Search Results - "José de Andrade, Nélio"

Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications by Espitia, Paula Judith Perez, Soares, Nilda de Fátima Ferreira, Coimbra, Jane Sélia dos Reis, de Andrade, Nélio José, Cruz, Renato Souza, Medeiros, Eber Antonio Alves

“…Zinc oxide (ZnO) is an inorganic compound widely used in everyday applications. ZnO is currently listed as a generally recognized as safe (GRAS) material by…”
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Decontamination by ultrasound application in fresh fruits and vegetables by São José, Jackline Freitas Brilhante de, Andrade, Nélio José de, Ramos, Afonso Mota, Vanetti, Maria Cristina Dantas, Stringheta, Paulo César, Chaves, José Benício Paes

“…Changes in consumer eating habits, health concerns, and convenient and practical foods have led to an increased demand for fruit and vegetable products. Food…”
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Subinhibitory concentrations of silver nanoparticles and silver nitrate on the adaptative and cross-resistance to antibiotics on bovine mastitis pathogens by Fernandes, Patrícia Érica, Alves, Roberta Barbosa Teodoro, Pimentel-Filho, Natan de Jesus, Sá, João Paulo Natalino de, Mantovani, Hilário Cuquetto, Peña, Wilmer Edgard Luera, Andrade, Nélio José de

“…Biocides and/or antibiotics used in subinhibitory concentrations can promote the development of adaptive resistance or even cross-resistance in microorganisms…”
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Toxigenic status of Staphylococcus aureus isolated from bovine raw milk and Minas frescal cheese in Brazil by Arcuri, Edna Froeder, Angelo, Fabiola Fonseca, Guimarães, Marta Fonseca Martins, Talon, Régine, Borges, Maria de Fatima, Leroy, Sabine, Loiseau, Gérard, Lange, Carla Christine, Andrade, Nélio José de, Montet, Didier

“…A group of 291 Staphylococcus aureus isolates from mastitic cow's milk (n = 125), bulk tank milk (n = 96), and Minas frescal cheese (n = 70) were screened for…”
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Physical and chemical quality, biodiversity, and thermodynamic prediction of adhesion of bacterial isolates from a water purification system: a case study by Alves, Roberta Barbosa Teodoro, Andrade, Nélio José de, Fontes, Edimar Aparecida Filomeno, Bernardes, Patrícia Campos, Carvalho, Antônio Fernandes de

“…The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence…”
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Control of Microbial Adhesion as a Strategy for Food and Bioprocess Technology by Araújo, Emiliane Andrade, de Andrade, Nélio José, da Silva, Luis Henrique Mendes, de Carvalho, Antônio Fernandes, de Sá Silva, Cleuber Antônio, Ramos, Afonso Mota

“…Bacteria and other microorganisms have a natural tendency to adhere to surfaces as a survival mechanism. This can occur in many environments, including the…”
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Removal of Salmonella enterica Enteritidis and Escherichia coli from green peppers and melons by ultrasound and organic acids by São José, Jackline Freitas Brilhante de, Medeiros, Hiasmyne Silva de, Bernardes, Patrícia Campos, Andrade, Nélio José de

“…The aim of this study was to evaluate the effectiveness of ultrasound treatment combined with organic acids in the decontamination step for green peppers and…”
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Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry by Pires, Ana Clarissa dos Santos, Soares, Nilda de Fátima Ferreira, da Silva, Luis Henrique Mendes, de Andrade, Nélio José, Silveira, Miriam Fontes Araujo, de Carvalho, Antônio Fernandes

“…Biosensors offer the potential for real-time pathogen detection. Polydiacetylene (PDA) is an ideal choice for use as a sensor due to its unique optical…”
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Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese by Galinari, Éder, da Nóbrega, Juliana Escarião, de Andrade, Nélio José, de Luces Fortes Ferreira, Célia Lúcia

“…The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the…”
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Bacterial adherence to different inert surfaces evaluated by epifluorescence microscopy and plate count method by Parizzi, Silvânia Quintão Fontes(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Andrade, Nélio José de(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Silva, Cleuber Antonio de Sá(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Soares, Nilda de Fátima Ferreira(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Silva, Eldo Antônio Monteiro da(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos)

“…The adherence of Listeria inoccua L6a and Staphylococcus aureus ATCC6538 was evaluated on stainless steel (SS), polycarbonate (PC) and polypropylene (PP)…”
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Work of adhesion of dairy products on stainless steel surface by Bernardes, Patrícia Campos, Araújo, Emiliane Andrade, Dos Santos Pires, Ana Clarissa, Queiroz Fialho Júnior, José Felício, Lelis, Carini Aparecida, de Andrade, Nélio José

