Dissertationen zum Thema „Minimally processed product“
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Fonseca, Jorge, Wesley L. Kline, Christian A. Wyenandt, Mushidul Hoque und Husein Ajwa. „Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce“. College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/214997.
Der volle Inhalt der QuelleLuo, Wei <1989>. „Application of Non-Thermal Technologies for Minimally Processed Fruits and Vegetables Quality Increase and Product Innovation“. Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/8760/1/tesi_wei_final.pdf.
Der volle Inhalt der QuelleSPALATRO, MIRIAM. „Il prezzo dell'innovazione tecnologica degli alimenti pronti all'uso: il caso dei prodotti ortofrutticoli di quarta gamma“. Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/338825.
Der volle Inhalt der QuelleM'be, Cho. „Procédés de production et influence des propriétés fonctionnelles des poudres de calices d’Hibiscus sabdariffa et de leurs fractions sur la formulation de boisson“. Electronic Thesis or Diss., Université de Lorraine, 2022. http://www.theses.fr/2022LORR0274.
Der volle Inhalt der QuelleHibiscus sabdariffa (hibiscus) is a plant with edible calyxes containing polyphenol and anthocyanin molecules that are both antioxidant compounds and responsible for their attractive red color for consumers. These particularities constitute a good health potential that meets the current market demands, and an economic potential for industries. However, this tropical and seasonal plant whose water-rich calyxes are highly perishable, sensitive to humidity and heat, and whose the interesting molecules (anthocyanins) are heat-sensitive and unstable in aqueous medium. In this context, the calyx transformation into powder allows, besides optimizing the transport cost and storage space, to stabilize the calyxes by ensuring a long product shelf-life, and to improve the biomolecule accessibility. This allows to benefit to its health assets provided that the process is controlled. One of the best ways to preserve the calyx original nutritional properties (anthocyanin content, antioxidant activity) is to obtain minimally processed products by combining controlled oven-drying, grinding and fractionation by sieving. This process was studied in this work and the powder physicochemical properties (particle size and shape, structure, porosity, fiber proportion, anthocyanin content, antioxidant activity) and functional properties (flowability, reconstitution, biomolecule extractability) were systematically evaluated for drink formulation. The interest of such a process is the ease of its implementation applicable to all plants, the powder ease of use, the improvement of the biomolecule availability and accessibility. This work allows identifying the impact of sun-drying and grinding on the powder physicochemical properties, the latter impacting the functional properties. The substitution of sun-drying by controlled oven-drying and an additional fractionation by sieving preceded by grinding allowed improving the powder functional properties. These powder functional properties were singular and allowed to distinguish specific applications for each powder type (fine or coarse powders)
Malkin, Christopher James Roger. „Potential use of ozone to reduce microbial contamination of minimally processed produce“. Thesis, University of Newcastle Upon Tyne, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.443994.
Der volle Inhalt der QuelleSimpson, Marian V. „Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products“. Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.
Der volle Inhalt der QuelleSimilar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
Owusu-Manu, Michael. „Economic feasibility of minimally processed pork and fish in Quebec“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0005/MQ29760.pdf.
Der volle Inhalt der QuelleRibeiro, Ana Rita Gomes. „Impacto da distribuição na qualidade de produtos hortofutícolas frescos“. Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5677.
Der volle Inhalt der QuelleThis research was developed in a small distribution unit, having as its primary goal the analysis of the fresh and minimally processed fruits and vegetables section, so as to identify the products with higher losses, as well as the main factors impacting on quality. The conditions of transportation, storage and display in the selling unit were analysed. A comprehensive study was performed using data from 2010, 2011 and 2012, having the year 2011 been examined in higher detail, for the analysis of the fresh and minimally processed fruit and horticultural section. The fruits and vegetables with the highest rate of return along the year are those that require refrigeration, especially lettuce and Portuguese cabbage in the horticultural section. The fruits did not have as many returns along the year. As for the minimally processed, the simplest salads have the highest return. The main issues are due to the storage temperature and improper product display, as the refrigeration board, despite always registering temperature values of 8ºC over 7 days, presented higher temperatures, along with high heterogeneity in the values measured at different reading points.
Pesce, Gaetano Roberto. „New products from Cynara cardunculus L“. Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/3701.
Der volle Inhalt der QuellePesce, Gaetano Roberto. „New products from Cynara cardunculus L“. Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/4000.
Der volle Inhalt der QuelleAlvarenga, André Luis Bonnet. „Proposta de sistema para a gestão da qualidade e da segurança de vegetais minimamente processados“. Universidade Federal de São Carlos, 2011. https://repositorio.ufscar.br/handle/ufscar/3380.
