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Sardinha anchovada

Sardinha anchovada


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About the Book

A anchovagem do pescado consiste em um processo de maturação na qual enzimas tissulares e microbianas agem sobre carboidratos e proteínas para obtenção do produto desejado. A normatização do fluxograma de produção do peixe anchovado é difícil pela falta de padrões oficiais que regulamentem o processamento e a identidade e qualidade do produto final. Assim, este estudo objetivou monitorar as etapas do processamento tecnológico e a validade comercial de sardinhas anchovadas produzidas em uma indústria no Brasil, através de análises bacteriológicas e físico-químicas. Dentro desta pesquisa, foi desenvolvido um novo método de análise de aminas biogênicas por HPLC utilizando o AQC como solução derivatizante e colunas de UPLC adaptadas ao equipamento de HPLC, gerando economia e rapidez nas análises de forma eficiente. Este livro é o resultado de uma Tese de Doutoramento, portanto, as informações são apresentadas na formatação de uma Tese onde a metodologia, resultados, discussões e conclusões podem aparecer na forma de artigos científicos. Por esta razão, trechos do livro encontram-se na lingua inglesa.


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Product Details
  • ISBN-13: 9783639690293
  • Publisher: Novas Edicoes Academicas
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 249 gr
  • ISBN-10: 363969029X
  • Publisher Date: 17 Sep 2014
  • Height: 229 mm
  • No of Pages: 128
  • Spine Width: 8 mm
  • Width: 152 mm


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