Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor AKSU,Filiz (2) SANDIKÇI ALTUNATMAZ,Sema (2) AKSU,Harun (1) DÜLGER ALTINER,Dilek (1) ISSA,Ghassan (1) URAN,Harun (1) ÖZMEN TOGAY,Sine (1) Mais... Palavra-chave Cronobacter spp. (1) Edible film (1) Flour (1) Instant soup (1) PCR (1) Packaging (1) Pumpkin (1) Spice (1) Zein (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods Ciênc. Tecnol. Aliment. AKSU,Filiz; SANDIKÇI ALTUNATMAZ,Sema; ISSA,Ghassan; ÖZMEN TOGAY,Sine; AKSU,Harun. Abstract Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research especially in the bacteriologic analysis of baby foods. However, since these species were detected also in prepared foodstuffs. The objective of this study was to assert the presence of Cronobacter spp. in foodstuff offered for sale in Turkey. A total of 151 prepared foodstuffs including a variety of spice, flour, instant soup were purchased from different sales points. The presence of Cronobacter spp. were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cronobacter spp.; Flour; Instant soup; PCR; Spice. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400730 Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices Ciênc. Tecnol. Aliment. AKSU,Filiz; URAN,Harun; DÜLGER ALTINER,Dilek; SANDIKÇI ALTUNATMAZ,Sema. Abstract In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicochemical and microbiological analyses were carried out on the samples once every five days during the storage period. According to color analysis, the L* value was observed to have significantly decreased in the processed and packaged samples in comparison with the control group. Besides, a* and b* values increased in all groups. It was determined that zein film alone did not exhibit the expected... Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Zein; Packaging; Pumpkin. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300549 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco