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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical. |
Data corrente: |
28/03/1995 |
Data da última atualização: |
28/03/1995 |
Autoria: |
CHEN, C. S.; CARTER, R. D.; BARROS, S. M.; NAGY, S.; HERNANDEZ, E. |
Título: |
Evaluation of citrus processing system for passion fruit juice concentration. |
Ano de publicação: |
1991 |
Fonte/Imprenta: |
Proc. Fla. State Hort. Soc., n.104, p.51-54. 1991. |
Idioma: |
Inglês |
Conteúdo: |
World trade in tropical fruit juices, concentrates and pulp has expanded rapidly. The feasibility of using a citrus evaporator for tropical fruit juice concentration and essence recovery was investigated. Yellow passion fruit (P. edulis f. flavicarpa) juice iobtanied from Brazil was concentrated in a pilot TASTE citrus evaporator. Concentrations from 15.5 oBrix to 44.46 oBrix and to 64-66 oBrix were achieved, respectively, for non-clarified juice and membrane-clarified juice serum (membrane filtrate). Both oil and aqueous phase essences were recovered for non-clarified juice but only aqueous essence was obtained for membrance-clarified juice serum. |
Palavras-Chave: |
Composto aromatico; Spray - chier. |
Thesagro: |
Maracujá; Processamento; Suco Concentrado. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01275naa a2200229 a 4500 001 1418752 005 1995-03-28 008 1991 bl --- 0-- u #d 100 1 $aCHEN, C. S. 245 $aEvaluation of citrus processing system for passion fruit juice concentration. 260 $c1991 520 $aWorld trade in tropical fruit juices, concentrates and pulp has expanded rapidly. The feasibility of using a citrus evaporator for tropical fruit juice concentration and essence recovery was investigated. Yellow passion fruit (P. edulis f. flavicarpa) juice iobtanied from Brazil was concentrated in a pilot TASTE citrus evaporator. Concentrations from 15.5 oBrix to 44.46 oBrix and to 64-66 oBrix were achieved, respectively, for non-clarified juice and membrane-clarified juice serum (membrane filtrate). Both oil and aqueous phase essences were recovered for non-clarified juice but only aqueous essence was obtained for membrance-clarified juice serum. 650 $aMaracujá 650 $aProcessamento 650 $aSuco Concentrado 653 $aComposto aromatico 653 $aSpray - chier 700 1 $aCARTER, R. D. 700 1 $aBARROS, S. M. 700 1 $aNAGY, S. 700 1 $aHERNANDEZ, E. 773 $tProc. Fla. State Hort. Soc.$gn.104, p.51-54. 1991.
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Embrapa Agroindústria Tropical (CNPAT) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/03/2022 |
Data da última atualização: |
10/10/2022 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. |
Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; FELIPE MACHADO TROMBETE, UFSJ; RENATA REGINA PEREIRA DA CONCEIÇÃO, UFMG; REGIANE RIBEIRO-SANTOS, IFPE. |
Título: |
Chemical Degradation of Afatoxins. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021. |
Idioma: |
Inglês |
Conteúdo: |
The removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, MenosThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at ... Mostrar Tudo |
Palavras-Chave: |
Ammonization; Chemical detoxification; Organic acids. |
Thesaurus NAL: |
Aflatoxins; Food technology; Ozone; Plant extracts. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02332naa a2200253 a 4500 001 2140471 005 2022-10-10 008 2021 bl uuuu u00u1 u #d 100 1 $aFREITAS-SILVA, O. 245 $aChemical Degradation of Afatoxins.$h[electronic resource] 260 $c2021 520 $aThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, 650 $aAflatoxins 650 $aFood technology 650 $aOzone 650 $aPlant extracts 653 $aAmmonization 653 $aChemical detoxification 653 $aOrganic acids 700 1 $aCOELHO, C. C. DE S. 700 1 $aTROMBETE, F. M. 700 1 $aCONCEIÇÃO, R. R. P. DA 700 1 $aRIBEIRO-SANTOS, R. 773 $tIn: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.
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