|
|
Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
02/04/2012 |
Data da última atualização: |
02/04/2012 |
Tipo da produção científica: |
Artigo de Divulgação na Mídia |
Autoria: |
STOCK, L. A. |
Afiliação: |
LORILDO ALDO STOCK, CNPGL. |
Título: |
Brazil: milk production fact sheet. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
In: IFCN Dairy Report, Kiel, 2011. p. 85. |
Idioma: |
Inglês |
Palavras-Chave: |
Brazil - status 2010; Farms structure; Key variables; Milk and feed price. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00417naa a2200157 a 4500 001 1921348 005 2012-04-02 008 2011 bl uuuu u00u1 u #d 100 1 $aSTOCK, L. A. 245 $aBrazil$bmilk production fact sheet. 260 $c2011 653 $aBrazil - status 2010 653 $aFarms structure 653 $aKey variables 653 $aMilk and feed price 773 $tIn: IFCN Dairy Report, Kiel, 2011. p. 85.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
Data corrente: |
03/02/2017 |
Data da última atualização: |
06/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
C - 0 |
Autoria: |
BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; GOMES, I. A.; DAMASCENO, L. F.; ALCANTARA, I.; CABRAL, L. M. C. |
Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; OTNIEL FREITAS SILVA, CTAA; Izabela Alves Gomes, UNIRIO; LEANDRO FERNANDES DAMASCENO, CPAF-AP; IVAN ALCANTARA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
Título: |
The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
IOSR Journal Of Pharmacy, v. 7, n. 1, p. 4-11, Jan. 2017. |
Idioma: |
Inglês |
Conteúdo: |
Açai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. |
Palavras-Chave: |
Contamination; Thermal processing. |
Thesagro: |
Euterpe Oleracea. |
Thesaurus NAL: |
blanching; ozonation. |
Categoria do assunto: |
-- K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1066557/1/The-effect-of-thermal.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154661/1/The-effect-of-thermal.pdf
|
Marc: |
LEADER 01800naa a2200253 a 4500 001 2066557 005 2022-10-06 008 2017 bl uuuu u00u1 u #d 100 1 $aBEZERRA, V. S. 245 $aThe effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.$h[electronic resource] 260 $c2017 520 $aAçai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. 650 $ablanching 650 $aozonation 650 $aEuterpe Oleracea 653 $aContamination 653 $aThermal processing 700 1 $aWALTER, E. H. M. 700 1 $aFREITAS-SILVA, O. 700 1 $aGOMES, I. A. 700 1 $aDAMASCENO, L. F. 700 1 $aALCANTARA, I. 700 1 $aCABRAL, L. M. C. 773 $tIOSR Journal Of Pharmacy$gv. 7, n. 1, p. 4-11, Jan. 2017.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Amapá (CPAF-AP) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|