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Registro Completo |
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Biblioteca(s): |
Ebooks. |
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Data corrente: |
16/06/2011 |
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Data da última atualização: |
04/02/2013 |
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Autoria: |
ASTOLFI, A.; KARAGIANNIS, D.; ORTEGA, R. |
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Afiliação: |
Alessandro Astolfi; Dimitrios Karagiannis; Romeo Ortega. |
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Título: |
Nonlinear and Adaptive Control with Applications. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Springer eBooks. |
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Descrição Física: |
v.: digital |
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Série: |
Communications and Control Engineering, |
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ISBN: |
9781848000667 |
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Idioma: |
Inglês |
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Palavras-Chave: |
Automation and Robotics; Automotive and Aerospace Engineering, Traffic; Computer Imaging, Vision, Pattern Recognition and Graphics; Control Engineering; Power Engineering; Systems theory; Systems Theory, Control. |
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Thesaurus Nal: |
computer vision; engineering. |
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Categoria do assunto: |
-- |
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URL: |
https://dx.doi.org/10.1007/978-1-84800-066-7
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Marc: |
LEADER 00829nam a2200265 a 4500
001 1892593
005 2013-02-04
008 2008 bl uuuu u0uu1 u #d
020 $a9781848000667
100 1 $aASTOLFI, A.
245 $aNonlinear and Adaptive Control with Applications.$h[electronic resource]
260 $aSpringer eBooks.$c2008
300 $cv.: digital
490 $aCommunications and Control Engineering,
650 $acomputer vision
650 $aengineering
653 $aAutomation and Robotics
653 $aAutomotive and Aerospace Engineering, Traffic
653 $aComputer Imaging, Vision, Pattern Recognition and Graphics
653 $aControl Engineering
653 $aPower Engineering
653 $aSystems theory
653 $aSystems Theory, Control
700 1 $aKARAGIANNIS, D.
700 1 $aORTEGA, R.
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Registro original: |
Ebooks (Ebooks) |
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Nenhum exemplar cadastrado para este documento. |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/02/2010 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SLONGO, A. P.; ROSENTHAL, A.; CAMARGO, L. M. Q.; DELIZA, R.; MATHIAS, S. P.; ARAGÃO, G. M. F. de. |
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Afiliação: |
ADRIANA PAULA SLONGO, UFSC; AMAURI ROSENTHAL, CTAA; LOURDES MARIA QUARESMA CAMARGO, FAPERJ; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; GLÁUCIA MARIA FALCÃO DE ARAGÃO, UFSC. |
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Título: |
Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
LWT: Food Science and Technology, Maryland Heights, v. 42, n. 1, p. 303-306, 2009. |
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DOI: |
10.1016/j.lwt.2008.06.010 |
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Idioma: |
Inglês |
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Conteúdo: |
The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days. |
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Palavras-Chave: |
Alta pressão hidrostática; Bactéria ácido-láctica; High hydrostatic pressure; Vida-de-prateleira. |
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Thesagro: |
Presunto. |
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Thesaurus NAL: |
Ham; High pressure treatment; Lactic acid bacteria; Predictive microbiology; Shelf life. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/658921/1/1-s2.0-S0023643808001515-main.pdf
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Marc: |
LEADER 02204naa a2200313 a 4500
001 1658921
005 2022-05-17
008 2009 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2008.06.010$2DOI
100 1 $aSLONGO, A. P.
245 $aModeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure.
260 $c2009
520 $aThe main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days.
650 $aHam
650 $aHigh pressure treatment
650 $aLactic acid bacteria
650 $aPredictive microbiology
650 $aShelf life
650 $aPresunto
653 $aAlta pressão hidrostática
653 $aBactéria ácido-láctica
653 $aHigh hydrostatic pressure
653 $aVida-de-prateleira
700 1 $aROSENTHAL, A.
700 1 $aCAMARGO, L. M. Q.
700 1 $aDELIZA, R.
700 1 $aMATHIAS, S. P.
700 1 $aARAGÃO, G. M. F. de
773 $tLWT: Food Science and Technology, Maryland Heights$gv. 42, n. 1, p. 303-306, 2009.
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Embrapa Agroindústria de Alimentos (CTAA) |
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