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Piracicaba, Brazil

Da Matta Jr. M.D.,Alimentos e Nutricao | Sarmento S.B.S.,Alimentos e Nutricao | Zocchi S.S.,University of Sao Paulo
Polimeros | Year: 2011

The aim of this work was to evaluate the barrier properties and solubility of biofilms made from wrinkled pea starch with high amylose content in association with xanthan gum and glycerol. Filmogenic solution (FS) with different levels of pea starch (3, 4 and 5%), xanthan gum (0, 0.05 and 0.1%) and glycerol (glycerol-starch 1:5 W/W) were tested. FS was obtained by boiling (5 minutes), autoclaving for 1 hour at 120 °C and the films were prepared by casting. The increased concentration of starch and glycerol in the composition caused increases in thickness of the films and in their solubility in water. The plasticizer also generated higher coefficients of water vapor and oxygen permeabilities to water vapor and to oxygen. The increasing concentration of xanthan gum did not interfere in the properties studied. Biofilms produced with wrinkled pea starch, with or without xanthan gum and glycerol, showed better barrier to oxygen and water vapor and low solubility in water, in comparison with films of yellow pea starch and other starch sources.

de Souza A.R.M.,University of Sao Paulo | Arthur V.,University of Sao Paulo | Canniatti-Brazaca S.G.,Alimentos e Nutricao | Couto M.A.L.,Alimentos e Nutricao
Ciencia e Tecnologia de Alimentos | Year: 2010

The growth in national production of rabbit meat demands greater knowledge of the characteristics of the meat, as well as the effects of a process that allows greater conservation of the meat. Frozen cuts of rabbit meat: thigh, ham and loin, treated with two types of antibiotics (norfloxacyn and ciprofloxacin), were irradiated in doses of 0, 3 and 6 kGy, and the levels of heme and nonheme iron in the cuts were determined. The irradiation doses employed were influential on the levels of heme and nonheme iron, and the dose of 3 kGy was the one that presented the largest values, independent of the type of antibiotic used. For heme iron, the antibiotic norfloxacyn presented the largest values and for nonheme iron the largest values were noted for the antibiotic ciprofloxacyn.

Miguel A.C.A.,Alimentos e Nutricao | Camila A.,Alimentos e Nutricao | Dias J.R.P.S.,Alimentos e Nutricao | Spoto M.H.F.,Alimentos e Nutricao
Ciencia e Tecnologia de Alimentos | Year: 2010

In the present work the sensory modifications in the pineapple's four ripeness stages during room temperature storage were evaluated. Every two days, appearance, smell, flavor, and texture of the pineapple in the ripeness stages, green, spotted, colored and yellow obtained from CEAGESP (Sao Paulo State, Brazil) and stored at room temperature (23.4 ± 1.7 °C; 70% RH) were evaluated for 6 days. The ripeness stages influenced the pineapple sensory quality negatively reaching the highest values in the quality in the spotted and colored stages.

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