A5049166254- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Analytical Chemistry and Chromatography
- Microbial Inactivation Methods
- Plant Pathogens and Fungal Diseases
- Listeria monocytogenes in Food Safety
- Microbial Metabolites in Food Biotechnology
- Nuts composition and effects
- Horticultural and Viticultural Research
- Sensory Analysis and Statistical Methods
- Spectroscopy and Chemometric Analyses
- Biochemical Analysis and Sensing Techniques
- Identification and Quantification in Food
- Wheat and Barley Genetics and Pathology
- Metabolomics and Mass Spectrometry Studies
- Fermentation and Sensory Analysis
- Agricultural and Food Sciences
- Pharmaceutical and Antibiotic Environmental Impacts
- Mycotoxins in Agriculture and Food
- Food composition and properties
- Food and Agricultural Sciences
- Sugarcane Cultivation and Processing
- Cocoa and Sweet Potato Agronomy
Département Santé Animale
2024
Universidade do Extremo Sul Catarinense
2020-2022
Centro Universitário do Espírito Santo
2020
The microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria nonstarter (NSLAB), mainly originating from raw milk and/or the environment, that can contribute to final characteristics cheese. aim present research was exploration active microbiota by RNA-based approaches during manufacturing ripening Grana-like Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) high-throughput sequencing were applied profile...
Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field during storage. The main purpose of this study was to investigate influence drying temperature exposure times on viability A. its ability process Hazelnuts were inoculated with dried at different temperatures reach 6% moisture content a water activity (aw) 0.71, commercial requirement avoid fungal development aflatoxin contamination. 30, 35, 40, 45, 50°C subsequently stored 25°C for 14 days. After 40°C, increased...
The work aims to prepare a flour with grape pomace and incorporate it into the formulation of cookies for enriching them nutritionally. Flours showed high concentration phenolic compounds (272.9 mg gallic acid equivalent (GAE).100 g−1), anthocyanins (78.4 mg.100 g−1) antioxidant activity (38.4 µmol.g−1) through ABTS method, as macronutrients carbohydrates (55.9%), lipids (10.3%) fibers (22.6%) were ones that stood out most. Cookies made blend flours against same flours, highly digestible...
In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight mass analyzer and multipurpose automatic sampler, was evaluated as rapid nondestructive tool for the quality control of anhydrous milk fat. Anhydrous fats packed in cardboard bag-in-box were compared during refrigerated shelf life at 4°C 9 months. fat samples taken 120, 180, 240 days measured by PTR-MS storage 50°C 11 days. Univariate multivariate data analysis performed order to classify...
Antibiotic residues in milk are a serious health and technological problem dairy processes. This study aims to verify the absence of administered antimicrobials after therapeutic treatments, taking into consideration withdrawal period, evaluate reliability screening tests under field conditions confirmatory HPLC-HRMS (High Performance Liquid Chromatography-High-Resolution Mass Spectrometry) Orbitrap analysis. Moreover, presence expected or non-targeted metabolites was investigated using new...
Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, research on IR’s application complex matrices is limited. Therefore, our preliminary study aimed to evaluate its effectiveness sanitizing bovine raw milk. We assessed the bacterial count before and after IR treatment by comparing volatile organic compound profiles via headspace extraction GC/MS analysis. Our findings...
Purpose The objective of this study was to evaluate the effects rice flour obtained from grains with different levels amylose on technological, nutritional and sensory properties cookies made a blend cowpea flour. Design/methodology/approach preparation set at ratio beans 70:30. studied formulations were: LA: low flour; MA: medium-amylose HA: high quality analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid...
Traditional heat treatments in the dairy industry are known for their high water and energy consumption, more economically environmentally friendly solutions being sought. Infrared (IR) technology offers advantages efficiency environmental sustainability; however, its effectiveness milk processing, particularly pathogen inactivation, remains relatively unexplored. In this study, homogenized raw was subjected to IR treatment, impact on Listeria monocytogenes, Salmonella spp.,...
Late spoilage of cheese is due to gas formation during lactic acid fermentation by spore‐forming, gram‐positive, anaerobic clostridia the species Ciostridium tyrobutyricum, Clostridium butyricum and sporogenes. Since small numbers such clostridial spores readily cause considerable losses in production, spore fewer than 100 spores/liter must be determined reliably. Until recently, only reliable method available was time‐consuming (7 days) cumbersome Most Probable Number Method (MPN). The...
Gorgonzola is an Italian “erborinato” blue cheese from cow’s milk, bearing blue-green “parsley-like” spots due to the spread of Penicillium roqueforti mycelium. Due its pH, water activity, and high nutrient content, as well environmental conditions required for maturation, constitutes optimal ecological niche supporting growth both yeasts filamentous fungi. Therefore, exploring abundant mycobiota present in this peculiar habitat great interest regarding search new probiotic strains. The...