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Relevant bibliographies by topics / Fruit pulps - Microbiological quality. eng

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Academic literature on the topic 'Fruit pulps - Microbiological quality. eng'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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Journal articles on the topic "Fruit pulps - Microbiological quality. eng"

1

Amorim, Patrycia Elen Costa, José Ribamar Gusmão Araujo, Aline Priscilla Gomes da Silva, et al. "Chemical and microbiological evaluations of Platonia insignis Mart and Theobroma grandiflorum Schum pulps, native fruits from Brazilian Amazon." JULY 2020, no. 14(7):2020 (July 20, 2020): 1180–85. http://dx.doi.org/10.21475/ajcs.20.14.07.p2559.

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The aim of the present study was to evaluate chemical and microbiological parameters of industrialized and artisanal bacuri (Platonia insignis Mart) and cupuaçu (Theobroma grandiflorum Schum) pulps, native Brazilian Amazon fruits. Several fruit pulp brands were selected as follows: industrialized pulps (IP), brands A and B and artisanal pulps (AP), brands C and D. The chemical analyses were based on the determination of initial pH, total titratable acidity (TTA), total soluble solids (TSS) and their ratio (TSS/TTA). Microbiological analyzes quantified mold, yeast, Staphyloccus aureus and Salmo

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Oliveira, Ana Thaís Campos de, Fernanda Tayla de Sousa Silva, Luana Guabiraba Mendes, Antonia Lucivânia de Sousa Monte, and Antônio Belfort Dantas Cavalcante. "Physical-chemical and microbiological profile of frozen fruit pulps commercialized in Limoeiro do Norte (Ce)." Research, Society and Development 9, no. 11 (2020): e549119473. http://dx.doi.org/10.33448/rsd-v9i11.9473.

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According to legislation for identity and quality, fruit pulp is the unfermented, non-concentrated product, the consumption of polished fruits, by an appropriate technological process with a minimum content in suspension. Objective to evaluate the quality of frozen pineapple pulps sold in Limoeiro do Norte - Ce. To do so, Physico-chemical and microbiological analyzes were carried out on four commercial pineapple flavor brands named (A, B, C and D). The characteristics analyzed were color, pH, soluble solids, titratable acidity, total sugars and vitamin C. The microbiological tests consisted of

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3

Urbano, Gisele Ross, Priscila Pitta Maziero, Talita Kato, and Mayka Reghiany Pedrão. "Evaluation of quality parameters of frozen acerola pulp commercialized in Londrina-PR." Revista Brasileira de Pesquisa em Alimentos 3, no. 1 (2013): 28. http://dx.doi.org/10.14685/rebrapa.v3i1.65.

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<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify; line-height: 200%;">Acerola or west indian cherry (<em>Malpighia emarginata </em>DC) is a tropical fruit with high economic potential, and nutritional relevance due to its high vitamin C content. The continuous increase on fruits consumption, associated to the improvements on the quality control of foods indicated that the commercialization of frozen tropical fruits pulps should continue to increase, due to its convenience and

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Kunitake, Mariana, Cynthia Ditchfield, Carine Silva, and Rodrigo Petrus. "Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage." Ciência e Agrotecnologia 38, no. 6 (2014): 554–61. http://dx.doi.org/10.1590/s1413-70542014000600004.

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The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activ

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5

Magalhães Duarte, Phelipe, Vivian Tallita Pinheiro de Santana, Uvleique Alves Fernandes, et al. "Análise Qualitativa da Presença de Salmonella spp. em Polpas de Frutas Congeladas Comercializadas em Varejo da Cidade de Primavera do Leste, MT." Ensaios e Ciência C Biológicas Agrárias e da Saúde 25, no. 1 (2021): 39–43. http://dx.doi.org/10.17921/1415-6938.2021v25n1p39-43.

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A transformação de frutas em polpas é uma alternativa para reduzir as perdas, manter a oferta e a qualidade do produto. No Brasil, a Instrução Normativa nº 01, de 07 de janeiro de 2000, regulamenta os padrões de identidade e qualidade para polpas de frutas, como os limites microbiológicos, entre os micro-organismos de interesse, a presença de Salmonella spp. A ocorrência desse micro-organismo se destaca por caracterizar falhas durante manipulação da matéria-prima e ou no processo produtivo. Diante disso, o presente trabalho objetivou realizar análise qualitativa quanto à presença de Salmonella

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6

Bogdanova, O. G., O. A. Molchanova, I. Yu Tarmaeva, and N. V. Efimova. "Assessment and classification of food products as per health risks caused by chemical and microbiological contamination." Health Risk Analysis, no. 1 (March 2021): 57–67. http://dx.doi.org/10.21668/health.risk/2021.1.06.eng.

