Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Autor: Elton Rodrigo Cê, Audecir Giombelli, Jalusa Deon Kich, Karla Suzana Moresco, Andresa Miranda, Mayka Reghiany Pedrão, Gracielle Johann, Andréa Cátia Leal Badaró, Elisabete Hiromi Hashimoto, Alessandra Machado-Lunkes

Publikováno v: Journal of Food Protection, Vol 86, Iss 1, Pp 100034- (2023)

Pig production is relevant to the Brazilian economy. Different stages of the raising and slaughtering process influence the microbiological quality of pig products and by-products. Microbiological analysis and hazard analysis and critical control poi

Externí odkaz: https://doaj.org/article/511a757982c0427fa9793d349f784aed

β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

Autor: Crislane Brazil, Débora Francielly de Oliveira, Rafael Augusto Duarte, Juliana Minardi Galo, Luciano Lucchetta, Eder da Costa dos Santos, Elisabete Hiromi Hashimoto

Publikováno v: Brazilian Archives of Biology and Technology, Vol 62 (2019)

Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase

Externí odkaz: https://doaj.org/article/b6d70f8888144ca98e9fa2daea0bb8ee

Occurrence of Aspergillus sp., Fusarium sp., and aflatoxins in corn hybrids with different systems of storage

Autor: Adriana Sbardelotto Di Domenico, Cleverson Busso, Elisabete Hiromi Hashimoto, Marcela Tostes Frata, Divair Christ, Sílvia Renata Machado Coelho

Publikováno v: Acta Scientiarum: Agronomy, Vol 38, Iss 1, Pp 111-121 (2016)

The aim of this study was to assess alternatives for viable corn storage for small rural properties in two annual storage experiments. A 4×5 factorial design was used with four types of storage (conventional bags, hermetic bags, metal silos and corn

Externí odkaz: https://doaj.org/article/57bfc18482aa4505bcf2ac237e925867

Ácidos Orgânicos e Compostos Clorados para Controle de Salmonella spp. em frangos

Autor: Sandra Zabot, Janice Ruschel, Cristiane Michele Marchesi, Alexandre da Trindade Alfaro, Tereza Cristina Rocha Moreira de Oliveira, Elisabete Hiromi Hashimoto

Publikováno v: Revista Segurança Alimentar e Nutricional, Vol 25, Iss 1 (2018)

O objetivo deste trabalho foi avaliar a atividade de ácidos orgânicos e compostos clorados comerciais para o controle de Salmonella spp. A concentração inibitória mínima (CIM) do dióxido de cloro, dicloro isocianurato de sódio e ácidos tricl

Externí odkaz: https://doaj.org/article/aded0cc0e25349fe9dd4279a92bf8c81

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Autor: Fabiane Picinin de Castro-Cislaghi, Andréa Cátia Leal Badaró, Ivane Benedetti Tonial, Elisabete Hiromi Hashimoto, Alessandra Furtado da Silva, Adriana Zemiani, Alessandra Machado-Lunkes, Marilde Canton Brandielli, Vânia de Cássia da Fonseca Burgardt, João Francisco Marchi, Sheila Regina Oro

Publikováno v: Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 877-884 (2019)
Food Science and Technology, Issue: ahead, Published: 20 DEC 2019

The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total soli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7db0f2f4f5aec59c556d154b321693da
https://doi.org/10.1590/fst.23219