Avaliação da qualidade de queijos de produção informal

Autor: José Wilker Amaral, Stefania Márcia Oliveira Souza, Jaqueline Lamounier Ribeiro, Márcia Aguiar Ferreira, Sabrina Santos Costa Poggiani

Publikováno v: Revista Segurança Alimentar e Nutricional, Vol 27 (2020)

Este estudo objetivou avaliar a qualidade de queijos produzidos e comercializados informalmente em feiras livres do Distrito Federal. Foram coletadas 30 amostras de queijos sem certificado de inspeção sanitária, comercializados em dez feiras do DF

Externí odkaz: https://doaj.org/article/f72c196db02e410781ae3d51ce0037ad

Effect of ozonation on the Staphylococcus Aureus innoculated in milk

Autor: Emanuel Pereira Couto, Ernandes Rodrigues Alencar, Vítor Salvador Picão Gonçalves, Anderson Joaquim Pereira dos Santos, Jaqueline Lamounier Ribeiro, Márcia de Aguiar Ferreira

Publikováno v: Semina: Ciências Agrárias, Vol 37, Iss 4, Pp 1911-1918 (2016)

The aim of this research was evaluate the efficiency of the action of ozonation of milk on the reduction of the bacterial counts of Staphylococcus aureus artificially inoculated and subjected to different binomials times/concentrations of ozone. The

Externí odkaz: https://doaj.org/article/821fb2cd4f2e47efb8e00fd87a9cfcbf

Influence of pH on the efficacy of ozonated water to control microorganisms and its effect on the quality of stored strawberries (Fragaria x ananassa Duch.)

Autor: Wallas Felippe de Souza Ferreira, Ernandes Rodrigues de Alencar, Hanna Alves, Jaqueline Lamounier Ribeiro, Caroline Rosa da Silva

Publikováno v: Ciência e Agrotecnologia, Vol 41, Iss 6, Pp 692-700

ABSTRACT Ozonation has been proposed as an alternative for the post-harvest treatment of plant products. Therefore, the objective of this study was to evaluate the influence of the pH on the efficacy of ozonated water to control microorganisms and to

Externí odkaz: https://doaj.org/article/22d155f223c84009bf87f77f9fb2ce42

Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture

Autor: Kamila Ferreira Costa Serafini, Jaqueline Lamounier Ribeiro, Márcia de Aguiar Ferreira, Ernandes Rodrigues de Alencar

Publikováno v: Food Science and Technology, Volume: 40 Supplement 1, Pages: 11-6, Published: 25 NOV 2019
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Food Science and Technology, Vol 40, Iss suppl 1, Pp 6-11 (2019)
Food Science and Technology v.40 suppl.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 25 NOV 2019

The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65eefccb9a03546dfe7a1534bd4db134
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500006&lng=en&tlng=en

Effect of ozonation on the Staphylococcus Aureus innoculated in milk

Autor: Márcia de Aguiar Ferreira, Anderson Joaquim Pereira dos Santos, Vitor Salvador Picão Gonçalves, Jaqueline Lamounier Ribeiro, Ernandes Rodrigues de Alencar, Emanuel Pereira Couto

Publikováno v: Semina: Ciências Agrárias, Vol 37, Iss 4, Pp 1911-1918 (2016)

The aim of this research was evaluate the efficiency of the action of ozonation of milk on the reduction of the bacterial counts of Staphylococcus aureus artificially inoculated and subjected to different binomials times/concentrations of ozone. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeb979215d3b9289522e84c013f7f61f
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/21805