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| 5. |  | HADDAD, P. R. (Org.). A competitividade do agronegócio e o desenvolvimento regional no Brasil: estudo de clusters. Brasília, DF: CNPq: Embrapa, 1999. 261 p. Nota: Organizado por Paulo Roberto Haddad, Mariza Marilena T. Luz Barbosa, Ruy de Araujo Caldas, Luiz Eustaquio LopesPinheiro, Kumiko Mizuta, Ivan Sergio Freire de Sousa, Guilherme Euclides Brandao, Gloria Beatriz M. N. Gama, Marcelo...| Biblioteca(s): Embrapa Agricultura Digital; Embrapa Agrobiologia; Embrapa Agroenergia; Embrapa Agroindústria de Alimentos; Embrapa Agropecuária Oeste; Embrapa Algodão; Embrapa Amazônia Ocidental; Embrapa Amazônia Oriental; Embrapa Arroz e Feijão; Embrapa Caprinos e Ovinos; Embrapa Cerrados; Embrapa Clima Temperado; Embrapa Florestas; Embrapa Gado de Corte; Embrapa Gado de Leite; Embrapa Mandioca e Fruticultura; Embrapa Meio Ambiente; Embrapa Meio Norte / UEP-Parnaíba; Embrapa Meio-Norte; Embrapa Milho e Sorgo; Embrapa Pantanal; Embrapa Recursos Genéticos e Biotecnologia; Embrapa Rondônia; Embrapa Roraima; Embrapa Semiárido; Embrapa Soja; Embrapa Solos; Embrapa Solos / UEP-Recife; Embrapa Suínos e Aves; Embrapa Tabuleiros Costeiros; Embrapa Territorial; Embrapa Trigo; Embrapa Unidades Centrais; Embrapa Uva e Vinho. MenosEmbrapa Agricultura Digital; Embrapa Agrobiologia; Embrapa Agroenergia; Embrapa Agroindústria de Alimentos; Embrapa Agropecuária Oeste; Embrapa Algodão; Embrapa Amazônia Ocidental; Embrapa Amazônia Oriental; Embrapa Arroz e Feijão; Embrapa Caprinos e Ovinos... Mostrar Todas |
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| 8. | | SAAD, E. G.; MEIRELLES, C. E.; SEKI, C. T.; ROBIN, P.; LIMA, V. E. de; MATSUI, E. M.; SOTO, J. M. G.; SAAD, I. F. de S. D.; FANTAZZINI, M. L.; QUARENCHI, M. M.; TOLEDO SIERRA, P. A.; MORAES, N. M. Manual de seguranca, higine e medicina do trabalho rural: nivel superior. Sao Paulo: FUNDACENTRO, 1978. 185p. il.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 10. | | CALBO, A. G.; VAZ, C. M. P.; RABELLO, L. M. Controle atmomagnético de irrigação com sensores IG. In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 2014, São Carlos, SP Anais do SIAGRO: ciência, inovação e mercado 2014. São Carlos, SP: Embrapa Instrumentação, 2014. p. 337-340. Editores: Carlos Manoel Pedro Vaz, Débora Marcondes Bastos Pereira Milori, Silvio Crestana.| Biblioteca(s): Embrapa Instrumentação. |
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| 17. | | PRIMAVESI, A. C. P. de A.; GODOY, R.; PRIMAVESI, O. M. A. S. P. R.; SOUZA, F. H. D. de. Ensaio nacional de aveias forrageiras para cobertura de solos. São Carlos, SP, 2003. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE AVEIA, 24., 2004, Pelotas. Resultados experimentais... Pelotas: UFPelotas, 2004. p.310-311.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
01/02/2021 |
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Data da última atualização: |
19/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
GOUVEA, F. S.; PADILLA-ZAKOUR, O. I.; WOROBO, R. W.; XAVIER, B. M.; WALTER, E. H. M.; ROSENTHAL, A. |
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Afiliação: |
Fabiola S. Gouvea, UFRRJ; Olga I. Padilla-Zakour, Cornell University; Randy W. Worobo, Cornell University; Bruno M. Xavier, Cornell University; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; AMAURI ROSENTHAL, CTAA. |
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Título: |
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Innovative Food Science & Emerging Technologies, v. 66, e102490, 2020. |
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DOI: |
https://doi.org/10.1016/j.ifset.2020.102490 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated storage. MenosThis study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated stor... Mostrar Tudo |
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Palavras-Chave: |
Escherichiacoli; High hydrostatic pressure. |
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Thesagro: |
Açaí; Listeria Monocytogenes; Processamento; Salmonella spp; Suco; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food processing; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02510naa a2200313 a 4500
001 2129710
005 2021-02-19
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.ifset.2020.102490$2DOI
100 1 $aGOUVEA, F. S.
245 $aEffect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content.$h[electronic resource]
260 $c2020
520 $aThis study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5 °C. The lethality at 400 MPa for 3 min was >6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented >6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7 °C), the juices (pH 4.0?14.9°Brix and pH 4.5?2.9°Brix) also presented >6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions - 600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated storage.
650 $aFood processing
650 $aFood technology
650 $aAçaí
650 $aListeria Monocytogenes
650 $aProcessamento
650 $aSalmonella spp
650 $aSuco
650 $aTecnologia de Alimento
653 $aEscherichiacoli
653 $aHigh hydrostatic pressure
700 1 $aPADILLA-ZAKOUR, O. I.
700 1 $aWOROBO, R. W.
700 1 $aXAVIER, B. M.
700 1 $aWALTER, E. H. M.
700 1 $aROSENTHAL, A.
773 $tInnovative Food Science & Emerging Technologies$gv. 66, e102490, 2020.
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Embrapa Agroindústria de Alimentos (CTAA) |
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