Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Delaine Meireles Gouvêa"'
Autor:
Regina Célia Santos Mendonça, Delaine Meireles Gouvêa Boggione, Saymon Menezes de Souza, Igor José Boggione Santos
Publikováno v:
Journal of Drug Delivery Science and Technology. 63:102484
Currently, biomaterials have been used for the controlled release of drugs and hydrogels have been indicated as dressing components to treat superficial and deep wounds. The objective of this work, thus, was to incorporate the bacteriophage (antimicr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::409ff09c61ac4e4c3bde6c5107bd2446
https://doi.org/10.1016/j.jddst.2021.102484
https://doi.org/10.1016/j.jddst.2021.102484
Autor:
Maryoris Elisa Soto Lopez, Laís Silva Batalha, Regina Célia Santos Mendonça, Monique Renon Eller, Alvaro Vianna Novaes de Carvalho Teixeira, Delaine Meireles Gouvêa Boggione, Marco Túlio Pardini Gontijo
Publikováno v:
Food Research International. 139:109947
The bacteriophage UFV-AREG1 was used as a model organism to evaluate the encapsulation via extrusion using different hydrocolloids. Pure alginate [0.75%, 1.0%, 1.5% and 2.0% (m/v)] and mixtures of alginate [0.75% or 1.0% (m/v)] with carrageenan [1.25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3637bb24e883016b0f15d6481b1bad27
https://doi.org/10.1016/j.foodres.2020.109947
https://doi.org/10.1016/j.foodres.2020.109947
Autor:
Laís Silva Batalha, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Maryoris Elisa Soto Lopez
Publikováno v:
LWT - Food Science and Technology. 67:159-166
The incessant search by the consumer for products that are ready for consumption and for new technologies aimed at ensuring the safety and quality of food has intensified with the adoption of measures that can reduce these risks. This work shows that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1f3bdcc0c2534f7233d6f2564fb3fca
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
O uso indiscriminado de antibióticos e o surgimento de micro-organismos resistentes têm despertado o interesse em metodologias alternativas para o controle de patógenos e deteriorantes em alimentos e em diversas áreas da indústria. A bactéria E
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::15df57d45cbcaeb38bfa28f294d8a682
http://www.locus.ufv.br/handle/123456789/24215
http://www.locus.ufv.br/handle/123456789/24215
Autor:
Renato Souza Cruz, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Maryoris Lopez Soto
Publikováno v:
LWT - Food Science and Technology. 63:85-91
The search for new technologies that guarantee the safety and quality of food has intensified, as has concern for consumer health, leading to the adoption of measures to reduce food-related risks. The purpose of the study was to evaluate the efficien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760a1847d8f001bf178b3660265506c2
https://doi.org/10.1016/j.lwt.2015.03.014
https://doi.org/10.1016/j.lwt.2015.03.014
Autor:
Isabelle Oliveira Neves, Marcia Maria de Carvalho, Laís Silva Batalha, Maryoris Elisa Soto Lopez, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça
Publikováno v:
MOJ Food Processing & Technology. 1
The Pseudomonas genus is a big problem mainly for the poultry food industry. The shelf life of chicken carcasses stored under refrigeration is limited by the appearance of undesirable odors and sliminess surface generated primarily by Gram negative b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1072c6e25665d82ef26ce4b2efe0de0
https://doi.org/10.15406/mojfpt.2015.01.00018
https://doi.org/10.15406/mojfpt.2015.01.00018
Autor:
Maria Cristina Dantas Vanetti, Cláudia Lúcia de Oliveira Pinto, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Humberto Moreira Hungaro
Publikováno v:
Food Research International. (1):75-81
Salmonella spp. is one of the major causes of foodborne diseases and a problem for the poultry industry. Bacteriophages have emerged as a promising agent to reduce pathogens in foods. Here, we compared bacteriophages and the classically used chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f69779c3ac2749793c8c30812ec1a643
Autor:
Amparo Querol-Simon, Regina Célia Santos Mendonça, Humberto Moreira Hungaro, Delaine Meireles Gouvêa, Arthur Freitas Sodré
Publikováno v:
Food Control. (1):143-148
Yeast can act as an adjunct in the sausage-making process as a way to prevent or reduce excessive acidification during aging of products. Two kinds of process were studied: industrial and artisanal country style. Three hundred and fifty three yeast s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bef8d7bb45f3f0010e5fe9ec95e0d6c0