Coliforms
Mostrando 1-12 de 674 artigos, teses e dissertações.
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1. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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2. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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3. Monitoring environmental microbiological safety in a frozen fruit and vegetable plant
Abstract Ensuring food safety is becoming progressively important in frozen foods due to increased demand and consumption worldwide. The Environmental Monitoring Program (EMP) shall support daily operational activities and monitor the lack of process hygiene & sanitation actions to achieve food safety. The aim of this study was implementation of EMP in the f
Food Sci. Technol. Publicado em: 2021-03
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4. Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit
Abstract The objective of this study was to prepare a jelly with the pulp of curriola as raw material and evaluate the effect of processing, type of glass packaging (transparent and amber) and storage time on the quality of the jelly by means of physical (color), chemical (proximal composition, total soluble solids, titratable acidity and pH), microbiologica
Food Sci. Technol. Publicado em: 2020-12
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5. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 2020-09
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6. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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7. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 2020-06
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8. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 20/12/2019
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9. AVALIAÇÃO MICROBIOLÓGICA DE COXA E SOBRECOXA DE FRANGO COMERCIALIZADAS A GRANEL EM SINOP-MT
Resumo O consumo de carne de frango tem aumentado nos últimos anos, favorecido por diferentes fatores. No entanto, quando esse alimento é manipulado sem cuidados higiênicos pode ser fonte de agentes etiológicos causadores de enfermidades. O objetivo deste estudo foi avaliar a qualidade microbiológica de 60 amostras de carnes de frango industrial resfria
Ciênc. anim. bras.. Publicado em: 13/12/2019
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10. Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais
RESUMO Para avaliar as condições higiênico-sanitárias e tecnológicas (HST) de produção e comercialização da carne de sol no município de Salinas, na região Norte do estado de Minas Gerais, foram coletadas 40 amostras no comércio local para a realização de análises físico-químicas e microbiológicas. A carne de sol é produzida artesanalmente
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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11. Structure and dynamics of the protoplankton community in an environmentally protected urban stream
Resumo O objetivo foi investigar, em escalas espacial e temporal, a abundância das comunidades de protozoários bem como os fatores intervenientes na estruturação das mesmas em um córrego urbano. Métodos: Amostras de água para análise de comunidades biológicas (amebas testáceas, ciliados e bactérias) e para análise de variáveis limnológicas fora
Braz. J. Biol.. Publicado em: 02/12/2019
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12. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 11/11/2019