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	Provedor de dados BABT (2) Autor Benassi,Fernando O. (2) Hours,Roque A. (1) Martinez Vazquez,Francisco (1) Martos,María A. (1) Pucciarelli,Amanda B. (1) Palavra-chave Aspergillus niger (1) Chicken thighs (1) Citrus pectin (1) Destruction (1) Microwave (1) Pectinases (1) Pectinesterase (1) Polygalacturonase (1) Response surface methodology (1) Salmonella enteritidis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2009 (1) 2005 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Inactivation of Salmonella enteritidis on raw poultry using microwave heating BABT Pucciarelli,Amanda B.; Benassi,Fernando O.. The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present. Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave; Salmonella enteritidis; Destruction; Chicken thighs. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010 Production of pectinases by A. niger: influence of fermentation conditions BABT Martos,María A.; Martinez Vazquez,Francisco; Benassi,Fernando O.; Hours,Roque A.. Response surface methodology was used for optimization of polygalacturonase (PG) and pectinesterase (PE) production in submerged fermentation by A.niger. A Central Composite Experimental Design was applied, consisting of 22 experiments, including eight central points. Variables studied were: fermentation time (24 to 120 h), pH (3.5 to 6.5) and initial concentration of pectin (5 to 20 g/l). Maximum PE production was 220 U/l, after 74 h of culture, in a medium containing 20 g/l of pectin (pH 6.5). The optimal conditions for PG production were pH: 4.1, 20 g/l of pectin and 94 h of fermentation with a maximum value of 1032 U/l. Under these conditions, the PE production was low (15 U/l). A liquid extract with high PG activity and low PE activity could be... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectinases; Polygalacturonase; Pectinesterase; Aspergillus niger; Response surface methodology; Citrus pectin. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300007 Registros recuperados: 2 Primeira ... 1 ... Última

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