|
|
|
|
|
| Alves,Roberta Barbosa Teodoro; Andrade,Nélio José de; Fontes,Edimar Aparecida Filomeno; Bernardes,Patrícia Campos; Carvalho,Antônio Fernandes de. |
| ABSTRACT The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed good-quality physical, chemical, and microbiological specifications. The physicochemical specifications of the distributed purified water were approved, but the heterotrophic bacteria count was higher than allowed (>2 log CFU mL-1).The sanitation of the storage tank with chlorine decreased the number of bacteria adhered to the surface (4.34 cycles log). By sequencing of the 16SrDNA genes, six species... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Purified water/quality; Purified water/adhesion; Purified water/bacterial biodiversity; Prediction thermodynamics; Hydrophobicity. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502017000200606 |
| |
|
|
| Fontes,Edimar Aparecida Filomeno; Alves,Yara Pereira Cerceau; Fontes,Paulo Rogério; Minim,Valéria Paula Rodrigues. |
| Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minerais; Osmolalidade; Cor; Soro de leite; Bebida não alcoolica. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200342 |
| |
|
|
| Coutinho,Rosemary Maria Pimentel; Fontes,Edimar Aparecida Filomeno; Vieira,Luciana Marques; Barros,Frederico Augusto Ribeiro de; Carvalho,Antonio Fernandes de; Stringheta,Paulo César. |
| ABSTRACT: The frozen açaí ( Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and fruit's seasonality. However, due to the lack of standards for all types of fruit, products without uniformity are in the market. This study aimed to evaluate frozen açaí pulp belonging to different trademarks related to chemical, physicochemical, and microbiological characteristics. Regarding the total titratable acidity (TTA) and pH, two trademarks from Pará and two from Minas Gerais were rejected compared with the current legislation. It was observed that K (1,253.6mg 100 g-1), Ca (312mg 100g-1), Mg (178mg 100g-1), and P (145mg 100g-1) were the main minerals reported in the analyzed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe oleracea Mart; Frozen açaí pulp; Sanitary conditions; Antioxidant compound. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000100750 |
| |
|
|
|
