A5059998210- Fungal Biology and Applications
- Polysaccharides and Plant Cell Walls
- Food Safety and Hygiene
- Microbial Metabolites in Food Biotechnology
- Pharmacological Effects of Natural Compounds
- Agricultural and Food Sciences
- Phytochemicals and Antioxidant Activities
- Food, Nutrition, and Cultural Practices
- Food composition and properties
- Medicinal Plants and Bioactive Compounds
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Seaweed-derived Bioactive Compounds
- Identification and Quantification in Food
- Food Quality and Safety Studies
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Microbial Natural Products and Biosynthesis
- Food Waste Reduction and Sustainability
- Milk Quality and Mastitis in Dairy Cows
- Science and Education Research
- Proteins in Food Systems
- Antimicrobial agents and applications
- Antimicrobial Peptides and Activities
Universidade Tecnológica Federal do Paraná
2018-2022
Universidade Federal de São Paulo
2016-2021
Universidade Federal do Paraná
2008-2014
Military Institute of Engineering
2012
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, 17.14% psyllium by flour weight basis were compared control wheat in terms performance. The effect time on crumb moisture firmness, microbial safety, sensory acceptability using a 10-cm scale assessed at 0, 24, 48, 72 h postproduction. Crumb firming observed during storage time, especially bread, which had firmness 8-fold...
The aims of this study were (i) to evaluate the growth kinetic L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) effect incorporation GBP on chemical composition and sensory acceptance; (iii) viability probiotic technological properties during refrigerated storage. amount used 3.0, 6.0 9.0 g/100 g. results show that higher concentration added, shorter time taken reach pH 4.6. It was observed did not affect negatively milk elaborated g most accepted. present...
This study aimed to validate an evaluation instrument for food trucks (FTs) regarding its internal consistency and establish a score classification according the contamination probability assessment. The was applied in 44 (convenience sample), along with microbial analysis, Federal District, Brazil. After application, sample collection statistical reduced 22-item final version. FTs were divided into three groups their ready-to-eat foods. Food from Group A (hot cold sandwiches) presented...
This study evaluated the inhibitory effect of phytic acid (PA) on spore germination and vegetative cells growth Clostridium perfringens type A, as well its in combination with maltodextrin (MD) cooked sausages. The addition 1% PA showed a satisfactory inhibition spores' C. BHI media. was similar to additive sodium sorbate (SS) at 10%. Subsequently, mixture PA-MD (1:1; w/w) for spores 1.5% 2.5% had performance SS 10% or higher than 0.015% NO2 (p < 0.05). In an unprecedented way, present...
The evaluation of glycosyl composition is an essential step to guide future research designs applied in bioactivity. In the same way, unexplored potential bioactivity exopolysaccharide from <em>Ganoderma lucidum</em> huge. Therefore, this study investigated isolated submerged fermentation <em>G. serve as for studies on Glycosyl content and were evaluated by combined GC/MS TMS derivatives monosaccharide methyl glycosides produced sample acidic methanolysis. analysis showed...
The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure handling are intense, often it not known the origin date capture. aim this work was study physico-chemical, microbiological sensory parameters to determine shelf life Yellow Hake sold in street markets city Santos-SP. Samples were acquired from different districts stored a domestic refrigerator for 72 hours. And found that on open Santos-SP should be...
The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure handling are intense, often it not known the origin date capture. aim this work was study physico-chemical, microbiological sensory parameters to determine shelf life Yellow Hake sold in street markets city Santos-SP. Samples were acquired from different districts stored a domestic refrigerator for 72 hours. And found that on open Santos-SP should be...
Use of biofilms in food enable increase shelf life and ensure the conservation thereof. Chitosan has been used on obtainment due its excellent properties antimicrobial, antifungal, permeable resistant film formation. The aim this study was to evaluate application effect chitosan sausages vacuum-packed or bulk packaging, stored at 10 °C for days. For biofilm obtaining, (85% deacetylation) dissolved acetic acid (0.5 mol L-1), concentrations 1% (T1) 2% (T2). Sausages produced industrial line...
A carne moída é uma fonte de proteína versátil para diferentes preparações. No entanto, a possibilidade contaminação microbiológica maior devido superfície da estar mais exposta. microbiológica, utilização antibióticos na produção animal e o uso indiscriminado pelo homem, favorece aquisição resistência pelos microrganismos presentes carne. O objetivo desse estudo foi isolar enterobactérias resistentes antibióticos, bem como analisar qualidade físico-química amostras bovina comercializadas em...