A5057121525- Agricultural and Food Sciences
- Meat and Animal Product Quality
- Milk Quality and Mastitis in Dairy Cows
- Sensory Analysis and Statistical Methods
- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Rural Development and Agriculture
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Food composition and properties
- Food Chemistry and Fat Analysis
- Consumer Attitudes and Food Labeling
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Digestive system and related health
- Bee Products Chemical Analysis
- Polysaccharides Composition and Applications
- Fermentation and Sensory Analysis
- Enzyme Production and Characterization
- Freezing and Crystallization Processes
- Fatty Acid Research and Health
- Antimicrobial agents and applications
- Infant Nutrition and Health
Universidade Federal de Lavras
2014-2023
Universidade Federal de Juiz de Fora
2013-2014
Universidade Federal dos Vales do Jequitinhonha e Mucuri
2014
Science and Technology Corporation for Naval, Maritime and Riverine Industry Development
2014
Departamento de Ciência e Tecnologia
2003-2014
Brazilian Agricultural Research Corporation
2013
Universidade Federal do Rio Grande do Norte
1995-2010
Universidade Federal do Rio Grande
2008-2010
The objectives of this work were to verify the capability Staphylococcus aureus forming bio-film on stainless steel and glass surfaces; evaluate efficiency sodium dichloroisocyanurate, hydrogen peroxide peracetic acid in inactivating cells adhered onto these visualize biofilm development by scanning electron microscopy before after sanitizer treatment. surfaces studied consisted 10x20mm chips immersed Petri dishes containing BHI broth inoculated with S. ATCC 25923. Biofilm formation was...
Objetivou-se avaliar o efeito inibitório dos óleos essenciais de Cymbopogon citratus (capim-limão), Origanum vulgare (orégano) e Syzygium aromaticum (cravo-da-índia); os experimentos foram realizados com as bactérias Staphylococcus aureus Escherichia coli, importantes patógenos causadores contaminações em queijos outros alimentos. Para quantificação identificação constituintes químicos óleos, utilizou-se um cromatógrafo gasoso acoplado a espectrômetro massa. Os resultados testes in vitro, C....
Mammary gland quarters have usually been considered to be anatomically and physiologically independent, but some recent research has indicated more interdependence than previously reported. The objective of this study was compare milk composition (fat, total protein, lactose, solids-not-fat, chloride) health status (somatic cell count, differential leukocyte lactate dehydrogenase) samples from unaffected mammary glands an udder with a single clinically inflamed quarter results healthy cows....
ABSTRACT For a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of be used and its equivalent sweetness sucrose. In this study, we verified both magnitude processed cheese sweetened with different sweeteners combinations sweeteners. A total four formulations were evaluated: sucralose, sucralose/acesulfame‐K (4:1), thaumatin/sucralose (2:1) cyclamate/saccharin (1:1). First, was determined using ideal scale. Next, compared...
The biofilm formation of Pseudomonas aeruginosa and fluorescens on AISI 304 stainless steel in the presence reconstituted skim milk under different temperatures was conducted, potential three chemical sanitizers removing mono-species biofilms formed compared. cultivated at 28 °C presented better growth rate (10.4 log CFU.mL-1) when compared with 3.7 4.2 CFU.mL-1 for P. 7 °C, respectively. °C. However, only adhesion observed incubated sodium dichloroisocyanurate most efficient sanitizer...
The production of acetaldehyde, diacetyl and ethanol was evaluated in whole plain yoghurts manufactured with commercial starter cultures, yoghurt acquired a local market, milk fermented by single culture either Streptococcus thermophilus or Lactobacillus delbrueckii ssp. bulgaricus . headspace technique used for sample preparation, following identification quantification gas chromatography. During an 8‐h incubation period, mixed cultures were the most efficient lowering pH (from 6.30 to...
A busca e o aperfeiçoamento pela qualidade dos alimentos, por exigência de consumidores mercado, aumentam a procura sistemas que possam proporcioná-la e, também, sejam efetivos não só no quesito sanitário, mas na redução perdas aumento da competitividade. O sistema APPCC vem ao encontro satisfação dessas exigências, ser um programa tem como filosofia prevenção trabalhar junto outros já utilizados, desperdiçando pré-investimentos, ou seja, aproveitando os investimentos feitos em programas....
Objetivou-se, neste estudo, avaliar o impacto econômico da implantação das boas práticas agropecuárias (BPA), relacionadas com a qualidade higiênica sanitária do leite. A pesquisa consistiu na simulação de nove cenários, compostos por três diferentes níveis BPA para melhoria leite (baixo, médio e alto), em situações (somente aplicação BPAs; BPAs construção sala leite; BPAs, aquisição tanque expansão). O rebanho leiteiro hipotético constava 30 vacas lactação, média dez litros...