Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marcia Maria de Carvalho"'
Autor:
Andreza Angélica Ferreira, Regina Célia Santos Mendonça, Patricia Amaral de Souza Tette, Ariana de Souza Soares, Marcia Maria de Carvalho
Publikováno v:
Multi-Science Journal, Vol 1, Iss 2, Pp 50-58 (2018)
Vários tipos de alimentos são implicados em intoxicações gastrointestinais por Staphylococcus aureus, sendo frequentemente relacionado com carne e derivados, devido às propriedades de atividade de água, pH, nutrientes e a extensiva manipulaçã
Externí odkaz:
https://doaj.org/article/cfc519d9e85f4910a0e6fc88fe792648
Autor:
Ana Márcia Faria Morelli, José Marques Pereira, Regina Célia Santos Mendonça, Marcia Maria de Carvalho, Nádia Lopes de Souza
Publikováno v:
Food Control. 23(2):389-396
Escherichia coli O:157:H7 adhesion and potential to form biofilm on three different surfaces commonly used in the food industry was evaluated using probabilistic models; the surfaces tested were stainless steel 304 (SS304), poly(vinyl chloride) film
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e51db397af2991a84863b29b7c073e04
Autor:
Isabelle Oliveira Neves, Marcia Maria de Carvalho, Laís Silva Batalha, Maryoris Elisa Soto Lopez, Delaine Meireles Gouvêa, Regina Célia Santos Mendonça
Publikováno v:
MOJ Food Processing & Technology. 1
The Pseudomonas genus is a big problem mainly for the poultry food industry. The shelf life of chicken carcasses stored under refrigeration is limited by the appearance of undesirable odors and sliminess surface generated primarily by Gram negative b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1072c6e25665d82ef26ce4b2efe0de0
https://doi.org/10.15406/mojfpt.2015.01.00018
https://doi.org/10.15406/mojfpt.2015.01.00018
Autor:
Patrícia Amaral Souza Tette, Regina Célia Santos Mendonça, Marcia Maria de Carvalho, Ariana de Souza Soares, Andreza Angélica Ferreira
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology, Volume: 34, Issue: 4, Pages: 710-716, Published: DEC 2014
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 34, Iss 4, Pp 710-716 (2014)
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology, Volume: 34, Issue: 4, Pages: 710-716, Published: DEC 2014
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 34, Iss 4, Pp 710-716 (2014)
Staphylococcus spp. can survive in biofilms for long periods of time, and they can be transferred from one point to another and cause environmental contamination in food processing. The aim of this study was to detect Staphylococcus strains isolated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e822ae5be419e8200259fd1de05f83d3
http://www.locus.ufv.br/handle/123456789/16852
http://www.locus.ufv.br/handle/123456789/16852