Der volle Inhalt der QuelleEmbrapa Instrumentação Agropecuária
The global need to ensure food quality and safety has always been a concern of primary producers, processors, distributors, consumers and governmental bodies. On the other hand, notified cases of food borne disease still cause a wide range of negative social and economic impacts worldwide. Current technology for production of Minimally Processed Vegetables (MPV) entails a series of critical steps, which can lead to product contamination by biological, chemical or physical hazards if adequate controls are not observed, and yielding potentially unsafe food products. Such concerns become even more important given that MPV`s production chains involve mostly small producers and/or enterprises in rural settings, which typically lack qualified training and specific skills. To address this challenge, the present work proposes a customized quality and safety management system for MPVs. Initially, an integrative literature search was conducted to cover topics such as quality management theory, food safety systems, MPV technology, and supply chain management as an initial step to direct a multiple case study. Field work was then performed for two MPV chains, involving a total of 18 observation units composed of rural producers, processors, shippers and distributors for retail or institutional markets, so that the system could be developed to meet the actual needs and requirements of MPV chains. Its guiding principle is the management of quality attributes of MPVs, as demanded by consumers, via the operational implications of these attributes throughout the production chain. The system also includes a performance evaluation protocol to ensure continuous process optimization. As a result, the system´s structure operates at a simple managing level, triggering systemic process vision and effective cooperation among stakeholders, while empowering them by their direct leadership and coordination of the system and ensuing processes. Finally, a working model for the proposed system is applied to minimally processed lettuce. In addition to being a tool to plan the implementation of quality and safety management protocols in this specific MPV chain, the system can also be used by MPV processors as a mainframe to guide their internal and supplier´s audits, as well as by retail and institutional companies.
A necessidade mundial de se garantir a qualidade e a segurança dos alimentos sempre foi uma preocupação de produtores primários, processadores e distribuidores de alimentos, além dos próprios consumidores e organismos governamentais. Por outro lado, os casos notificados de toxi-infecções alimentares no mundo continuam a impactar a saúde pública com conseqüencias sociais e econômicas significativas e negativas. A tecnologia de processamento mínimo de vegetais (PMV) compreende uma série de etapas críticas que, em caso de desvio de controles necessários, pode favorecer a contaminação dos produtos ao longo da cadeia por perigos químicos, físicos e microbiológicos, resultando em produtos finais potencialmente inseguros para a saúde do consumidor. Estas questões se tornam ainda mais importantes considerando que esta cadeia de produção é composta de pequenos produtores rurais e pequenas empresas, em sua maioria, com baixa tecnificação e com o emprego de mão-de-obra não qualificada. Este trabalho teve por objetivo propor um sistema customizado de gestão da qualidade e da segurança para vegetais minimamente processados. Para isto, foi realizada uma pesquisa bibliográfica baseada na teoria de gestão da qualidade, de segurança de alimentos, da tecnologia de PMV, de gestão da cadeia de suprimentos e de custos de transação no intuito de reunir elementos para guiar o estudo de casos múltiplos. A pesquisa de campo foi realizada em duas cadeias de PMV, reunindo ao todo 18 unidades de análise compostas por produtores rurais, processadores, transportadores e distribuidores (mercados varejista e institucional) dos vegetais processados. O sistema proposto é focado na realidade desta cadeia agroindustrial, tendo como princípio a gestão pelos atributos da qualidade exigidos pelos clientes, por meio de seus desdobramentos ao longo da cadeia, e uma componente de avaliação de desempenho para melhoria contínua dos processos. Esta estrutura resulta em um nível de gestão simples, de visão sistêmica e de cooperação mútua entre os agentes desta cadeia, onde a empresa processadora lidera e coordena estas ações. Ao final do trabalho, o sistema é ilustrado utilizando-se o exemplo do processamento mínimo de alface americana. O sistema proposto, além de ser uma referência para planejar a implantação da gestão da qualidade e da segurança nesta cadeia, também pode pode ser utilizado como uma estrutura para guiar auditorias internas e em fornecedores para as processadoras de vegetais minimamente processados e para as empresas do mercado varejista/institucional, respectivamente.
Loire, Cédric. „L’art de (ne pas) fabriquer : Évolution des modes de conception et de production de la sculpture, a l’ère de l’objet produit en masse, entre le milieu des années 1950 et le début des annees 1970, aux États-Unis“. Thesis, Tours, 2012. http://www.theses.fr/2012TOUR2035/document.
