Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices

Autor: Regina Baptista dos Reis, Tania Beninga Morais, Tânia Regina Kinasz

Publikováno v: Food and Nutrition Sciences. :985-991

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a73685cfa8db717af7f2fb28493f7e1
https://doi.org/10.4236/fns.2015.611102

Microbiological quality of hamburgers sold in the streets of Cuiabá - MT, Brazil and vendor hygiene-awareness Qualidade microbiológica de sanduíche comercializado nas ruas de Cuiabá - MT, Brasil e a percepção dos manipuladores

Autor: Aída Couto Dinucci Bezerra, Regina Baptista dos Reis, Deborah Helena Markowicz Bastos

Publikováno v: Food Science and Technology, Vol 30, Iss 2, Pp 520-524 (2010)

This study evaluated the microbiological quality of hamburgers and the microbe community on the hands of vendors in Cuiabá, Mato Grosso, Brazil, in relation to vendors´ awareness as to what constitute acceptable food-handling practices as part of a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::b3de1c922472d53dd89beabb5523a6ce
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200035

Microbiological quality of hamburgers sold in the streets of Cuiabá - MT, Brazil and vendor hygiene-awareness

Autor: Deborah Helena Markowicz Bastos, Regina Baptista dos Reis, Aída Couto Dinucci Bezerra

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Volume: 30, Issue: 2, Pages: 520-524, Published: JUN 2010
Food Science and Technology v.30 n.2 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study evaluated the microbiological quality of hamburgers and the microbe community on the hands of vendors in Cuiabá, Mato Grosso, Brazil, in relation to vendors´ awareness as to what constitute acceptable food-handling practices as part of a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::289687384eece79c736eb540f93be9d7

PRODUCTION OF IMMUNOREAGENTS TO BE USED IN A ENZYME IMMUNOASSAY FOR DETECTION OF SALMONELLA

Autor: Elsa Masae Mamizuka, Bernadette Dora Gombossy de Melo Franco, Regina Baptista dos Reis

Publikováno v: Food Science and Technology, Volume: 21, Issue: 3, Pages: 261-266, Published: DEC 2001
Food Science and Technology, Vol 21, Iss 3, Pp 261-266 (2001)
Food Science and Technology v.21 n.3 2001
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

O objetivo deste trabalho foi o desenvolvimento de imunorreagentes policlonais convenientes para uso em um teste imunoenzimático para detecção rápida de Salmonella em alimentos. Foram produzidos seis anti-soros policlonais anti-Salmonella contend

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff9ff018b86230ca5cae14240653be65
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300002&lng=en&tlng=en