Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Ruthchelly Tavares da Silva"'
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Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes
Autor: Ruthchelly Tavares da Silva, Donald W. Schaffner, Geany Targino de Souza Pedrosa, Thatyane Mariano Rodrigues de Albuquerque, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Verônica Ortiz Alvarenga, Marciane Magnani
Publikováno v: International journal of food microbiology. 370
Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut flakes at common retail or domestic storage conditions. This study evaluated the behavior o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd533fc01dafd2653452e08b576d1137
https://pubmed.ncbi.nlm.nih.gov/35397415
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4
Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies
Autor: Maria Mayara de Souza Grilo, Geany Targino de Souza Pedrosa, Ruthchelly Tavares da Silva, Fernanda Bovo Campagnollo, Donald W. Schaffner, Marciane Magnani
Publikováno v: Food Microbiology. 104:103995
This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry and pitanga fruits. The effect of sodium hypochlorite (100 ppm, 1 min) on MS2 survival on who
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54ee4b6b68a1b6bddf823cb3c85eaa28
https://doi.org/10.1016/j.fm.2022.103995
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5
Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues
Autor: Ruthchelly Tavares Da Silva, Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Marciane Magnani, Tatiana Colombo Pimentel
Publikováno v: Critical reviews in food science and nutrition. 62(18)
Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technologic
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08d479e958818b0538b8882472894a96
https://pubmed.ncbi.nlm.nih.gov/33544001
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