Search Results - "Sant'Anna, Ernani S."

Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage by De Castro-Cislaghi, Fabiane Picinin, Silva, Carina Dos Reis E, Fritzen-Freire, Carlise Beddin, Lorenz, Juliana Goulart, Sant’Anna, Ernani S.

“…► Liquid whey as the encapsulating agent for Bifidobacterium Bb-12 by spray drying. ► Small decrease in the viability of microencapsulated Bifidobacterium at…”
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Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey by Ilha, Eunice Cassanego, da Silva, Tiago, Lorenz, Juliana Goulart, de Oliveira Rocha, Gabriela, Sant’Anna, Ernani S

“…Lactic acid bacteria have been isolated from sourdough and could present important properties in food manufacturing as starter cultures and also as probiotics…”
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Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions by Degenhardt, Roberto(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Sant'Anna, Ernani S(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos)

“…Dry sausages have been considered ready-to-eat products with low risk of causing listeriosis due to the hurdles created during the manufacturing process such…”
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Cultivation of Arthrospira (spirulina) platensis in desalinator wastewater and salinated synthetic medium: protein content and amino-acid profile by Volkmann, Harriet, Imianovsky, Ulisses, Oliveira, Jorge L.B., Sant'Anna, Ernani S.

“…Arthrospira (Spirulina) platensis was cultivated in laboratory under controlled conditions (30ºC, photoperiod of 12 hours light/dark provided by fluorescent…”
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Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products by Fiorentini, Ângela Maria(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos,Universidade Regional Departamento de Biologia e Química), Sawitzki, Maristela Cortez(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Bertol, Teresinha Marisa(EMBRAPA SUÍNOS e AVES), Sant'Anna, Ernani S.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos)

“…Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus…”
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Bacteria of fecal origin in mangrove oysters (Crassostrea rhizophorae) in the Cocó River estuary, Ceará State, Brazil by Silva, Ana I.M, Vieira, Regine H.S.F.(Universidade Federal do Ceará Instituto de Ciências do Mar LABOMAR), Menezes, Francisca G.R.(Universidade Federal do Ceará Instituto de Ciências do Mar LABOMAR), Fonteles-Filho, Antonio A.(Universidade Federal do Ceará Instituto de Ciências do Mar LABOMAR), Torres, Regina C.O.(Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos), Sant'Anna, Ernani S.(Universidade Federal de Santa Catarina Departamento de Ciência e Tecnologia de Alimentos)

“…This study was aimed at evaluating the microbiological quality of mangrove oysters (Crassostrea rhizophorae), collected at a natural oyster bed in the estuary…”
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Pendimethalin in surface waters of rivers in the proximity of irrigated paddy fields by solid phase microextraction and gas chromatography by Freitas, Léa L, Sant’Anna, Ernani S, Suchara, Eliane A, Benato, Vanira S, Carasek, Eduardo

“…The aim of this study was to develop an analytical methodology for the determination of the herbicide pendimethalin in river waters in the towns of Turvo and…”
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Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products by Fiorentini, Ângela Maria, Sawitzki, Maristela Cortez, Bertol, Teresinha Marisa, Sant'Anna, Ernani S.

“…Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus…”
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Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread by Aplevicz, Krischina S, da Silva, Tiago, Fritzen-Freire, Carlise B, Amboni, Renata D. M. C, Barreto, Pedro L. M, Sant’Anna, Ernani S

“…The application of strains of Lactobacillus paracasei (LP1 and LP2) and Saccharomyces cerevisiae (SC1 and SC2) as starter cultures for sourdough bread making…”
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Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis by Espírito Santo, Milton L. P.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Beirão, Luiz H.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Sant'Anna, Ernani S.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Dalcin, Eliana Bressa(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Franco, Bernadette G. M.(Universidade de São Paulo Faculdade de Farmácia Departamento de Alimentos e Nutrição Experimental)

“…Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella…”
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Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat by Fiorentini, Ângela M.(UNIJUI Departamento de Biologia e Química), Sant'Anna, Ernani S.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Porto, Anna C.S.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Mazo, Jaciara Z.(Universidade Federal de Santa Catarina Centro de Ciências Agrárias Departamento de Ciência e Tecnologia de Alimentos), Franco, Bernadette D.G.M.(Universidade de São Paulo Faculdade de Ciências Farmacêuticas)

“…Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus…”
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Aeromonas spp. isolated from oysters (Crassostrea rhizophorea) from a natural oyster bed, Ceará, Brazil by Evangelista-Barreto, Norma S, Vieira, Regine H S F, Carvalho, Fátima Cristiane T, Torres, Regina C O, Sant'Anna, Ernani S, Rodrigues, Dália P, Reis, Cristhiane M F

“…Between April and October 2002, thirty fortnightly collections of oysters (Crassostrea rhizophorea) from a natural oyster bed at the Cocó River estuary in the…”
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The use of desalination concentrate as a potential substrate for microalgae cultivation in Brazil by Matos, Ângelo P., Moecke, Elisa H.S., Sant'Anna, Ernani S.

“…Desalination concentrate produced by inland desalination plants can potentially provide water and nutrients for algal growth. Several studies have been…”
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Multivariate Optimization of the QuEChERS-GC-ECD Method and Pesticide Investigation Residues in Apples, Strawberries, and Tomatoes Produced in Brazilian South by Lorenz, Juliana G., Costa, Léa L. F., Suchara, Eliane A., Sant'Anna, Ernani S.

“…Apple, strawberry and tomato are among the foods with higher contamination for pesticide use in Brazil. Thereby, a multivariate optimization of the QuEChERS…”
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Comparison of real-time PCR assay and plate count for Lactobacillus paracasei enumeration in yoghurt by Ilha, Eunice C., Scariot, Mirella C., Treml, Diana, Pereira, Tomas P., Sant′Anna, Ernani S., Prudêncio, Elane S., Arisi, Ana C. M.

“…Lactobacillus paracasei is a mesophilic lactic acid bacterium technologically active in food fermentation. Culture-independent methods have rapidly been…”
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Growth of Pediococcus acidilactici on sugar cane blackstrap molasses by SantAnna, Ernani S.(Universidade Federal de Santa Catarina), Torres, Regina Coeli O

“…Pediococcus acidilactici (IL01) has grown in MRS (Man, Rogosa and Sharpe) broth modified by substitution of glucose by 2.0% (MRS-2), 3.0% (MRS-3), 4.0% (MRS-4)…”
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Produção de Lactobacillus plantarum em melaço de cana-de-açúcar by Feltrin, Valdemar P., Sant'Anna, Ernani S., Porto, Anna C. S., Torres, Regina C. O.

“…Comparative studies of Lactobacillus plantarum were carried out in MRS broth (control) and in 3% (w/v) sugar cane blackstrap molasses enriched as follows: 0.5%…”
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Cultivation of Arthrospira (spirulina) platensis in desalinator wastewater and salinated synthetic medium: protein content and amino-acid profile by Volkmann, Harriet, Imianovsky, Ulisses, Oliveira, Jorge L B, Sant'anna, Ernani S

“…Arthrospira (Spirulina) platensis was cultivated in laboratory under controlled conditions (30°C, photoperiod of 12 hours light/dark provided by fluorescent…”
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Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393 by Ernani S. Sant’Anna, Luiz H. Beirão, Fabiano Cleber Bertoldi

“…During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production…”
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The growth of Micrococcus varians by utilizing sugar cane blackstrap molasses as substrate by Miranda, Luís A. S.(Universidade Federal de Santa Catarina), Sant'Anna, Ernani S.(Universidade Federal de Santa Catarina), Porto, Anna C. S.(Universidade Federal de Santa Catarina)

“…Comparative studies on the growth of Micrococcus varians were carried out in BHI culture medium (control) as well as in a culture medium with 2% diluted sugar…”
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