Výsledky vyhledávání - "Janaina SCHUH"

Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese

Autor: Janaina SCHUH, Paola BATISTELI, Anariê GARGETTI, Anaeli ZAPPAROLI, Thalia Indara BALSAN, Andressa GILIOLI, Vanessa Cortina ZANETTI, Fabiana Bortolini FORALOSSO, Álvaro VARGAS JUNIOR, Nei FRONZA, Silvani VERRUCK, Sheila Mello da SILVEIRA

Publikováno v: Food Science and Technology, Volume: 42, Article number: e31322, Published: 24 JUN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c6e5e022cd729d1a45e89d3a903ebe4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101209&lng=en&tlng=en

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AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA E DETERMINAÇÃO DE PROPRIEDADES FÍSICO-QUÍMICAS DE QUEIJO COLONIAL

Autor: Cecília Alice Mattielo, Silvani Verruck, Nei Fronza, Sheila Mello da Silveira, André Thaler Neto, Fabiana Bortolini Foralosso, Janaina Schuh, Álvaro Vargas Junior, Marina Leda Ribeiros

Publikováno v: Inovação em Ciência e Tecnologia de Alimentos 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c294df6596d5079ad5cb17fee8d2b10
https://doi.org/10.22533/at.ed.9971909104

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Anti-biofilm property of essential oils from Cymbopogon sp. against pathogenic bacteria in single-culture and co-culture

Autor: Vanessa Schuh, Janaina Schuh, Alessandra Farias Millezi, Taciara Penno do Amaral

Publikováno v: Ciência e Natura. 42:e1

In this study, we evaluated whether the essential oils (EOs) from Cymbopogon flexuosus and Cymbopogon martinii can prevent production of biofilms either in single or combined culture of Staphylococcus aureus and Pseudomonas aeruginosa. Biofilm format

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0217fb409ba95f808f5722e1e0eaf9af
https://doi.org/10.5902/2179460x39957

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Evaluation of the microbiological quality of minimally processed vegetables

Autor: Vanessa Schuh, Fabiana Bortolini Foralosso, Nei Fronza, Sheila Mello da Silveira, Álvaro Vargas Junior, Janaina Schuh, Silvani Verruck

Publikováno v: Food Science and Technology, Vol 40, Iss 2, Pp 290-295
Food Science and Technology, Volume: 40, Issue: 2, Pages: 290-295, Published: 11 NOV 2019
Food Science and Technology, Issue: ahead, Published: 11 NOV 2019
Food Science and Technology v.40 n.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concordia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a2836f6b1c00d8e4db248f2ec38732d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200290&lng=en&tlng=en

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