Results 41 to 50 of about 1,148 (147)

Qualidade higiênico-sanitária de abacaxi “pérola” minimamente processado - doi:10.5020/18061230.2006.p19

Revista Brasileira em Promoção da Saúde, 2012
Considera-se uma fruta minimamente processada aquela que passou por etapas tais como lavagem, descascação, corte e embalagem e que mantém as suas características físicas, químicas, nutricionais e sensoriais, vida útil prolongada e segurança.
Amanda Mazza Cruz de Oliveira, José Maria Correia da Costa, Geraldo Arraes Maia   +2 more
doaj   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the effects of climate change on the risk of transmission of foodborne pathogens

Food Risk Assess Europe, Volume 3, Issue 3, July 2025.
Abstract The Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has carried out an updated review of the scientific evidence on the influence of climate change on the transmission of foodborne pathogens. This global phenomenon represents an emerging threat to food safety and public health, since alterations in weather ...
Antonio Valero Díaz, Rosa María Capita González, Baltasar Mayo Pérez, Azucena del Carmen Mora Gutiérrez, María Dolores Rodrigo Aliaga, Gloria Sánchez Moragas, Paula Arrabal Durán   +6 more
wiley   +1 more source

Not Just an Aroma Compound: Expanding Perspectives on Diacetyl in Food Systems and Human Health

Molecules
Diacetyl has been a known key volatile compound for almost one century, a metabolite naturally produced by different microorganisms during fermentation processes, with traditional applications in food products preparations.
Emília Maria França Lima, Kayque Ordonho Carneiro, Marcos Vinício Alves, Giselle Santos Silva, Vitor Luis Fagundes, Thyago Matheus Wojcik, Julia Arantes Galvao, Kirill Alexandrovich Lubchinsky, Valentina Nikolaevna Khramova, Svetoslav Dimitrov Todorov   +9 more
doaj   +1 more source

Culturas iniciadoras de fermentação em vinhos

Evidência, 2011
Este artigo apresenta uma revisão bibliográfica a respeito das culturas iniciadoras de fermentação em vinhos. Fez-se uma abordagem a partir dos últimos cinco anos de pesquisa em temáticas pertinentes às áreas de Microbiologia, Biotecnologia, Ciências de ...
Débora dos Santos, Jane Mary Lafayette Neves Gelinski   +1 more
doaj   +1 more source

Report on the establishment of the safe shelf life of certain ready‐to‐eat foods, sliced and prepacked in retail, in relation to the risk of Listeria monocytogenes

Food Risk Assess Europe, Volume 2, Issue 3, July 2024.
Abstract The Barcelona Public Health Agency (ASPB) asked the Scientific Advisory Committee on Food Safety for an opinion on the safe shelf life of Listeria monocytogenes in certain products (cheeses, cooked meats, including pâtés, and cured meats) sliced and prepackaged prior to retail sale.
Sara Bover Cid, José Juan Rodríguez Jerez, Samuel Portaña Tudela, Santiago Rodellar Torras, Montserrat Vila Brugalla, Maria Victòria Castell Garralda, Laura Alcalde Sanz   +6 more
wiley   +1 more source

Sublethal Damage Caused by Cold Plasma on Bacillus cereus Cells: Impact on Cell Viability and Biofilm-Forming Capacity

Foods
The Bacillus cereus group represents a serious risk in powdered and amylaceous foodstuffs. Cold plasma (the fourth state of matter) is emerging as an alternative effective nonthermal technology for pasteurizing a wide range of matrices in solid, liquid ...
Laura Eced-Rodríguez, Michael Beyrer, Dolores Rodrigo, Alejandro Rivas, Consuelo Esteve, Maria Consuelo Pina-Pérez   +5 more
doaj   +1 more source

Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis

Food Frontiers, Volume 5, Issue 3, Page 964-993, May 2024.
A total of 314 studies were retrieved and 117 full‐length articles were reviewed. The final data set included 34 studies covering different global regions. All available and relevant data from each study were extracted, more precisely, stingless bee species, honey applied concentration, target microorganism, botanical origin, methodology, biofilm ...
Fausto Cabezas‐Mera, Ariana C. Cedeño‐Pinargote, Eduardo Tejera, José M. Álvarez‐Suarez, António Machado   +4 more
wiley   +1 more source

Astringent and non‐astringent persimmon cremogenates made with different thickeners

International Journal of Food Science &Technology, Volume 59, Issue 2, Page 1051-1062, February 2024.
The novelty of this research is the development of new persimmon cremogenates without astringency obtained by slight thermal treatment and with different thickeners. This product may represent an alternative of the persimmon surplus and could be included in food matrices, such as dairy desserts or cakes, enriching them with antioxidants. Summary Due to
Damián Taboada, Jorge García‐Hernández, María Dolores Ortolá, María Luisa Castelló   +3 more
wiley   +1 more source

Controle de qualidade em laboratório de microbiologia de alimentos e avaliação de desempenho de meios de cultura no isolamento de Salmonella spp.

Revista do Instituto Adolfo Lutz, 2003
Os dados de laboratório devem ser reais e confiáveis, pois orientam os sistemas de controle de patógenos aplicáveis em toda a cadeia de produção de alimentos, especialmente para os de incidência e severidade consideráveis. Dentre as bactérias patogênicas de maior interesse à saúde pública estão as do gênero Salmonella, que podem estar presentes nos ...
Dilma Scala Gelli, Christiane Asturiano Ristori, Adriana Aparecida Buzzo   +2 more
openaire   +1 more source

Detección por PCR de Staphylococci enterotoxigénico de alimentos y manipuladores de alimentos

Revista U.D.C.A Actualidad & Divulgación Científica, 2007
La intoxicación por toxinas Estafilococcicas es una de las principales enfermedades transmitidas por alimentos, causada por Staphylococcus enterotoxigénicos, debido al manejo inapropiado de los alimentos.
María Consuelo Vanegas López, Aida Juliana Martínez León, Mayra Viviana Medrano Medina   +2 more
doaj   +1 more source