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  1 / 10117 MEDLINE  
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[PMID]:29288907
[Au] Autor:Lytou AE; Nychas GE; Panagou EZ
[Ad] Endereço:Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Faculty of Foods, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
[Ti] Título:Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach.
[So] Source:Int J Food Microbiol;267:42-53, 2018 Feb 21.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Pomegranate juice is a product with enhanced functional properties that could be used as an alternative to traditional marination ingredients and effectively retard microbial growth along with providing an improved sensory result. In this study, two pomegranate based marinades were prepared for the marination of chicken breast fillets and the marinated samples were aerobically stored at 4 and 10°C for 9days. Raw, non-marinated chicken samples were used as control. Levels of total viable counts (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) were determined together with sensory assessment to evaluate the evolution of spoilage. The profile of organic acids and volatile compounds was also analyzed during storage. The shelf life of marinated samples was significantly extended compared to control samples at both storage temperatures (e.g., up to 5 and 6days for the pomegranate/lemon marinated samples stored at 4 and 10°C, respectively) as evaluated by both microbiological and sensory analyses. The profile of the organic acids and the volatilome of marinated and control samples were remarkably differentiated according to storage time, microbial load and sensory score. The findings of this study suggest that pomegranate juice could be used as a novel ingredient in marinades to improve the sensory attributes, while prolonging the shelf life of chicken meat.
[Mh] Termos MeSH primário: Conservação de Alimentos/normas
Carne/microbiologia
Metaboloma
Punicaceae/química
[Mh] Termos MeSH secundário: Animais
Bactérias/genética
Fenômenos Fisiológicos Bacterianos
Galinhas
Contagem de Colônia Microbiana
Armazenamento de Alimentos/normas
Seres Humanos
Carne/análise
Carne/normas
Metabolômica
Temperatura Ambiente
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171231
[St] Status:MEDLINE


  2 / 10117 MEDLINE  
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[PMID]:28742378
[Au] Autor:Arroyo G; Ortiz Barrientos KA; Lange K; Nave F; Miss Mas G; Lam Aguilar P; Soto Galindo MA
[Ad] Endereço:1 Department of Citohistología, Universidad de San Carlos de Guatemala , Guatemala, Guatemala .
[Ti] Título:Effect of the Various Steps in the Processing of Human Milk in the Concentrations of IgA, IgM, and Lactoferrin.
[So] Source:Breastfeed Med;12(7):443-445, 2017 09.
[Is] ISSN:1556-8342
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:INTRODUCTION: Human milk immune components are unique and important for the development of the newborn. Milk processing at the Human Milk Banks (HMB), however, causes partial destruction of immune proteins. The objective of this study was to determine the effects that heating during the milk processing procedure at the HMB had on the concentrations of IgA, IgM, and lactoferrin at three critical points in time. MATERIALS AND METHODS: Fifty milk samples (150 mL) were collected from voluntary donors at the HMB at the Hospital Nacional Pedro de Bethancourt, located in Antigua Guatemala. Samples from three critical points in time during the milk processing procedure were selected for analysis: freezing/thawing I, freezing/thawing II, and pasteurization. IgA, IgM, and lactoferrin concentrations were determined during each critical point and compared with a baseline concentration. RESULTS: After milk processing, IgA, IgM, and lactoferrin mean concentrations were reduced by 30.0%, 36.0%, and 70.0%, respectively (p < 0.001). Reduction of biological activity was mainly attributed to pasteurization for IgA and lactoferrin (p < 0.001); the first freezing/thawing processes before pasteurization showed no significant reduction difference between mean concentrations of IgA (p = 0.160) and lactoferrin (p = 0.345) but showed a significant effect on IgM concentration (p = 0.016), and the second freezing/thawing procedure only showed a significant effect on IgA (p < 0.001). CONCLUSIONS: The effects of milk processing on the immune proteins that were evaluated in this study demonstrated a significant reduction.
[Mh] Termos MeSH primário: Conservação de Alimentos/métodos
Imunoglobulina A/análise
Imunoglobulina M/análise
Lactoferrina/análise
Bancos de Leite
Leite Humano/química
[Mh] Termos MeSH secundário: Feminino
Congelamento
Seres Humanos
Valor Nutritivo
Pasteurização
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Immunoglobulin A); 0 (Immunoglobulin M); EC 3.4.21.- (Lactoferrin)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180302
[Lr] Data última revisão:
180302
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170726
[St] Status:MEDLINE
[do] DOI:10.1089/bfm.2016.0154


