Mayonnaise
Mostrando 13-19 de 19 artigos, teses e dissertações.
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13. Hidrocarbonetos policiclicos aromaticos em oleo de milho, margarina, creme vegetal e maionese e efeito do processamento na contaminação
In the present study, the contamination by benzo(a)pyrene B(a)P of corn oils produced and marketed in Brazil was monitored. The effect of the drying and grinding processes of the corn , and the refining process of the crude oil on the contamination of the refined oil was also studied. Besides, eight polycyclic aromatic hydrocarbons (PAHs) were determined in
Publicado em: 1998
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14. Obtenção e caracterização de concentrado proteico de soro de queijo, por ultrafiltração
Cheese whey, which is pollutant to the environment, has proteins with high nutritional value, even though their concentrations are at levels lower than 1 %. In this work the ultrafiltration was used as a concentration process. The whey proteins concentrated by ultrafiltration (WPCU) were obtained with different protein concentrations (varying between 4.5 and
Publicado em: 1989
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15. Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature.
This study was undertaken to determine the survivability of low-density populations (10(0) and 10(2) CFU/g) of enterohemorrhagic Escherichia coli O157:H7 inoculated into real mayonnaise and reduced-calorie mayonnaise dressing and stored at 20 and 30 degrees C, temperatures within the range used for normal commercial mayonnaise distribution and storage. Inact
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16. PCR for Detection of Shigella spp. in Mayonnaise
The use of PCR to amplify a specific virA gene fragment serves as a highly specific and sensitive method to detect virulent bacteria of the genus Shigella and enteroinvasive Escherichia coli. Amplification of a 215-bp DNA band was obtained by using isolated genomic DNA of Shigella, individual cells of Shigella dysenteriae, and mayonnaise contaminated with S.
American Society for Microbiology.
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17. Microbiological Spoilage of Mayonnaise and Salad Dressings 1
Saccharomyces bailii was isolated from two-thirds of the spoiled mayonnaise and salad dressing samples examined. Most of the rest were spoiled by Lactobacillus fructivorans. However, one sample contained large numbers of both S. bailii and L. plantarum. Two of the spoiled samples also contained small numbers of bacilli. Bacillus subtilis, B. pumilis, B. poly
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18. Applicability of an immunoblot technique combined with a semiautomated electrophoresis system for detection of staphylococcal enterotoxins in food extracts.
We studied the usefulness of an immunoblot technique for the detection of staphylococcal enterotoxins (SEs) in strains and food extracts. Food samples (milk, yogurt, hot dog sausage, cheese, and mayonnaise) were artificially contaminated with SEA through SEE. Protein A did not interfere with the results; it appeared on electrophoresis gels as bands with mole
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19. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature.
A study was undertaken to determine the fate of Escherichia coli O157:H7 in ground, roasted beef as influenced by the combined effects of pH, acidulants, temperature, and time. There was essentially no change in the viable population of E. coli O157:H7 when beef salads (pH 5.40 to 6.07) containing up to 40% mayonnaise were incubated at 5 degrees C for up to