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Our research goal was to reveal priority food products (FP) distributed on a regional consumer market as per health risks they caused for population. The research was accomplished with statistic, analytical, and mathematical procedures as well as using comparative analysis procedure. We analyzed laboratory data on sanitary-chemical and physical-chemical parameters collected over 2010–2019; our analysis revealed there were insignificant risks excluding FP contamination with nitrates. Special attention should be paid to microbiological contamination as overall parameters related to it remain ste

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Silva, Paula Porrelli Moreira da, José Guilherme Prado Martin, and Marta Helena Fillet Spoto. "Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)." Acta Agronómica 67, no. 4 (2018): 471–78. http://dx.doi.org/10.15446/acag.v67n4.75132.

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Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity. However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp. The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical

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Lima, Alexsandra Valéria Sousa Costa de, Edmar Soares Nicolau, Cíntia Silva Minafra e. Rezende, Maria Célia Lopes Torres, Lorena Gouvêa Novais, and Nayana Ribeiro Soares. "Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp." Semina: Ciências Agrárias 37, no. 6 (2016): 4011. http://dx.doi.org/10.5433/1679-0359.2016v37n6p4011.

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The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage,

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Gonçalves, Elsa M., Isa Raposo, Joaquina Pinheiro, Carla Alegria, Margarida Moldão, and Marta Abreu. "Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps." Emirates Journal of Food and Agriculture, April 12, 2020, 271. http://dx.doi.org/10.9755/ejfa.2020.v32.i4.2093.

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The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluat

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Aires, Cassia Barbosa, Paulo Wender Portal Gomes, Ana Carla Alves Pelais, Elaine Lopes Figueiredo, and Luiza Helena da Silva Martins. "Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA." Scientia Plena 16, no. 9 (2020). http://dx.doi.org/10.14808/sci.plena.2020.091501.

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Açaí is a fruit widely consumed in northern Brazil; has a high energy and antioxidant value. In addition, it is rich in anthocyanins, lipids, carbohydrates, fibers, vitamins and minerals. However, inadequate practices lead to physical, chemical and biological contamination during production, processing and transportation, consequently increasing the risk of diseases transmitted by this food. In this work, we evaluated the physical-chemical quality (pH and anthocyanins), microbiological (thermotolerant coliforms, mesophilic aerial bacteria, filamentous fungi and yeasts, Salmonella ssp; Trypanos

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Dissertations / Theses on the topic "Fruit pulps - Microbiological quality. eng"

1

Fázio, Maria Luiza Silva. "Qualidade microbiológica e ocorrência de leveduras em polpas congeladas de frutas /." São José do Rio Preto : [s.n.], 2006. http://hdl.handle.net/11449/88391.

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Orientador: Fernando Leite Hoffmann<br>Banca: Miyoko Jakabi<br>Banca: Crispin Humberto Garcia Cruz<br>Resumo: As frutas são constituintes importantes da dieta humana devido aos seus valores nutritivos e por satisfazerem os hábitos alimentares de grande parte dos consumidores. A polpa é o produto obtido por esmagamento das partes comestíveis de frutas carnosas por meio de processos tecnológicos adequados. As frutas com atividade de água (Aa) maior que 0,98 são muito susceptíveis à deterioração por bactérias, bolores ou leveduras. O desenvolvimento e o metabolismo microbiano exigem a presença de

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Fázio, Maria Luiza Silva [UNESP]. "Qualidade microbiológica e ocorrência de leveduras em polpas congeladas de frutas." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/88391.

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Made available in DSpace on 2014-06-11T19:23:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-10Bitstream added on 2014-06-13T20:10:49Z : No. of bitstreams: 1 fazio_mls_me_sjrp.pdf: 437119 bytes, checksum: 8c7013b7bf6c7b9da6b0846191d8ee86 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>As frutas são constituintes importantes da dieta humana devido aos seus valores nutritivos e por satisfazerem os hábitos alimentares de grande parte dos consumidores. A polpa é o produto obtido por esmagamento das partes comestíveis de frutas carnosas por meio de pro

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