microbiological characterization
Caracterização físico-química e microbiológica do umari (Poraqueiba Sericea) / Physical-chemical and microbiological characterization of umari (Poraqueiba Sericea)
... and microbiological characterization of the umari fruit, aiming at the knowledge of its properties for possible uses in the application of technology to produce new products, in addition to concluding if ...
9
Microbiological characterization of different formulations of alheiras (fermented sausages)
... the same producer, which indicates that cross-contamination could occur during the production processes. Only samples from producers A and B - alheira 1 (batch 2), alheira 3 (batches 1 and 2), alheira 4 (batch 2) and ...
15
Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety
... deficient hygienic conditions leading to post-process con- tamination after boiling of the meats (Table 5). It should be pointed out that according to the guidelines for the microbiological quality of fermented ...
6
Physicochemical and microbiological characterization and antioxidant capacity of açaí pulps marketed in the states of Minas Gerais and Pará, Brazil
... ABSTRACT: The frozen açaí (Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and fruit’s seasonality. However, due to the lack of ...
6
Caracterização físico-química, microbiológica e análise sensorial de conserva de brotos de soja / Physico-chemical, microbiological characterization and sensory analysis of canned soybean sprouts
... The microbiological analyzes of the canned soy sprouts at initial time and after 6 months in preservation were within the microbiological quality standards required by the National Health Surveillance ...
13
Caracterização física, química e microbiológica de presunto cru desossado adicionado de lactulose Physical, chemical and microbiological characterization of deboned dry-cured ham with added lactulose
... The objective was to develop and characterize technologically and microbiologically a boneless dry-cured ham containing lactulose as a prebiotic. The dry-cured hams were processed using transglutaminase as the binder and ...
9
Physico-chemical and microbiological characterization of pineapple pulp and concentrate on industrial and laboratory scale / Caracterização físico-química e microbiológica de polpa de abacaxi e do concentrado em escala industrial e laboratórial
... According to Franco and Landgraf (2005), low counts of molds and yeasts are considered normal (not significant) in fresh and frozen foods. However, high counts represent, in addition to the deteriorating aspect, that may ...
15
Elaboração, caracterização físico-química e microbiológica de produtos do Pirarucu / Elaboration, physical-chemical and microbiological characterization of Pirarucu products
... and microbiological composition of the pirarucu burger and sausage created in captivity, bringing it as a new way of presenting this raw material, encouraging its ...the microbiological analyzes of both ...
20
Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees
... According to Alves et al. (2011), honey microbiology can be divided into two groups: those based on honey and those considered as secondary contamination related to processing. Among the former are molds and yeasts, ...
6
Clinical and microbiological characterization of KPC-producing Klebsiella pneumoniae infections in Brazil
... In 2008 isolates of KPC-producing Klebsiella pneumoniae (KPC-KPN) were detected for the fi rst time at Hospital Heliópolis, São Paulo, Brazil. The aim of this study was to characterize the clinical and ...
5
Development and proximate and microbiological characterization of Nile Tilapia (Oreochromis niloticus) protein hydrolyzed.
... value, functionality and increase the use of undervalued raw materials. Through this process is possible to modify the chemical, physical and biological properties of proteins without changing their nutrient content. ...
8
Characterization of microbial population of “Alheira” (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods
... Microbiological characterization by cultural methods The results of the plate counts obtained from the six pro- ducers and their samples in this study are reported in Table ...
8
Disinfection of hospital laundry using ozone: Microbiological evaluation
... In the editorial of the June 1999 issue (1999;20:392-394) of Infection Control and Hospital Epidemiology, regarding the impact of nosocomial infections on outcome, Dr.. Jordi Rello.[r] ...
11
Microbiological profile in Serra ewes' cheese during ripening
... 1 Changes in numbers of lactic acid bacteria of Serra cheese (grown on MI7 agar) with ripening time and period in ewes’ lactation season... 3 Changes in numbers of LAB of Serra c[r] ...
11
Microbiological and rheological studies on Portuguese kefir grains
... concentration in the k-carrageenan-enriched phase. The G 9 modulus for 0.5% and 1% xanthan gum increases strongly as the temperature is decreased from 70 to 25 8C. temperature profiles [r] ...
12
Microbiological quality of bivalves: relevance to food safety
... ADV, decrease in number with temperature ( Hernroth et al., 2002 ). The selection of an indicator microorganism is further complicated when focusing on the potential pathogenicity of some indigenous marine bacteria ( ...
240
MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF WARANKASHI ENRICHED BREAD
... at microbiological quality and effect of the incorporation of Warankashi on the nutritive value of white bread (especially in the area of protein quality) ...
27
Drying kinetics and microbiological quality of green onions
... To assure the quality and safety of foods, the Resolution of the Collegiate Board (RDC) No. 12 of January 2, 2001 of the National Agency of Sanitary Surveillance - ANVISA established a number of microbiological ...
6
Microbiological, physicochemical and sensory characterization of commercial yogurt with plum pulp.
... Na análise sensorial, houve diferença (p<0,05) entre as amostras para os atributos cor, aparência de pedaços de ameixa, aroma de ameixa e doçura, enquanto os atributos sabor de am[r] ...
10