Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

Autor: Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Ricardo Souza Dias, Luís Augusto Nero, Marília Miotto, Silvani Verruck, Ivan De Marco, Juliano De Dea Lindner

Publikováno v: Journal of Dairy Science, Vol 105, Iss 7, Pp 5685-5699 (2022)

ABSTRACT: More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results

Externí odkaz: https://doaj.org/article/ab6c7815204a423183da10f0eb934221

Obtaining and characterizing 'dulce de leche' prepared with sheep’s and cow’s milk in different proportions

Autor: Darlene Cavalheiro, Ana Luiza Bachmann Schogor, Claudia Kraus Pagotto, Vanessa Stein, Ivan de Marco, Elisandra Rigo, Pâmela Cristina Lima

Publikováno v: Food Science and Technology, Vol 40, Iss 4, Pp 832-837 (2020)
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, Issue: ahead, Published: 08 MAY 2020

The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb25a6182799ffa99931f16dff847cd7
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400832&tlng=en

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

Autor: Renata Amanda Carneiro Aguiar, Fabienne Antunes Ferreira, Ricardo Souza Dias, Luís Augusto Nero, Marília Miotto, Silvani Verruck, Ivan De Marco, Juliano De Dea Lindner

Publikováno v: Journal of dairy science. 105(7)

More than 30 types of artisanal cheeses are known in Brazil; however, microorganisms, such as Staphylococcus spp., can contaminate raw milk cheeses through different sources, from milking to processing. Staphylococcal food poisoning results from the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83113ee17ee1d2a5ded8a4a09d3cdd85
https://pubmed.ncbi.nlm.nih.gov/35636996

Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures

Autor: Luciano Molognoni, L. A. A. Menezes, Gilberto Vinícius de Melo Pereira, Claudio Eduardo Leite Cartabiano, Nataly Neves Oliveira dos Santos, Heitor Daguer, Juliano De Dea Lindner, Ivan De Marco, Catharina Costa Nunes

Publikováno v: International journal of food sciences and nutrition. 72(7)

This study focussed on lactic acid bacteria (LAB) screening for sourdough type II elaboration and evaluating the effects of sourdough fermentation in bread making, focussing mainly on reducing FODMAPs. After a technological performance screening, six

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f821598173a72facad454a303941aff9
https://pubmed.ncbi.nlm.nih.gov/33653200

Internet sessualità e benessere

Autor: Silvia Vianzone, Ivan De Marco, Eddy Chiapasco

Publikováno v: RIVISTA DI SESSUOLOGIA CLINICA. :23-38

Il cybersex e, in particolare, l’accesso ai siti pornografici ha riscontrato un notevole incremento. Ci sono ancora dei dubbi, pero, su quelli che potrebbero essere in futuro gli effetti che Internet puo avere sul benessere personale e sulla soddis

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc52ff4116d2a1f766f94f04cbdba576
https://doi.org/10.3280/rsc2017-002002