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Search Results: 1 - 10 of 16509 matches for " Marta Helena Filet;Gallo "
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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.
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.
Efeito do cloreto de cálcio e da película de alginato de sódio na conserva??o de laranja 'Pera' minimamente processada
Groppo, Vanessa Daniel;Spoto, Marta Helena Fillet;Gallo, Cláudio Rosa;Sarmento, Silene Bruder Silveira;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000100017
Abstract: the aim of this study was to assess the effect of a calcium chloride solution and a film of sodium alginate on the conservation of minimally processed 'pera' oranges. the quality of minimally processed orange submitted to treatments with 1% calcium chloride and 1% sodium alginate and the control (without treatment application) were monitored by physical, chemical, microbiological, and sensorial analyses every 3 days during storage at 5 oc for a period of 12 days. treatment with sodium alginate (1%) showed loss of smaller mass over the period of storage; however, the quality of the samples subjected to this treatment was compromised regarding the contents of ascorbic acid, sugars, soluble solids, and firmness. at the end of the storage period, the treatment with calcium chloride (1%) showed the best performance in maintaining the initial characteristics of the fruit preserving the contents of ascorbic acid, acidity, 'ratio', sugars, and firmness evidenced by the lower pectin solubilization. the microbiological analysis found negligible values of psycrotrophic bacteria, yeasts, molds, and total coliforms in all treatments. this indicates that a control of hygienic conditions led to a standard microbiological product according to the food legislation without salmonella and coliforms under 45 oc. sensorially, minimally processed orange treated with calcium chloride (1%) and control proved good for consumption for up to nine days of storage.
Conserva??o de mel?o rendilhado minimamente processado sob atmosfera modificada ativa
Arruda, Maria Cecília de;Jacomino, Angelo Pedro;Spoto, Marta Helena Fillet;Gallo, Cláudio Rosa;Moretti, Celso Luiz;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000100011
Abstract: net melons cv. bonus ii were minimally processed as cubes, wrapped in several packaging materials with injection of the gaseous mixture (5% o2 + 20% co2 + 75% n2) and stored at 3oc for 12 days. the packaging materials were: bb-200: cryovac multlayer film 65mm; pbc: probag conservax polyolephinic film 64μm; pp: polypropylene film 52μm. polystyrene trays were used as control with perforated cover. gaseous composition inside of the packaging, microbiological, sensorial and physical-chemical characteristics were determined each 3 days. the gas permeability was determined for each film. bb-200 packaging promoted co2 accumulation until 24% and o2 reduction until 0,4%. inside pbc packaging the o2 concentration stabilized at 8% and co2 about 4%, while inside pp packaging the gaseous concentration stabilized near 13% for o2 and 6% for co2. in a general sense, physical-chemical and sensorial characteristics were not influenced by the treatments. the modified atmosphere packaging was efficient for the microorganism control. the melon without modified atmosphere packaging showed levels over 105 nmp/g, of mesophilics bacteria, wich pathogenic microorganisms risks and/or deteriorative microorganisms, after 9th storage day.
Efeitos do processamento térmico e da radia??o gama na conserva??o de caldo de cana puro e adicionado de suco de frutas
Oliveira, Aline Cristine Garcia de;Spoto, Marta Helena Fillet;Canniatti-Brazaca, Solange Guidolin;Sousa, Cristina Paiva de;Gallo, Claudio Rosa;
Ciência e Tecnologia de Alimentos , 2007, DOI: 10.1590/S0101-20612007000400029
Abstract: sugarcane juice is a very well-known and popular beverage in brazil, and provided it is properly exploited, it has a high market potential. the aim of this research was to evaluate the physicochemical, microbiological and sensory stability of pure sugarcane juice and mixed with fresh lemon and pineapple juice, subjected to a heat treatment (70 °c/25 min) and/or gamma radiation (2.5 kgy) and stored in high density polyethylene bottles. the data were evaluated by variance analysis and their mean values compared by tukey's test. processing of the sugarcane juice reduced the microorganism load without significantly altering the physicochemical composition, aroma and flavor of the beverages in comparison with the control. luminosity was higher in the product subjected to the heat treatment combined with gamma radiation than that resulting from the other treatments. the polyphenol oxidase activity in the processed beverages was significantly lower than in the control. the addition of fruit juice to the sugarcane juice did not modify the latter's physicochemical composition. however, the addition of 10% pineapple juice to the sugarcane juice increased the manganese and reduced sugars content when compared with pure sugarcane juice and with sugarcane juice mixed with 4% lemon juice.
As origens do método de Rorschach e seus fundamentos The origins of the Rorschach and its foundations
Marta Helena de Freitas
Psicologia: Ciência e Profiss?o , 2005, DOI: 10.1590/s1414-98932005000100009
Abstract: As origens do método de Rorschach e seus respectivos fundamentos s o temas deste trabalho, desenvolvido a partir de uma retomada fenomenológica da história pessoal e profissional de seu próprio inventor, passando pela descri o e análise das principais influências e bases teóricas do referido método e, finalmente, culminando com uma aprecia o acerca da subjacente concep o de personalidade, mais propriamente dada pelos conceitos de tipo de vivência e fun o do real, em suas acep es originais. The theme of this work is the origin and the foundations of the Rorschach method. The work was developed from a phenomenological review of the personal and professional history of its own inventor, which involves a description and analysis of the main influences and theoretical basis of the referred method. Finally, this work culminates in an appreciation of the underlying conception of personality, more specifically those provided by the concepts of a type of experience and function of the real in their original meanings.
Extremes of scale mixtures of multivariate time series
Helena Ferreira,Marta Ferreira
Mathematics , 2013,
Abstract: Factor models have large potencial in the modeling of several natural and human phenomena. In this paper we consider a multivariate time series $\mb{Y}_n$, ${n\geq 1}$, rescaled through random factors $\mb{T}_n$, ${n\geq 1}$, extending some scale mixture models in the literature. We analyze its extremal behavior by deriving the maximum domain of attraction and the multivariate extremal index, which leads to new ways to construct multivariate extreme value distributions. The computation of the multivariate extremal index and the characterization of the tail dependence show the interesting property of these models that however much it is the dependence within and between factors $\mb{T}_n$, ${n\geq 1}$, the extremal index of the model is unit whenever $\mb{Y}_n$, ${n\geq 1}$, presents cross-sectional and sequencial tail independence. We illustrate with examples of thinned multivariate time series and multivariate autoregressive processes with random coefficients. An application of these latter to financial data is presented at the end.
Extremes of multivariate ARMAX processes
Marta Ferreira,Helena Ferreira
Statistics , 2012,
Abstract: We define a new multivariate time series model by generalizing the ARMAX process in a multivariate way. We give conditions on stationarity and analyze local dependence and domains of attraction. As a consequence of the obtained result, we derive a new method of construction of multivariate extreme value copulas. We characterize the extremal dependence by computing the multivariate extremal index and bivariate upper tail dependence coefficients. An estimation procedure for the multivariate extremal index shall be presented. We also address the marginal estimation and propose a new estimator for the ARMAX autoregressive parameter.
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