Preservative
Mostrando 1-12 de 162 artigos, teses e dissertações.
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1. High-barrier and antibacterial films based on PET/SiOx for food packaging applications
Abstract High-barrier and antibacterial materials have potential applications in the field of preservative packaging for fresh meat products. In this paper, UV irradiation and silane coupling agent (KH550) were used to modify the surface of SiOx coating on polyester (PET)/SiOx film to prepare the PET/SiOx/chitosan and PET/SiOx/chitosan-nano-ZnO composite fil
Food Sci. Technol. Publicado em: 2021-09
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2. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-po
Food Sci. Technol. Publicado em: 2020-09
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3. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 2020-06
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4. Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different s
Food Sci. Technol. Publicado em: 2020-06
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5. High rate of sensitization to Kathon CG, detected by patch tests in patients with suspected allergic contact dermatitis,
Abstract Background: Kathon CG, a combination of methylchloroisothiazolinone and methylisothiazolinone, is widely used as preservative in cosmetics, as well in household cleaning products, industrial products such as paints and glues. It has emerged as an important sensitizing agent in allergic contact dermatitis. Objectives: This study evaluated the react
An. Bras. Dermatol.. Publicado em: 2020-03
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6. Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days o
Food Sci. Technol. Publicado em: 17/01/2020
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7. Influence of treatment with water-soluble CCB preservative on the physical-mechanical properties of brazilian tropical timber
This aim of this work is to present an analysis of the influence of impregnation against biological demand, realized with saline solution of CCB (Chromated Copper Borate preservative) by vacuum-pressure process, on physical-mechanical properties of tropical wood species Simarouba sp., Cedrelinga catenaeformis and Erisma uncinatum Warm. In theory, such proces
Mat. Res.. Publicado em: 13/01/2020
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8. Screening and identification of bacteriocin-like inhibitory substances producing lactic acid bacteria from fermented products
Abstract A total of 544 isolates of lactic acid bacteria isolated from fermented products: 451 isolates from fermented products from Thailand and 93 isolated from French fermented products were screened for bacteriocin production. 10 isolates showed antimicrobial activities. Identification of the selected strains by random amplification of polymorphic DNA-po
Food Sci. Technol. Publicado em: 20/12/2019
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9. Effects of a commercial biocide, kasugamycin and consistency of the culture medium on the in vitro establishment of bamboo1
RESUMO A contaminação por micro-organismos e oxidação dos explantes no estabelecimento in vitro de bambu são problemas recorrentes na sua micropropagação. Avaliaram-se os efeitos do biocida Plant Preservative Mixture (PPM®), do antibiótico casugamicina e da consistência do meio de cultura no estabelecimento in vitro de Bambusa vulgaris,Phyllostachy
Pesqui. Agropecu. Trop.. Publicado em: 25/11/2019
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10. Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture
Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different s
Food Sci. Technol. Publicado em: 25/11/2019
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11. The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage
Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the co
Food Sci. Technol. Publicado em: 30/09/2019
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12. Micropropagation of Guadua chacoensis (Rojas) Londoño & P. M. Peterson1
RESUMO A cadeia produtiva de bambu, no Brasil, ainda é incipiente, e tem baixa oferta de mudas devido aos métodos convencionais de propagação. Objetivou-se, aqui, estabelecer um protocolo de micropropagação para Guadua chacoensis. Explantes de matrizes cultivadas em ambiente controlado resultaram em menor contaminação, relativamente aos de plantas cu
Pesqui. Agropecu. Trop.. Publicado em: 26/09/2019