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	Provedor de dados BJM (3) BJPS (2) Ciência Rural (1) PAB (1) Autor Conceição,Maria Lúcia da (7) Souza,Evandro Leite de (6) Costa,Ana Caroliny Vieira da (3) Barbosa,Isabella de Medeiros (2) Gomes Neto,Nelson Justino (2) Athayde,Ana Júlia Alves Aguiar (1) Barros,Jefferson C. de (1) Barros,Jefferson Carneiro de (1) Benevides,Selene Daiha (1) Carvalho,Rhayane Idalyne (1) Cavalheiro,José Marcelino de Oliveira (1) Fernandes,Thiago Mendes (1) Félex,Suênia Samara dos Santos (1) Guerra,Ingrid Conceição Dantas (1) Jerônimo,Heloísa Maria Ângelo (1) Madruga,Marta Suely (1) Magnani,Marciane (1) Medeiros,Andrea Sulamita de Jesus (1) Meira,Quênia Gramile Silva (1) Meireles,Bruno Raniere Lins de Albuquerque (1) Mais... Palavra-chave Biofilm (2) Essential oil (2) Organic acid (2) Acceptance (1) Animais de descarte (1) Anti-staphylococcal effect (1) Antibacterial effects (1) Carne ovina (1) Cephalothorax (1) Combined effect (1) Combined use (1) Cross-contamination (1) Embutidos (1) Food processing environment (1) Food technology (1) Foodborne pathogens (1) Hurdle technology (1) Influential factors (1) Litopenaeus vannamei (1) Oregano (1) Mais... Tipo do documento Info:eu-repo/semantics/article (7) Ano 2020 (1) 2014 (1) 2013 (1) 2012 (3) 2009 (1) País Brazil (7) Idioma Inglês (6) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 Primeira ... 1 ... Última Flour production from shrimp by-products and sensory evaluation of flour-based products PAB Fernandes,Thiago Mendes; Silva,João Andrade da; Silva,Ana Hermínia Andrade da; Cavalheiro,José Marcelino de Oliveira; Conceição,Maria Lúcia da. The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good... Tipo: Info:eu-repo/semantics/article Palavras-chave: Litopenaeus vannamei; Acceptance; Cephalothorax; Food technology. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013000800025 Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods BJM Souza,Evandro Leite de; Barros,Jefferson Carneiro de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da. This study evaluated the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and acetic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and kill-time assay in nutrient broth, meat broth and in a food model (meat pieces). Acetic acid showed MIC and MFC of 0.6 and 1.25 µL.mL-1, respectively. For O. vulgare essential oil MIC and MBC were 1.25 and 2.5 µL.mL-1, respectively. FIC indexes of the mixture of essential oil and acetic acid at MIC x ½ were £ 1.0, showing an additive effect. No synergy was found at kill-time study. Anti-staphylococcal effect of the antimicrobials alone or in mixture (MIC x ½) was lower in meat than in nutrient and meat... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Combined use; Anti-staphylococcal effect. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000200032 Biofilm formation by Staphylococcus aureus from food contact surfaces in a meat-based broth and sensitivity to sanitizers BJM Souza,Evandro Leite de; Meira,Quênia Gramile Silva; Barbosa,Isabella de Medeiros; Athayde,Ana Júlia Alves Aguiar; Conceição,Maria Lúcia da; Siqueira Júnior,José Pinto de. This study assessed the capacity of adhesion, the detachment kinetic and the biofilm formation by Staphylococcus aureus isolated from food services on stainless steel and polypropylene surfaces (2 x 2 cm) when cultivated in a meat-based broth at 28 and 7 ºC. It was also to study the efficacy of the sanitizers sodium hypochlorite (250 mg/L) and peracetic acid (30 mg/L) in inactivating the bacterial cells in the preformed biofilm. S. aureus strains adhered in high numbers regardless the assayed surface kind and incubation temperature over 72 h. Cells detachment of surfaces revealed high persistence over the incubation period. Number of cells needed for biofilm formation was noted at all experimental systems already after 3 days. Peracetic acid and sodium... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus; Food processing environment; Cross-contamination; Biofilm; Sanitizers. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100010 Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model BJM Barros,Jefferson C. de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da; Souza,Evandro Leite de. This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Hurdle technology; Combined effect. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300039 Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium BJPS Medeiros,Andrea Sulamita de Jesus; Carvalho,Rhayane Idalyne; Conceição,Maria Lúcia da; Magnani,Marciane; Souza,Evandro Leite de. Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This study assessed the influence of concomitant variations in amounts of proteins - PTN (4.0, 6.0 or 8.0 g/100 mL) and lipids - LIP (3.75, 5.0 or 6.25 g/100 mL) and pH values (5.0, 5.5 or 6.0) in cultivation medium on the inhibitory effects of OVEO against Escherichia coli (EC) and Salmonella Typhimurium (ST). Lowest minimum inhibitory concentration values of OVEO against EC and ST were observed in media with the highest LIP amounts regardless the PTN amount and pH... Tipo: Info:eu-repo/semantics/article Palavras-chave: Oregano; Antibacterial effects; Influential factors; Foodborne pathogens. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100622 Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature BJPS Jerônimo,Heloísa Maria Ângelo; Queiroga,Rita de Cássia Ramos do Egypto; Costa,Ana Caroliny Vieira da; Barbosa,Isabella de Medeiros; Conceição,Maria Lúcia da; Souza,Evandro Leite de. This study assessed the effect of different growth media [BHI broth, BHI broth plus glucose (10 g/100 mL) and BHI broth plus NaCl (5 g/100 mL)] and incubation temperatures (28 or 37 ºC) on the adherence, detachment and biofilm formation on polypropylene and stainless steel surfaces (2 x 2 cm coupons) for a prolonged period (24-72 h) by some strains of Staphylococcus aureus (S3, S28 and S54) from food processing plants. The efficacy of the sanitizers sodium hypochlorite (250 mg/mL) and peracetic acid (30 mg/mL) in reducing the number of viable bacterial cells in a preformed biofilm was also evaluated. S. aureus strains adhered in highest numbers in BHI broth, regardless of the type of surface or incubation temperature. Cell detachment from surfaces revealed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus aureus/food processing; Biofilm; Surfaces; Sanitizers/efficacy. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502012000400018 Carne de ovinos de descarte na elaboração de mortadelas com diferentes teores de gordura suína Ciência Rural Guerra,Ingrid Conceição Dantas; Meireles,Bruno Raniere Lins de Albuquerque; Félex,Suênia Samara dos Santos; Conceição,Maria Lúcia da; Souza,Evandro Leite de; Benevides,Selene Daiha; Madruga,Marta Suely. Este estudo teve como objetivo avaliar o potencial de utilização da carne de ovinos de descarte na elaboração de mortadelas. Três formulações de mortadela foram desenvolvidas, com 90, 80 e 70% de carne ovina, adicionadas de 10, 20 e 30% de gordura suína. Os resultados demonstraram que as três formulações de mortadela atenderam aos parâmetros microbiológicos preconizados pela legislação brasileira, sendo, portanto, seguros para o consumo humano. Para os parâmetros cinzas, amido, cloretos, pH e atividade de água não houve diferença estatística entre as formulações (P&gt;0,05). Os valores obtidos na análise de umidade diferiram estatisticamente entre os tratamentos (P<0,05), aumentando os valores médios, à medida que foram aumentados os percentuais de... Tipo: Info:eu-repo/semantics/article Palavras-chave: Embutidos; Carne ovina; Animais de descarte. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012001200029 Registros recuperados: 7 Primeira ... 1 ... 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