Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Nathália Fernandes"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2635 (2024)
This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus au
Externí odkaz:
https://doaj.org/article/f18a35d62188448fbdf4bcef3b2ac822
Autor:
Beatriz Nunes Silva, Nathália Fernandes, Laís Carvalho, Ana Sofia Faria, José António Teixeira, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Italian Journal of Food Safety (2023)
In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensorial characteristics, and avoid pathogen proliferation. In this work, 23
Externí odkaz:
https://doaj.org/article/81604b8ae53a467e974dfa7a31d8997e
Autor:
Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Foods, Vol 13, Iss 4, p 598 (2024)
Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aim
Externí odkaz:
https://doaj.org/article/646727780ff8457f80d09ca1873b1e02
Autor:
Raone Beltrão-Mendes, Nathália Fernandes Canassa, Hugo Fernandes-Ferreira, Bruno Augusto Torres Parahyba Campos
Publikováno v:
Papéis Avulsos de Zoologia, Vol 63 (2023)
Abstract In xeric environments, such as Caatinga Biome, habitat characteristics such as phytophysiognomy type and presence of water bodies can represent higher resource availability. In this context, the present study investigated the effect of phyto
Externí odkaz:
https://doaj.org/article/2b5c3f50c3c74bac91fc4c8f6ab2e698
Autor:
Laís Carvalho, Nathália Fernandes, Beatriz Nunes Silva, Ursula Gonzales-Barron, Vasco Cadavez
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 39 (2023)
Lactic acid bacteria (LAB) have a vast genetic potential and are used in food production. The aims of this work were to identify forty-six 16S ribosomal gene sequences of LAB isolated from goat’s raw milk cheeses and to evaluate the phylogenetic re
Externí odkaz:
https://doaj.org/article/731d8acf9f3c4dc58eb794f8f0297fc0
Autor:
Ana Sofia Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 56 (2023)
“Chouriço de carne” is a Portuguese ready-to-eat dry fermented sausage which relies on effective spontaneous fermentation to ensure its microbial safety and desired organoleptic properties. This study aimed to assess selected microbiological and
Externí odkaz:
https://doaj.org/article/c5a97775dcbb47529be078c9c52bd68e
Autor:
Nathália Fernandes, Ana Sofia Faria, Laís Carvalho, Altino Choupina, Carina Rodrigues, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 73 (2022)
Traditional Portuguese fermented meat products represent a valued economic and cultural heritage. The objective of this work was to screen the lactic acid bacteria (LAB) present in alheira sausages. Twenty-five LAB were identified by means of Sanger
Externí odkaz:
https://doaj.org/article/cc0d970c6624402692c64371c9b8bee6
Publikováno v:
Horizontes, Vol 36, Iss 1 (2018)
Este texto tem por objetivo refletir sobre o processo de elaboração do documento da Base Nacional Comum Curricular (BNCC), ressaltando a participação docente do contexto da prática da Rede Municipal de Ensino de João Pessoa - PB. Entendendo que
Externí odkaz:
https://doaj.org/article/5b03a4fef35942cca2fd1f9e4130dd06
Publikováno v:
Revista Espaço do Currículo, Vol 9, Iss 2 (2016)
Este texto é resultado de um mapeamento analítico das produções científicas em torno da discussão sobre a Base Nacional Comum Curricular (BNCC). Propomo-nos identificar nos discursos de alguns organismos oficiais e publicações em revistas cie
Externí odkaz:
https://doaj.org/article/e84ee71466644062b344b88c65614378
Publikováno v:
Revista Espaço do Currículo, Vol 7, Iss 3 (2014)
Este trabalho é resultado de uma pesquisa monográfica que teve por objetivo analisar os sentidos da avaliação da Prova Brasil e seus efeitos no currículo escolar de 02 (duas) Escolas de João Pessoa/PB sendo uma da Rede Estadual e uma da Rede Mu
Externí odkaz:
https://doaj.org/article/0e71dabe77674219bf6fadf6b9ca0097