Search Results - "de Souza Pedrosa, Geany Targino"
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Technical-economic evaluation of lipo- and water-soluble fractions from annatto seeds by green technology
Published in British food journal (1966) (14-02-2024)“…PurposeThe objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble…”
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Determination of sensory thresholds of Mentha piperita L. essential oil in selected tropical fruit juices and efficacy of sensory accepted concentrations combined with mild heat to inactivate foodborne pathogens
Published in International journal of food science & technology (01-06-2019)“…Summary This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in cajá, guava…”
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3
The combined effect of essential oils and emerging technologies on food safety and quality
Published in Food science & technology (01-07-2021)“…Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate…”
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4
Growth behavior of low populations of Listeria monocytogenes on fresh-cut mango, melon and papaya under different storage temperatures
Published in Food microbiology (01-04-2022)“…The growth behavior of Listeria monocytogenes low population (1–4 cells/sample) on fresh-cut mango, melon, papaya and fruit mix stored at 4, 8, 12 and 16 °C…”
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Postbiotics: An overview of concepts, inactivation technologies, health effects, and driver trends
Published in Trends in food science & technology (01-08-2023)“…Postbiotics are a relatively new concept, and studies have demonstrated important health benefits after their administration. This way, postbiotics is an…”
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Exploiting the use of agro-industrial residues from fruit and vegetables as alternative microalgae culture medium
Published in Food research international (01-11-2020)“…[Display omitted] •Biocomposite of agro-industrial residues is a feasible medium for to obtain microalgae biomass.•The cultivation of microalgae in…”
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Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil
Published in International journal of food microbiology (02-04-2021)“…This study investigated the antimicrobial resistance determinants, virulence factors and identified serovars in 37 Salmonella enterica strains isolated from…”
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Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies
Published in Food microbiology (01-06-2022)“…This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry…”
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Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat
Published in International journal of food microbiology (02-12-2020)“…This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange…”
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SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment
Published in Food microbiology (01-01-2025)“…This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits…”
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11
Ozone and photodynamic inactivation of norovirus surrogate bacteriophage MS2 in fresh Brazilian berries and surfaces
Published in Food microbiology (01-05-2024)“…This study assessed the efficacy of ozone (bubble diffusion in water; 6.25 ppm) and photodynamic inactivation (PDT) using curcumin (75 μM) as photosensitizer…”
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Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage
Published in Food microbiology (01-06-2024)“…This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log…”
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13
Genomic analysis of a cAmpC (CMY-41)-producing Citrobacter freundii ST64 isolated from patient
Published in Letters in applied microbiology (01-02-2024)“…Antibiotic resistance in Citrobacter freundii is a public health concern. This study evaluated the closed genome of a C. freundii isolated from the stool of a…”
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14
Survival kinetics, membrane integrity and metabolic activity of Salmonella enterica in conventionally and osmotically dehydrated coconut flakes
Published in International journal of food microbiology (02-06-2022)“…Many outbreaks involving Salmonella enterica in dehydrated coconut have been reported. Little is known about the survival of S. enterica in dehydrated coconut…”
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15
Control of Autochthonous Spoilage Lactic Acid Bacteria in Apple and Orange Juices by Sensorially Accepted Doses of Citrus Spp. Essential Oils Combined with Mild Heat Treatments
Published in Journal of food science (01-04-2019)“…This study assessed the compromised acceptance threshold (CAT) and rejection threshold (RT) of Citrus lemon (CLEO) and Citrus reticulata essential oil (CREO)…”
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Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4
Published in Microbial pathogenesis (01-12-2020)“…This study had as aims to evaluate the effects of successive exposures to Mentha piperita L. essential oil (MPEO) on culturability and physiological functions…”
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Genomic and phylogenetic analysis of Salmonella enterica serovar Enteritidis strains linked to multiple outbreaks in Brazil
Published in Letters in applied microbiology (23-01-2023)“…Salmonella enterica subsp. enterica serovar Enteritidis (SE) has become the prevalent serovar isolated from gastroenteritis cases in Brazil since the 1990s. To…”
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Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity
Published in Food science & technology (01-11-2020)“…This study assessed the fate of Salmonella enterica (S. Enteritidis and S. Typhimurium) on cut peppers (Capsicum annuum L.) at two initial levels (4.5 or 2.5…”
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