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| Registros recuperados : 77 | |
| 11. |  | LISITA, M. O.; WALTER, E. H. M.; VIOTTO, W. H.; FARIA, J. de A. F. Oxidação lipídica e mudanças na cor induzidas pela luz em leite UHT embalado em bolsas flexíveis de polietileno pigmentado. In: CONGRESSO INTERNACIONAL DO LEITE, 11.; WORKSHOP DE POLÍTICAS PÚBLICAS, 11.; SIMPÓSIO DE SUSTENTABILIDADE DA ATIVIDADE LEITEIRA, 12., 2012, Goiânia. Anais... Juiz de Fora: Embrapa Gado de Leite, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | GOUVEA, F. S.; KOUTCHMA, T.; FERREIRA, E. H. R.; WALTER, E. H. M.; ROSENTHAL, A. Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. International Journal of Food Microbiology, v. 395, 110189, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | OLIVEIRA, D.; VIDAL, L.; ARES, G.; WALTER, E. H. M.; ROSENTHAL, A.; DELIZA, R. Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT - Food Science and Technology, v. 79, p. 234-241, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Efeito do tratamento por alta pressão hidrostática na viabilidade de duas cepas probióticas em queijo minas frescal. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 16. | | OLIVEIRA, D.; MACHÍN, L.; DELIZA, R.; ROSENTHAL, A.; WALTER, E. H. M.; GIMENEZ, A.; ARES, G. Consumers' attention to functional food labels: Insights from eyetracking and change detection in a case study with probiotic milk. LWT - Food Science and Technology, n. 68, p. 160-167, 2016.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | OLIVEIRA, D. C. R.; MACHÍN, L.; ROSENTHAL, A.; WALTER, E. H. M.; DELIZA, R.; ARES, G. Visual attention to probiotic milk labels: application of eye-tracking and change detection. In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 113| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Viabilidade de Lactobacillus acidophilus e Bifidobacterium animalis ssp. lactis em queijo minas frescal ao longo da validade comercial. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 77 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
31/12/2023 |
|
Data da última atualização: |
18/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
SILVA, G. M. DA; RAMOS, G. L. DE P. A.; BARRETO, C.; SCHIAVONE, T.; HORA, I. M. DE C. DA; WALTER, E. H. M. |
|
Afiliação: |
GABRIELA MARCELINO DA SILVA, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; GUSTAVO LUIS DE PAIVA ANCIENS RAMOS, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Universidade Federal Fluminense; CAMILA BARRETO, Baktron Laboratory; TATIANA SCHIAVONE, Istituto Federal de Educaçãao, Ciência e Tecnologia do Rio de Janeiro; IRACEMA MARIA DE CARVALHO DA HORA, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; EDUARDO HENRIQUE MIRANDA WALTER, CTAA. |
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Título: |
Industrial verification of egg handling for meal preparation: a case study of professional engagement with application of remote design thinking during the COVID-19 pandemic. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Journal of Food Science and Technology, v. 58, p. 1299–1306, 2023. |
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DOI: |
doi:10.1111/ijfs.16285 |
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Idioma: |
Inglês |
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Conteúdo: |
The COVID-19 pandemic generated impacts on all segments of society, including the food industry, whichhad to adapt to the reality of greater demand and increased costs. During the pandemic period, the newBrazilian legislation on microbiological food standards came into force, demanding documentary evidenceof the adequacy of production processes and food safety. Every day, the need for international cooperation,local actions and agile working methods becomes more evident. The objective of this work was to engageprofessionals remotely to verify a new egg handling process in a food industry, where powdered eggs werereplaced by thein naturaform during the pandemic. A process description was developed with a flowchartand microbiological sampling plan to verify the process, using the design thinking method, conducted byvideoconference by professionals from four microbiology laboratories together with professors, researchersand industry technicians. The analysis results proved the microbiological adequacy of the egg handling pro-cess. The method of remote decision-making by design thinking and the engagement of different laboratoriesand professionals intends to subsidise other food and food service industries, making it possible to structurethe monitoring and verification of food processes, in an agile and economical waY. |
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Palavras-Chave: |
Brazilian legislation; Design thinking; Process desig. |
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Thesaurus NAL: |
Eggs; Food safety. |
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Categoria do assunto: |
-- |
|
Marc: |
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008 2023 bl uuuu u00u1 u #d
024 7 $adoi:10.1111/ijfs.16285$2DOI
100 1 $aSILVA, G. M. DA
245 $aIndustrial verification of egg handling for meal preparation$ba case study of professional engagement with application of remote design thinking during the COVID-19 pandemic.$h[electronic resource]
260 $c2023
520 $aThe COVID-19 pandemic generated impacts on all segments of society, including the food industry, whichhad to adapt to the reality of greater demand and increased costs. During the pandemic period, the newBrazilian legislation on microbiological food standards came into force, demanding documentary evidenceof the adequacy of production processes and food safety. Every day, the need for international cooperation,local actions and agile working methods becomes more evident. The objective of this work was to engageprofessionals remotely to verify a new egg handling process in a food industry, where powdered eggs werereplaced by thein naturaform during the pandemic. A process description was developed with a flowchartand microbiological sampling plan to verify the process, using the design thinking method, conducted byvideoconference by professionals from four microbiology laboratories together with professors, researchersand industry technicians. The analysis results proved the microbiological adequacy of the egg handling pro-cess. The method of remote decision-making by design thinking and the engagement of different laboratoriesand professionals intends to subsidise other food and food service industries, making it possible to structurethe monitoring and verification of food processes, in an agile and economical waY.
650 $aEggs
650 $aFood safety
653 $aBrazilian legislation
653 $aDesign thinking
653 $aProcess desig
700 1 $aRAMOS, G. L. DE P. A.
700 1 $aBARRETO, C.
700 1 $aSCHIAVONE, T.
700 1 $aHORA, I. M. DE C. DA
700 1 $aWALTER, E. H. M.
773 $tInternational Journal of Food Science and Technology$gv. 58, p. 1299–1306, 2023.
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