  3 / 10117 MEDLINE  
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[PMID]:29465577
[Au] Autor:Peng T; Hu Z; Yang X; Gao Y; Ma C
[Ad] Endereço:Department of Nephrology, Shandong University Qilu Hospital, Jinan City, China.
[Ti] Título:Nitrite-induced acute kidney injury with secondary hyperparathyroidism: Case report and literature review.
[So] Source:Medicine (Baltimore);97(8):e9889, 2018 Feb.
[Is] ISSN:1536-5964
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:RATIONALE: Acute kidney injury (AKI) with hyperparathyroidism caused by nitrite was rare, and renal function and parathyroid hormone (PTH) decreased to normal range after therapy. PATIENT CONCERNS: Acute kidney injury was diagnosed in a 40-year-old male with hyperparathyroidism and cyanosis of his hands and both forearms. DIAGNOSES: The patient ate some recently pickled vegetables, and he experienced nausea, vomiting and diarrhoea without oliguria or anuria; Additionally, his hands and both forearms had a typical blue ash appearance. After admission, the laboratory findings indicated theincreasing serum creatinine (Scr) and parathyroid hormone (PTH). He was diagnosed as acute kidney injury with hyperparathyroidism caused by nitrite. INTERVENTIONS: The patient stopped eating the pickled vegetables and was given rehydration, added calories and other supportive therapy without any glucocorticoids. OUTCOMES: According to his clinical manifestations, laboratory findings and imaging results, the patient was diagnosed with acute kidney injury with secondary hyperparathyroidism. He was given symptomatic supportive care therapy. After one week, the serum creatinine, parathyroid hormone (PTH), hypercalcemia, hyperphosphatemia, proteinuria, and urine red blood cell values decreased to normal range. LESSONS: Nitrite-induced acute kidney injury with secondary hyperparathyroidism was relatively rare. After therapy, the function of the kidney and parathyroid returned to normal. This case suggests that detailed collection of medical history, physical examination and correct symptomatic treatment is very important.
[Mh] Termos MeSH primário: Lesão Renal Aguda/induzido quimicamente
Hiperparatireoidismo Secundário/induzido quimicamente
Nitritos/envenenamento
[Mh] Termos MeSH secundário: Lesão Renal Aguda/terapia
Adulto
Cianose/induzido quimicamente
Diarreia/induzido quimicamente
Hidratação
Conservação de Alimentos
Seres Humanos
Hiperparatireoidismo Secundário/terapia
Masculino
Náusea/induzido quimicamente
Apoio Nutricional
Vômito/induzido quimicamente
[Pt] Tipo de publicação:CASE REPORTS; JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Nitrites)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180227
[Lr] Data última revisão:
180227
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:180222
[St] Status:MEDLINE
[do] DOI:10.1097/MD.0000000000009889


  4 / 10117 MEDLINE  
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[PMID]:29313329
[Au] Autor:Franklin LM; King ES; Chapman D; Byrnes N; Huang G; Mitchell AE
[Ad] Endereço:Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States.
[Ti] Título:Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
[So] Source:J Agric Food Chem;66(5):1222-1232, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Manipulação de Alimentos/métodos
Conservação de Alimentos/métodos
Nozes/química
Prunus dulcis
Paladar
[Mh] Termos MeSH secundário: California
Cromatografia Gasosa-Espectrometria de Massas/métodos
Temperatura Alta
Seres Humanos
Peroxidação de Lipídeos
Reação de Maillard
Oxirredução
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05295


  5 / 10117 MEDLINE  
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[PMID]:29381317
[Au] Autor:Galstyan AG; Petrov AN; Radaeva IA; Sarukhanyan OO; Kurzanov AN; Storozhuk AP
[Ti] Título:[Scientific bases and technological principles of the production of gerodietetic canned milk].
[So] Source:Vopr Pitan;85(5):114-9, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:It is well known that aging is the natural growing multisection biological process inevitably leading to limitation of body adaptive capabilities. The body ageing is the result of self-regulation mechanism limitation, reduction of their potential capabilities at molecular-genetic, energetic, cellular and general-regulatory levels. It should be noted that due to lack of the unified theory of aging the importance of nutrition factor has been acknowladged particularly initiation and intensity of the process, and the role of antioxidants is discussed much in detail. As the result of long term investigations at model and natural objects the technologies of powder and condensed sterilized gerodietetic milk based preserved foods have been developed. The multicomponent receipts modules balanced by fatty-acid and amino-acid composition as well as enriched with lycopene have been theoretically substantiated and realized. The new gerodietetic products are characterized by the following coefficients of RL3/RL6 not less than for the products: powdered - 0.871/0.615 and condensed sterilized - 0.883/0.648. The following amino-acid balance of Rp/σ protein for the products: powdered - 0.46/15.00, condensed -0.44/15.76 has been obtained. The obtained velues of the balanced criteria of the protein-lipid composition of the product are higher comparing to similar values for milk fat and protein. Two lycopene dosages in the products are provided: prophylactic - 5 mg and antioxidant - 1.5 mg in 400 ml of the reconstituted milk. On the basis of the carried out studies two technologies of the manufacture of condensed milk gerodietetic products adapted to actual conditions of concentrated milk factories have been developed.
[Mh] Termos MeSH primário: Culinária
Conservação de Alimentos
Alimentos em Conserva/análise
Leite/química
Esterilização
[Mh] Termos MeSH secundário: Animais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


