25 results on '"Sant'Ana, Anderson S"'
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2. Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices
3. Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment
4. Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
5. Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
6. Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control
7. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes
8. Quantitative microbiological risk assessment in dairy products: Concepts and applications
9. The role of phenolic compounds against Listeria monocytogenes in food. A review
10. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
11. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
12. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview
13. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
14. The occurrence of mycotoxins in breast milk, fruit products and cereal-based infant formula: A review
15. Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review
16. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
17. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization
18. Corrigendum to "Main characteristics of peanut skin and its ole for the preservation of meat products" [Trends in Food Science & Technology 77 (2018) 1–10]
19. Main characteristics of peanut skin and its role for the preservation of meat products
20. Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review
21. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products
22. Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review
23. Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods
24. Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies
25. Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
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