A5038561530- Food Safety and Hygiene
- Milk Quality and Mastitis in Dairy Cows
- Bee Products Chemical Analysis
- Enzyme Production and Characterization
- Polysaccharides and Plant Cell Walls
- Microbial Inactivation Methods
- Pineapple and bromelain studies
- Meat and Animal Product Quality
- Multisensory perception and integration
- Nutritional Studies and Diet
- Wastewater Treatment and Reuse
- Biocrusts and Microbial Ecology
- Probiotics and Fermented Foods
- Nutrition, Health, and Society Studies
- Linguistics and Language Studies
- Aquatic Ecosystems and Phytoplankton Dynamics
- Dye analysis and toxicity
- Agricultural and Food Sciences
- Language, Linguistics, Cultural Analysis
- Marine and coastal ecosystems
- Culinary Culture and Tourism
Empresa de Pesquisa Agropecuária de Minas Gerais
2014-2022
Universidade Federal do Ceará
2015
Universidade Federal de Minas Gerais
2012
Milk refrigeration at the farm in communitary bulk tanks is alternative choice taken by small milk producers that were grouped into associations to conform quality legislation Brazil. This model wide used Zona da Mata region Minas Gerais state where familiar agriculture and dairy cattle historically a tradition farming. That are nowadays without capital with low investment potential. The deficiency of managing capacity, defective cleaning processes, improper management milking, mastitis...
This study aimed to characterize the water supply systems in 32 artisanal Minas cheese plants of Campos das Vertentes microregion Gerais state and evaluate microbiological quality four seasons, from March 2012 April 2013. Initially, farmers were questioned through structured questionnaires checklists, where data about farm for cleaning raised. Approximately 60% a contaminated with total coliforms all samples evaluated, other words, during seasons. Over 70 % had at least one sample E. coli...
Objetivou-se avaliar a qualidade dos queijos Minas artesanais (QMAs) da região do Campo das Vertentes por meio de análises microbiológicas durante sua maturação na estação verão. Foram estudados QMA cinco produtores, com 3, 10, 17, 24 e 31 dias maturação. Determinou-se mesófilos aeróbios estritos facultativos viáveis, bactérias láticas (BAL), bolores leveduras, coliformes 30 ºC, Escherichia coli, estafilococos coagulase positiva, Salmonella spp. Listeria monocytogenes. Os valores contagem E....
The use of natural starter culture in the manufacture artisanal Minas cheeses is required by government legislation Brazil. However, there are no scientific support on role these cheeses. aim this work was to compare produced with and without verify influence physico-chemical microbiological characteristics during ripening process. did not have a significant effect (dry matter, humidity, fat, pH, chlorides, water activity, ash, total protein, depth extent proteolysis) (Escherichia coli,...
A pectina é um polissacarídeo ramificado, composto principalmente de polímeros ácido galacturonico, ramnose, arabinose e galactose. porcentagem D–galacturonico esterificado com metanol o que nos diz grau esterificação. Na literatura está relatado as pectinas têm baixo esterificação uma excelente capacidade formar géis. Neste estudo foi extraída da fibra maracujá (Passiflora edulis) para a sua posterior utilização como suporte enzimático enzima protease Bacillus amyloliquefaciens. referida...
A eficácia dos procedimentos de higiene adotados em tanques expansão comunitários foi avaliada por meio da avaliação superfícies do tanque recepção, mangueira conexão entre a recepção e o expansão, resfriamento, latões plástico metálicos. Foram realizadas contagens mesófilos aeróbios estritos facultativos, coliformes 30ºC Escherichia coli (E. coli), além testes ATP-bioluminescência 3M Clean-Trace Surface Protein Plus. saída apresentou as maiores facultativos maior reprovação pelo método...