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	Provedor de dados BABT (2) BJM (2) Autor Aragão,Gláucia Maria Falcão de (4) Longhi,Daniel Angelo (2) Amparo,Hudson Couto do (1) Carciofi,Bruno Augusto Mattar (1) Dalcanton,Francieli (1) Laurindo,João Borges (1) Muller,Chalana (1) Salomão,Beatriz de Cássia Martins (1) Silva,Ana Paula Rosa da (1) Slongo,Adriana Paula (1) Tremarin,Andréia (1) Mais... Palavra-chave Activation (1) Alicyclobacillus acidoterrestris (1) Ascospores (1) Bacterial spoilage (1) Concentrated apple juice (1) Food microbiology (1) Heat resistant mold (1) Mathematical modeling (1) Mould growth (1) Neosartorya fischeri (1) Penicillium expansum (1) Predictive microbiology (1) Predictive mycology (1) Ratio (1) Shelf life (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2018 (1) 2014 (2) 2006 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Modelling the growth of lactic acid bacteria at different temperatures BABT Silva,Ana Paula Rosa da; Longhi,Daniel Angelo; Dalcanton,Francieli; Aragão,Gláucia Maria Falcão de. ABSTRACT Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Predictive microbiology; Shelf life; Bacterial spoilage. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100411 Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures BABT Longhi,Daniel Angelo; Tremarin,Andréia; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges; Aragão,Gláucia Maria Falcão de. The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mould growth; Mathematical modeling; Food microbiology; Predictive mycology. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971 Factors affecting the thermal activation of Neosartorya fischeri in pineapple and papaya nectars BJM Slongo,Adriana Paula; Aragão,Gláucia Maria Falcão de. In this research factors that influence the activation of Neosartorya fischeri ascospores (heating medium, temperature of production and age of the ascospores) were studied. The heating medium used was pineapple and papaya nectars at different ratios (ºBrix/acidity). Lower activation times were observed for the N. fischeri ascospores in pineapple and papaya nectars under the conditions of temperature and production age of 25ºC for 1 month and using ratios of the heating medium of 10 for pineapple nectar and 26 for papaya nectar. In these cases, the activation time was 5 minutes for the pineapple nectar and 10 minutes for the papaya nectar at 85ºC. For the ascospores produced at 35ºC over three months, heated in pineapple nectar at a ratio of 38 and in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ascospores; Ratio; Neosartorya fischeri; Activation. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300021 Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process BJM Salomão,Beatriz de Cássia Martins; Muller,Chalana; Amparo,Hudson Couto do; Aragão,Gláucia Maria Falcão de. Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species... Tipo: Info:eu-repo/semantics/article Palavras-chave: Concentrated apple juice; Alicyclobacillus acidoterrestris; Heat resistant mold; Penicillium expansum. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100008 Registros recuperados: 4 Primeira ... 1 ... Última

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