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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. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/10/2016 |
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Data da última atualização: |
11/10/2016 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; SOUZA, A. M. de. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; ANDRESSA MOREIRA DE SOUZA, CTAA. |
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Título: |
Ozone in food processing: impact on food products attributes. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545. |
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Idioma: |
Inglês |
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Conteúdo: |
Consumers are becoming more aware about the limitations of common sanitizing techniques and are looking for safe food products that have undergone minimal processing with high-quality retention (Ramos et al., 2013). To satisfy these requirements, the food industry is currently studying nonthermal techniques, such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices. All these technologies have a great potential in the field of minimally processed foods. However, there is a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efficiency of the processes depends directly on the combination of food/contaminant/process and the fresh characteristics that are important to maintain. A classification scheme of the chemical preventive measures used for microbial reduction and decontamination of raw material was compiled by Steponavi?ius et al. |
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Thesaurus Nal: |
food technology. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 2054308
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100 1 $aFREITAS-SILVA, O.
245 $aOzone in food processing$bimpact on food products attributes.$h[electronic resource]
260 $c2016
520 $aConsumers are becoming more aware about the limitations of common sanitizing techniques and are looking for safe food products that have undergone minimal processing with high-quality retention (Ramos et al., 2013). To satisfy these requirements, the food industry is currently studying nonthermal techniques, such as ozone-based treatments, ultraviolet radiation, pulsed light, cold plasma, ultrasound, and novel packaging practices. All these technologies have a great potential in the field of minimally processed foods. However, there is a lack of available information about the advantages and limitations of these technologies when applied to food processing. The efficiency of the processes depends directly on the combination of food/contaminant/process and the fresh characteristics that are important to maintain. A classification scheme of the chemical preventive measures used for microbial reduction and decontamination of raw material was compiled by Steponavi?ius et al.
650 $afood technology
700 1 $aSOUZA, A. M. de
773 $tIn: JAISWAL, A. K. (Ed.). Food processing technologies: impact on product attributes. Boca Raton: CRC Press, 2016. cap. 18, p. 519-545.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 12. |  | SOUZA, B.; CARVALHO, C. F. Aspectos morfológicos do adulto de Astylus variegatus (Germar, 1824) (Coleoptera, Melyridae). Pesquisa Agropecuária Brasileira, Brasília, DF, v. 29, n. 5, p. 689-694, maio 1994. Título em inglês: Morphological aspects of adults of Astylus variegatus (Germar, 1924) (Coleoptera, Melyridae).| Biblioteca(s): Embrapa Unidades Centrais. |
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| 13. | | CARVALHO, C. J. R. de. Noções de botânica e fisiologia. In: CURSO INTENSIVO DE HEVEICULTURA PARA TÉCNICOS AGRÍCOLAS, 1977, Manaus. [Coletânea de apostilas]. Manaus: EMBRAPA-CNPSe, 1977. v. 1.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| Registros recuperados : 2.059 | |
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