Mayonnaise
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil
Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneo
Braz. J. Pharm. Sci.. Publicado em: 10/07/2019
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2. Characterization of a foodborne outbreak caused by Salmonella Enteritidis in Aracaju, State of Sergipe, Brazil
INTRODUCTION: In December 2001, an outbreak of foodborne gastroenteritis infected 114 of 161 people who ate at a restaurant in Aracaju, State of Sergipe, Brazil. METHODS: The epidemiological and microbiological aspects of the outbreak were characterized. RESULTS: Potato salad made with homemade mayonnaise and stored at unsuitable temperatures was associated
Rev. Soc. Bras. Med. Trop.. Publicado em: 2015-06
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3. Salmonella Alachua: causative agent of a foodborne disease outbreak
Objectives: The aim of this study is to report the occurrence of the first outbreak of food poisoning caused by SalmonellaAlachua in Brazil, as well as the antimicrobial susceptibility and the genetic relatedness of SalmonellaAlachua strains isolated from clinical and food samples.Material and methods: To elucidate the outbreak, an epidemiological investigat
Braz J Infect Dis. Publicado em: 2015-06
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4. Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formu
Food Sci. Technol. Publicado em: 2015-03
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5. Salmonelloses in the State of Rio Grande do Sul, southern Brazil, 2002 to 2004
Salmonella has been identified as the main aetiological agent responsible for foodborne diseases in several countries worldwide, including Brazil. In the State of Rio Grande do Sul (RS), southern Brazil, previews studies analysed official foodborne illnesses data, identifying Salmonella as the main bacterial agent of foodborne diseases during the period of 1
Braz. J. Microbiol.. Publicado em: 10/01/2014
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6. Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil
Staphylococcal food poisoning is one of the most frequent foodborne illnesses worldwide and it is caused by the ingestion of food contaminated with enterotoxins produced by some strains of Staphylococcus (S.) aureus. In the State of Rio Grande do Sul (RS), Southern Brazil, S. aureus has been identified as the second most frequent agent of foodborne illnesses
Braz. J. Microbiol.. Publicado em: 17/12/2013
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7. Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese / Pequil oil: effect of heating to temperature of frying and use as ingredients in the formulation of mayonnaise
Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2011
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8. Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese / Pequil oil: effect of heating to temperature of frying and use as ingredients in the formulation of mayonnaise
O pequi é um fruto típico da região do cerrado e dentre os nutrientes encontrados no mesocarpo interno, os lipídios estão presentes em maior percentual. Devido à presença dos pigmentos carotenóides, conhecidos como antioxidantes, o azeite de pequi possui coloração vermelho-alaranjada. Dentre esses carotenóides encontra-se o ß-caroteno, que possui
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2011
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9. Salmonellosis in Rio Grande do Sul, Brazil, 1997 to 1999
Salmonella spp. was the major cause of reported foodborne diseases in the last years in the State of Rio Grande do Sul, South of Brazil. Epidemiological data on salmonellosis, occurred in the period of 1997 to 1999 and supplied by the Division of Sanitary Surveillance (DVS/RS), were analysed according to the following factors: total number of confirmed outbr
Publicado em: 2010
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10. Cinética de crescimento de Salmonella enteritidis envolvida em surtos alimentares no RS : uma comparação com linhagens de outros sorovares / Growth kinetics of Salmonella Enteritidis involved in outbreaks of foodborne illness in Rio Grande do Sul, southern Brazil: a comparison with other serovar strains
No período de 1999 a 2002, uma linhagem geneticamente caracterizada de Salmonella Enteritidis esteve envolvida em mais de 90% das salmoneloses ocorridas no RS. Este trabalho teve por objetivo avaliar a cinética de crescimento dessa linhagem, comparando-a com o crescimento de uma linhagem de S. Typhimurium e de S. Bredeney não envolvida em surtos alimentar
Publicado em: 2010
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11. Avaliação da ação de antimicrobianos naturais no controle de Salmonella Enteritidis em salada de legumes com maionese / Evaluation of the activity of natural antimicrobials on the control of Salmonella Enteritidis in mayonnaise-based legume salad
Salmonella Enteritidis (SE) is an enteropathogen relevant for the food industry, especially in foods that do not require heat treatment before consumption such as salads prepared with mayonnaise, frequently associated to outbreaks of salmonellosis. Natural antimicrobials can be used as an alternative procedure to control SE in these foods. The aim of the pre
Publicado em: 2007
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12. Esvaziamento gastrico de liquidos em ratos submetidos a ligadura do ducto biliar
The objective of this study was to evaluate gastric emptying (GE) of liquids in rats with bile duet ligature. In the first phase (step 1), 18 animals were distributed in 2 subgroups: with bile duet ligature (L) and sham (S). After two weeks receiving ration with 10% fat, the obstruction model of the biliary path was evaluated as to morphology (macroseopic an
Publicado em: 1999