SUSY FREY SABATO
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Artigo IPEN-doc 29685 Avaliação sensorial e pH de molhos para saladas tratados por radiação gama2023 - GALLO, JULIANA M.A.S.; SANTOS, ELAINE M.; GONCALVES, MARCELA L.L.; SOBRAL, ANA P.T.; RAIMUNDO, DANIELE; NASCIMENTO, ALANA R.; BUSSADORI, SANDRA K.; AZEVEDO, MILTON R.; SABATO, SUSY F.Avaliou-se as medida de pH de molhos para salada pronto para consumo com o objetivo de verificar sua estabilidade diante dos diferentes tratamentos com doses de radiação gama. Análises sensoriais, de dois dos molhos estudados foram conduzidas com o objetivo de avaliar a aceitação por consumidores diante da irradiação. de molhos comerciais para salada, tratados pelo processo de irradiação por raios gama, nas doses: 3 kGy e 5 kGy. Realizou-se o protocolo de estudo em duas fases. Na fase 1, as análises foram conduzidas logo após as amostras terem sido irradiadas, as quais se encontravam próximas a suas datas de fabricação. Na fase 2 as amostras foram reavaliadas após um período de armazenamento, próximo a data de expiração de suas validades. A irradiação, nas doses absorvidas estudadas, não influenciou o pH e os resultados da análise sensorial indicaram boa aceitação dos molhos irradiados pelos provadores.Resumo IPEN-doc 23770 Influence of gamma radiation on sensory and rheological properties of two comercial salad dressings2016 - SAGRETTI, JULIANA; SABATO, SUZY; FABBRI, ADRIANA D.T.Salad dressings are oil-in-water emulsions and they have been investigated by several authors due to its importance in the choice of an adequate formulation, process conditions and quality control. Their composition may vary and imply in viscosity changes. As an alternative treatment to minimize the effects of heat processing, and increase the shelf life of products the irradiation can be a potential solution allied to the fact that can be applied in the final product package. Food irradiation can be employed to reduce microbial load and to enhance product quality. In this way, it has been applied in different types of food. The aim of this study was to verify the sensory evaluation and viscosity of salad dressings submitted to irradiation treatment at 3kGy and 5kGy. Sensory evaluation were performed with untrained panelist (n = 52) and color, flavor, odor and an overall appearance parameters were assessed. The measurements were made using a nine-point hedonic scale. The rheological behavior of each sample was carried out after temperature equilibrium (25ºC) was reached; using a Brookfield rheometer model LV-DVIII. Viscosity and rheological behavior were measured in triplicates. Rheological studies covered the rheograms for each salad dressing in function of irradiation doses. The studied salad dressings presented shearthinning behavior better explained by power law model. The irradiation treatment did not modify this behavior as well as their viscosities. Sensory evaluation showed no significant differences between irradiated and control samples (p<0.05).Resumo IPEN-doc 08439 Estudo das radiações gama em alimentos2004 - SIMON, LAURA Q.; SABATO, SUSY F.Resumo IPEN-doc 17460 Effect of electron beam in viscosity properties of inverted liquid sugar2009 - PODADERA, P.; SABATO, S.F.Publicação IPEN-doc 02258 Determinacao fotometrica de Na, K, Li em compostos de uranio1985 - SABATO, S.F.; LORDELLO, A.R.Publicação IPEN-doc 02259 Analise espectrografica de acos inoxidaveis1984 - SABATO, S.F.; LORDELLO, A.R.Publicação IPEN-doc 03979 Publicação IPEN-doc 03811 Determinacao espectrografica de impurezas em cobre metalico e oxido de cobre1990 - SABATO, S.F.; LORDELLO, A.R.Artigo IPEN-doc 20967 Minimally processed mixed salad submitted to gamma radiation: effects on bioactive compounds2015 - HIRASHIMA, FABIANA K.; LANFER MARQUEZ, URSULA M.; SABATO, SUSY F.Resumo IPEN-doc 16245 Analises fisico-quimicas de tomates organicos (Lycopersicum esculentum Mill) irradiados2010 - TORRES, PAULA M.; SABATO, SUSY F.