24 results on '"Sant'Ana, Anderson S"'
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2. A comprehensive review of the use of traditional and emerging technologies for attenuation of probiotics strains
3. Controlling Alicyclobacillus acidoterrestris spores contamination on orange surfaces using different photosensitizers and light sources
4. Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
5. 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
6. Survival and growth behaviour of Listeria monocytogenes in ready-to-eat vegetable salads
7. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review
8. The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression
9. Enterococcus spp. in Brazilian artisanal cheeses: Occurrence and assessment of phenotypic and safety properties of a large set of strains through the use of high throughput tools combined with multivariate statistics
10. From grape to wine: Fate of ochratoxin A during red, rose, and white winemaking process and the presence of ochratoxin derivatives in the final products
11. Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products
12. A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil
13. Predictive model for inactivation of salmonella in infant formula during microwave heating processing
14. Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking
15. Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products
16. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses
17. Physical hazards in dairy products: Incidence in a consumer complaint website in Brazil
18. Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
19. Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers
20. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
21. Risk of infection with Salmonella and Listeria monocytogenes due to consumption of ready-to-eat leafy vegetables in Brazil
22. On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionality
23. Microbiological quality and safety of minimally processed vegetables marketed in Campinas, SP – Brazil, as assessed by traditional and alternative methods
24. On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil
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