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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
23/10/2018 |
Data da última atualização: |
14/06/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
NUNES, C. C.; SOUZA, R. T. de; CARDOSO, A. P.; ALVES, S. A. M.; GEBLER, L.; SANTOS, R. S. S. dos. |
Afiliação: |
c. c. Nunes; REGINALDO TEODORO DE SOUZA, CNPUV; A. P. Cardoso; SILVIO ANDRE MEIRELLES ALVES, CNPUV; LUCIANO GEBLER, CNPUV; REGIS SIVORI SILVA DOS SANTOS, CNPUV. |
Título: |
Avaliação de deposição de corante em ferimentos de colheira de maçã, com turbo atomizador. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
In: SEMINÁRIO NACIONAL SOBRE FRUTICULTURA DE CLIMA TEMPERADO, 13., 2018. Resumos... São Joaquim, SC: SENAFRUT, 12 a 14 de junho, 2018. p. 63. |
Idioma: |
Português |
Notas: |
Agropecuária catarinense, v. 31, n. 2, mai./ago. 20178. |
Conteúdo: |
O ferimento ocasionado pela colheita dos frutos é uma das vias preferenciais de infecção pelo fungo Neonectria ditíssima, causador do cancro europeu em macieira. |
Palavras-Chave: |
Ferimentos de colheita; Turbo atomizador. |
Thesagro: |
Corante; Maçã. |
Thesaurus Nal: |
Neonectria ditissima. |
Categoria do assunto: |
A Sistemas de Cultivo |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/184934/1/ResumosSENAFRUT-63-2018.pdf
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Marc: |
LEADER 01023nam a2200241 a 4500 001 2098027 005 2019-06-14 008 2018 bl uuuu u00u1 u #d 100 1 $aNUNES, C. C. 245 $aAvaliação de deposição de corante em ferimentos de colheira de maçã, com turbo atomizador.$h[electronic resource] 260 $aIn: SEMINÁRIO NACIONAL SOBRE FRUTICULTURA DE CLIMA TEMPERADO, 13., 2018. Resumos... São Joaquim, SC: SENAFRUT, 12 a 14 de junho, 2018. p. 63.$c2018 500 $aAgropecuária catarinense, v. 31, n. 2, mai./ago. 20178. 520 $aO ferimento ocasionado pela colheita dos frutos é uma das vias preferenciais de infecção pelo fungo Neonectria ditíssima, causador do cancro europeu em macieira. 650 $aNeonectria ditissima 650 $aCorante 650 $aMaçã 653 $aFerimentos de colheita 653 $aTurbo atomizador 700 1 $aSOUZA, R. T. de 700 1 $aCARDOSO, A. P. 700 1 $aALVES, S. A. M. 700 1 $aGEBLER, L. 700 1 $aSANTOS, R. S. S. dos
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
31/12/2023 |
Data da última atualização: |
08/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
SCHIAVONE, T.; RAMOS, G. L. DE P. A.; HORA, I. M. DE C. DA; FREITAS, M. Q. DE; WALTER, E. H. M. |
Afiliação: |
TATIANA SCHIAVONE, IFRJ; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, IFRJ; UFF; IRACEMA MARIA DE CARVALHO DA HORA, IFRJ; MONICA QUEIROZ DE FREITAS, UFF; EDUARDO HENRIQUE MIRANDA WALTER, CTAA. |
Título: |
Design thinking and egg processing units: a different proposal for a checklist for facilities and equipment maintenance self-control program. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Science and Technology, v. 43, e96022, 2023. |
Idioma: |
Inglês |
Conteúdo: |
Eggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/ day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement nstrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies. |
Palavras-Chave: |
Brazilian legislation; Quality management; Self-Control Program. |
Thesaurus NAL: |
Food technology; Good manufacturing practices. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160360/1/ARTIGO-TATIANA-SCHIAVONE.pdf
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Marc: |
LEADER 02076naa a2200229 a 4500 001 2160360 005 2024-01-08 008 2023 bl uuuu u00u1 u #d 100 1 $aSCHIAVONE, T. 245 $aDesign thinking and egg processing units$ba different proposal for a checklist for facilities and equipment maintenance self-control program.$h[electronic resource] 260 $c2023 520 $aEggs quickly lose their quality if they are not in adequate conditions during handling, and adequate control of the entire production chain is essential, considering that the introduction of contaminants can occur at any stage of production. The Self-Control Programs (PACs) aims to guarantee the hygienic-sanitary quality of products and the steps of the program include the description, implementation, monitoring, and verification, being considered fundamental in the quality management in companies that produce food of animal origin in Brazil. The checklist for maintenance of facilities and equipment proposed in this study was developed by a multidisciplinary team covering egg processing units with a production of up to 3,600 units/ day. The design thinking methodology was used in this context to facilitate the search for better ideas through discussions that could develop creative thoughts in an empathic and user-centered way. The proposed list collaborated as a quality measurement nstrument with simple language and applicable to the small producer. It reinforced the need to meet the prerequisites for the proper functioning of the PAC, serving as a stimulus for the search for knowledge of the quality culture, through the constant observation of the paradigm required by regulatory agencies. 650 $aFood technology 650 $aGood manufacturing practices 653 $aBrazilian legislation 653 $aQuality management 653 $aSelf-Control Program 700 1 $aRAMOS, G. L. DE P. A. 700 1 $aHORA, I. M. DE C. DA 700 1 $aFREITAS, M. Q. DE 700 1 $aWALTER, E. H. M. 773 $tFood Science and Technology$gv. 43, e96022, 2023.
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