  6 / 10117 MEDLINE  
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[PMID]:29381286
[Au] Autor:Guseynova BM
[Ti] Título:[Nutrition value of wild-growing fruits from mountain Dagestan and its safety after fast freezing and cold storage].
[So] Source:Vopr Pitan;85(4):76-81, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:Results of research of mineral composition, content of vitamin C and P, titrable acids, pectinaceous and phenol substances in fresh, fast-frozen (t=-30 °C), and also stored within 3 and 9 months (t=-18 °C) fruits of wild-growing blackberry, cornel, medlar and sea-buckthorn are presented in article. Determination of mineral composition was carried out by flame atomic absorption photometry, vitamin C and pectinaceous substances -by titirimetric methods, phenolic substances and vitamin P - by colorimetric methods. Vitamin C content was minimal in fresh fruits of cornel (6.9±0.3 mg%), amounted to 21.7-32.0 mg% in the fruits of blackberries and medlar and reached 180.1±7.2 mg% in the fruit of sea-buckthorn. Vitamin P concentration ranged from 34.9 (sea-buckthorn) to 180.0 mg% (cornel). Berries of a cornel contained also the greatest number of titrable acids (33.2±1.3 g/dm3), phenolic compounds (243.0±4.8 mg%) and pectinaceous substances (2.91±0.08%). The most significant content of potassium (521±15.6 mg%), calcium (133.2±5.2 mg%), magnesium (62.4±2.5 mg%) and iron (2.81±0.05 mg%) was revealed in medlar fruits. Consumption of 100 g of the studied fruits provides daily requirements of a human body, depending on a species of wild plants: in calcium -for 2-13.3%, potassium - for 7.0-20.8%, magnesium - for 8.1-15.6%, iron - for 5.9-19.2% and in vitamin C - from 5.8-24.6 to 145.7% in the case of sea buckthorn. The applied processing method of conservation - fast freezing (t=-30 °Ð¡) of fruits and their long storage (t=-18 °Ð¡) is the effective way ensuring high safety of nutrients in them. In the studied berries after 9-months cold storage the safety of vitamin C varied ranging from 55.7 (blackberry) to 76.1% (cornel), and vitamin P - from 81.9 (sea-buckthorn) to 92.8% (cornel). Stability of titrable acids, except for medlar fruits, varied from 84.2% (blackberry) to 94.0% (sea-buckthorn). The safety of phenolic and pectinaceous compounds by the end of 9 months of storage, has averaged 90.6 and 95.6% respectively in comparison with their initial quantity in fresh fruits. The mineral composition was the stablest. After completion of experiment the safety of mineral substances in fruits of wild plants fluctuated from 94.6 to 98.5%. Distinctions in change of biochemical complexes of berries of blackberry, cornel, medlar and sea-buckthorn at fast freezing (t=-30 °Ð¡) and storage (t=-18 °Ð¡), apparently, are caused by specific features, content of free and bound water, thickness of cellular walls, durability of a thin skin of fruits, as well as by concentration of the components that inhibit the destructive processes occurring at the cellular and molecular level.
[Mh] Termos MeSH primário: Análise de Alimentos
Conservação de Alimentos
Inocuidade dos Alimentos
Congelamento
Frutas/química
Valor Nutritivo
[Mh] Termos MeSH secundário: Daguestão
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180131
[St] Status:MEDLINE


