A5086769170- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Agricultural and Food Sciences
- Phase Equilibria and Thermodynamics
- Listeria monocytogenes in Food Safety
- Food Supply Chain Traceability
- Postharvest Quality and Shelf Life Management
- Coconut Research and Applications
- Horticultural and Viticultural Research
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Collagen: Extraction and Characterization
- Microplastics and Plastic Pollution
- Food Safety and Hygiene
- Calcium Carbonate Crystallization and Inhibition
- Nanoparticles: synthesis and applications
- Growth and nutrition in plants
Universidade Federal de Santa Catarina
2014-2019
The high number of foodborne outbreaks in ready-to-eat (RTE) food such as cooked sausages illustrate the importance controlling microbial safety during post-processing stages products. Edible antimicrobial coatings can be applied to after processing and sanitation with goal preventing cross-contamination, decreasing risk illness increasing product shelf-life. In this study, edible hydrogel that present strong activity when combined UV-A light were prepared. hydrogels prepared using either...
An alternative method was proposed to cook shucked Perna perna mussel using an integrated cooking and vacuum-cooling system. The pasteurized samples were stored for 25 days at 3C under modified atmosphere (MAP) of 50% CO2/50% N2. Physicochemical microbiological characteristics evaluated over the conventional (CP) processing (AP). showed no significant change period. Water loss greater AP (58.23%) than CP (13.6%) resulting in a product without exudation during storage. Vibrio spp. detected...
Summary Soluble gas stabilisation ( SGS ) is a recently proposed method to extend the shelf life of food. However, no studies have determined amount carbon dioxide absorbed in food and particularly oysters. Thus, aim this study was determine CO 2 absorption desorption rates oysters during solubilisation process. Cooked were placed apparatus's chamber, injected into process started at different pressures, temperatures gas/product (g/p) ratios. obtained from data concentration chamber...