Microbiologic Analysis
Mostrando 1-12 de 43 artigos, teses e dissertações.
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1. Development of a novel resin with antimicrobial properties for dental application
The adhesion of biofilm on dental prostheses is a prerequisite for the occurrence of oral diseases. Objective: To assess the antimicrobial activity and the mechanical properties of an acrylic resin embedded with nanostructured silver vanadate (β-AgVO3). Material and Methods: The minimum inhibitory concentration (MIC) of β-AgVO3 was studied in relation t
J. Appl. Oral Sci.. Publicado em: 2014-10
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2. Pathological and ultrastructural analysis of surgical lung biopsies in patients with swine-origin influenza type A/H1N1 and acute respiratory failure
BACKGROUND: Cases of H1N1 and other pulmonary infections evolve to acute respiratory failure and death when co-infections or lung injury predominate over the immune response, thus requiring early diagnosis to improve treatment. OBJECTIVE: To perform a detailed histopathological analysis of the open lung biopsy specimens from five patients with ARDS with conf
Clinics. Publicado em: 2010
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3. Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil
Hortaliças minimamente processadas passam por várias etapas durante seu processamento, no qual ocorrem várias modificações de sua estrutura natural, todavia elas devem manter a mesma qualidade do produto não processado. O objetivo deste estudo foi quantificar microrganismos mesófilos e psicrótróficos, coliformes totais e fecais e verificar a presen�
Publicado em: 2010
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4. Avaliação in vitro da terapia fotodinâmica sobre microrganismos cariogênicos presentes na saliva de crianças / In vitro evaluation of the photodynamic therapy effects on the cariogenic microrganisms in saliva of infants
The increase of bacterias resistance to conventional treatment resulted in the development of new therapeutic modalities for dental caries treatment and/or prevention. In this field, the use of photodynamic therapy (PDT) is suggested as an alternative for inactivation of patogenic microrganisms involved in the etiology of tooth decay. The aim of this study w
Publicado em: 2009
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5. Amonização de feno de Coast-cross. / Ammonization in coast-cross hay.
This experiment was accomplished in the Animal Nutrition and Pastures Department in the Institute of Animal Science of the Rural Federal University of Rio de Janeiro. The effects of increasing levels of urea addition were evaluated on the chemical-bromatologic and microbiologic composition of Coast-cross hay. The hay was treated with 5 levels of urea (0, 0,5
Publicado em: 2009
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6. Descascamento de frutas cítricas pelo uso do tratamento hidrotérmico / Peeling of citric fruits by using Hydrothermal Treatment
The citrus fruit processing is justified for the difficulty of peeling of these fruits. Studies of peeling of Perasweet orange fruit accomplished at ESALQ-USP are showing the potential of the use of the hydrothermal treatment to facilitate the peeling of this variety. The oranges are immersed in hot water at 50ºC for 8 minutes. This process to make easy the
Publicado em: 2008
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7. Quality of soursweet sauces of guava (Psidium Guajava L.) and tomato (Lycopersicon Esculentum) / Molhos agridoces de goiaba e tomate: qualidade fÃsico-quÃmica, quÃmica, microbiolÃgica e sensorial
Guatchup or catchup are soursweet sauces prepared with either guava or tomato, which take in their formation both sugars and condiments. This work was designed to evaluate the microbiologic, physical, physicochemical and chemical characteristics of commercial soursweet guava and tomato sauces and soursweet sauces manufactured artisanally, following the tradi
Publicado em: 2007
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8. Laranja 'Pêra' (Citrus sinensis L. Osbeck) minimamente processada: efeito de cloreto de cálcio e película de alginato de sódio na fisiologia e conservação / Minimally processed 'Pera' Orange (Citrus sinensis L. Osbeck): effect of calcium chloride and sodium alginate film on physiology and conservation
Changes in the profile of the consumer interested in healthier nutrition, associated with the practicality and convenience, have led to a new branch of food technology: minimal processing. In citrus, this processing will contribute to increased consumption of the fruit in natura, enabling the product to have added value and giving the consumer a new option.
Publicado em: 2007
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9. Análise de perigos e pontos críticos de controle APPCC: estudo de caso no sistema de abastecimento de água da Universidade Federal de Viçosa / Hazard Analysis and Critical Control Points HACCP: study of the case in treatment plan of water at Universidade Federal de Viçosa
The drink water production to human use with adequate standards is very important to the health of consumers. At present, there are many researches in development to value the treatment of water in the world with support of World Health Organization and Health Treasury. On this context, the HACCP system is a important instrument to maintain the quality in wa
Publicado em: 2007
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10. Isolation and Identification of Staphylococcus aureus and Streptococcus agalactiae of the milk bovine / Isolamento e identificaÃÃo de Staphylococcus aureus e Streptococcus agalactiae de Leite Bovino
The objective of this work was to evaluate the microbiologic and physicochemical quality of raw milk of rural estates of the micro-region of Lavras-MG. Milk samples coming from 25 herds collected from cans were analyzed, microbiological analysis such as total count of mesophyll aerobes, Staphylococcus aureus and Streptococcus agalactiae, physicochemical anal
Publicado em: 2007
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11. Impacto da piscicultura sobre bacias hidrográficas de pequeno porte
The fast aquiculture expansion demands an assessment of the environment quality considering the impacts occurred on the water resources. Due to the importance of the fish farming activity in the Assis city of SP state, and the appropriate handling of the natural resources, this study intended to monitor the sub-basins of the Queixada and Macuco rivers to eva
Publicado em: 2006
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12. "Application of voltametric and HPLC techniques on the monitorins of organic acids production in fermented milk samples by Kefir and Tibet grains" / "Monitoramento da produção de ácidos orgânicos em amostras de leite fermentado pelos grãos de Kefir e do Tibet utilizando técnicas voltamétricas e HPLC"
The products formed during the milk fermentation using the kefir and tibet grains (popularly known species) were studied in this work. The kefir grain is a symbiotic association of microorganisms that includes several species of lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc), yeasts (Saccharomyces cereviseae) and acetic acid bacteria (Acetoba
Publicado em: 2006