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| Machado,Terezinha Feitosa; Nogueira,Nádia Accioly P.; Pereira,Rita de Cássia Alves; Sousa,Cívita Teixeira de; Batista,ValériaChaves Vasconcelos. |
| The objective of this study was to evaluate the antimicrobial potential of Lippia alba essential oil (EOLa) and to investigate the effect of food ingredients on its efficacy. The antimicrobial potential of the oil was determined by the presence or absence of inhibition zones, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella choleraesuis and Staphylococcus aureus. The effect of food ingredients and the pH on the antimicrobial efficacy of oil was assessed by monitoring the maximum growth rate of Listeria monocytogenes in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1, 5, 3, 6 or 12%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Essential oil; Antimicrobial; Food ingredient. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200045 |
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| RIBEIRO,Keyla de Oliveira; GARCIA,Marina Costa; OLIVEIRA,Aryane Ribeiro; SOARES JÚNIOR,Manoel Soares; CALIRI,Márcio. |
| Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high protein content (32 g 100 g-1), lipids (16 g 100 g-1) and carbohydrates (45 g 100 g -1), whereas the maize gluten feed contains high content of dietary fiber (44 g 100 g -1). The maize gluten feed and maize gluten meal have high potential for application as food ingredient. The high dietary fiber, suggests its use as a promising ingredient to increase the availability of fibers, thereby increasing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Waxy maize coproduct; Microbiological risk; Proximal composition; Food ingredient. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200315 |
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