274 results on '"Sant'Ana, Anderson S"'
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2. Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains
3. The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits
4. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
5. Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures
6. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
7. Cholesterol
8. Cheese: Public Health Aspects
9. Thermobacteriology: principles and application for dairy foods
10. List of contributors
11. Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating
12. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage
13. Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains
14. Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
15. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
16. Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment
17. Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication
18. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
19. Application of Quantitative Risk Assessment Methods for Food Quality
20. Tubers and roots as a source of prebiotic fibers
21. Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain
22. Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
23. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
24. Quantitative risk assessment of the presence of fumonisin in corn produced in different regions of Brazil: Influence of climatic conditions
25. Quantitative microbial spoilage risk assessment caused by fungi in sports drinks through multilevel modelling
26. Survival of Salmonella spp. under varying temperature and soil conditions
27. Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat
28. Microbiological quality of irrigation water collected from vegetable farms in Sao Paulo, Brazil during the dry and rainy season
29. Survival behavior of Salmonella enterica in the peel, stalk, pulp, and tip of green, mature, and ripe tropical fruits: Avocado [Persea americana] and sugar apple [Annona squamosa]
30. Survival behavior of six enterotoxigenic Escherichia coli strains in soil and biochar-amended soils
31. Impact of Unit Operations From Farm to Fork on Microbial Safety and Quality of Foods
32. Mechanisms of Microbial Inactivation by Emerging Technologies
33. List of Contributors
34. Microbiological quality of irrigation water for cultivation of fruits and vegetables: An overview of available guidelines, water testing strategies and some factors that influence compliance.
35. Assuring the Safety of Cultivated Meat: HACCP plan development and application to a cultivated meat target-product
36. Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production
37. Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil
38. Bacterial community analysis of infant foods obtained from Chinese markets by combining culture-dependent and high-throughput sequence methods
39. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
40. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
41. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder
42. Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate
43. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads
44. Antifungal synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde rich food powder
45. Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage
46. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES
47. Growth potential of Salmonella enterica in thirty‐four different RTE vegetable salads during shelf‐life
48. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
49. Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing
50. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics
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