A5063816100- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Mycotoxins in Agriculture and Food
- Enzyme Production and Characterization
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Plant Pathogens and Fungal Diseases
- Identification and Quantification in Food
- Food Safety and Hygiene
- Seed and Plant Biochemistry
- Plant tissue culture and regeneration
- Probiotics and Fermented Foods
- Fungal Biology and Applications
- Additive Manufacturing and 3D Printing Technologies
- Algal biology and biofuel production
- Microbial Metabolites in Food Biotechnology
- Innovations in Concrete and Construction Materials
- Berry genetics and cultivation research
- Metallurgical Processes and Thermodynamics
Universidade Estadual de Campinas (UNICAMP)
2016-2024
Ghent University
2018-2020
This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, growth potential twelve fungal strains different formulations was evaluated. Raw materials from two batches (n=143), chocolate cakes (n=30), orange (n=20), processing environment air samples (n=147) were analyzed. Among raw materials, wheat flour (3.2±0.3 log CFU per g) corn meal (3.8±0.8 belonging batch #1 showed significant higher counts (p<0.05). The reached up 2.56 m3 predominant...
Heat-resistant moulds (HRMs) pose great challenges to processors of fruit-based products due their thermal resistance and ability grow across a broad range conditions. Therefore, the quantification effect inhibitory factors (conditions) on growth HRMs is very important be used prevent spoilage during shelf-life. This study assessed minimum temperature maximum sugar content (°Brix) for six (Byssochlamys spp. Neosartorya spp.) previously isolated from fruit products. In addition, time form...
This study aimed to assess the effect of water activity (aw) (0.93–0.95), pH (5.1–5.8), and concentration calcium propionate (0.25 0.41%) on germination time individual spores Penicillium paneum. The single was examined by capturing images at every hour using Axio Observer.Z1 inverted microscope ( × 100) connected camera 25 °C for 96 h. results indicated that P. paneum significantly affected aw (ρ < 0.05). As most growth curves exhibited asymmetric shapes, model fitted data maximum...
This study aimed to develop predictive models assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal multigrain bread regarding moisture, pH, calcium propionate, temperature time storage. A complete factorial design was performed using slices with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) propionate (0.6; 0.8 1%). The were inoculated 102-103 spores following storage at 20 °C, 25 °C 30 for up 21 days. degree...
This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on growth six heat-resistant moulds (HRMs) (Neosartorya Byssochlamys spp.) previously isolated from high-acid fruit products. The was performed in acidified potato dextrose agar (aPDA) with all HRMs B. fulva N. fischeri strawberry, apple orange juice-based media. At ≥ 0.15% O2, visible occurred within 3-6 days. Complete inhibition aPDA did not occur even at very low levels O2 (ca. 0.01% O2)....
This study aims to assess, by means of a full factorial design, the effect storage temperature (10–30 °C), water activity (aw, 0.87–0.89), headspace oxygen (O2) level (0.15–0.80%) and pasteurization intensity (95 °C–105 °C/15sec) on time visible growth (tv, days) Aspergillus fischerianus acidified Potato Dextrose Agar (aPDA, pH 3.6) for up 90 days. Moreover, in order validate results obtained aPDA, 12 conditions were selected assessed concentrate strawberry-puree based medium. Overall, had...