  7 / 10117 MEDLINE  
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[PMID]:28464711
[Au] Autor:Alcala-Orozco M; Morillo-Garcia Y; Caballero-Gallardo K; Olivero-Verbel J
[Ad] Endereço:a Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences , Zaragocilla Campus, University of Cartagena , Cartagena , Colombia.
[Ti] Título:Mercury in canned tuna marketed in Cartagena, Colombia, and estimation of human exposure.
[So] Source:Food Addit Contam Part B Surveill;10(4):241-247, 2017 Dec.
[Is] ISSN:1939-3229
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The presence of mercury in tuna is ubiquitous, so national authorities should guarantee food safety of canned tuna available on the market, according to legal regulations. The objective of this survey was to assess total mercury (T-Hg) levels in brands of canned tuna marketed in Cartagena, Colombia, and determine fish consumption-based risks after ingestion. For that purpose, 252 cans of tuna were collected, representing 6 brands (A-F), in 2 mediums (water and oil). Mean T-Hg levels were 0.66 ± 0.05 and 0.61 ± 0.05 µg g wet weight, for water and oil, respectively. High T-Hg concentrations were measured in brands B and D. Only brands E and F guaranteed low risk for Hg-related health problems. According to Colombia's legislation, 15.5% of the samples exceeded the maximum level of 1.0 µg g for mercury and 18.3% was higher than limits as recommended by Food and Agriculture Organization/World Health Organisation (0.5 µg g ). It was concluded that consumption of canned tuna could represent a high risk for the Colombian population, particularly to vulnerable groups.
[Mh] Termos MeSH primário: Contaminação de Alimentos/análise
Alimentos em Conserva/análise
Mercúrio/análise
Alimentos Marinhos/análise
Atum/metabolismo
[Mh] Termos MeSH secundário: Animais
Colômbia
Conservação de Alimentos
Seres Humanos
Medição de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
FXS1BY2PGL (Mercury)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180213
[Lr] Data última revisão:
180213
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170504
[St] Status:MEDLINE
[do] DOI:10.1080/19393210.2017.1323803


  8 / 10117 MEDLINE  
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[PMID]:28778552
[Au] Autor:Nowacka M; Fijalkowska A; Wiktor A; Dadan M; Tylewicz U; Dalla Rosa M; Witrowa-Rajchert D
[Ad] Endereço:Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: malgorzata_nowacka@sggw.pl.
[Ti] Título:Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries.
[So] Source:Ultrasonics;83:33-41, 2018 Feb.
[Is] ISSN:1874-9968
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
[Mh] Termos MeSH primário: Sobrevivência Celular/efeitos da radiação
Dessecação/métodos
Conservação de Alimentos/métodos
Qualidade dos Alimentos
Ondas de Choque de Alta Energia
Osmose/efeitos da radiação
Vaccinium macrocarpon/efeitos da radiação
[Mh] Termos MeSH secundário: Sobrevivência Celular/fisiologia
Diterpenos Caurânicos/química
Relação Dose-Resposta à Radiação
Análise de Alimentos
Glucosídeos/química
Dose de Radiação
Sacarose/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Diterpenes, Kaurane); 0 (Glucosides); 0YON5MXJ9P (stevioside); 57-50-1 (Sucrose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170806
[St] Status:MEDLINE


  9 / 10117 MEDLINE  
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[PMID]:28693863
[Au] Autor:Nowacka M; Fijalkowska A; Dadan M; Rybak K; Wiktor A; Witrowa-Rajchert D
[Ad] Endereço:Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: malgorzata_nowacka@sggw.pl.
[Ti] Título:Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries.
[So] Source:Ultrasonics;83:18-25, 2018 Feb.
[Is] ISSN:1874-9968
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21kHz for 30 and 60min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.
[Mh] Termos MeSH primário: Biopolímeros/química
Biopolímeros/efeitos da radiação
Dessecação/métodos
Osmose/efeitos da radiação
Ondas Ultrassônicas
Vaccinium macrocarpon/química
Vaccinium macrocarpon/efeitos da radiação
[Mh] Termos MeSH secundário: Relação Dose-Resposta à Radiação
Conservação de Alimentos/métodos
Dose de Radiação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biopolymers)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170712
[St] Status:MEDLINE


  10 / 10117 MEDLINE  
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[PMID]:28404320
[Au] Autor:Inguglia ES; Zhang Z; Burgess C; Kerry JP; Tiwari BK
[Ad] Endereço:Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
[Ti] Título:Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.
[So] Source:Ultrasonics;83:164-170, 2018 Feb.
[Is] ISSN:1874-9968
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing.
[Mh] Termos MeSH primário: Conservação de Alimentos/métodos
Ondas de Choque de Alta Energia
Carne/efeitos da radiação
Cloreto de Sódio/química
Cloreto de Sódio/efeitos da radiação
Água/química
[Mh] Termos MeSH secundário: Dessecação/métodos
Difusão/efeitos da radiação
Relação Dose-Resposta à Radiação
Análise de Alimentos
Dose de Radiação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
059QF0KO0R (Water); 451W47IQ8X (Sodium Chloride)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180212
[Lr] Data última revisão:
180212
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170414
[St] Status:MEDLINE



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