Výsledky vyhledávání - "Anderson de Souza Sant'Ana"

Akademický článek

Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro

Autor: Cleide Oliveira de Almeida Møller, Luisa Freire, Roice Eliana Rosim, Larissa Pereira Margalho, Celso Fasura Balthazar, Larissa Tuanny Franco, Anderson de Souza Sant’Ana, Carlos Humberto Corassin, Fergal Patrick Rattray, Carlos Augusto Fernandes de Oliveira

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

The increased consumption of plant-based foods has intensified the concern related to mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid bacteria (LAB) strains on the growth of Aspergillus parasiticus NRRL 2999

Externí odkaz: https://doaj.org/article/2e0b032171fb468ba0489ac890250401

Zobrazit plný text záznamu

Elektronická kniha

Innovative Technologies for Food Preservation : Inactivation of Spoilage and Pathogenic Microorganisms

Autor: Francisco J. Barba, Anderson de Souza Sant'Ana, Vibeke Orlien, Mohamed Koubaa

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization

Zobrazit plný text záznamu

Elektronická kniha

Essential Oils in Food Processing: Chemistry, Safety and Applications

Autor: Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers'food preferences are moving away from synthetic additives and preservatives a

Zobrazit plný text záznamu

Elektronická kniha

Quantitative Microbiology in Food Processing : Modeling the Microbial Ecology

Autor: Anderson de Souza Sant'Ana

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of f

Zobrazit plný text záznamu

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

Autor: Ana Carolina Mendes, Hacke, Daniel, Granato, Laércio Galvão, Maciel, Patrícia Los, Weinert, Leonardo do, Prado-Silva, Verônica Ortiz, Alvarenga, Anderson, de Souza Sant'Ana, Giovana Anceski, Bataglion, Marcos Nogueira, Eberlin, Neiva Deliberali, Rosso

Publikováno v: Journal of food science. 81(9)

This study was aimed to assess the effect of time and temperature on the extraction of antioxidant compounds from jabuticaba seeds (Myrciaria cauliflora cv. Sabará), to optimize the solvent proportion (water, ethyl alcohol, and propanone), and to ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::cc293b92554e70c093208e8b700a533a
https://pubmed.ncbi.nlm.nih.gov/27490163

Zobrazit plný text záznamu

Refino de óleo de farelo de arroz (Oryza sativa L.) em condições brandas para preservação do γ-orizanol Refining of rice bran oil (Oryza sativa L.) to preserve γ-orizanol

Autor: Luz Maria Paucar-Menacho, Leomar Hackbart da Silva, Anderson de Souza Sant'ana, Lireny Aparecida Guaraldo Gonçalves

Publikováno v: Food Science and Technology, Vol 27, Pp 45-53 (2007)

O γ-orizanol é um antioxidante presente no óleo de farelo de arroz, mas ausente em outros óleos vegetais, ao qual têm sido atribuídos efeitos antioxidante e hipocolesterolêmico. O conteúdo de γ-orizanol no óleo de farelo de arroz bruto vari

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::e5f9aeb279ac66b3b5237c6f917914bb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000500009

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání