Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (3) BJM (1) Autor Robazza,Weber da Silva (4) Gomes,Gilmar de Almeida (3) Galvão,Alessandro Cazonatto (2) Teleken,Jhony Tiago (2) Antunes,Sara Albino (1) Decker,Marcelo (1) Schittler,Liziane (1) Mais... Palavra-chave Predictive microbiology (3) Ascorbic acid (1) Clostridium perfringens (1) Dairy products (1) Dynamical temperature profile (1) Food safety (1) Non-isothermal regimens (1) Richards model (1) Synergism (1) Turmeric commercial essential oil (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2018 (1) 2013 (1) 2012 (1) 2011 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Use of modified Richards model to predict isothermal and non-isothermal microbial growth BJM Teleken,Jhony Tiago; Galvão,Alessandro Cazonatto; Robazza,Weber da Silva. Abstract Mathematical models are often used to predict microbial growth in food products. An important class of these models involves the adaptation of classical sigmoid functions, such as the Gompertz and logistic functions. This study aimed to validate the use of the modified Richards model in various situations, which have not previously been tested. The model was obtained through solving a system of two differential equations and could be applied to both isothermal and non-isothermal environments. To test and validate this model, we used published datasets containing data for the growth of Pseudomonas spp. in fish products. The results obtained after fitting the model showed that it could be effectively used to describe and predict the Pseudomonas... Tipo: Info:eu-repo/semantics/article Palavras-chave: Richards model; Predictive microbiology; Non-isothermal regimens. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300614 Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria Ciênc. Tecnol. Aliment. Antunes,Sara Albino; Robazza,Weber da Silva; Schittler,Liziane; Gomes,Gilmar de Almeida. Several studies have shown the antimicrobial and antioxidant properties of turmeric (Curcuma longa), widely used in food industry as a colorant, among other functions. The aim of this study was to determine the antioxidant and antimicrobial properties of turmeric essential oil against pathogenic bacteria and to study the influence of the addition of ascorbic acid on the prevention of polyphenols oxidation. The commercial turmeric essential oil alone did not show bactericidal activity against the microorganisms studied, Listeria monocytogenes and Salmonella typhimurium, but when combined with ascorbic acid, it showed significant antibacterial activity. The highest antimicrobial activity of turmeric essential oil against Salmonella typhimurium was 15.0 ±... Tipo: Info:eu-repo/semantics/article Palavras-chave: Turmeric commercial essential oil; Ascorbic acid; Synergism. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300015 Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef Ciênc. Tecnol. Aliment. Decker,Marcelo; Gomes,Gilmar de Almeida; Galvão,Alessandro Cazonatto; Robazza,Weber da Silva. A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringens in meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile. Tipo: Info:eu-repo/semantics/article Palavras-chave: Clostridium perfringens; Predictive microbiology; Dynamical temperature profile. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300019 Mathematical modeling of microbial growth in milk Ciênc. Tecnol. Aliment. Teleken,Jhony Tiago; Robazza,Weber da Silva; Gomes,Gilmar de Almeida. A mathematical model to predict microbial growth in milk was developed and analyzed. The model consists of a system of two differential equations of first order. The equations are based on physical hypotheses of population growth. The model was applied to five different sets of data of microbial growth in dairy products selected from Combase, which is the most important database in the area with thousands of datasets from around the world, and the results showed a good fit. In addition, the model provides equations for the evaluation of the maximum specific growth rate and the duration of the lag phase which may provide useful information about microbial growth. Tipo: Info:eu-repo/semantics/article Palavras-chave: Predictive microbiology; Dairy products; Food safety. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400010 Registros recuperados: 4 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco