oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2019 ( 19 )

2018 ( 38 )

2017 ( 37 )

2016 ( 62 )

Custom range...

Search Results: 1 - 10 of 21155 matches for " Cláudio Rosa;Alcarde "
All listed articles are free for downloading (OA Articles)
Page 1 /21155
Display every page Item
Radia o gama na redu o da carga microbiana de filés de frango
SPOTO Marta Helena Filet,GALLO Cláudio Rosa,DOMARCO Raquel Elisabeth,ALCARDE André Ricardo
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Neste trabalho estudou-se o efeito da radia o gama na destrui o dos microrganismos presentes em filés de frango armazenados sob refrigera o. Um dos possíveis fatores de deteriora o da carne de frango é a atividade microbiana. A irradia o é um processo de conserva o de alimentos através da elimina o de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento) e 5 níveis (doses de radia o), com 3 repeti es por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigera o (± 5oC) por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras n o irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5) para 10(7)UFC/g). As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 103 para 10(4)UFC/g). As doses de radia o de 4,0; 6,0 e 8,0kGy reduziram a popula o microbiana a níveis de 102UFC/g no vigésimo primeiro dia e 101UFC/g no vigésimo oitavo dia de armazenamento. A irradia o pode ser um processo eficiente para a redu o da carga microbiana de filés de frango porque a dose de radia o de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma popula o microbiana de 101UFC/g até vinte e oito dias de armazenamento.
Spatial variability of physical and chemical attributes of some forest soils in southeastern of Brazil
Alvares, Clayton Alcarde;Gon?alves, José Leonardo de Moraes;Vieira, Sidney Rosa;Silva, Cláudio Roberto da;Franciscatte, Walmir;
Scientia Agricola , 2011, DOI: 10.1590/S0103-90162011000600015
Abstract: cap?o bonito forest soils, s?o paulo state, brazil, have been used for forestry purposes for almost one century. detailed knowledge about the distribution of soil attributes over the landscape is of fundamental importance for proper management of natural resources. the purpose of this study was to identify the variability and spatial dependence of chemical and physical attributes of cap?o bonito forest soils. a large soil database of regional land was raised and organized. most of the selected variables were close to the lognormal frequency range. soil texture presented a higher range in the a horizon, and the nugget effect and sill were greater in the b horizon. these differences are attributed to the parent material of the region (itararé geologic formation), which presents uneven distribution of sediments. chemical attributes related to soil fertility presented a higher spatial dependence range in the b horizon, probably as a result of more intensive management and erosion history of the superficial soil layer. maps for some attributes were interpolated. these had specific areas of occurrence and a wide distribution along the perimeter of the cap?o bonito district forest, allowing a future site-specific soil management.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto Marta Helena Filet,Gallo Cláudio Rosa,Alcarde André Ricardo,Gurgel Maria Sílvia do Amaral
Scientia Agricola , 2000,
Abstract: This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.
Radia??o gama na redu??o da carga microbiana de filés de frango
SPOTO, Marta Helena Filet;GALLO, Cláudio Rosa;DOMARCO, Raquel Elisabeth;ALCARDE, André Ricardo;WALDER, Júlio Marcos Melges;BLUMER, Lucimara;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000300018
Abstract: this work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. microbial activity causes deterioration in poultry. irradiation is a process of food preservation by reduction of the number of the microorganisms. the experimental design was in random blocks with 5 factors (storage periods) and 5 levels (radiation doses), with three replicates. the samples of chicken steak were irradiated with 0.0, 2.0, 4.0, 6.0 and 8.0kgy and stored under refrigeration (± 5oc) for 1, 7, 14, 21 and 28 days. the total count of the microorganisms was accomplished by pour plate in pca medium. the microbiological count of the non-irradiated samples increased in two logarithmic cycles during the storage period of twenty-eight days (from 105 to 107cfu/g), while the microbiological count of the samples irradiated with 2.0kgy increased in one logarithmic cycle during the same period (from 103 to 104cfu/g). the doses of 4.0, 6.0 and 8.0kgy reduced the microbial contamination of the samples to levels of 102cfu/g at the twenty-first and to 101cfu/g at the twenty-eighth day of storage. gamma irradiation can be an efficient process to reduce the microbial contamination of chicken steaks because the dose of 4.0kgy was enough to keep the chicken steaks refrigerated with 101cfu/g for up to twenty-eight days.
Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Spoto, Marta Helena Filet;Gallo, Cláudio Rosa;Alcarde, André Ricardo;Gurgel, Maria Sílvia do Amaral;Blumer, Lucimara;Walder, Júlio Marcos Melges;Domarco, Rachel Elisabeth;
Scientia Agricola , 2000, DOI: 10.1590/S0103-90162000000300003
Abstract: this work evaluated the effect of gamma radiation on reducting the population of staphylococcus aureus, escherichia coli and salmonella typhimurium in ground chicken breast stored under refrigeration. the experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kgy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). samples of ground chicken breast were inoculated with staphylococcus aureus (atcc 14458), escherichia coli (atcc 11105) and salmonella typhimurium (atcc 0626), irradiated at temperatures between 4 and 8°c and stored under refrigeration (5°c) for 28 days. the increased radiation dose and period of storage under refrigeration caused a reduction of staphylococcus aureus, escherichia coli and salmonella typhimurium populations in the ground chicken breast. mean radiation d values determined for staphylococcus aureus and escherichia coli were 0.41 and 0.72 kgy, respectively. gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kgy kept the ground chicken breast within the microbiological limits established by the brazilian legislation, for up to 28 days under refrigeration.
Atividade celulolítica de fungos isolados de baga?o de cana-de-a?úcar e madeira em decomposi??o
Basso, Thalita Peixoto;Gallo, Cláudio Rosa;Basso, Luiz Carlos;
Pesquisa Agropecuária Brasileira , 2010, DOI: 10.1590/S0100-204X2010001100008
Abstract: the objective of this work was to identify fungi isolates from sugarcane bagasse and decayed wood, and to evaluate their cellulolytic activity on sugarcane bagasse. five isolates were evaluated, as compared to trichoderma reesei qm9414 and t. reesei rut c30. the cellulolytic activity was estimated through the hydrolytic capacity of the enzymatic extract of fungi grown on sugarcane bagasse over filter paper (total cellulolytic activity) and sodium carboxymethyl cellulose (endoglucanase activity). the isolates were identified by molecular analysis of 26s rdna region. paecilomyces, aspergillus, acremonium/penicillium and trichoderma genera were identified. although t. reesei qm9414 showed the highest total cellulolytic activity, some isolates showed higher endoglucanase activities. biodiversity found in habitats such as sugarcane bagasse can provide strains of cellulolytic fungi with great biotechnological potential.
Fun??o fonatória em pacientes com doen?a de Parkinson: uso de instrumento de sopro
Rosa, Juliana de Caldas;Cielo, Carla Aparecida;Cechella, Cláudio;
Revista CEFAC , 2009, DOI: 10.1590/S1516-18462009000200016
Abstract: purpose: to check the phonatory function of parkinson's disease patients before and after therapy with wind instrument emphasizing laryngeal, acoustic, respiratory and vocal intensity modifications. methods: this research is a collective and prospective case study. two subjects were submitted to larynx videoendoscopy, respiratory function valuation, recording of samples voice, vocal intensity measurement and therapy. the acoustic analysis were made through multidimensional voice program advanced. data analysis were weighed, once that the research is a collective case study. results: the results showed that respiratory, acoustic and vocal intensity modifications were similar and positive in two subjects. conclusion: the therapy carried through with wind instrument may provide higher efficiency in glottal adduction, movement and respiratory control, providing effective phonation breath use, vocal quality improvement with noise measures decrease, higher phonatory stability and vocal intensity increase.
Collaborative monitoring of the ornamental trade of seahorses and pipefishes (Teleostei: Syngnathidae) in Brazil: Bahia State as a case study
Rosa, Ierecê L.;Sampaio, Cláudio L. S.;Barros, Adrianne T.;
Neotropical Ichthyology , 2006, DOI: 10.1590/S1679-62252006000200010
Abstract: many species of seahorses and pipefishes (family syngnathidae) are traded for medicinal purposes and aquaria; some are also sold as souvenirs or curiosities. brazil is one of the main suppliers of seahorses for the international aquarium trade, nevertheless, little is known about the magnitude of that trade in the country. with regards to pipefishes, virtually nothing is known about their captures for ornamental purposes in brazil. the present study assesses the magnitude of captures and trade of seahorses and pipefishes, based on data obtained through a collaborative monitoring program established with the main retailer of marine ornamental organisms in the state of bahia. the syngnathid fishery is conducted in shallow waters never exceeding 7 m, generally by breathhold diving. both seahorses and pipefishes are mostly caught by hand, and only rarely hand-nets or plastic bags are used. from january/1997 to june/2005, 152 fishers recorded their daily catches of syngnathids. two species of seahorses, hippocampus reidi and h. cf. erectus (9,793 specimens captured from 1997 to 2005) and three species of pipefishes, cosmocampus albirostris, micrognathus sp. and syngnathus sp. (143 specimens captured from 1999 to 2005) were traded. h. reidi was the most heavily exploited species.
A microflora de derivados do leite como índice de qualidade: I. Queijos
Gallo, Cláudio Rosa;Oliveira, Antonio Joaquim de;Caruso, Jo?o Gustavo Brasil;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1983, DOI: 10.1590/S0071-12761983000100018
Abstract: this work was undertaken to identify the presence of pathogenics and quality deteriorating microorganisms in some cheese (prato, minas frescal and provolone). commercial samples were taken and analysed for: total count, coliforms, fecal coliforms, staphylococcus, psychrotrophs, thermophilics, proteolytics, lipolytics, enterococci, salmonella, and molds and yeasts. the fairly high total counts, coliforms, fecal coliforms, staphylococcus, s.aureus, enterococci, proteolytics, lipolytics, psychrotrophs, in most samples of dairy products analysed in this work and the presence of salmonella in some of them, reaveled that they should all be rejected for people consuming once, most pathogenic microorganism counting are above those standards stablished by the "comiss?o nacional de normas e padr?es pata alimentos".
Eficácia da sanifica??o no processamento mínimo de laranja 'Pêra'
Arruda, Maria Cecília de;Jacomino, Angelo Pedro;Moreira, Raquel Capistrano;Gallo, Cláudio Rosa;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000700028
Abstract: sanitization is one of the most important procedures in minimal processing. this work aimed to determine the stage of the process in which sanitizing is more effective in orange. fruits were selected according to size and skin color and stored at 6oc for 12h. then, the following sanitization treatments were used: a) before peeling; b) before and after peeling; c) after peeling; d) no sanitization (control). the sanitizer active ingredient was dichloro-s-ttriazinetrione. for sanitization before peeling, fruits were immersed in water plus 200 mg.l 1 chlorine for 10 minutes, while for sanitization after peeling, fruits were immersed in water plus 50 mg.l 1 chlorine for 3 minutes, followed by rinsing in drinking water. peeling was done by hydrothermic treatment (immersion of fruits in water at 50oc for 8 minutes approximately). after that, fruits were manually peeled and stored at 6oc for 6 days. contamination levels by fungi and bacteria were low, reaching a maximum of 4 x 102 cfu.g-1. coliforms or salmonella were not found in any samples in treatments. although microbial counts were low in all treatments, those using sanitization showed the lowest contamination levels, showing the sanitization efficacy. based on the results, sanitization before peeling, after washing of fruits, is recommend in order to assure the microbiological quality of fruits.
Page 1 /21155
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.