Effect of canning method on the food security, physical‐chemical characterization and sensorial analysis of banana tree palm heart

2021 ◽  
Author(s):  
Rafael Azevedo Arruda de Abreu ◽  
Natalia Ferreira Suárez ◽  
Rafael Pio ◽  
Carolina Valeriano de Carvalho ◽  
Leonardo Pereira da Silva Brito ◽  
...  
Keyword(s):  
Food Security ◽  
Chemical Characterization ◽  
Sensorial Analysis ◽  
Banana Tree ◽  
Physical Chemical ◽  
Palm Heart

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

Development of anacardic acid-loaded zein nanoparticles: Physical chemical characterization, stability and antimicrobial improvement

2021 ◽  
pp. 115808
Author(s):  
Jennifer Thayanne Cavalcante de Araujo ◽  
Manuel Martin-Pastor ◽  
Loures Pérez ◽  
Aurora Pinazo ◽  
Francisco Fabio Oliveira de Sousa
Keyword(s):  
Chemical Characterization ◽  
Anacardic Acid ◽  
Physical Chemical

Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

2015 ◽  
Vol 80 (5) ◽  
pp. E1005-E1011 ◽  
Author(s):  
A.M. Inarejos-García ◽  
V. Mancebo-Campos ◽  
P. Cañizares ◽  
J. Llanos
Keyword(s):  
Sensory Analysis ◽  
Chemical Characterization ◽  
Physical Chemical

Films based on proteins and polysaccharides: Preparation and physical–chemical characterization

2013 ◽  
Vol 49 (11) ◽  
pp. 3713-3721 ◽  
Author(s):  
Pedro Guerrero ◽  
Tania Garrido ◽  
Itsaso Leceta ◽  
Koro de la Caba
Keyword(s):  
Chemical Characterization ◽  
Physical Chemical

One-pot synthesis of gold nanoparticles embedded in polysaccharide-based hydrogel: Physical-chemical characterization and feasibility for large-scale production

2019 ◽  
Vol 124 ◽  
pp. 838-845 ◽  
Author(s):  
Morgana Souza Marques ◽  
Κarine Modolon Zepon ◽  
Julia Maia Heckler ◽  
Fernando Dal Pont Morisso ◽  
Marcos Marques da Silva Paula ◽  
...  
Keyword(s):  
Gold Nanoparticles ◽  
Large Scale ◽  
Chemical Characterization ◽  
Scale Production ◽  
One Pot ◽  
One Pot Synthesis ◽  
Physical Chemical ◽  
Large Scale Production

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

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