Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Morgana Zimmermann"'
Autor:
Daniel Angelo Longhi, Donald W. Schaffner, Gláucia Maria Falcão de Aragão, Morgana Zimmermann
Publikováno v:
Journal of Food Science. 79:M935-M940
UNLABELLED The knowledge and understanding of Bacillus coagulans inactivation during a thermal treatment in tomato pulp, as well as the influence of temperature variation during thermal processes are essential for design, calculation, and optimizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af5e983c6aafe24ac9ef5eb20a8216da
https://doi.org/10.1111/1750-3841.12430
https://doi.org/10.1111/1750-3841.12430
Publikováno v:
LWT - Food Science and Technology. 53:107-112
High hydrostatic pressure processing (HHP) have been widely studied as a means to reduce and/or eliminate microbial spoilage and the presence of pathogenic microorganism. The present study evaluated the combined effect of HHP and moderate temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31e9a551a90b5ad92f5976d981a122f2
https://doi.org/10.1016/j.lwt.2013.01.026
https://doi.org/10.1016/j.lwt.2013.01.026
Publikováno v:
International Journal of Food Science & Technology. 48:1722-1728
Summary Heat resistant micro-organisms are an ongoing challenge to the food industry. Various factors may influence the heat resistance of micro-organisms including type and strain; the environmental influences during cell and spore formations and du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e96b4875a3c00a96b9205d201c02d65b
https://doi.org/10.1111/ijfs.12143
https://doi.org/10.1111/ijfs.12143
Autor:
Suzane Miorelli, Morgana Zimmermann, Pilar Rodriguez de Massaguer, Gláucia Maria Falcão de Aragão
Publikováno v:
LWT - Food Science and Technology. 44:239-243
The ascospores of resistant fungi, Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c931db9a8649752292afa0d64c0bc44
https://doi.org/10.1016/j.lwt.2010.06.034
https://doi.org/10.1016/j.lwt.2010.06.034
Predicting Bacillus coagulans spores inactivation in tomato pulp under nonisothermal heat treatments
Publikováno v:
Journal of food science. 79(5)
The knowledge and understanding of Bacillus coagulans inactivation during a thermal treatment in tomato pulp, as well as the influence of temperature variation during thermal processes are essential for design, calculation, and optimization of the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f81ac5d6c716a6486d5a051fd7a0ec50
https://pubmed.ncbi.nlm.nih.gov/24712665
https://pubmed.ncbi.nlm.nih.gov/24712665
Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age
Autor:
Gláucia Maria Falcão de Aragão, Pilar Rodriguez de Massaguer, Suzane Miorelli, Morgana Zimmermann
Publikováno v:
Brazilian Journal of Microbiology v.42 n.1 2011
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 42, Issue: 1, Pages: 203-210, Published: MAR 2011
Brazilian Journal of Microbiology, Vol 42, Iss 1, Pp 203-210 (2011)
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 42, Issue: 1, Pages: 203-210, Published: MAR 2011
Brazilian Journal of Microbiology, Vol 42, Iss 1, Pp 203-210 (2011)
The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (a w) and ascospore age (I) on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b0097e2242824e2331eb6eb09965c46
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100025
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100025
Autor:
Kátia Joana Verdi, Riveli Vieira Brigido, Tiago da Silva, Morgana Zimmermann, Camille Suzane Severine Van Tornhout, Gabrieli Nicoletti
Publikováno v:
Revista E-Tech: Tecnologias para Competitividade Industrial - ISSN - 1983-1838. 8:127
A manteiga e um derivado lacteo que possui em sua composicao 80% de gordura e que, quando consumido sem exagero, faz parte de uma alimentacao equilibrada e saudavel. Muitos estudos demonstram que uma porcentagem significativa da populacao mundial sof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::091103b0b195b66721137d1ccddbc0a2
https://doi.org/10.18624/e-tech.v8i2.817
https://doi.org/10.18624/e-tech.v8i2.817