality. In this sense, aim of work is to evaluate temperature effect (52, 57 62ºC), broiler weight (2.4-2.6, 2.8-3.0 3.2- 3.4 kg) line speed (4.000, 6.500 9000 broilers/h) An experimental design 23 was employed physical characteristics (absence torn breast skin, epidermis, feather on wing uropygium), color (L*, a*, b*), texture profile (hardness, adhesiveness, elasticity, cohesiveness,...
The objective of this research was to evaluate the influence conduction with electric shock and compressed air pigs on pre-slaughter, physiological parameters pork meat quality. For study, were used 200 males females, between 117 kg, from industrial crossings marketed in Brazil, a predominance crosses Large White Landrace. These animals divided into two groups (n = 100) subjected modes: evaluated impacts (glucose, cortisol, lactate creatine phosphokinase, pH 45min 24h ) quality (damage color...