Zobrazeno 1 - 10 of 21 pro vyhledávání: '"Kelly, Lameiro Rodrigues"'
1
Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger
Autor: Elizabete Helbig, Eliezer Avila Gandra, Márcia Arocha Gularte, Rui Carlos Zambiazi, Larissa Sá Britto Castro, Kelly Lameiro Rodrigues, Marjana Radünz, Tatiane Kuka Valente Gandra, Denise Oliveira Pacheco
Publikováno v: Revista chilena de nutrición v.47 n.4 2020
SciELO Chile
CONICYT Chile
instacron:CONICYT
This study aimed to evaluate the microbiological, physicochemical and fatty acid profile of the of “Tambica” (Oligosarcus robustus) raw fish meat and develop and characterize a fish burger. The fish burger was subjected to a sensory analysis. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b3056df15050ac59c0591ce87ace5b
https://doi.org/10.4067/s0717-75182020000400561
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2
Akademický článek
Intoxicação estafilocócica em restaurante institucional
Autor: Kelly Lameiro Rodrigues, Angela Nunes Moreira, Angela Terezinha Santiago Almeida, Daiane Chiochetta, Maria Joana Rodrigues, Claudiomar Soares Brod, José Beiro Carvalhal, José Antonio Guimarães Aleixo
Publikováno v: Ciência Rural, Vol 34, Iss 1, Pp 297-299 (2004)
Foi investigado um surto de intoxicação alimentar ocorrido em um restaurante institucional. Cinqüenta e seis pessoas, de um total de 88, foram acometidas de vômitos, diarréia, dores abdominais, prostração, febre e cefaléia após ingerirem uma
Externí odkaz: https://doaj.org/article/97862f98557b4a79be0f018f55177234
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3
Total and Thermo-Tolerant Coliforms, Salmonella spp., Escherichia coli, Pseudomonas spp and Listeria monocytogenes in Broilers Chicken Meat Processing Chain in Southern Brazil
Autor: Denise Oliveira Pacheco, Luciana Dieguez Ferreira Passos, Elizabete Helbig, Márcia Rubia Duarte Buchweitz, Kelly Lameiro Rodrigues, Eliezer Avila Gandra, Jacqueline Valle de Bairros
Publikováno v: Journal of Food and Nutrition Research. 5:867-873
Sixty-six samples were collected from a broiler chicken abattoir. Eighteen samples were collected from the retail market in Southern Brazil, where the slaughtered broilers were commercialized, so that the microbiological assessment of the samples in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7b2b138124fb6b6d44debcd32c897fa
https://doi.org/10.12691/jfnr-5-11-11
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4
Acceptability, Nutritional Composition, and Protein Digestibility of Food Produced with Black Rice
Autor: Ângela Galvan de Lima, Simone Pieniz, Sílvia Ferreira Fonseca, Kelly Lameiro Rodrigues, Mabel Tavares Barum, Renata Pereira Ramirez
Publikováno v: Journal of Culinary Science & Technology. 16:30-39
Due to its nutritional properties, rice is highlighted as a staple food in populations worldwide, with increasing demands for pigmented types, such as black rice. The current study evaluates food produced with black rice and assesses its acceptabilit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6b0137cb02ebf7ae10f95d5ad0997a2
https://doi.org/10.1080/15428052.2017.1310073
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5
The role of Optimistic Bias in safe food handling behaviours in the food service sector
Autor: Bruna Kerstner Souto, Anita Eves, Kelly Lameiro Rodrigues, Caroline Pereira das Neves, Sara Joana Gadotti dos Anjos
This study evaluates the influences on food handlers' intention to conduct safe handling behaviours in food service settings in Brazil and the United Kingdom, focusing on Optimistic bias (OB). Although OB has been identified in food handlers in other
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5c534124ac227aed9a0349103bbd5d3
https://surrey.eprints-hosting.org/852990/
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6
Avaliação microbiológica e identificação molecular de isolados de equipamentos e superfícies de contato com alimentos em um hospital Unidade de Alimentação e Nutrição
Autor: Robson Andreazza, R. M. Arndt, Kelly Lameiro Rodrigues, Flávio Anastácio de Oliveira Camargo, Simone Pieniz, D. F. Rodrigues, J. F. Mello, Adriano Brandelli
Publikováno v: Brazilian Journal of Biology v.79 n.2 2019
Brazilian Journal of Biology
Instituto Internacional de Ecologia (IIE)
instacron:IIE
Brazilian Journal of Biology, Issue: ahead, Published: 18 OCT 2018
Brazilian Journal of Biology, Iss 0 (2018)
Brazilian Journal of Biology, Volume: 79, Issue: 2, Pages: 191-200, Published: 18 OCT 2018
The hygienic and sanitary control in Food and Nutrition Units (FNU) is considered a standard procedure to produce adequate meals and reduce the risk of foodborne diseases and hospital infections. This study aimed to evaluate the isolation and identif
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac5d2dd89b2519bed472496fdf6375a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842019000200191
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7
Resistance to disinfectants and antibiotics of Pseudomonas spp. and Listeria spp. biofilms on polystyrene and stainless steel
Autor: Eduarda Hallal Duval, Denise Oliveira Pacheco, Fernanda Demoliner, Jozi Fagundes de Mello, Karen Damasceno de Souza, Kelly Lameiro Rodrigues, Eliezer Avila Gandra
Publikováno v: African Journal of Microbiology Research. 9:1706-1715
The capacity of Pseudomonas spp. and Listeria spp. isolates in forming polystyrene and stainless steel biofilms was assessed and their resistance to disinfectants and antibiotics agents was verified. Isolates originated from chicken and buffalo meat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6a38d30cf211666d9acb62208bacde8a
https://doi.org/10.5897/ajmr2015.7498
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8
Hygienic and Sanitary Conditions in the Hospital Foodservice: Relationship between Good Practices and Microbiological Quality
Autor: Roseméri Rossales, Márcia Rubia Duarte Buchweitz, Fernanda Demoliner, Kelly Lameiro Rodrigues, Ângela Teresinha Santiago Almeida, Juliana Macedo Gonçalves
Publikováno v: Journal of Food Safety. 33:418-422
This study evaluated the hygienic and sanitary conditions of hospital kitchens, assessing good practices through a checklist and comparing the results to microbiological analyses. The good practices that were implemented in the hospital foodservices
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18cf47a271cb08de970112d419588994
https://doi.org/10.1111/jfs.12070
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10
Effect of the implementation of the Hazard Analysis Critical Control Point (HACCP) prerequisite program in an institutional foodservice unit in Southern Brazil
Autor: Jorge Adolfo Silva, José Antonio Guimarães Aleixo, Kelly Lameiro Rodrigues
Publikováno v: Food Science and Technology, Vol 32, Iss 1, Pp 196-200 (2012)
Food Science and Technology, Volume: 32, Issue: 1, Pages: 196-200, Published: 24 FEB 2012
Food Science and Technology v.32 n.1 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aims of this study were to investigate the hygienic practices in the food production of an institutional foodservice unit in Southern Brazil and to evaluate the effect of implementing good food handling practices and standard operational procedur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9460a78191d155693de17b3b562a7825
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100029&lng=en&tlng=en
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