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| Registros recuperados : 12 | |
| 7. |  | CENACHI, D. B.; FURTADO, M. A. M.; BELL, M. J. V.; PEREIRA, M. S.; GARRIDO, L. A.; PINTO, M. A. de O. Aspectos composicionais, propriedades funcionais, nutricionais e sensoriais do leite de cabra: uma revisão. Revista do Instituto de Laticínios Cândido Tostes, Juiz de Fora, v. 66, n. 382, p. 12-20, 2011.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 8. | | LANGE, C. C.; OLIVEIRA, R. P. de; SILVA, M. A. S.; PINTO, C. O.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V. de C. dos. Identificação de leveduras isoladas de casos de mastite bovina por MALDI-TOF MS. In: CONGRESSO BRASILEIRO DE RECURSOS GENÉTICOS, 7., 2022. Multifuncionalidade e qualidade de vida: resumos. Brasília, DF: Sociedade Brasileira de Recursos Genéticos, 2022.| Biblioteca(s): Embrapa Gado de Leite. |
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| 9. | | MEURER, I. R.; LANGE, C. C.; HUNGARO, H. M.; BELL, M. J. V.; ANJOS, V. de C. dos; SILVA, C. A. de S.; PINTO, M. A. de O. Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design. Journal of Cleaner Production, v. 153, p. 483-490, 2017.| Biblioteca(s): Embrapa Gado de Leite. |
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| 10. | | MEYER, G.; BELL, M. J.; LOMBI, E.; DOOLETTE, C. L.; BRUNETTI, G.; NOVOTNY, E. H.; KLYSUBUN, W.; ZHANG, Y.; KOPITTKE, P. M. Phosphorus speciation in the fertosphere of highly concentrated fertilizer bands. Geoderma, v. 403, 115208, Dec. 2021.| Biblioteca(s): Embrapa Solos. |
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| 11. | | PEROBELLI, R.; SILVA, C. A. da; DEMARQUE, D.; MASELLI, M.; NOGUEIRA, J. S.; BELL, M. J. V.; SILVA, P. H. F. da; LANGE, C. C.; VICENTINI, N. M.; ANJOS, V. Espectroscopia ótica e de massa na caracterização de leite e derivados. In: COSTA, F. F.; HÚNGARO, H. M.; RODARTE, M. P. (org.). Gestão, qualidade e inovações tecnológicas: produções acadêmicas em ciência e tecnologia do leite e derivados. Juiz de Fora: Editar, 2023. v. 1. p. 191-217.| Biblioteca(s): Embrapa Gado de Leite. |
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| 12. | | LUIZ, L. da C.; TEIXEIRA, V. A.; CAMPOS, M. M.; PEREIRA, L. G. R.; TOMICH, T. R.; LEITE, J. L. B.; BELL, M. J. V.; ANJOS, V. de C. dos. Use of near-infrared spectroscopy with Fourier Transform (FT-NIR) to accompany the Bovine Parasitic Sadness process. Brazilian Journal of Animal and Environmental Research, v. 4, n. 2, p. 1594-1605. abr./jun. 2021.| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 12 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
06/07/2017 |
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Data da última atualização: |
30/01/2023 |
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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: |
MEURER, I. R.; LANGE, C. C.; HUNGARO, H. M.; BELL, M. J. V.; ANJOS, V. de C. dos; SILVA, C. A. de S.; PINTO, M. A. de O. |
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Afiliação: |
Igor Rosa Meurer, UFJF; CARLA CHRISTINE LANGE, CNPGL; Humberto Moreira Hungaro, UFJF; Maria Jose Valenzuela Bell, UFJF; Virgilio de Carvalho dos Anjos, UFJF; Cleuber Antonio de Sa Silva, IF-SUDESTE, Rio Pomba, MG; Miriam Aparecida de Oliveira Pinto, UFJF. |
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Título: |
Quantification of whole ultra high temperature UHT milk waste as a function of packages type and design. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Cleaner Production, v. 153, p. 483-490, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
The food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection. MenosThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHO... Mostrar Tudo |
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Palavras-Chave: |
Package; Waste. |
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Thesaurus NAL: |
environment; food safety; UHT milk. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02443naa a2200253 a 4500
001 2072148
005 2023-01-30
008 2017 bl uuuu u00u1 u #d
100 1 $aMEURER, I. R.
245 $aQuantification of whole ultra high temperature UHT milk waste as a function of packages type and design.$h[electronic resource]
260 $c2017
520 $aThe food waste during consumption should be decreased to assure environmental sustainability and food safety. Packages play an important role in the preservation of quality and safety of food, but their design is related with food waste. The Ultra High Temperature (UHT) milk residue remaining inside the packages after consumption is an example of this condition. The purpose of this work was to quantify and analyze the factors influencing the whole UHT milk waste, as a function of its packages. Ten different types of one liter packages were analyzed, and a descriptive study of their characteristics has been developed according to package material, type of opening, and their dimensions. A method for quantification of UHT milk waste in the analyzed packages was developed. The waste was quantified by means of gravimetric analysis and volume conversion under two conditions: WITHOUT and WITH packages stirring after their deflation. A large variation in the wasted volume of milk was observed for the different types of package under both tested conditions. The package stirring process has significantly influenced the waste decrease in five different types of package. It was observed that the package design directly influences the UHT milk waste, mainly due to folding at package bottom, corrugations in its internal wall and kind of opening of the packages. The values of wasted milk ranged from (0.43 ± 0.03) to (7.7 ± 0.4) ml and (0.51 ± 0.04) to (14.7 ± 0.4) ml for the WITH and WITHOUT stirring, respectively. Thus, the choice of packaging showing suitable design for complete emptying of the content may reduce the UHT milk waste contributing to the food safety and environmental protection.
650 $aenvironment
650 $afood safety
650 $aUHT milk
653 $aPackage
653 $aWaste
700 1 $aLANGE, C. C.
700 1 $aHUNGARO, H. M.
700 1 $aBELL, M. J. V.
700 1 $aANJOS, V. de C. dos
700 1 $aSILVA, C. A. de S.
700 1 $aPINTO, M. A. de O.
773 $tJournal of Cleaner Production$gv. 153, p. 483-490, 2017.
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