Der volle Inhalt der QuelleThe analysis of the critical reception of the new forms of art appearing from the end of the 1950s and developing during the 1960s, especially in the field of sculpture and tridimensional works, constitutes the foundation of our thought. It aims at bringing to light the profound shifts in the conception and production processes of the works in three dimensions, made by artists separated by the critical reception then the art history according to stylistic criteria : Neo-Dada, Pop, Minimal, and so on. To observe these displacements of the art practice, integrating industrials materials and means of production (or resisting them) offers another approach of the art stakes in this period, which sees the archetypal and heroic figure of the modernist sculptor (embodied by David Smith) fading, and elaborating the new figure of the post-studio artist. At the same time, new supports (institutional, financial and especially technical) appear for the artists producing works in three dimensions and delegating all or any of the manufacturing to industrial companies. A new type of company, specialized in the manufacturing of works in three dimensions and monumental sculptures, is born. In the early 1970s, the new means of manufacturing experienced during the previous decade are perfectly integrated into the general economy of art. To propose a kind of archeology of these means in order to understand the initial motivations aims at a better thinking of the current stakes in the artistic practices turning to delegated manufacturing processes
Yi, Chang Chen, und 張鈞伊. „Development of minimally processed fruit and vegetable products by vacuum osmotic dehydration“. Thesis, 1999. http://ndltd.ncl.edu.tw/handle/36833598643639129942.
Der volle Inhalt der Quelle大葉大學
食品工程研究所
87
Osmotic dehydration (OD) is one of the most important processes to produce intermediate moisture foods (IMF); however, this process is very time-consuming. Vacuum osmotic dehydration (VOD) and pulse vacuum osmotic dehydration (PVOD) are expected to improve the dehydration effect, but there are some operation variables required further studies. In this research, celery and green papaya were used as the materials. Celery in lengths of 1, 1.5 and 2cm were soaked in 55Brix sugar solutions at 25, 40, 55oC, and 10, 20 and 30inch vacuum were applied for 120min. for VOD and PVOD. On the other hand, green papaya in length of 1cm was soaked in 55Brix sugar solution at 40oC, and factors such as pulse length, pulse number and pulse timing in PVOD were investigated to determine the optimal process factors, with the help of sensory evaluation. Physical properties of the product, such as color, hardness, dehydration rate and sugar uptake were determined, and samples from OD were the control. The results showed that at normal pressure (latm), dehydration rate and sugar uptake increased with solution temperature, but decreased with sample size. As VOD was applied, both dehydration rate and sugar uptake increased two times within the first 60min, compared with OD at the normal pressure. However, this increasing effect was not continued to the next 60min, only if high temperature soaking was used in VOD. Samples from VOD showed dark color, and VOD in high vacuum was not very helpful on increases of dehydration rate and sugar uptake. For celery in VOD, the major effect was showed on the increase of dehydration; for green papaya, it was on sugar uptake. For PVOD, both dehydration rate and sugar uptake results were found better than OD and VOD, and the samples from PVOD were with the smallest hardness change. Comparing the results of physical property determination and sensory evaluation, it showed that the optimal process factors of PVOD were: pulse should be applied at the first half of process, pulse length should be controlled within 5 to 10mins, and pulse numbers should be within 2 - 3.
Carvalho, Sónia Daniela Oliveira. „Análise de perigos e riscos e implementação de medidas de controlo durante a produção industrial de uma salada (alface, canónigos, cenoura e couve-roxa) minimamente processada“. Master's thesis, 2012. http://hdl.handle.net/10400.14/14076.
Der volle Inhalt der QuelleIn recent years, the consumption of minimally products processed has been noticeably increased. The transmission of pathogens through the ingesting of these foods can easily became a serious public health problem and, so, questions related to food safety, as well their concept, that has been a cause of concerning for authorities, industries, producers, suppliers and consumers. One of the essential tool that addresses food productssafety is certainly the application of the food- chain self-regulation systems , recorded as HACCP (Hazard Analysis and Critical Control Point), fixed since 2006. Based on seven principles, with a proactive character, systematic and scientific, this system overweight the prevention instead the final testes on product. The main goal is identify physical, chemical and microbiological hazards and concentrates on the production food control for the consumption in the so-called critical control points (CCP's) that must be kept under inspection. Equally essential to the of the HACCP System success, is the application of requirements programs such as hygiene and production procedures, as well specific training and awareness on this process, for all operators in the food-chain. This dissertation aims, first the presentation of a minimally processed salad. And then, a development plan to use the HACCP system to apply on the production of this particular salad, as guarantee that food safety rules are properly used, as one of the important requirements for the market as well the final consumers approval. The implementation of HACCP system will be in future putting in practice in a minimally processed salad, whose ingredients used are, lettuce, canons, carrots and red cabbage. This minimally processed salad is called "Salada Campestre" and was produced in Madiguima Company, where this traineeship was made.
Costa, Leonor Maria de Albuquerque Teixeira da. „AlgaeCoat: Development of edible coatings from marine-based extracts. A Market Strategy“. Master's thesis, 2018. http://hdl.handle.net/10362/61563.
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