Results 41 to 50 of about 3,357 (270)

EFFECT OF MICROBIAL TRANSGLUTAMINASE ON THE PROCESSING OF MINAS FRESCAL CHEESE

, 2021
Fernando Morais Rodrigues, Sérgio Luís Melo Viroli, Otávio Cabral Neto, Paula Jucá de Sousa, Paulo Victor Gomes Sales, Davy William Hidalgo Chávez, Cláudia Veloso, Wesley Sousa dos Santos   +7 more
openalex   +2 more sources

Microbiological analysis of "Minas Frescal" cheese commercialized in Duque de Caxias/RJ

Revista Brasileira de Higiene e Sanidade Animal, 2019
Mariana Marques Salehi, Dayse de Fátima Moreira Vargasii, Isabela Silva Bastosiii, Rami Fanticelli Baptistaiv, Alexandre Pina Costav, Maria Carmela Kasnowskivi, Róbson Maia Franco   +6 more
openalex   +3 more sources

Antimicrobial Resistance Phenotypes and Genotypes of <i>Escherichia coli</i> Isolates from Artisanal Minas Frescal Cheeses from the Federal District, Brazil. [PDF]

Antibiotics (Basel)
Rodrigues LFS, Melo RA, Borges NM, Aragão ACS, Araújo MO, Dos Santos RD, Bilac CA, Gomes KO, do Prado BA, Sá Barreto LCL, Silva ICRD, Orsi DC.   +11 more
europepmc   +2 more sources

Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment. [PDF]

Food Sci Nutr
The paper reviews advanced magnetic resonance (MR) technologies—NMR, MRI, ESR, and MRS—for food analysis, quality, and safety. MR techniques enable non‐invasive detection of adulteration, compositional profiling, and monitoring of food processing and storage.
Alkanan ZT, Altemimi AB, Awlqadr FH, Alkaisy QH, Hashemi SMB, Pratap-Singh A.   +5 more
europepmc   +2 more sources

Antagonism of lactic acid bacteria against Staphylococcus aureus enterotoxin C producer in Minas Frescal cheese during storage

Revista do Instituto de Latícinios Cândido Tostes, 2021
The evaluation of the microbiological parameters of food represents evidence of the quality and safety of these matrices, which can offer risks and cause damage to the health of the consumer when the observed values are incompatible with the appropriate ...
Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias   +3 more
doaj   +1 more source

Bacterial diversity in organic and conventional Minas Frescal cheese production using targeted 16S rRNA sequencing

, 2021
Anderson Clayton da Silva Abreu, Marcelo Falsarella Carazzolle, Bruna Lourenço Crippa, Giovana Rueda Barboza, Vera Lúcia Mores Rall, Liliana de Oliveira Rocha, Nathália Cristina Cirone Silva   +6 more
openalex   +3 more sources

Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese

Revista do Instituto de Latícinios Cândido Tostes
The premature disposal process of brines within industries, as well as their periodic replacement after the end of their useful life, deserve attention and new proposals for improvement since the production of brine requires high amounts of water and ...
Joana Moratto Silva, Isabela Yasbeck Oliveira, Ana Cristina Ferreira Moreira Silva   +2 more
doaj   +2 more sources

Growth Kinetics of <i>Bacillus cereus</i> Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production. [PDF]

Int J Food Sci
The growth and proliferation of Bacillus cereus in the processing environment are important reasons why the cell number in the final glutinous rice product exceeds the risk threshold. This study investigated the growth kinetics of B. cereus vegetable cells and their spores in glutinous rice dough at constant temperatures ranging from 11°C to 37°C.
Dong Z, Zhang X, Wang X, Li Z, Fan H, Suo B.   +5 more
europepmc   +2 more sources

Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS

Revista do Instituto de Latícinios Cândido Tostes, 2021
Customers search at street fairs and municipal markets for a variety of local goods, with artisanal and/or natural appeal, among them cheeses such as Minas Frescal.
Luciane Nunes Ribeiro da Silva, Marcela de Rezende Costa   +1 more
doaj   +1 more source

Study of Minas cheese shelf life [PDF]

, 2009
Foi avaliado o prazo de vida útil do queijo Minas frescal armazenado a 4 °C por 30 dias, através de análises microbiológicas e físico-químicas. Três lotes (A, B e C) de uma mesma marca foram analisados nos dias 1, 10, 20 e 30 após a fabricação.
BRAZACA, Solange Guidolin Canniatti, DEA, Rebeca Camacho Dalla, PORTO, Ernani, SANGALETTI, Naiane, SILVA, Mariana Vieira da, YAGASAKI, Cintia Akemi   +5 more
core   +2 more sources