3 documents found, page 1 of 1
Human milk: processing and conservation – a review
Castro, Matheus Campos; Alves, Eloize Silva; Saqueti, Bruno Henrique Figueiredo; Souza , Patrícia Magalhães; Manin, Luciana PelissariHuman milk has a balance of nutrients and bioactive compounds, and it must be the exclusive food source during the first six months of the infant's life. In cases where the woman is unable to breastfeed, due to hypogalactia or pre-existing disease, the use of donated human milk, available in human milk banks, is recommended. Currently, in the human milk banks the processing applied for greater conservation is H...
Review: Implementation of good manufacturing practices in the Brazilian food in...
Oliveira, Patricia Ocampos de; Silveira, Roberta da; Alves, Eloize Silva; Saqueti, Bruno Henrique Figueiredo; Castro, Matheus Campos deFood safety includes knowledge and practices related to collective health, in order to prevent risks associated with food. Adjacent is quality control, which combines basic foundations for the food production process to be carried out avoiding the emergence of foodborne diseases (DTAs). DTAs are caused by eating contaminated food or water, where several factors contribute to the emergence of diseases. With this...
Quantification of fatty acids in salmon fillets conserved by different methods
Gonçalves, Renata Menoci; Montanher, Paula Fernandes; Carbonera, Fabiana; Petenuci, Maria Eugênia; Silveira, Roberta da; Visentainer, Jesuí VergílioLipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of m...