Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Denes Kaic Alves Do Rosario"'
Publikováno v:
Foods, Vol 12, Iss 3, p 476 (2023)
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficia
Externí odkaz:
https://doaj.org/article/98a50cbfe74c409ab00f2ec949395c07
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-11
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on drop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6087cd96e71e40e7236c7972c4c9513d
https://doi.org/10.1080/10408398.2022.2103089
https://doi.org/10.1080/10408398.2022.2103089
Autor:
Carlos Conte-Junior, Denes Kaic Alves Do Rosario, Bruno Dutra da Silva, Yago Alves de Aguiar Bernardo
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8fd31677a8465250970e1db7c545ca
https://doi.org/10.1007/s11947-023-03050-z
https://doi.org/10.1007/s11947-023-03050-z
Autor:
Luiza Cecilia de Moraes Melhem, Denes Kaic Alves Do Rosario, Maria Lúcia Guerra Monteiro, Carlos Adam Conte-Junior
Publikováno v:
Sustainability; Volume 14; Issue 17; Pages: 10503
The combination of high hydrostatic pressure (HHP) and natural antimicrobials can present an interesting efficiency in the decontamination process of cured meat. However, several factors, such as application method and antimicrobial type, must be bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16a7f4935adb8def645ea3786d754fc8
Publikováno v:
Foods. 12:476
In this study, we evaluate the most recently applied emerging non-thermal technologies (NTT) to improve meat tenderization, high-intensity ultrasound (HIUS), and high-pressure processing (HPP), aiming to understand if individual effects are beneficia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2082e6079a7fe2c0ed2fdf6237165e76
https://doi.org/10.3390/foods12030476
https://doi.org/10.3390/foods12030476
Autor:
Eduardo Cesar Tondo, Elke Stedefeldt, Carlos Conte-Junior, Maria Manuela Pintado, Marija Zunabovic-Pichler, Nada Smigic, PAULA VERA, Prof. Predrag Putnik, Soraya Paz, Rita Santos Inácio, Anastasia Kyriakoudi, Veronica Ginani, José María MESA, Filipa Silva, Laís Mariano Zanin, Shahin Roohinejad, Denes Kaic Alves Do Rosario, Gaëlle Catanante, Ilija Djekic, Elena González-Peñas, Diogo Da Cunha, Francisco Jose Barba, Jorge Saraiva, Paula Teixeira, Danijela Bursać Kovačević, António Raposo, Ana Maria Gomes, Elena Canellas, Cristina Nerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d87b036064fb5b4f6a8df7ef87d8c808
https://doi.org/10.1201/9781315153414
https://doi.org/10.1201/9781315153414
Autor:
Maria Lúcia Guerra Monteiro, Yhan da Silva Mutz, Karen de Abreu Francisco, Denes Kaic Alves do Rosário, Carlos Adam Conte-Junior
Publikováno v:
Foods, Vol 12, Iss 10, p 1961 (2023)
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective
Externí odkaz:
https://doaj.org/article/174c94ef5d314aae98ecf307d539915b
Autor:
Bruno Dutra da Silva, Denes Kaic Alves do Rosário, Luiz Torres Neto, Carini Aparecida Lelis, Carlos Adam Conte-Junior
Publikováno v:
Foods, Vol 12, Iss 9, p 1901 (2023)
This study aimed to develop nanoemulsions with a focus on improving the bioactivity of oregano essential oil (OEO), carvacrol and thymol for possible food applications. Nanoemulsions were prepared with acoustic cavitation using ultrasound. The nanodr
Externí odkaz:
https://doaj.org/article/bc35e95788cb4f24b6ae5dd7f4cf4fb8
Autor:
Paloma de Almeida Rodrigues, Rafaela Gomes Ferrari, Denes Kaic Alves do Rosário, Rachel Ann Hauser-Davis, Luciano Neves dos Santos, Carlos Adam Conte-Junior
Publikováno v:
Frontiers in Marine Science, Vol 9 (2022)
Mercury (Hg) contamination has increased in the last decades, resulting in human consumption concerns mainly in developing countries. In this context, this study aimed to carry out a health risk assessment regarding the consumption of swimming crabs,
Externí odkaz:
https://doaj.org/article/0b5b729b256c4305aade71a737f67f41