Preservatives
Mostrando 1-12 de 138 artigos, teses e dissertações.
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1. Validation and Application of a Methodology for Quantifying Levels of Parabens in Sports Supplements from Brazil Using Liquid Chromatography-Mass Spectrometry
Although parabens have been reported to be used as antimicrobial preservatives in personal care products, pharmaceuticals, and foodstuffs, little is known about the occurrence of these compounds in sports supplements. In this study, a simple, fast and sensitive liquid chromatography tandem mass spectrometry method for simultaneous determination of five commo
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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3. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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4. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability,
Food Sci. Technol. Publicado em: 2020-06
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5. A survey of parabens in commercial baby wipes from Brazil and estimation of daily exposure
Several studies have shown endocrine-disrupting effects of parabens. Parabens are a group of antimicrobials used as preservatives in a wide variety of products, mainly in personal care products. However, little information is available regarding the occurrence of parabens in baby products. In this study, the concentrations of five commonly used parabens, met
Quím. Nova. Publicado em: 2020-04
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6. High rate of sensitization to Kathon CG, detected by patch tests in patients with suspected allergic contact dermatitis,
Abstract Background: Kathon CG, a combination of methylchloroisothiazolinone and methylisothiazolinone, is widely used as preservative in cosmetics, as well in household cleaning products, industrial products such as paints and glues. It has emerged as an important sensitizing agent in allergic contact dermatitis. Objectives: This study evaluated the react
An. Bras. Dermatol.. Publicado em: 2020-03
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7. OTIMIZAÇÃO E VALIDAÇÃO DE MÉTODO BASEADO EM QuEChERS PARA DETERMINAÇÃO DE CONSERVANTES EM COSMÉTICOS POR HPLC-DAD
Parabens are widely used as preservatives in the last decades. Others preservatives such as 2-phenoxyethanol, which in addition to his good antimicrobial activity, has low allergenic potential as well others properties of interest to the cosmetic industry. In this work was developed a method for determination of methylparaben (MP), propylparaben (PP) and 2-p
Quím. Nova. Publicado em: 2020-02
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8. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was also assessed probiotics features such as adhesion ability,
Food Sci. Technol. Publicado em: 25/11/2019
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9. Doenças sexualmente transmissíveis e HIV/AIDS na opinião de idosos que participam de grupos de terceira idade
RESUMO As DSTs e o HIV/Aids são afecções que acometem grande parcela da população. Este estudo buscou identificar o conhecimento que idosos participantes de grupos de terceira idade possuem acerca das DSTs e HIV/Aids. Estudo quantitativo, transversal, realizado em 2006, sendo a coleta de dados por meio de entrevista. Participaram 52 idosos residentes em
Rev. bras. geriatr. gerontol.. Publicado em: 24/10/2019
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10. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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11. Knowledge of Pregnant Adolescents about Human Papillomavirus
Resumo Objetivo Avaliar o nível de informação que as adolescentes gestantes possuem em relação ao papilomavírus humano (HPV). Métodos Estudo descritivo desenvolvido no ambulatório pré-natal adolescente de um hospital terciário do estado de São Paulo, Brasil. Os dados foram coletados entre junho e dezembro de 2017, após a aprovação do comit�
Rev. Bras. Ginecol. Obstet.. Publicado em: 27/06/2019
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12. Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract
ABSTRACT: Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/05/2019