Search Results - "De Oliveira, Antonio Nonato"

Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage by Prado, Cristiano Sales, Lage, Moacir Evandro, Souza, Maria Izabel Amaral, Duarte, Francine Oliveira Souza, Gebara, Clarice, Nicolau, Edmar Soares, Nunes, Iolanda Aparecida, Oliveira, Antônio Nonato de, Minafra-Rezende, Cintia Silva

“…Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the…”
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Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil by de Melo, Adriane Alexandre Machado, Geraldine, Robson Maia, Silveira, Miriam Fontes Araujo, Torres, Maria Célia Lopes, E Rezende, Cíntia Silva Minafra, Fernandes, Thiago Henrique, de Oliveira, Antonio Nonato

“…Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of…”
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PCR and ELISA (VIDAS ECO O157(®)) Escherichia coli O157:H7 identification in Minas Frescal cheese commercialized in Goiânia, GO by Carvalho, Rosangela Nunes, de Oliveira, Antonio Nonato, de Mesquita, Albenones José, Minafra e Rezende, Cíntia Silva, de Mesquita, Adriano Queiroz, Romero, Rolando Alfredo Mazzoni

“…Escherichia coli O157:H7 has been incriminated in food poisoning outbreaks and sporadic cases of hemorrhagic colitis and hemolytic uremic syndrome in many…”
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Níveis de células somáticas sobre a proteólise do queijo Mussarela by Coelho, Karyne Oliveira, Mesquita, Albenones José de, Machado, Paulo Fernando, Oliveira, Antonio Nonato de, Souza, Cleusely Matias de, Meyer, Paula Marques

“…Objetivou-se, com a realização deste trabalho, avaliar o efeito do nível de células somáticas sobre a microbiota e a proteólise do queijo Mussarela, durante o…”
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Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage/Efeitos da aspersão de carcaças na perda de peso e na qualidade físico-química e microbiológica de cortes cárneos bovinos durante estocagem by Prado, Cristiano Sales, Lage, Moacir Evandro, Souza, Maria Izabel Amaral, Duarte, Francine Oliveira Souza, Gebara, Clarice, Nicolau, Edmar Soares, Nunes, Iolanda Aparecida, De Oliveira, Antonio Nonato, Minafra-Rezende, Cintia Silva

“…Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the…”
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Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina by Lage, Moacir Evandro, Godoy, Helena Teixeira, Bolini, Helena Maria André, Oliveira, Raphael Rocha de, Oliveira, Antônio Nonato de, Nicolau, Edmar Soares, Rezende, Cíntia Silva Minafra e

“…Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo…”
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Epidemiological and clinical aspects of the first outbreak of bovine mastitis caused by Prototheca zopfii in Goiás State, Brazil by Bueno, Válter Ferreira Félix, de Mesquita, Albenones José, Neves, Rodrigo Balduino Soares, de Souza, Marcos Almeida, Ribeiro, Andréa Rentz, Nicolau, Edmar Soares, de Oliveira, Antônio Nonato

“…The purpose of this survey was to describe the occurrence of bovine mastitis caused by Prototheca zopfii in Goiás State, Brazil. Samples of milk, environment…”
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Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil by de Melo, Adriane Alexandre Machado, Geraldine, Robson Maia, Silveira, Miriam Fontes Araujo, Torres, Maria Célia Lopes, E Rezende, Cíntia Silva Minafra, Fernandes, Thiago Henrique, de Oliveira, Antonio Nonato

“…Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of…”
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Desenvolvimento de terminologia descritiva para warmed-over flavor em carne assada bovina by Lage, Moacir Evandro, Godoy, Helena Teixeira, Bolini, Helena Maria André, Oliveira, Raphael Rocha de, Oliveira, Antônio Nonato de, Nicolau, Edmar Soares, Rezende, Cíntia Silva Minafra e

“…Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo…”
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Níveis de células somáticas sobre a proteólise do queijo Mussarela by Coelho, Karyne Oliveira, Mesquita, Albenones José de, Machado, Paulo Fernando, Oliveira, Antonio Nonato de, Souza, Cleusely Matias de, Meyer, Paula Marques

“…Objetivou-se, com a realização deste trabalho, avaliar o efeito do nível de células somáticas sobre a microbiota e a proteólise do queijo Mussarela, durante o…”
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THE EFFECTS OF SPRAY-CHILLING ASSOCIATED TO CONVENTIONAL CHILLING ON MASS LOSS, BACTERIOLOGYCAL AND PHYSICO-CHEMICAL QUALITY OF BEEF CARCASS by Albenones José de Mesquita, Cristiano Sales Prado, Válter Ferreira Félix Bueno, José Ricardo Garcia Mansur, Rodrigo Balduino Soares Neves, Iolanda Aparecida Nunes, Moacir Evandro Lage, Antonio Nonato de Oliveira

“…The purpose of this study was to verify the effect of conventional air chilling associated to intermittent spray-chilling treatment, on weight loss,…”
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THE EFFECTS OF SPRAY-CHILLING ASSOCIATED TO CONVENTIONAL CHILLING ON MASS LOSS, BACTERIOLOGYCAL AND PHYSICO-CHEMICAL QUALITY OF BEEF CARCASS by Moacir Evandro Lage, Iolanda Aparecida Nunes, Rodrigo Balduino Soares Neves, José Ricardo Garcia Mansur, Válter Ferreira Félix Bueno, Cristiano Sales Prado, Albenones José de Mesquita, Antonio Nonato de Oliveira

