Paulo José Ogliari

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Barley is rarely used in the food industry, even though it is a main source of β-glucans, which have important health benefits and a technological role in food. This work evaluated the humid extraction of barley β-glucans and partially characterized them. The extraction was studied using surface response methodology with both temperature and pH as(More)
1. The frequency of thermophilic Campylobacter spp. on broiler carcases was determined during processing in a Southern Brazil slaughterhouse. Samples were collected after defeathering, evisceration, water chilling and freezing. In addition, samples were obtained from the water of the chiller tank and from the surface of equipment in direct contact with the(More)
The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. The objective of the present study was to assess the Petrifilm™ EB and the TEMPO(®) EB systems with ISO(More)
The chemical composition of oats has been poorly studied in Brazil. Therefore, the objective of this study was to characterize the main chemical constituents of Brazilian oat cultivars. This knowledge is essential for the utilization of this cereal in balanced diets, specially for individuals with high blood cholesterol, where the beta-glucans contribute to(More)
A study was performed to compare the analytical procedure of the BAX System for Salmonella PCR assay with the Modified Semi-Solid Rappaport-Vassiliadis (MSRV) method, for the detection of Salmonella in naturally contaminated chicken carcass samples (n = 762) and raw pork meat (n = 566). The chicken carcasses samples were collected during slaughtering after(More)
The main goal of the present study was to discuss the application of the McNemar test to the comparison of proportions in dependent samples. Data were analyzed from studies conducted to verify the suitability of replacing a conventional method with a new one for identifying the presence of Salmonella. It is shown that, in most situations, the McNemar test(More)
Received 19/4/2012 Accepted 9/8/2012 (005680) 1 Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina – UFSC, Rod. Admar Gonzaga, 1346, Itacorubi, CEP 88034-001, Florianópolis, SC, Brazil, e-mail: barreto@cca.ufsc.br *Corresponding author Optimization of the extraction of carrageenan from(More)
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