Uso de tamis na identificação de elementos histológicos em iogurtes com polpa de fruta(s)

Márcia Dimov  Nogueira; Regina M. Morelli S.  Rodrigues

doi:10.53393/rial.1994.54.35697

Vol. 54 No. 2 (1994), ORIGINAL ARTICLE

Vol. 54 No. 2 (1994)

The hystological identification in yogurts containing fruit pulp by using sieve USBS 230

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1994.54.35697

Published 1994-12-30

Márcia Dimov Nogueira⁺⁻
Regina M. Morelli S. Rodrigues⁺⁻

Márcia Dimov Nogueira

Seção de Microscopia Alimentar do Instituto Adolfo Lutz

Regina M. Morelli S. Rodrigues

Seção de Microscopia Alimentar do Instituto Adolfo Lutz

pdf (Português (Brasil))

Keywords

Yogurts containing fruit pulp
Hystological identification
Microscopy methods

How to Cite

1.

Nogueira MD, Rodrigues RMMS. The hystological identification in yogurts containing fruit pulp by using sieve USBS 230. Rev Inst Adolfo Lutz [Internet]. 1994 Dec. 30 [cited 2024 May 17];54(2):93-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/35697

Abstract

The efficiency of two methods for hystological identification was compared, by using 30 samples of yogurts containing different flavors of fruits pulps. Method A used defatting and alkaline hydrolysis and Method B used sieve USBS 230 anc' filtered water at 35°C. The Method B was superior to Method A by making possible a good
visualization of the material and characterization of fruits in 96,7% of samples. In both methods, it was also possible to evaluate the quality of fruit pulp. Since the Method B is rapid, simple and precise and does not require toxic reagents, it is considered to be the most suitable for hystological identification in yogurts containing fruit pulp.

https://doi.org/10.53393/rial.1994.54.35697

pdf (Português (Brasil))

References

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