Temat: hand peeling - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: The role of hand peeling and plant ingredients in controlling microbial contamination during refrigerated storage of Litopenaeus vannamei
Autorzy:: Kukułowicz, Anita
Tematy:: Litopenaeus vannamei
shrimp
hand peeling
Allium sativum (garlic)
Capsicum annum (chilli pepper)
microorganisms
quality; Pokaż więcej
Wydawca:: Menedżerska Akademia Nauk Stosowanych w Warszawie
Powiązania:: https://bibliotekanauki.pl/articles/58907059.pdf Link otwiera się w nowym oknie
Opis:: Fresh shrimp are highly perishable, so in addition to chemical and physical methods, natural preservation methods are also applied to prolong their shelf life. A trial was carried out to assess the efficacy of hand peeling and the addition of garlic (Allium sativum) and chilli pepper (Capsicum annum) as natural conserving agents in the control of microbiological contamination in Litopenaeus vannamei shrimp during cold storage. The highest level of Staphylococcus aureus was found after 5 days of storage in unpeeled shrimps without additives (3.32 log cfu·g–1 = colony forming units per gram). There was a statistically significant effect (p < 0.05) of all the factors tested, that is, the day of testing, the preparation method and the additive used on the average number of S. aureus in shrimp. The average number of Vibrio parahaemolyticus in the garliconly and garlic and chilli samples was very similar, at 2.30 and 2.38 log cfu·g–1, respectively. The highest average number of psychrotrophs was recorded in samples with garlic and chilli: 4.41–5.65 log cfu·g–1, 5 days after purchase. The addition of plant additives used in this work inhibits the fungi in peeled shrimp. The composition of the ingredients used does not provide complete protection against spoilage, but to a greater extent, it improves the shelf life of the hand-peeled shrimp.
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Development of a recipe and production method for enzymatic hand peeling
Autorzy:: Smolińska, Beata
Wyżykowska, Monika
Rożniakowski, Kamil Krzysztof
Tematy:: cosmetic technology
hand care cosmetic
enzyme peeling
cosmetic formulations
technologia kosmetyczna
kosmetyki do pielęgnacji dłoni
peeling enzymatyczny
formulacje kosmetyczne; Pokaż więcej
Wydawca:: Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Powiązania:: https://bibliotekanauki.pl/articles/24200475.pdf Link otwiera się w nowym oknie
Opis:: The study focused to develop an enzyme hand peeling. The first stage of the investigation dependent on selecting the qualities that the cosmetic should have. When creating the product, the assumption was made that it would have an exfoliating, moisturizing, firming and even-toning effect. The peeling was developed in several stages starting with the consideration of the cosmetic formulation, the selection of suitable raw materials and the execution of the formulation according to the adopted method. For the preparation of the peeling, the emollients used were so-called oily emollients, including sweet almond oil, Shea butter, coconut oil, oil/water (O/W) emulsifier, stabilizers, moisturisers, rheology modifier, filler, active substances, preservative and solvent. The peeling was prepared on the principle of O/W emulsion. The formulation was made using the classic "hot" method. More than a dozen trials were performed to obtain a product with the desired properties. Subsequently, the peeling was subjected to sensory and hedonistic analysis. Its density, viscosity and stability were evaluated. The formulation was also tested for pH. The final scrub was characterized by an intense but pleasant fragrance, very easy spreading on the skin, light texture, pleasant sensation after use. Hedonistic research has shown that obtained enzyme peeling was fully acceptable in terms of application, color, consistency and feelings after use. The final cosmetic product was also characterised by poor moisturisation and too strong abrasiveness.
Dostawca treści:: Biblioteka Nauki

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