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| Registros recuperados: 17 | |
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| Schlemper,Valfredo; Sachet,Ana Paula. |
| ABSTRACT: The treatment of dairy cattle with antibiotics may lead to milk contamination by drugs residues, which represents risks to human health. This study aimed to investigate the presence of antibiotic residues in milk, produced and marketed in Capanema microregion, Paraná, Brazil, through the analysis of pasteurized milk samples from different brands consumed by the local population and unpasteurized milk samples provided by a dairy industry. Enzyme immunoassays screening kits SNAPduo™ Beta-Tetra ST Test (Idexx Laboratories) were used, which verified the presence of β-lactam and tetracyclic drugs residues, as well as enzyme immunoassays screening kits Charm ROSA Test (Charm Sciences), which established the presence of quinolones and sulfonamides... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antibiotic; Milk quality; Public health; Food safety; Pasteurization. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001200451 |
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| AYDOGAN-COSKUN,Burcu; COKLAR,Hacer; AKBULUT,Mehmet. |
| Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Astragalus; Sunflower-cornflower; Phenolic compounds; Antioxidant activity; Honey liquefaction; Pasteurization. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000312 |
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| Raimundo,D.C.; Travaglini,R.G.; Souza,G.O.; Starikoff,K.R.; Sanches,S.A.; Souza,O.B.; Balian,S.C.; Telles,E.O.. |
| This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Part of the milk was used in mozzarella production and the other part was submitted to holder pasteurization. Pathogens were quantified before and after thermal processing (mozzarella stretching and milk pasteurization). Pasteurization and stretching led to the following reductions in log cycles, respectively: 4.0 and 6.3 for Mycobacterium sp.; 6.0 and 8.4 for Listeria sp.; >6.8 and 4.5 for Staphylococcus sp.; and >8.2 and 7.5 for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mozzarella; Stretching; Pasteurization; Pathogenic bacteria. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200039 |
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| Daniel, Anne; Kerouel, Roger; Aminot, Alain. |
| Following previous work, the production of reference material for nutrients in seawater, using pasteurization as a preservation method, was carried out seven times between 2006 and 2010 in the framework of inter-laboratory exercises. The preparation of samples from natural seawater allowed to become depleted in nutrients then spiked, bottled and pasteurized, is described. Five main nutrients are involved in this study: ammonium, nitrite, nitrate, phosphate and silicate. Bottles are in glass for the ammonium samples and in plastic for the other nutrients. Pasteurization was performed at 80 ± 3 °C for 2 h. Samples were controlled for homogeneity and stability at 3–5 month interval, before and after the period allocated for each exercise and a third time... |
| Tipo: Text |
Palavras-chave: Pasteurization; Nutrients; Seawater; Inter-laboratory exercises. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00058/16905/15066.pdf |
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| AMARAL, L. A.; RIBEIRO, L. R.; BARBOSA, M. M. C.; Pinto, F. R.; SOUZA, V. de; OLIVEIRA, M. C.; BORGES, L. A.; Medeiros, M. I. M.; Maluta, R. P.; FAIRBROTHER, J. M.. |
| Tipo: Parte de livro |
Palavras-chave: Antimicrobiano; Resistência antimicrobiana; Cheese; Processamento de alimento; Milk byproducts; Pathogenic Bacteria; Resistance to antibiotics.; Escherichia coli; Bactéria patogênica; Pasteurização; Patogenicidade; Produto derivado do leite; Queijo.; Milk; Pasteurization; Pathogenicity.. |
| Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/969533 |
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| RABELO,MARCELA CRISTINA; BRITO,EDY SOUSA DE; MOURA,CARLOS FARLEY HERBSTER; OLIVEIRA,LUCIANA DE SIQUEIRA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE. |
| ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pasteurization; Enzyme kinetics; Thermal inactivation; Annona muricata; Anacardium occidentale. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801 |
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| Registros recuperados: 17 | |
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