Search Results - "dos Santos, Juliana Lane Paixão"

Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products by Santos, Juliana Lane Paixão dos, Samapundo, Simbarashe, Biyikli, Ayse, Van Impe, Jan, Akkermans, Simen, Höfte, Monica, Abatih, Emmanuel Nji, Sant'Ana, Anderson S., Devlieghere, Frank

“…Heat-resistant moulds (HRMs) are well known for their ability to survive pasteurization and spoil high-acid food products, which is of great concern for…”
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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri) by Santos, Juliana Lane Paixão dos, Membré, Jeanne-Marie, Jacxsens, Liesbeth, Samapundo, Simbarashe, Van Impe, Jan, Sant'Ana, Anderson S., Devlieghere, Frank

“…Aspergillus fischeri ascospores are known as potential spoilage microorganisms of pasteurized fruit products due to their high incidence in fruits, the ability…”
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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…”
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Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products by Lane Paixão dos Santos, Juliana, Samapundo, Simbarashe, Van Impe, Jan, Sant’Ana, Anderson S., Devlieghere, Frank

“…Heat-resistant moulds (HRMs) pose great challenges to processors of fruit-based products due to their thermal resistance and ability to grow across a broad…”
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The fungal problem in thermal processed beverages by Rico-Munoz, Emilia, dos Santos, Juliana Lane Paixão

“…[Display omitted] •Ascospores of HRM can be found in ingredients, packaging and the processing environment.•Elimination of ascospores from the ingredients,…”
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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri) by dos Santos, Juliana Lane Paixão, Samapundo, Simbarashe, Djunaidi, Stefani, Vermeulen, An, Sant’Ana, Anderson S., Van Impe, Jan, Devlieghere, Frank

“…This study aims to assess, by means of a full factorial design, the effect of storage temperature (10–30 °C), water activity (aw, 0.87–0.89), headspace oxygen…”
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The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 by dos Santos, Juliana Lane Paixão, Silva, Beatriz S., Furtado, Marianna M., Morassi, Letícia L.P., Vermeulen, An, Sant’Ana, Anderson S.

“…This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal…”
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Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds by Santos, Juliana Lane Paixão dos, Samapundo, Simbarashe, Pimentel, Gabriela Cadore, Van Impe, Jan, Sant’Ana, Anderson S., Devlieghere, Frank

“…This study evaluated the effect of both gaseous and dissolved oxygen (O2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs)…”
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