Evaluación microbiológica de mayonesas artesanales prestadas em servicios alimentarios en el centro de Campina Grande - PB

Autor: Felinto, Ana Clara Bezerra, Bú, Steffany Albuquerque do, Marçal , Eduarda Josefa Alves, Oliveira, Igor Macêdo de, Lima, Joyce Almeida, Sousa, Juliana Barbosa de, Melo, Wagner Gomes de, Cavalcanti, Mayra da Silva

Publikováno v: Research, Society and Development; Vol. 10 No. 7; e28410716454
Research, Society and Development; Vol. 10 Núm. 7; e28410716454
Research, Society and Development; v. 10 n. 7; e28410716454
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

With high consumption in snack bars in the city, mayonnaise is a product made from oil, water, and eggs; used to enhance the taste of food and can be found in various forms for use. In Campina Grande, a artisanal mayonnaise has been used with the add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::05ba3c55d217ec7617eb7b81b99f75c3
https://rsdjournal.org/index.php/rsd/article/view/16454

Microbiological quality of artisanal and industrial ice creams sold in the south of Rio Grande do Sul

Autor: Sergiane Baes Pereira, Bianca Conrad Bohm, Fábio Raphael Pascoti Bruhn, Caroline Rockenbach, Laura Brenner Colling, Vitor Campos Assumpção de Amarante

Publikováno v: Research, Society and Development; Vol. 10 No. 1; e57510111744
Research, Society and Development; Vol. 10 Núm. 1; e57510111744
Research, Society and Development; v. 10 n. 1; e57510111744
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Ice creams have great acceptance and demand by consumers around the world. They are foods obtained through an emulsion of fats and proteins, these ingredients if stored or handled incorrectly can be the source of multiplication of several microorgani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::181c720b3c25c5aa6f74af02505ac7ee
https://rsdjournal.org/index.php/rsd/article/view/11744

Analysis of some physical, chemical and microbiological aspects of honey samples produced and consumed in Turkey

Autor: Sezgin Bakirdere, Tolga Yaroglu, Nihan Tirik, Mehmet Demiroz, Abdullah Karaca

Publikováno v: Revista de la Facultad de Ciencias Agrarias, Vol 50, Iss 1 (2018)
Revista de la Facultad de Ciencias Agrarias, Vol. 50, no. 1
Biblioteca Digital (UNCu)
Universidad Nacional de Cuyo
instacron:UNCU
Revista de la Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo, Volume: 50, Issue: 1, Pages: 263-271, Published: JUN 2018

Analysis of honey produced in the western part of Turkey was carried out in this study. Fifty honey samples, collected from the local market in this region were analyzed for their physicochemical parameters including hydroxymethylfurfural (HMF), elec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::219173b168ce597184de83bc02710767
http://172.22.185.100/ojs3/index.php/RFCA/article/view/3018

Cruciferous Sprouts as Healthy Foods: Elicitation os Phytochemicals and Functionality

Autor: Baenas Navarro, Nieves

Publikováno v: REDIUMH. Depósito Digital de la UMH
instname

Cruciferous sprouts are fresh plant foods very interesting because of their higher levels of nutrients and bioactive compounds compared to adult plants. Germinating seeds for 8 days has been established as optimum for harvest and consumption, allowin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::23857d5f41e6a5eb39abd4430ce935b5
http://hdl.handle.net/11000/5329

Tipificación molecular y resistencia a antimicrobianos en salmonella enterica serotipo derby procedente de canales de cerdo y alimentos cárnicos

Autor: Cuervo Tuero, Cristina

Publikováno v: RUO. Repositorio Institucional de la Universidad de Oviedo
instname

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=RECOLECTA___::c8bcd57c4e75ceebbca62d6863cd5526
http://hdl.handle.net/10651/18118