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	Provedor de dados BJM (2) Ciência e Agrotecnologia (2) Ciênc. Tecnol. Aliment. (1) Autor Araújo,Fátima Beatriz Silva de (1) Azeredo,Henriette Monteiro Cordeiro de (1) Barros,Jefferson C. de (1) Conceição,Maria Lúcia da (1) Costa,Ana Caroliny Vieira da (1) Ditchfield,Cynthia (1) Gallo,Fabio Augusto (1) Garruti,Deborah dos Santos (1) Geremias-Andrade,Ivana Morais (1) Gomes Neto,Nelson Justino (1) Hosseini,Hedayat (1) Kunitake,Mariana (1) Petrus,Rodrigo (1) Petrus,Rodrigo Rodrigues (1) Pinto,Gustavo Adolfo Saavedra (1) Queiroz,Ana Amélia Martins (1) Rabiey,Soghra (1) Rezaei,Masoud (1) Rocheto,Ana Cláudia (1) Silva,Carine (1) Mais... Palavra-chave Hurdle technology (5) Aseptic filling (1) Carum copticum (1) Combined effect (1) Essential oil (1) Fish model systems (1) Listeria monocytogenes (1) Mango (1) Organic acid (1) Osmotic dehydration (1) Rutilus frisiikatum (1) Shelf-life (1) Stability (1) Ultra clean filling (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2020 (1) 2014 (2) 2012 (1) 2005 (1) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model BJM Barros,Jefferson C. de; Conceição,Maria Lúcia da; Gomes Neto,Nelson Justino; Costa,Ana Caroliny Vieira da; Souza,Evandro Leite de. This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare L. essential oil and lactic acid against Staphylococcus aureus by the determination of Fractional Inhibitory Concentration (FIC) index and cell viability in meat broth and meat model. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the oil was 0.6 and 1.25 µL.mL-1, respectively. Lactic acid showed MIC and MBC of 2.5 and 5µL.mL-1, respectively. FIC indices of the combined application of the oil and lactic acid were 0.5 showing a synergic interaction. The essential oil and lactic acid showed similar (p>0.05) anti-S. aureus effect in meat broth over 96 h of exposure. Treatment with essential oil or... Tipo: Info:eu-repo/semantics/article Palavras-chave: Essential oil; Organic acid; Hurdle technology; Combined effect. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300039 Use Carum copticum essential oil for controlling the Listeria monocytogenes growth in fish model system BJM Rabiey,Soghra; Hosseini,Hedayat; Rezaei,Masoud. This study was conducted to evaluate the antibacterial effect of Carum copticum essential oil (Ajowan EO) against Listeria monocytogenes in fish model system. Ajowan EO chemical composition was determined by gas chromatography/mass spectral analysis and the highest concentration of Carum copticum essential oil without any significant changes on sensory properties of kutum fish (Rutilus frisii kutum) was assigned. Then the inhibitory effect of Ajowan EO at different concentrations in presence of salt and smoke component was tested on L. monocytogenes growth in fish peptone broth (FPB), kutum broth and cold smoked kutum broth at 4 ºC for 12 days. Ajowan EO completely decreased the number of L. monocytogenes in FPB after 12 days of storage, however,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carum copticum; Listeria monocytogenes; Fish model systems; Hurdle technology; Rutilus frisiikatum. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100013 Stability of mango cubes preserved by hurdle technology Ciência e Agrotecnologia Azeredo,Henriette Monteiro Cordeiro de; Araújo,Fátima Beatriz Silva de; Garruti,Deborah dos Santos; Queiroz,Ana Amélia Martins; Pinto,Gustavo Adolfo Saavedra. Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mango; Hurdle technology; Osmotic dehydration. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000200015 Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage Ciência e Agrotecnologia Kunitake,Mariana; Ditchfield,Cynthia; Silva,Carine; Petrus,Rodrigo. The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf-life; Hurdle technology; Aseptic filling. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600004 The shelf life of standardized sugarcane juice stored under refrigeration Ciênc. Tecnol. Aliment. Geremias-Andrade,Ivana Morais; Rocheto,Ana Cláudia; Gallo,Fabio Augusto; Petrus,Rodrigo Rodrigues. Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hurdle technology; Ultra clean filling; Stability. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100095 Registros recuperados: 5 Primeira ... 1 ... Última

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