Zobrazeno 1 - 10
of 160
pro vyhledávání: '"Jane Martha, Graton Mikcha"'
Autor:
Vanessa Carvalho Rodrigues, Adriele Rodrigues dos Santos, Evandro Bona, Camila Fabiano Freitas, João Vitor de Oliveira Silva, Luis Carlos Malacarne, Miguel Machinski Junior, Benicio Alves de Abreu Filho, Jane Martha Graton Mikcha
Publikováno v:
Photodiagnosis and Photodynamic Therapy, Vol 45, Iss , Pp 103916- (2024)
Background: The efficacy of photodynamic therapy (PDT) depends on the combination of light and a photosensitizer for inactivation of microorganisms. However, finding the ideal conditions for the factors involved in this technique is time and cost-con
Externí odkaz:
https://doaj.org/article/443ae566de214b14af8587807d78da49
Autor:
Jessica Santos Pizzo, Raira Andrade Pelvine, Andre Luiz Biscaia Ribeiro da Silva, Jane Martha Graton Mikcha, Jesui Vergilio Visentainer, Camila Rodrigues
Publikováno v:
Foods, Vol 12, Iss 13, p 2571 (2023)
Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions con
Externí odkaz:
https://doaj.org/article/0e15b4c37f53429693212f9237cce4fc
Autor:
Manuela Lisboa, Camila Chagas, Joice Camila Martins da Costa, Diogo Rossoni, Jane Martha Graton Mikcha, João Vitor de Oliveira Silva, Andréia Batista, Wilker Caetano, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari Tonon, Magali Soares dos Santos Pozza, Ana Paula Stafussa, Mônica Regina da Silva Scapim
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100113- (2022)
The use of edible coating is an option to improve food quality and increase product shelf life. Photodynamic therapy and acid addition may be another option which decreases the number of viable microorganism cells, including Gram-negative bacteria. T
Externí odkaz:
https://doaj.org/article/3beae4bb0fae43998ae3c87a0b22efd4
Autor:
Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Stefane dos Santos Correa, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza
Publikováno v:
Ciência Rural, Vol 51, Iss 3 (2021)
ABSTRACT: The objective of this research was to elaborate and characterize mortadella using fillet residues (‘V’-cut fillet trim) of Nile tilapia, in order to add value to this by-product of the filleting process. Three mortadellas were made, one
Externí odkaz:
https://doaj.org/article/d583f6a216254e7fbe6f63889c39e27d
Autor:
Tatiane Viana Dutra, Daniela Biral do Prado, Márcia Maria dos Anjos, Miguel Machinski Junior, Jane Martha Graton Mikcha, Benício Alves de Abreu Filho
Publikováno v:
Ciência Rural, Vol 50, Iss 3 (2020)
ABSTRACT: The objective of this study was to evaluate the effect of the initial microbial load, temperature and contact time on the biofilm formation of Alicyclobacillus acidoterrestris on stainless steel and natural food-grade rubber using orange ju
Externí odkaz:
https://doaj.org/article/48dd49a907a348e0b28071e122eabd4c
Autor:
Kátia Setsuko Kimura, Maria Luiza Rodrigues de Souza, Rafaela Verdi, Melina Franco Coradini, Jane Martha Graton Mikcha, Elenice Souza dos Reis Goes
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 1, Pp 111-117 (2017)
Current assay deals with the preparation of alfajores with different levels (0 to 15%) of dehydrated fish mixture of salmon (10%) and tilapia (90%) to assess the sensorial characteristics and their centesimal composition and microbiological. Fish inc
Externí odkaz:
https://doaj.org/article/f1379dd5055a4340b5f9bcce5d3417b1
Autor:
Maria Luiza Rodrigues de Souza, Paola Casagrande Alda, Melina Franco Coradini, Ana Paula Sartório Chambo, Jane Martha Graton Mikcha, Daniel Massato Takayama, Gislaine Gonçalves Oliveira, Rafaela Verdi, Marcos Antonio Matiucci, Eliane Gasparino, Andresa Carla Feihrmann, Elenice Souza dos Reis Goes
Publikováno v:
Journal of Aquatic Food Product Technology. 31:686-701
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48210400acce1feb5d6a6afa1830ec93
https://doi.org/10.1080/10498850.2022.2094740
https://doi.org/10.1080/10498850.2022.2094740
Autor:
Gabriella Giani Pieretti, Mayara Pataluch Pinheiro, Monica Regina da Silva Scapim, Jane Martha Graton Mikcha, Grasiele Scaramal Madrona
Publikováno v:
Acta Scientiarum: Technology, Vol 41, Iss 1, Pp e36402-e36402 (2019)
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (s
Externí odkaz:
https://doaj.org/article/5aacbc55e87c48b38810e8738e9a0b87
Autor:
Rodrigues, Jessica Santos Pizzo, Raira Andrade Pelvine, Andre Luiz Biscaia Ribeiro da Silva, Jane Martha Graton Mikcha, Jesui Vergilio Visentainer, Camila
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2571
Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cf389aecfbc8651c4dedc1cfa2cd9ddd
Autor:
Elenice Souza dos Reis Goes, Maria Luiza Rodrigues de Souza, Katia Setsuko Kimura, Melina Franco Coradini, Rafaela Verdi, Jane Martha Graton Mikcha
Publikováno v:
Acta Scientiarum: Technology, Vol 38, Iss 2, Pp 241-246 (2016)
The present study deals with dehydrated mixture of salmon (20%) and tilapia (80%) at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and
Externí odkaz:
https://doaj.org/article/ae242ed3c20f4eb98079f0b99a7444b3