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Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures Ciênc. Tecnol. Aliment.
Savi,Geovana Dagostim; Bortolotto,Tiago; Simões,Lutiana Roque; Barichello,Tatiana.
Salmonellosis is a serious foodborne disease associated with the presence of bacteria in eggs or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can eliminate this contamination. There are few studies on the elimination of contamination of Salmonella in hens' eggs through typical frying procedures, especially for Salmonella enterica serovar Typhimurium (or S. typhimurium). The aim of this study was to determine the appropriate conditions for cooking and frying hens' eggs artificially contaminated with S. typhimurium, making them free of bacterial contamination. Hens' eggs were artificially contaminated with S. typhimurium and subjected to various processes of cooking, frying and food preparation. It was observed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Salmonella typhimurium; Hen's eggs; Mayonnaise; Eggs cooked; Eggs fried.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200033
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Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Repositório Alice
GOMES, I. A.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da.
Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which results in deterioration of the product and forms undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors that affect and can prevent lipid oxidation and microbial growth is essential to improve the product?s lifetime. This review presents information on the factors that influence lipid oxidation and can accelerate the proliferation of microorganisms. Monitoring these possible factors can reduce the induction period that accelerates rancidity and ensure microbiological safety of the product, possibly increasing...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Oil autoxidation; Auto-oxidação de óleos; Natural antioxidants; Antioxidantes naturais; Natural antimicrobials; Antimicrobianos naturais; Tecnologia de alimento; Antioxidante; Segurança alimentar; Bromatologia; Óleo essencial; Salmonella; Maionese; Alimento preparado; Microbiologia de alimento; Análise; Antioxidants; Food and Human Nutrition; Food safety; Food technology; Essential oils; Mayonnaise; Anti-infective agents; Prepared foods; Salmonella Enteritidis; Food science.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090456
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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch Ciênc. Tecnol. Aliment.
Ghazaei,Shiva; Mizani,Maryam; Piravi-Vanak,Zahra; Alimi,Mazdak.
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Octenyl succinic anhydride; Cholesterol; Mayonnaise; Particle size distributions; Rheological characteristics; Microstructure.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150
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