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| Anaruma,Nina Duarte; Schmidt,Flávio Luís; Duarte,Marta Cristina Teixeira; Figueira,Glyn Mara; Delarmelina,Camila; Benato,Eliane Aparecida; Sartoratto,Adilson. |
| The use of antibiotics in agriculture is limited when compared to their applications in human and veterinary medicine. On the other hand, the use of antimicrobials in agriculture contributes to the drug resistance of human pathogens and has stimulated the search for new antibiotics from natural products. Essential oils have been shown to exert several biological activities including antibacterial and antifungal actions. The aim of this study was to determine the activity of 28 essential oils from medicinal plants cultivated at CPMA (Medicinal and Aromatic Plants Collection), CPQBA/UNICAMP, against Colletotrichum gloeosporioides (Penz.) Sacc., the anthracnose agent in yellow passion fruit (Passiflora edulis Sims f. flavicarpa Deg), as well as evaluating... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yellow passion fruit; Colletotrichum gloeosporioides; Anthracnose; Antimicrobial activity; Minimal inhibitory concentration. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100012 |
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| Gumerato,Homero Ferracini; Schmidt,Flávio Luís. |
| The determination of the sterilization value for low acid foods in retorts includes a critical evaluation of the factory's facilities and utilities, validation of the heat processing equipment (by heat distribution assays), and finally heat penetration assays with the product. The intensity of the heat process applied to the food can be expressed by the Fo value (sterilization value, in minutes, at a reference temperature of 121.1 °C, and a thermal index, z, of 10 °C, for Clostridium botulinum spores). For safety reasons, the lowest value for Fo is frequently adopted, being obtained in heat penetration assays as indicative of the minimum process intensity applied. This lowest Fo value should always be higher than the minimum Fo recommended for the food in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fo value; Heat process; Canned foods. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400023 |
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| Vilar,Silvana Belém de Oliveira; Castro,Maria Fernanda Demonte Penteado Morethzon de; Benato,Eliane Aparecida; Moreira,Inacia dos Santos; Figueiredo Neto,Acácio; Schmidt,Flávio Luís. |
| Abstract One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcohol; Mangifera indica; Postharvest; Thermotherapy. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300301 |
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