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| Registros recuperados : 77 | |
| 10. |  | OLIVEIRA, D.; VIDAL, L.; ARES, G.; WALTER, E. H. M.; ROSENTHAL, A.; DELIZA, R. Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT - Food Science and Technology, v. 79, p. 234-241, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | OLIVEIRA, D.; MACHÍN, L.; DELIZA, R.; ROSENTHAL, A.; WALTER, E. H. M.; GIMENEZ, A.; ARES, G. Consumers' attention to functional food labels: Insights from eyetracking and change detection in a case study with probiotic milk. LWT - Food Science and Technology, n. 68, p. 160-167, 2016.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Efeito do tratamento por alta pressão hidrostática na viabilidade de duas cepas probióticas em queijo minas frescal. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | GOUVEA, F. S.; KOUTCHMA, T.; FERREIRA, E. H. R.; WALTER, E. H. M.; ROSENTHAL, A. Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. International Journal of Food Microbiology, v. 395, 110189, 2023.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | LISITA, M. O.; WALTER, E. H. M.; VIOTTO, W. H.; FARIA, J. de A. F. Oxidação lipídica e mudanças na cor induzidas pela luz em leite UHT embalado em bolsas flexíveis de polietileno pigmentado. In: CONGRESSO INTERNACIONAL DO LEITE, 11.; WORKSHOP DE POLÍTICAS PÚBLICAS, 11.; SIMPÓSIO DE SUSTENTABILIDADE DA ATIVIDADE LEITEIRA, 12., 2012, Goiânia. Anais... Juiz de Fora: Embrapa Gado de Leite, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | OLIVEIRA, D. C. R.; MACHÍN, L.; ROSENTHAL, A.; WALTER, E. H. M.; DELIZA, R.; ARES, G. Visual attention to probiotic milk labels: application of eye-tracking and change detection. In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 113| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Viabilidade de Lactobacillus acidophilus e Bifidobacterium animalis ssp. lactis em queijo minas frescal ao longo da validade comercial. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 77 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amapá. |
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Data corrente: |
03/02/2017 |
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Data da última atualização: |
06/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
BEZERRA, V. S.; WALTER, E. H. M.; FREITAS-SILVA, O.; GOMES, I. A.; DAMASCENO, L. F.; ALCANTARA, I.; CABRAL, L. M. C. |
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Afiliação: |
VALERIA SALDANHA BEZERRA, CPAF-AP; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; OTNIEL FREITAS SILVA, CTAA; Izabela Alves Gomes, UNIRIO; LEANDRO FERNANDES DAMASCENO, CPAF-AP; IVAN ALCANTARA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
IOSR Journal Of Pharmacy, v. 7, n. 1, p. 4-11, Jan. 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Açai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices. |
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Palavras-Chave: |
Contamination; Thermal processing. |
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Thesagro: |
Euterpe Oleracea. |
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Thesaurus NAL: |
blanching; ozonation. |
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Categoria do assunto: |
--
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1066557/1/The-effect-of-thermal.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/154661/1/The-effect-of-thermal.pdf
|
|
Marc: |
LEADER 01800naa a2200253 a 4500
001 2066557
005 2022-10-06
008 2017 bl uuuu u00u1 u #d
100 1 $aBEZERRA, V. S.
245 $aThe effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries.$h[electronic resource]
260 $c2017
520 $aAçai berries (Euterpe oleracea Mart.) have a high natural microbial load that can compromise the quality of their products. In this study, test microorganisms were inoculated on raw açai berries in drip trials, with five strains of Salmonella spp. and E. coli, separately. Açai berries sanitizing processes were: i) chlorination with 200 mg.L-1 for a period of 15 min; ii) blanching at 80 °C for 10 s (regional legislation); iii) blanching at 90 °C for 10 s; iv) aqueous ozonation at 4 mg.L-1 for 5 min; and v) washing with distilled water for 15 min as control treatment. Thermal treatment at 90 °C 10 s achieved the highest efficiency in reducing counts of E.coli (3.0 ± 0.8 log CFU.mL-1). In Salmonella spp., all sanitizing treatments were similar and better than simple washing with water. Thus, blanching of açai berries at 90 °C 10 s, with immediate cooling with chlorinated water (50 mg.L-1), is an alternative process for sanitization for açai berries, considering the application of good manufacturing practices.
650 $ablanching
650 $aozonation
650 $aEuterpe Oleracea
653 $aContamination
653 $aThermal processing
700 1 $aWALTER, E. H. M.
700 1 $aFREITAS-SILVA, O.
700 1 $aGOMES, I. A.
700 1 $aDAMASCENO, L. F.
700 1 $aALCANTARA, I.
700 1 $aCABRAL, L. M. C.
773 $tIOSR Journal Of Pharmacy$gv. 7, n. 1, p. 4-11, Jan. 2017.
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Registro original: |
Embrapa Amapá (CPAF-AP) |
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