Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Tatiane Viana Dutra"'
1
Akademický článek
Contribution of environmental factors in the formation of biofilms by Alicyclobacillus acidoterrestris on surfaces of the orange juice industry
Autor: Tatiane Viana Dutra, Daniela Biral do Prado, Márcia Maria dos Anjos, Miguel Machinski Junior, Jane Martha Graton Mikcha, Benício Alves de Abreu Filho
Publikováno v: Ciência Rural, Vol 50, Iss 3 (2020)
ABSTRACT: The objective of this study was to evaluate the effect of the initial microbial load, temperature and contact time on the biofilm formation of Alicyclobacillus acidoterrestris on stainless steel and natural food-grade rubber using orange ju
Externí odkaz: https://doaj.org/article/48dd49a907a348e0b28071e122eabd4c
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2
Application of Moringa oleifera Lam. fractionated proteins for inactivation of Escherichia coli from water
Autor: Fabiane Masala Rosário da Silveira, Aline Takaoka Alves Baptista, Benício Alves de Abreu Filho, Tatiane Viana Dutra, Rosângela Bergamasco, Raquel Guttierres Gomes
Publikováno v: Water Science and Technology. 81:265-273
Chemical products traditionally used in the disinfection of water bodies often pose human health risks. For this reason, studies on natural coagulants such as Moringa oleifera Lam. represent an alternative for the inactivation of pathogenic microorga
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cab58350b56ad2cb2c93bbc5cb0b625
https://doi.org/10.2166/wst.2020.094
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5
Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity
Autor: Jéssica Lima de MENEZES, Amanda Gouveia MIZUTA, Tatiane Viana DUTRA, Taiana Varela FERREIRA, Edinéia BONIN, Juliana Cristina CASTRO, Caroline Wolf Trentini SCHIPFER, Márcia Maria dos Anjos SZCZEREPA, César Armando Contreras LANCHEROS, Eduardo Jorge PILAU, Miguel MACHINSKI JUNIOR, Jane Martha Graton MIKCHA, Benício Alves de ABREU FILHO
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts ferme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24d0dde171c1e49a84176e83bd4192a4
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101323
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6
AVALIAÇÃO DA ATIVIDADE ANTIMICROBIANA DE Stevia rebaudiana FRENTE AO Alicyclobacillus acidoterretris
Autor: Tatiane Viana Dutra, Amanda Gouveia Mizuta, Maysa Formigoni, Jéssica Lima de Menezes, Silvio Claudio da Costa, Benicio Alves de Abreu-Filho
Publikováno v: Revista do Congresso Sul Brasileiro de Engenharia de Alimentos. 5
Alicyclobacillus acidoterrestris é uma bactéria Gram-positiva, termoacidófila, formadora de esporos e deteriorante de bebidas ácidas. Extratos de plantas naturais vêm sendo investigados como alternativa de antimicrobiano, como a Stevia rebaudian
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::34bcda675142f8706142d87f64a793e1
https://doi.org/10.5965/24473650050120219007
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7
Bioactivity of oregano (Origanum vulgare) essential oil against Alicyclobacillus spp
Autor: Jane Martha Graton Mikcha, Miguel Machinski Junior, Tatiane Rogelio Ramos, Jéssica Lima de Menezes, Tatiane Viana Dutra, Benício Alves de Abreu Filho, Ivanor Nunes do Prado, Juliana Cristina Castro
Publikováno v: Industrial Crops and Products. 129:345-349
The Alicyclobacillus spp., causing deterioration in citrus beverages, has been frequently related to the use of natural antimicrobial agents in its combat; in this sense, the study sought to evaluate the activity of the essential oil of oregano (Orig
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0ef8a01328b9744c7c6de5ad79bc85b5
https://doi.org/10.1016/j.indcrop.2018.12.025
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8
Otimização e inovação do processo de clarificação de óleos vegetais
Autor: Renan Felicissimo Marangoni, Flávia Aparecida Reitz Cardoso, Tatiane Viana Dutra
Publikováno v: Brazilian Journal of Development. 5:14871-14880
A etapa de clarificacao e um processo de adsorcao de pigmentos e impurezas presentes nos oleos vegetais. Este processo ocorre pelo emprego de um agente adsorvente mineral de elevado custo de aquisicao. Devido tal adversidade, optou-se por realizar um
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8112ecded976d531dcf72401e66ea24d
https://doi.org/10.34117/bjdv5n9-086
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9
Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice
Autor: Amanda Gouveia Mizuta, Jane Martha Graton Mikcha, Benício Alves de Abreu Filho, Jéssica Lima de Menezes, Filipa Mandim, Thaysa Fernandes Moya Moreira, Miguel Machinski Junior, Fernanda Vitória Leimann, Lillian Barros, Odinei Hess Gonçalves, Tatiane Viana Dutra, Carla Pereira, Anielle de Oliveira
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee5394d63137d8d9d4077d91109c9f09
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10
Elaboração e avaliação sensorial de brownie de alfarroba isento de glúten e lactose
Autor: Ferenc Istvan Bánkuti, Tatiane Viana Dutra, Grasiele Scaramal Madrona, Isabela Maria Reck, Giseli Cristina Pante
Publikováno v: Research, Society and Development, Vol 9, Iss 10 (2020)
Novos ingredientes alimentícios têm sido pesquisados para satisfazer às exigências dos consumidores, buscando a obtenção de produtos com qualidade sensorial e nutricional associada a benefícios para a saúde. Nesse sentido, o presente trabalho
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b3ad95155a4ce417f127981abe98453
https://rsdjournal.org/index.php/rsd/article/view/8693
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