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Use of chitosan-based edible coating for extending shelf life of vacuum-packaged beef. Author(s): ALVES, H. C.; SOUSA, C. P. de; NASSU, R. T.; FORATO, L. A.; BERNARDES FILHO, R. Traditional packaging for meat provides short shelf life and undesirable modifications in its physicochemical characteristics and microbiological quality. Repository: BDPA Publication year: 2017
Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat. Author(s): CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T. During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a go... ... Repository: BDPA Publication year: 2019
Uso de embalagens e revestimento comestível em carne bovina in natura e derivados em estabelecimentos de comércio varejistas em São Carlos, SP. Author(s): DE MORI, C.; NASSU, R. T.; LANGE, T. N. Resumo: Diferentes alternativas tecnológicas têm sido desenvolvidas para preservar os atributos das carnes e prolongar sua vida útil. Embalagens e revestimentos comestíveis estão neste conjunto de tec... ... Repository: BDPA Publication year: 2024
Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts. Author(s): CARVALHO, S. C. DOS S.; FRANCISCO, V. C.; SILVA, K. F.; BOGUSZ JUNIOR, S.; NASSU, R. T. Sous vide is a processing system in which vacuum-packed food is cooked for long periods at low temperatures. The time/temperature binomial can influence the characteristics of the product. The process... ... Repository: BDPA Publication year: 2025
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JR., S. Sous vide is a term of French origin that means “under vacuum”. Repository: BDPA Publication year: 2024
Consumers' attitudes toward the use of an edible coating for lamb meat according to label information. Author(s): MAURICIO, R. A.; DELIZA, R.; NASSU, R. T. The use of edible coatings in meat is currently being investigated in several studies. However, consumers? attitudes toward this technology are not clear. This study evaluated consumers?intention to p... ... Repository: BDPA Publication year: 2022
Controle da irrigação de hortaliças usando tensiômetro com manômetro de vácuo. Author(s): LOPES FILHO, R. P. Preparando o tensiômetro; Instalando o tensiômetro; Tensiômetro no campo; Irrigando as hortaliças; Controlando o tempo da irrigação Desinstalando o tensiômetro. Repository: BDPA Publication year: 2011
Qualidade nutricional e armazenamento de variedades de feijão-caupi cultivados no Juruá, Acre. Author(s): SOUSA, G. A.; SIVIERO, A.; BRAGA, A. da S.; BASSINELLO, P. Z.; SANTOS, R. C. dos; FELISBERTO, F. A. V. O objetivo desta pesquisa foi avaliar a qualidade nutricional de variedades de feijão-caupi (Vigna unguiculata) cultivados no Acre em função de embalagens e tempo de armazenamento. Amostras de oito va... ... Repository: BDPA Publication year: 2023
Horticultural package for high quality Tahiti lime production. Author(s): MOURÃO FILHO, F. A. A.; STUCHI, E. S.; CANTUARIAS-AVILÉS, T.; ESPINOZA-NÚÑEZ, E.; BREMER NETO, H.; BASSAN, M. M.; SILVA, S. R. The production and international marketing of the ?Tahiti? lime (Citrus latifolia) have significantly expanded in recent years. Repository: BDPA Publication year: 2012
Characterization of acerola byproduct flour during storage in different packaging. Author(s): GONÇALVES, F. M.; FIDALSKI, M.; BOTELHO, S. de C. C.; AGOSTINI, J. da S. Considering the nutritional richness, the presence of bioactive compounds and the potential for the processing and utilization of acerola by-products, the objective was to evaluate the physico-chemica... ... Repository: BDPA Publication year: 2019

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