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| Vergütz,Leonardus; Silva,Luis Henrique Mendes da; Novais,Roberto Ferreira; Silva,Maria do Carmo Hespanhol da; Mageste,Aparecida Barbosa; Silva,Ivo Ribeiro. |
| ABSTRACT Humic acids (HA) are a component of humic substances (HS), which are found in nearly all soils, sediments, and waters. They play a key role in many, if not most, chemical and physical properties in their environment. Despite the importance of HA, their high complexity makes them a poorly understood system. Therefore, understanding the physicochemical properties and interactions of HA is crucial for determining their fundamental role and obtaining structural details. Cationic surfactants are known to interact electrostatically and hydrophobically with HA. Because they are a very well-known and characterized system, they offer a good choice as molecular probes for studying HA. The objective of this study was to evaluate the interaction between... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enthalpy; Humic substances; Isothermal titration calorimetry; Macromolecular structure; Microcalorimetry; Supramolecular structure. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832015000601633 |
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| Pires,Ana Clarissa dos Santos; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de; Silva,Luis Henrique Mendes da; Camilloto,Geany Peruch; Bernardes,Patrícia Campos. |
| There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antimicrobial sachet; Mozzarella cheese; Food protection; Allyl isothiocyanate. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
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