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

Food allergens: Knowledge and practices of food handlers in restaurants by Ajala, Aline R., Cruz, Adriano G., Faria, Jose A.F., Walter, Eduardo H.M., Granato, Daniel, Sant′ Ana, Anderson S.

“…This survey evaluated the knowledge of managers and food handlers, who work in restaurants functioning in two large supermarket chains in the metropolitan…”
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Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile by Amaral, Gabriela V., Silva, Eric Keven, Cavalcanti, Rodrigo N., Martins, Carolina P.C., Andrade, Luiz Guilherme Z.S., Moraes, Jeremias, Alvarenga, Verônica O., Guimarães, Jonas T., Esmerino, Erick A., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Sant' Ana, Anderson S., Meireles, M. Angela A., Cruz, Adriano G.

“…•Whey-grape juice drink processed to supercritical dioxide carbon technology.•Absence of differences among physicochemical parameters.•Supercritical dioxide…”
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Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects by Amaral, Gabriela V., Silva, Eric Keven, Cavalcanti, Rodrigo N., Cappato, Leandro P., Guimaraes, Jonas T., Alvarenga, Verônica O., Esmerino, Erick A., Portela, Jéssica B., Sant’ Ana, Anderson S., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Meireles, M. Angela A., Cruz, Adriano G.

“…Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory…”
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A survey on the sanitary condition of commercial foods of plant origin sold in Brazil by Nunes, Bruno N., Cruz, Adriano G., Faria, Jose A.F., Sant´ Ana, Anderson S., Silva, Ramon, Moura, Mirian R.L.

“…The objective of the study was to evaluate the hygienic conditions and practices of commercial foods of plant origin in establishments and street marketed by…”
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Microbiological quality of irrigation water collected from vegetable farms in Sao Paulo, Brazil during the dry and rainy season by Alegbeleye, Oluwadara, Sant’Ana, Anderson S.

“…Irrigation water samples were collected from 69 farms in Sao Paulo during two rainy seasons and one dry season. Levels of culturable microorganisms were…”
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Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages by Soares, Mariana B., Almada, Carine N., Pereira, Eliene P.R., Ferreira, Beatriz M., Balthazar, Celso F., Khorshidian, Nasim, Rocha, Ramon S., Xavier-Santos, Douglas, Cruz, Adriano G., Ranadheera, C. Senaka, Mortazavian, Amir M., Gómez-Zavaglia, Andrea, Martinez, Rafael C.R., Sant’Ana, Anderson S.

“…Higher resistance of microbial spores to high temperatures, low pH and high pressures coupled with characteristics such as good stability and rapid germination…”
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Modulating gut microbiota by paraprobiotics: Mechanisms, advantages, and challenges by Yolmeh, Mahmoud, Xavier-Santos, Douglas, Sant'Ana, Anderson S.

“…Imbalance in the gut microbiota (GM), changes in their functions and metabolic activities, known as dysbiosis, can harm human health. Therefore, the prevention…”
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Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.) by de Morais, Janne Santos, Cabral, Lucélia, Bezerril, Fabricia França, Uhlmann, Lilian Osmari, dos Santos Lima, Marcos, Noronha, Melline F., dos Santos, Silvana Alves, Madruga, Marta Suely, Olegario, Lary Souza, Wagner, Roger, Sant'Ana, Anderson S., Magnani, Marciane

“…[Display omitted] •Edible mini-roses were farmed in different organic systems and evaluated.•Mini-roses farmed in biocompost form discarded fruits had higher…”
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Controlling Clostridium sporogenes spoilage of “requeijão cremoso” processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin by Oliveira, Rodrigo B.A., Ramos, Gustavo L.P.A., Sá, Patrícia B.Z. R., Pereira, Ana Paula M., Conceição, Deborah A., Cruz, Adriano G., Alvarenga, Verônica O., Sant’Ana, Anderson S.

“…Predictive models were developed to assess the growth response of Clostridium sporogenes in “requeijão cremoso” processed cheese, as affected by pH and sodium…”
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Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic by Yolmeh, Mahmoud, Martins Alves, Paulo César, Dos Santos Vilela, Maria Marluce, Sant'Ana, Anderson S.

“…The aim of this paper was to obtain paraprobiotic from Bifidobacterium animalis subsp. lactis Bb-12 (BB) with a promising ohmic-heating (OH) condition through…”
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Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles by Margalho, Larissa P., Graça, Juliana S., Kamimura, Bruna A., Lee, Sarah H.I., Canales, Héctor D.S., Chincha, Alexandra I.A., Caturla, Magdevis Y.R., Brexó, Ramon P., Crucello, Aline, Alvarenga, Verônica O., Cruz, Adriano G., Oliveira, Carlos Augusto F., Sant’Ana, Anderson S.

“…The present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil:…”
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Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate by Morassi, Letícia L.P., Silva, Beatriz S., Furtado, Marianna M., Freire, Luísa, Santos, Juliana L.P., Chaves, Rafael D., Granato, Daniel, Silva, Miriam P., Peña, Wilmer E.L., Sant’Ana, Anderson S.

“…The objective of this study was to determine the probabilities of spoilage of different formulations of cakes varying pH, preservatives, and water activity…”
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