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dc.contributor.authorSá, Ana Paula Nunes de; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2021-07-12T17:16:39Z-
dc.date.availablePT_Br
dc.date.available2021-07-12T17:16:39Z-
dc.date.copyright-
dc.date.issued2021-
dc.identifierPT_Br
dc.identifier.citationSÁ, A. P. N. de; et. al. Effect of ionizing radiation on traditional and bacon. Radiation Physics and Chemistry, v. 1, 2020.pt_BR
dc.identifier.issn0969-806X-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/139-
dc.description.abstractSeasoned “farofa” is a typical Brazilian dish made with toasted cassava flour. It is known that ionizing radiation is widely employed to improve food products extending its shelf life. In this context, this work analyzes the effects of ionizing radiation on the rheological and physicochemical properties of bacon (BF) and traditional (TF) “farofa”. The samples were obtained from local markets (São Paulo/Brazil) and irradiated in the electron beam accelerator of Nuclear and Energy Research Institute (IPEN/CNEN-SP, São Paulo, Brazil) in doses of 1, 5 and 10 kGy, and analyzed on the first, fifteenth and thirtieth storage day. The results showed that the irradiated TF and BF samples displayed acidic pH throughout the storage period, regardless of dose increase. The different irradiation doses did not significantly affect (Tukey test p > 0.05) the water activity, keeping the products in the safe range. The colorimetric analysis, also showed no significant difference (p ≥ 0.05) among the samples and ionizing radiation doses, indicating that the yellowish coloration remained stable throughout the experiment. After the thirtieth day, the moisture of the TF and BF samples ranged from 7.06% to 9.75%. Irradiation had a significant impact on the viscosity profile and texture characteristics of the “farofa”, such as hardness, cohesiveness, and the springiness at 5 and 10 kGy.pt_BR
dc.description.sponsorshipCNPqpt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectShelf-lifept_BR
dc.subjectCassava flourpt_BR
dc.subjectFood irradiationpt_BR
dc.subjectSeasonedpt_BR
dc.subjectViscositypt_BR
dc.titleEffect of ionizing radiation on traditional and bacon “farofa”pt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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dc.subject.wosPT_Br
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