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The use of statistical software in food science and technology: Advantages, limitations and misuses.
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects.
- B. A. Kamimura, M. Magnani, A. Sant’Ana
- Medicine, BiologyComprehensive reviews in food science and food…
- 1 September 2019
The reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.
Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage.
Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels.
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks
Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables
Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds.
Electrospray ionization coupled with tandem mass spectrometry data showed the presence of ellagitannins and ellagic acid in the extracts, which are probably the responsible for the antimicrobial and antioxidant activities.