“…The adhesion of the solids presents in food can difficult the process of surface cleaning and promotes the bacterial adhesion process and can trigger health…”
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Assessment of hydrophobicity and roughness of stainless steel adhered by an isolate of Bacillus cereus from a dairy plant by Bernardes, Patrícia Campos(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Andrade, Nélio José de(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Ferreira, Sukarno Olavo(Universidade Federal de Viçosa Departamento de Física), Sá, João Paulo Natalino de(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Araújo, Emiliane Andrade(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Delatorre, Deyse Maria Zanom(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Luiz, Lívia Maria Pinheiro(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos)

“…The interaction between the surface of stainless steel and Bacillus cereus was studied in terms of the characteristics of interfacial interaction determined…”
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Modelling adhesion and biofilm formation by Bacillus cereus isolated from dairy products as a function of pH, temperature and time by Silva, Mírian Pereira da, Fernandes, Patrícia Érica, Pimentel-Filho, Natan de Jesus, Andrade, Nélio José de, Alves, Roberta Barbosa Teodoro, Eller, Monique Renon, Peña, Wilmer Edgard Luera

“…This study aimed to establish a mathematical model capable of predicting the adhesion and biofilm formation by Bacillus cereus isolates on stainless steel…”
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ATP - bioluminescence as a technique to evaluate the microbiological quality of water in food industry by Costa, Patrícia Dolabela(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Andrade, Nélio José de(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Passos, Frederico José Vieira(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Brandão, Sebastião César Cardoso(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Rodrigues, Carolina Gonçalves Freire(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos)

“…ATP-bioluminescence was used to evaluate the microbiological quality of water samples collected from the water supply, the water treatment system and from a…”
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Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time by Peña, Wilmer Edgard Luera, de Andrade, Nélio José, Soares, Nilda F.F., Alvarenga, Verônica Ortiz, Rodrigues Junior, Salatir, Granato, Daniel, Giraldo Zuniga, Abraham Damian, de Souza Sant'Ana, Anderson

“…The adhesion of Bacillus cereus to stainless steel was modelled as a function of pH (4.0–8.0), time (2–24 h) and temperature (4.0–36.0 °C) using response…”
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Development and evaluation of active packaging for sliced mozzarella preservation by dos Santos Pires, Ana Clarissa, de Fátima Ferreira Soares, Nilda, de Andrade, Nélio José, da Silva, Luís Henrique Mendes, Camilloto, Geany Peruch, Bernardes, Patrícia Campos

“…Antimicrobial films were formed by the incorporation of nisin (NI), natamycin (NA) and a combination of both (NI + NA) into cellulose polymer. Film efficacies…”
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Polydiacetylene/triblock copolymer nanoblend applied as a sensor for micellar casein: A thermodynamic approach by de Souza, Luana Cypriano, de Paula Rezende, Jaqueline, Pires, Ana Clarissa dos Santos, da Silva, Luis Henrique Mendes, da Silva, Maria do Carmo Hespanhol, Castrillon, Elkin Dario Castellon, de Andrade, Nélio José

“…•Polydiacetylene (PDA) and triblock copolymer (TC) formed sensor nanoblends.•Small amount of micellar casein was detected by PDA/TC nanosensors.•Salt ions of…”
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Basil conservation affected by cropping season, harvest time and storage period by Silva, F. da, Santos, R.H.S, Andrade, N.J. de, Barbosa, L.C.A, Casali, V.W.D, Lima, R.R. de, Passarinho, R. de M

“…Fresh basil (Ocimum basilicum L.) is used in food, phytotherapic industry, and in traditional therapeutic, due to its essential oil content and composition…”
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Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed by Cruz, Renato Souza(Universidade Estadual de Feira de Santana Campus Universitário Departamento de Tecnologia), Soares, Nilda de Fátima Ferreira(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Andrade, Nélio José de(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos)

“…O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced…”
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Efficiency of oxygen: absorbing sachets in different relative humidities and temperatures by Cruz, Renato Souza(Universidade Estadual de Feira de Santana Departamento de Tecnologia), Soares, Nilda de Fátima Ferreira(Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos), Andrade, Nélio José de(Campus Universitário Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos)

“…The main objective of this work was to evaluate the efficiency of oxygen - absorbing sachets at relative humidity of 75%, 80% and 85% and different…”
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