Enterotoxigenicidade de cepas de Aeromonas sp. isoladas em diferentes pontos do fluxograma de abate bovino

Com o objetivo de verificar a capacidade enterotoxigênica de cepas de Aeromonas sp. isoladas em diferentes produtos e locais no fluxograma de abate bovino, foram testadas 102 cepas (18 da espécie A. hydrophila, 65 da espécie A. caviae e 19 atípicas) ante os testes de inoculação intragástrica em camundongo lactente e em alça intestinal ligada de coelho. Revelaram-se como produtoras de enterotoxinas três (16,7%) cepas da espécie A. hydrophila, originárias das mãos do manipulador antes que ele iniciasse seus trabalhos e da carne desossada pronta para o consumo, e uma (1,5%) da espécie A. caviae, também isolada das mãos. Os resultados são preocupantes pela presença de cepas enterotoxigênicas de bactérias do gênero Aeromonas em indústria de alto nível higiênico-sanitário.

Synthesis and Anti-Mycobacterium tuberculosis Evaluation of Aza-Stilbene Derivatives

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry

A study of the voltammetric behaviour of the food colours brilliant blue FCF (C.I. 42090), erythrosine (C. I. 45430) and quinolin e yellow (C. I. 47005) in the pH range 2-10 have been carried out by cathodic stripping voltammetry. At pH 4.5 (acetate buffer) with an accumulation potential of 0 V and accumulation time of 30 s, the voltammograms presented well-defined reduction peaks at potential - 0.76 V for brilliant blue FCF, - 0.85 V for quinoline yellow and - 0.54 V for erythrosine. Linear calibration graphs were obtained from 8 to 80 mug l(-1) brilliant blue, from 4 to 43 mug l(-1) quinoline yellow and from 10 to 70 mug l(-1) erythrosine. The method has been successfully applied to identify and quantify binary mixtures of these dyes and applied for determining brilliant blue FCF in commercial food products.

Solids rheology for dehydrated food and biological materials

Mechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was to review theoretical principles and mathematical modeling, analyzing the measurement techniques and major experimental results that exist in the literature about rheological properties of dehydrated foods and biological materials. Different methods of measuring rheological parameters (fundamental and empiric or imitative) are discussed and major experimental results, as well as the rheological models used in their analysis, published in recent years are presented.

Estimating the effects of United States food safety and agricultural health standards on agro-food exports from Latin America and the Caribbean

Includes bibliography

Organic food market in the United States: Market access opportunities for Latin American and Caribbean producers

Includes bibliography

A new approach to development banking in Jamaica

Includes bibliography

Food selection by a mangrove crab: Temporal changes in fasted animals

The feeding choices of the mangrove crab Ucides cordatus for various mangrove plant leaves (Avicennia schaueriana, Laguncularia racemosa, and Rhizophora mangle) at different ages (mature, senescent pre-abscission, and decomposing leaves) were examined. In a controlled experiment set in a mangrove area, we evaluated crab selection for different plant leaves by analyzing foraging rate (number of leaves with predation marks) and leaf consumption. Crabs were housed individually in plastic containers and after a 3-day fast supplied with leaf fragments every 24 h for 72 h. Uneaten leaves were removed before each new food offering. No food selection was observed in the first day, but after this period, senescent leaves, which have a high polyphenol content, were rejected. On the third day, an interactive effect between plant species and leaf age was shown to affect leaf selection, with mature leaves of A. schaueriana and L. racemosa being more selected than the other treatments. This observation was consistent across crab sexes and ages. Our results show that food selection by this mangrove crab changes through time in fasted animals, suggesting that this variable must be controlled in food preference studies. © 2012 Springer Science+Business Media B.V.

Influência da desidratação por spray dryng sobre o teor ácido ascórbico no suco de acerola (Malpighia ssp)

Pós-graduação em Alimentos e Nutrição - FCFAR

Uma proposta de inovação no cardápio escolar baseada na avaliação do programa de alimentação escolar de Piracicaba-SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Nanocompósitos com atividade antioxidante de amido de milho/isolado proteico de soro de leite/ óleo essencial de alecrim obtidos por extrusão termoplástica

In order to improve the quality and safety of food, the active packaging emerges as a new technology based on the release of composites beneficial to food products. Thus, biodegradable films incorporated with active substances have the function of acting as a barrier to external elements, protecting the product and increasing its shelf life. They are formulated from proteins, polysaccharides, lipids or from the combination of these compounds. However, there is a need to improve the performance properties of these packages. Nanotechnologies, then, emerges with the study of many nanoparticles as additives to modify the performance of biodegradable polymers. With this, we aimed at developing and active antioxidant film of corn starch blenders and whey protein isolate with rosemary essential oil or microcapsules of rosemary essential oil reinforced with sodium montmorillonite (MMTNa + ) nanoparticles by extrusion. The films were developed and characterized in a first stage for the selection of the best polymeric blender using the following analyses: water vapor permeability (WVP), machanical properties; optical, thermogravimetry (TG), differential scanning calorimetry (DSC), x-ray diffraction (XRD) and scanning electron microscopy (SEM). In the second stage, montmorillonite clay nanoparticles and rosemary essential oil were added as reinforcement to evaluate its antioxidant effect. In a third stage, we studied the addition of microcapsules of rosemary essential oil (MR) as a form of protecting the active agent and its antioxidant potential in the films. The results indicate that the development of p olymeric blender with 30% of corn starch substitution is the most indicated for future work. The addition of rosemary essential oil or microcapsule of rosemary essential oil allowed for the obtaining of nanocomposites with antioxidant potential for application in food packages.

Extração e utilização de frutanos de Yacon (Polymnia sonchifolia) na funcionalização de alimentos

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Processing of Brazil-nut flour: characterization, thermal and morphological analysis

A castanha-do-Brasil (Bertholletia excelsea H. B. K.) destaca-se por seus elevados teores em lipídios e proteínas de alta qualidade biológica, parâmetros que justificam a necessidade de maiores pesquisas e incentivos para a elaboração de novos produtos comerciais. No presente estudo, busca-se identificar novas formas de aproveitamento tecnológico dessas amêndoas pela indústria alimentícia, através de seu processamento sobre a forma de farinha sem alteração do teor energético. Os resultados após sua elaboração mostraram um produto com alto valor energético 431,48 kcal.100 g–1, teor de proteína de 45,92 g.100 g–1 e fibra alimentar de 17,14%. As análises térmicas indicam que a introdução de outro componente proteico, como o isolado proteico de soja, não altera as reações e comportamentos térmicos. Já as morfológicas evidenciaram estruturas granulares semelhantes à estrutura das matrizes de proteínas globulares. Constata-se que, após o processamento e obtenção de farinha, o produto mantém seu alto teor energético-proteico e, ao ser submetido a altas temperaturas, mantém suas características.

Desenvolvimento de metodologia analítica ambientalmente mais amigável para a determinação de ureía em atrizes diversas

Pós-graduação em Química - IQ