Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Cláudia Vieira Prudêncio"'
Autor:
Ingrid de Souza Lopes, Laiane Vieira da Silva, Andressa Rodrigues Gomes, Flávio Santos Lopes, Cláudia Vieira Prudêncio
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The Cerrado is an important South American biome, with a wide diversity of fruit species, with attractive sensory characteristics and high nutritional value. In this scenario, the industrial production of food products made from Cerrado frui
Externí odkaz:
https://doaj.org/article/d4d519d1161d469a9d4acea53d216531
Autor:
Rafael da Silva Eufrásio, Márcia Regina de Oliveira Pedroso, Luana da Silva Gonçalves, Délis Ortiz Alves De Oliveira, Cláudia Vieira Prudêncio
Publikováno v:
Hygeia - Revista Brasileira de Geografia Médica e da Saúde. 18
Objetivo: Analisar qualitativamente os cardápios da alimentação escolar oferecidos à Educação de Jovens e Adultos durante os anos de 2017 a 2019 de um município localizado no oeste da Bahia. Métodos: Para análise dos dados foi utilizado o m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b160ec6f2e4b8d07112b28f13cd75dd
https://doi.org/10.14393/hygeia1862060
https://doi.org/10.14393/hygeia1862060
Autor:
Maria Cristina Dantas Vanetti, Sukarno Olavo Ferreira, Leandro Licursi de Oliveira, Cláudia Vieira Prudêncio, Andres Felipe Vanegas Salive, François Baglinière
Publikováno v:
Braz J Microbiol
Salmonella can enter on the viable but non-culturable state (VBNC), characterized by the loss of ability to grow in routine culture media hindering detection by conventional methods and underestimation of the pathogen. Despite advances in research do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61712c0c1e989513ca82fbe84a342e08
https://doi.org/10.1007/s42770-020-00261-w
https://doi.org/10.1007/s42770-020-00261-w
Autor:
Wilmer Edgard Luera Peña, Cláudia Vieira Prudêncio, Leonardo Luiz de Freitas, Maria Cristina Dantas Vanetti
Publikováno v:
LWT. 109:40-46
The Response Surface Methodology (RSM) was used to establish a predictive model of inactivation of S. flexneri using ultrasound time of 5–20 min, pH of 4.0–7.0 and nisin concentration of 29.1–291.1 μM as independent variables. In addition, a s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f8b631d52c1377ecbc304bec2848210
https://doi.org/10.1016/j.lwt.2019.03.045
https://doi.org/10.1016/j.lwt.2019.03.045
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Aims The aim of this study was to evaluate the potential application of bacteriocins against Gram-negative bacteria when associated with others food preservation methods. Methods and Results Salmonella was subjected to heat, cold, acid and chemical (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::037641c8250027342fad89138e6e8e6e
https://doi.org/10.1111/jam.12776
https://doi.org/10.1111/jam.12776
Publikováno v:
Food Research International. 69:281-288
Nisin has been widely used in many countries, as a food additive for dairy products and canned vegetables and fruits. Although Gram-negative bacteria have natural resistance to nisin due to the presence of the outer membrane, the use of chelating age
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::731289509ee752afc93bf5b283a33ed8
https://doi.org/10.1016/j.foodres.2014.12.001
https://doi.org/10.1016/j.foodres.2014.12.001
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3687243c5478415faa078a16beb2b9b2
https://doi.org/10.1007/s13197-014-1666-2
https://doi.org/10.1007/s13197-014-1666-2
Autor:
Maria Cristina Dantas Vanetti, Hilário Cuquetto Mantovani, Paulo Roberto Cecon, Cláudia Vieira Prudêncio, Miguel Prieto
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Lantibiotics, such as nisin, generally act on Gram-positive bacteria, whereas Gram-negative bacteria exhibit natural resistance to the action of these bacteriocins. However, Gram-negative bacteria can become susceptible to the action of these antimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1829a5e95131c36285c714664d5896cd
http://www.locus.ufv.br/handle/123456789/21546
http://www.locus.ufv.br/handle/123456789/21546
Autor:
Maria Cristina Dantas Vanetti, Cláudia Vieira Prudêncio, Hilário Cuquetto Mantovani, Sukarno Olavo Ferreira
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Bacteriocins, particularly those produced by Gram-positive bacteria, have in recent years been considered promising antimicrobial agents to inhibit bacterial growth in food, and thus are potential food preservatives. These peptides generally exhibit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01cfd167e991923f62a92bba515abb8
http://www.locus.ufv.br/handle/123456789/21544
http://www.locus.ufv.br/handle/123456789/21544
Autor:
Cláudia Vieira Prudêncio, Maria Cristina Dantas Vanetti, Paulo Roberto Cecon, Hilário Cuquetto Mantovani
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Aims To compare the action of nisin and bovicin HC5 in combination with EDTA on Salmonella Typhimurium under different environmental conditions. Methods and Results Salmonella Typhimurium was treated in BHI broth containing EDTA (1·5 mmol l−1) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f84b9cb3559e3b02837a4928e2e0a93
http://www.locus.ufv.br/handle/123456789/19128
http://www.locus.ufv.br/handle/123456789/19128