| |
|
|
| Registros recuperados : 267 | |
| 103. |  | BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; MELLO, V. F. de; CABRAL, L. M. C. Adesividade e sobrevivência de Salmonella spp. na superfície de frutos de açaí (Euterpe oleracea Mart.). Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|    |
| 106. | | OLIVEIRA, T. S. DE; COSTA, A. M. M.; CABRAL, L. M. C.; FREITAS-SILVA, O.; ROSENTHAL, A.; TONON, R. V. Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation? Foods, 2023, v. 2, n. 279, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|  |
| 110. | | OLIVEIRA, E. M. M.; LIMA, I. S. de; CARNEIRO, B. T.; NOGUEIRA, R. I.; FREITAS-SILVA, O. Aplicabilidade da técnica PCR-RAPD para a determinação do perfil genotipico de variedades de romã (Punica granatum). In: CONGRESSO BRASILEIRO DE RECURSOS GENÉTICOS, 2., 2012, Belém, PA. Anais... [S.l.]: Sociedade Brasileira de Recursos Genéticos, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 111. | | ROSA, J. S. da; GODOY, R. L. de O.; CASTRO, I. M. de; FREITAS-SILVA, O.; REZENDE, C. M. Screening for emerging metabolites by ESI-QTOF in arabica coffee under different roasting levels. In: INTERNATIONAL CONGRESS ON COCOA COFFEE AND TEA, 3., 2015, Aveiro, Portugal. Program booklet. Aveiro: Elsevier, 2015. 1 p. P.FC.69| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 112. | | ESPERANÇA, V. J. da R.; COELHO, C. C. de S.; TORREZAN, R.; TONON, R. V.; FREITAS-SILVA, O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. International Journal of Food Properties, v.25, n. 1, 2022. p. 2396-2408.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 113. | | BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; MAMEDE, A. M. G. N.; CABRAL, L. M. C. Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. Journal of Food Processing and Preservation, v. 41, n. 3, p. 1-13, June, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
| |
| 116. | | LIMA, J. DOS S.; PAIM, D. R. S. F.; CARLOS, A. L. M.; NOGUEIRA, R. I.; FREITAS-SILVA, O. Atividade biológica do extrato da casca de romã em fungos fitopatogênicos do morango. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de Búzios, RJ. Alimento, promoção da saúde e compromisso sócio ambiental. Búzios, RJ, 2015.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 117. | | BARROS, N. E. F.; OLIVEIRA, E. M. M.; FREITAS-SILVA, O.; SILVA, J. T.; PASCHOALIN, V. M. F. Assessment of genetically modified soybean in Brazilian processed foods. In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 13., 2006, Nates, France. Abstracts... Nates: [s. n.], 2006. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 118. | | ASSIS, A. B. F. DE; BARBOZA, H. T. G.; SOARES, A. G.; FREITAS-SILVA, O.; ESPERANÇA, V. J. DA R. Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ. Research, Society and Development, v. 11, n. 11, e234111133691, 2022. Título em ingles: Evaluation of labels and physical-chemical characterization of Kombuchas sold in the city of Duque de Caxias - RJ. Título em espanhol: Evaluación de etiquetas y caracterización físico-química de Kombuchas vendidas en el...| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| 119. | | TEIXEIRA, A. da S.; FREITAS-SILVA, O.; GODOY, R. L. de O.; VARGAS, E. A; MARTINS, A. Análise e quantificação de aflatoxinas por cromatografia líquida de alta eficiência (CLAE) em amostras de castanha-do-Brasil. Revista de Ciências da Vida, Seropédica, v. 28, p. 22-24, 2008. Suplemento. Edição do XIII Encontro Nacional de Micotoxinas, Rio de Janeiro, ago. 2008.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| Registros recuperados : 267 | |
|
|
|
 | 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
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
02/03/2022 |
|
Data da última atualização: |
10/10/2022 |
|
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
|
Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; TROMBETE, F. M.; CONCEIÇÃO, R. R. P. DA; RIBEIRO-SANTOS, R. |
|
Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIRIO; FELIPE MACHADO TROMBETE, UFSJ; RENATA REGINA PEREIRA DA CONCEIÇÃO, UFMG; REGIANE RIBEIRO-SANTOS, IFPE. |
|
Título: |
Chemical Degradation of Afatoxins. |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
In: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale, MenosThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at ... Mostrar Tudo |
|
Palavras-Chave: |
Ammonization; Chemical detoxification; Organic acids. |
|
Thesaurus NAL: |
Aflatoxins; Food technology; Ozone; Plant extracts. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02332naa a2200253 a 4500
001 2140471
005 2022-10-10
008 2021 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aChemical Degradation of Afatoxins.$h[electronic resource]
260 $c2021
520 $aThe removal of toxigenic fungi species from the genus Aspergillus and their highly toxic aflatoxins from contaminated foodstuffs is a difficult task, in view of their high resistance to heat treatments and solubility only in intermediate polar solvents. In this regard, chemical methods have been proposed for decontamination of aflatoxins (AFs) in foodstuffs, including ozonation, application of organic acids, hydrogen peroxide, and plant extracts, among other compounds. However, the production and use of chemical compounds are subjected to strong legislative pressure. This chapter presents the state of the art on the control of mycotoxins regarding the application of chemicals for the reduction of fungi and degradation of AFs, as well as corresponding regulatory and food safety issues. One of the most relevant chemical methods is the ozonated water which, in addition to being effective in AF detoxification, also eliminates pathogenic agents and microorganisms, contributing to food safety. However, the choice of the chemical product, concentration, time, and way of application generally has a large impact on the sensory attributes and nutritional values of the treated foods. In addition, residues from chemical used for aflatoxin decontamination can cause direct damage to human and animal health or induce negative effects through interaction with other nutrients. Further studies are necessary to better understand the mechanisms of detoxification by chemical compounds aiming at their application on an industrial scale,
650 $aAflatoxins
650 $aFood technology
650 $aOzone
650 $aPlant extracts
653 $aAmmonization
653 $aChemical detoxification
653 $aOrganic acids
700 1 $aCOELHO, C. C. DE S.
700 1 $aTROMBETE, F. M.
700 1 $aCONCEIÇÃO, R. R. P. DA
700 1 $aRIBEIRO-SANTOS, R.
773 $tIn: Khalid Rehman HAKEEM, K. R.; OLIVEIRA, C. A. F. DE; ISMAIL, A. (ed.). Aflatoxins in Food: A Recent Perspective. Springer, cap. 11, p. 233-258, 2021.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
