Search Results - "S. Sant'Ana, Anderson"

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review by Pateiro, Mirian, Barba, Francisco J., Domínguez, Rubén, Sant'Ana, Anderson S., Mousavi Khaneghah, Amin, Gavahian, Mohsen, Gómez, Belén, Lorenzo, Jose M.

“…Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which…”
Get full text

Removal of aflatoxin B1 by roasting with lemon juice and/or citric acid in contaminated pistachio nuts by Rastegar, Hossein, Shoeibi, Shahram, Yazdanpanah, Hassan, Amirahmadi, Maryam, Khaneghah, Amin Mousavi, Campagnollo, Fernanda Bovo, S. Sant’Ana, Anderson

“…Nowadays, aflatoxin B1 (AFB1) could be considered as one of the most hazardous mycotoxins for humans, and nuts comprise one of the major responsible food…”
Get full text

Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices by Lopes, Simone J.S., S. Sant'Ana, Anderson, Freire, Luísa

“…[Display omitted] •The non-thermal technologies efficacy varies with the juice matrix.•The effect of each technology depends on the microorganism cell…”
Get full text

A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound by Hashemi Moosavi, Motahareh, Mousavi Khaneghah, Amin, Javanmardi, Fardin, Hadidi, Milad, Hadian, Zahra, Jafarzadeh, Shima, Huseyn, Elcin, Sant'Ana, Anderson S.

“…•Ultrasound (US) is an emerging technology for fungal decontamination in foods.•Frequency, intensity, duration, temperature, and pressure impact US…”
Get full text

Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract by Escher, Graziela Bragueto, Santos, Jânio Sousa, Rosso, Neiva Deliberali, Marques, Mariza Boscacci, Azevedo, Luciana, do Carmo, Mariana Araújo Vieira, Daguer, Heitor, Molognoni, Luciano, Prado-Silva, Leonardo do, Sant'Ana, Anderson S., da Silva, Marcia Cristina, Granato, Daniel

“…This study aimed to optimise the experimental conditions of extraction of the phytochemical compounds and functional properties of Centaurea cyanus petals. The…”
Get full text

Meta-analysis of the effects of sanitizing treatments on Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes inactivation in fresh produce by Prado-Silva, Leonardo, Cadavez, Vasco, Gonzales-Barron, Ursula, Rezende, Ana Carolina B, Sant'Ana, Anderson S

“…The aim of this study was to perform a meta-analysis of the effects of sanitizing treatments of fresh produce on Salmonella spp., Escherichia coli O157:H7, and…”
Get full text

Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating by Balthazar, Celso F., Teixeira, Sinara, Bertolo, Mirella R.V., Silva, Ramon, Bogusz Junior, Stanislau, Cruz, Adriano G., Sant'Ana, Anderson S.

“…Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to…”
Get full text

Pre-Exposure of Foodborne Staphylococcus aureus Isolates to Organic Acids Induces Cross-Adaptation to Mild Heat by Liao, Xinyu, Chen, Xin, Sant'Ana, Anderson S, Feng, Jinsong, Ding, Tian

“…Staphylococcus aureus is a typical enterotoxin-producing bacterium that causes food poisoning. In the food industry, pasteurization is the most widely used…”
Get full text

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt by Bragueto Escher, Graziela, Cardoso Borges, Lorena do Carmo, Sousa Santos, Jânio, Mendanha Cruz, Thiago, Boscacci Marques, Mariza, Vieira do Carmo, Mariana Araújo, Azevedo, Luciana, M Furtado, Marianna, Sant'Ana, Anderson S, Wen, Mingchun, Zhang, Liang, Granato, Daniel

“…Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the…”
Get full text

Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters by Silva, Eric Keven, Alvarenga, Verônica O., Bargas, Matheus A., Sant'Ana, Anderson S., Meireles, M. Angela A.

“…[Display omitted] •Supercritical technology was employed as a non-thermal process for the inactivation of L. casei.•A homemade experimental apparatus for food…”
Get full text

Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life by Sant'Ana, Anderson S., Barbosa, Matheus S., Destro, Maria Teresa, Landgraf, Mariza, Franco, Bernadette D.G.M.

“…Growth potential (δ) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial…”
Get full text

Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics by Wang, Shi, Naumovski, Nenad, Ajlouni, Said, Ayyash, Mutamed, Silva, Ramon, Balthazar, Celso Fasura, Esmerino, Erick Almeida, Freitas, Mônica Queiroz, Silva, Márcia Cristina, Sant'Ana, Anderson S., Cruz, Adriano Gomes, Ranadheera, Chaminda Senaka

“…Dairy products are the most predominant food carriers for probiotics, providing adequate therapeutic and functional benefits to the host when sufficient…”
Get full text

Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread by Santos, Juliana Lane Paixão dos, Bernardi, Angélica Olivier, Pozza Morassi, Letícia L., Silva, Beatriz S., Copetti, Marina Venturini, S. Sant'Ana, Anderson

“…This study aimed to assess the incidence, to quantify and to assess the diversity of fungi in a multigrain whole meal bread processing plant. Two hundred and…”
Get full text

Real-time PCR-based method for rapid detection of Aspergillus niger and Aspergillus welwitschiae isolated from coffee by von Hertwig, Aline Morgan, Sant'Ana, Anderson S., Sartori, Daniele, da Silva, Josué José, Nascimento, Maristela S., Iamanaka, Beatriz Thie, Pelegrinelli Fungaro, Maria Helena, Taniwaki, Marta Hiromi

“…Some species from Aspergillus section Nigri are morphologically very similar and altogether have been called A. niger aggregate. Although the species included…”
Get full text

The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats by Soares, Mariana B., Santos-Junior, Valfredo A., Tavares Filho, E. R., Lollo, Pablo C. B., Morato, Priscila N., Amaya-Farfan, Jaime, Pereira, Eliene P. R., Balthazar, Celso F., Cruz, Adriano G., Martinez, Rafael C. R., Sant’Ana, Anderson S.

“…Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of…”
Get full text

Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review by Alegbeleye, Oluwadara Oluwaseun, Singleton, Ian, Sant’Ana, Anderson S.

“…Foodborne illness resulting from the consumption of contaminated fresh produce is a common phenomenon and has severe effects on human health together with…”
Get full text

Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis by Mousavi Khaneghah, Amin, Fakhri, Yadolah, Sant'Ana, Anderson S.

“…•28 articles (totally 543 data) were reviewed to collect data on the fate of TAF, DON, OTA, and ZEN.•Milling causes the increase in DON and TAF; decrease in…”
Get full text

Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review by Baptista, Rafaela C., Horita, Claudia N., Sant'Ana, Anderson S.

“…[Display omitted] •Natural preservatives are alternatives for improving seafood quality and safety.•Essential oils, bacteriocins, organic acids and chitosan…”
Get full text

Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects by Freire, Luísa, Sant’Ana, Anderson S.

“…Modified mycotoxins are metabolites that normally remain undetected during the testing for parent mycotoxin. These modified forms of mycotoxins can be produced…”
Get full text

Survival of Salmonella spp. under varying temperature and soil conditions by Alegbeleye, Oluwadara, Sant'Ana, Anderson S.

“…Soils can serve as suitable reservoirs for or barriers against microbial contamination of water resources and plant produce. The magnitude of water or food…”
Get full text