Occurrence of Aflatoxin M 1 and Estimate of Dietary Exposure in Cheeses from Organic and Conventional Production Systems.

Autor: Matias de França M; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil. Electronic address: marisa.franca@alumni.usp.br., Corrêa Santos de Oliveira RM; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil. Electronic address: correarmcs@gmail.com., Seraphin de Godoy SH; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil. Electronic address: silviaseraphin@usp.br., Corrêa TC; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil. Electronic address: thaiscorrea@alumni.usp.br., de Castro Burbarelli MF; Federal University of Grande Dourados, Dourados, MS, Brazil. Electronic address: fariakita@gmail.com., de Oliveira Seno L; Federal University of Grande Dourados, Dourados, MS, Brazil. Electronic address: leonardoseno@ufgd.edu.br., Farias Alencar AL; Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark. Electronic address: anna.alencar@sund.ku.dk., Bovo F; Department of Engineering, Hermínio Ometto Foundation - Uniararas, Araras, SP, Brazil. Electronic address: fernanda.bovo@yahoo.com., Fernandes AM; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil., Moro de Sousa RL; Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo - USP, Pirassununga, SP, Brazil. Electronic address: rlmoros@usp.br.

Publikováno v: Journal of food protection [J Food Prot] 2024 May; Vol. 87 (5), pp. 100261. Date of Electronic Publication: 2024 Mar 09.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

Autor: Baldin JC; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil. Electronic address: jully.baldin@usp.br., Michelin EC; Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Polizer YJ; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Rodrigues I; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., de Godoy SH; Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Fregonesi RP; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Pires MA; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Carvalho LT; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Fávaro-Trindade CS; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., de Lima CG; Department of Basic Sciences, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Fernandes AM; Department of Veterinary Medicine, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil., Trindade MA; Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil.

Publikováno v: Meat science [Meat Sci] 2016 Aug; Vol. 118, pp. 15-21. Date of Electronic Publication: 2016 Mar 16.