Microbiological Standards
Mostrando 1-12 de 80 artigos, teses e dissertações.
-
1. Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil
Abstract Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat’s milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. In th
Food Sci. Technol. Publicado em: 2020-12
-
2. Na pandemia da Covid-19, o Brasil enxerga o SUS
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Saúde debate. Publicado em: 2020-06
-
3. Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Food Sci. Technol. Publicado em: 2020-06
-
4. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03
-
5. Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.
Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a cli
Food Sci. Technol. Publicado em: 13/12/2019
-
6. Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil
RESUMO: Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi
Arq. Inst. Biol.. Publicado em: 28/10/2019
-
7. Microbiological reference material (bacterial and fungal domains): Definition, production rules, use and need for establishment in Brazil
Resumo Materiais de referência são ferramentas indispensáveis para a garantia da qualidade laboratorial. São amplamente utilizados no controle interno da qualidade de ensaios analíticos e na validação de metodologias, e como itens de ensaio em ensaios de proficiência. Materiais de referência microbiológicos são representados principalmente por cep
Braz. J. Food Technol.. Publicado em: 12/09/2019
-
8. QUEIJO ARTESANAL PRODUZIDO NO SUL DO RIO GRANDE DO SUL: AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SUSCETIBILIDADE A ANTIMICROBIANOS DE ISOLADOS DE STAPHYLOCOCCUS COAGULASE POSITIVA
Resumo Objetivando o conhecimento do queijo colonial artesanal produzido na região Sul do Rio Grande do Sul, foram analisadas 30 amostras adquiridas no comércio local e feiras quanto às características físico-químicas, além das análises microbiológicas exigidas pela Agência Nacional de Vigilância Sanitária (ANVISA), isolamento de Yersinia enteroc
Ciênc. anim. bras.. Publicado em: 22/08/2019
-
9. QUALIDADE MICROBIOLÓGICA DE PRODUTOS DE ORIGEM ANIMAL ENCAMINHADOS PARA ALIMENTAÇÃO ESCOLAR
Resumo Doenças Transmitidas por Alimentos (DTA) estão associadas ao consumo de alimentos e água contaminados por microrganismos patogênicos, sendo alguns desses grupos utilizados como indicadores dos cuidados higiênico-sanitários e empregados nos produtos de origem animal (POA). O objetivo foi avaliar a qualidade higiênico-sanitária dos POA encaminha
Ciênc. anim. bras.. Publicado em: 18/07/2019
-
10. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 09/05/2019
-
11. Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high pro
Food Sci. Technol. Publicado em: 29/10/2018
-
12. Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters
Abstract The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was
Food Sci. Technol. Publicado em: 11/10/2018