“…The purpose of this study was to verify the effect of conventional air chilling associated to intermittent spray-chilling treatment, on weight loss,…”
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EFFECT OF TIME AND TEMPERATURE OF REFRIGERATION IN THE DEVELOPMENT OF PSYCHROTROPHIC MICRORGANISMS IN COOLED RAW MILK COLLECTED IN THE MACROREGION OF GOIÂNIA – GO EFEITO DO TEMPO E DA TEMPERATURA DE REFRIGERAÇÃO NO DESENVOLVIMENTO DE MICRORGANISMOS PSICROTRÓFICOS EM LEITE CRU REFRIGERADO COLETADO NA MACRORREGIÃO DE GOIÂNIA – GO by Antônio Nonato de Oliveira, Jacira dos Santos Isepon, Cleusely Matias de Souza, Marco Antônio Pereira da Silva, Priscila Alonso dos Santos, Edmar Soares Nicolau

“…The objective of the research were evaluated the effect of storage time and of refrigeration temperature under the counting of psychrotrophics microrganisms…”
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DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA by Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha de Oliveira, Antônio Nonato de Oliveira, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende

“…Foi avaliado o desenvolvimento de warmed-over flavor (WOF) em carne assada bovina através da análise sensorial descritiva utilizando-se os músculos longo…”
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OCCURENCE OF Salmonella IN CHICKEN CARCASSES AND CUTS COMMERCIALIZED IN GOIÂNIA-GO OCORRÊNCIA DE Salmonella EM CARCAÇAS E CORTES DE FRANGOS COMERCIALIZADOS EM GOIÂNIA-GO by Iolanda Aparecida Nunes, Albenones José de Mesquita, Maria Auxiliadora Andrade, Antônio Nonato de Oliveira

“…Its was analised 53 chicken carcasses and commercial cuts acquired in supermarkets of Goiânia-GO aiming to isolate Salmonella . The contamination rate was…”
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AN INVESTIGATION OF THE FINAL pH AT THE BOVINE LONG DORSAL MUSCLE OF COMMERCIAL BEEF CARCASSES INVESTIGAÇÃO SOBRE O pH FINAL NO MÚSCULO LONGO DORSAL DE CARCAÇAS BOVINAS COMERCIAIS by Albenones José de Mesquita, Antônio Nonato de Oliveira, Romão da Cunha Nunes

“…Final pH was determined in the bovine dorsal long muscle at the level of the third lumbar vertebra in commercial carcasses, verifying an arithmetic mean of…”
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QUALIDADE DO LEITE CRU REFRIGERADO OBTIDO ATRAVÉS DE ORDENHA MANUAL E MECÂNICA Quality of refrigerated raw milk obtained by milking machine and manual by Marco Antônio Pereira da Silva, Rafaella Belchior Brasil, Jakeline Fernandes Cabral, Julliano Costa Garcia, Antônio Nonato de Oliveira

“…Objetivou-se com este estudo avaliar a composição centesimal, CCS e CBT, do leite cru refrigerado obtido por ordenha manual e mecânica no Sudoeste Goiano…”
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Aeromonas spp. IN PRODUCTS OF ANIMAL ORIGIN AND DRINKING WATER OF GOIÂNIA-GO Aeromonas spp. EM PRODUTOS DE ORIGEM ANIMAL E EM ÁGUA DE CONSUMO DE GOIÂNIA - GO by Albenones José de Mesquita, Iolanda Aparecida Nunes, Antônio Nonato de Oliveira, Moacir Evandro Lage, Edson Marden Bonifácio e Souza

“…A total of 53 samples of products from animal origin and drinking water was examined for the presence of Aeromonas spp. Aeromonas occurred in 26.41% (14/53) of…”
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OCORRÊNCIA DE AFLATOXINAS EM FEIJÕES COMERCIALIZADOS NO MERCADO VAREJISTA DE GOIÂNIA-GO OCCURRENCE OF AFLATOXINS IN BEANS IN THE RETAIL MARKET OF GOIÂNIA-GO by Antônio Nonato de Oliveira, Keyla de Oliveira Ribeiro, Edmar Soares Nicolau, Jaison Pereira de Oliveira, Jefferson Luís da Silva Costa, Albenones José de Mesquita, Juliana Lúcia da Silva

“…Foram submetidas à pesquisa de aflatoxinas trinta amostras de feijões de diferentes marcas comerciais obtidas no mercado varejista da cidade de Goiânia, Goiás…”
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Contagem celular somática: relação com a composição centesimal do leite e período do ano no Estado de Goiás by Bueno, Válter Ferreira Félix, Mesquita, Albenones José de, Nicolau, Edmar Soares, Oliveira, Antônio Nonato de, Oliveira, Jaison Pereira de, Neves, Rodrigo Balduíno Soares, Mansur, José Ricardo Garcia, Thomaz, Liandra Werner

“…Apesar de estar entre os maiores produtores de leite do país, o Estado de Goiás não tem estudos abrangentes e atualizados relativos à qualidade do leite…”
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