Janaína Maria Batista de Sousa in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 4

EFFECTS OF PH AND FOOD MATRIX COMPONENTS ON ANTIBACTERIAL EFFICACY OF CARVACROL AGAINST Escherichia coli O157:H7
Process Engeineering and Emerging Technologies (ET)

Rhayane Carvalho ¹ ; Suênia Gabriela Gonçalves Morais ¹ ; Andrea Sulamita de Jesus Medeiros ² ; Maísa Gomes Chaves ¹ ; Janaína Maria Batista de Sousa ¹ ; EVANDRO DE SOUZA ² ; MARCIANE MAGNANI ¹

¹ Universidade Federal da Paraíba/ Engenharia de Alimentos ;

² Universidade Federal da Paraíba/ Ciências da Nutrição

Escherichia coli

carvacrol

food matrices

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64620
INHIBITORY EFFECTS OF Mentha piperita L. ESSENTIAL OIL AT CONCENTRATIONS BELOW THE SENSORY REJECTION THRESHOLD IN COMBINATION WITH MILD HEAT TREATMENT AGAINST Escherichia coli O157:H7 IN GUAVA JUICE
Process Engeineering and Emerging Technologies (ET)

Rayssa Julliane de Carvalho ¹ ; Suênia Gabriela Gonçalves Morais ¹ ; Maísa Gomes Chaves ¹ ; GEANY TARGINO DE SOUZA ¹ ; Janaína Maria Batista de Sousa ¹ ; EVANDRO DE SOUZA ² ; MARCIANE MAGNANI ¹

¹ Universidade Federal da Paraíba/Engenharia de Alimentos ;

² Universidade Federal da Paraíba/Ciências da Nutrição

Mentha piperita L

heat treatment

Juices

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64624
INHIBITORY EFFECTS OF ESSENTIAL OIL FROM Citrus limonum ALONE OR COMBINED WITH MILD HEAT TREATMENT AGAINST Lactobacillus brevis IN ORANGE JUICE
Process Engeineering and Emerging Technologies (ET)

GEANY TARGINO DE SOUZA ¹ ; Janaína Maria Batista de Sousa ¹ ; Maísa Gomes Chaves ¹ ; Rayssa Julliane de Carvalho ¹ ; EVANDRO DE SOUZA ² ; MARCIANE MAGNANI ¹

¹ Universidade Federal da Paraíba/ Engenharia de Alimentos ;

² Universidade Federal da Paraíba/ Ciências da Nutrição

Lactobacillus brevis

Citrus limonum

heat treatment

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64627
PHYSICOCHEMICAL CHARACTERISTICS OF FRESH SOFT CHEESE MANUFACTURED WITH OREGANO AND ROSEMARY ESSENTIAL OILS DURING REFRIGERATE STORAGE
Chemical and physicochemical characterization of food (FQ)

Helena Diniz-Silva ¹ ; Janaína Maria Batista de Sousa ¹ ; Marta Suely Madruga ¹ ; Rita de Cássia Ramos do Egypto Queiroga ² ; EVANDRO DE SOUZA ² ; MARCIANE MAGNANI ¹

¹ Universidade Federal da Paraíba/ Engenharia de Alimentos ;

² Universidade Federal da Paraíba/Ciências da Nutrição

Soft cheese

essential oil

Quality aspects

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64629

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

Janaína Maria Batista de Sousa

EFFECTS OF PH AND FOOD MATRIX COMPONENTS ON ANTIBACTERIAL EFFICACY OF CARVACROL AGAINST Escherichia coli O157:H7

INHIBITORY EFFECTS OF Mentha piperita L. ESSENTIAL OIL AT CONCENTRATIONS BELOW THE SENSORY REJECTION THRESHOLD IN COMBINATION WITH MILD HEAT TREATMENT AGAINST Escherichia coli O157:H7 IN GUAVA JUICE

INHIBITORY EFFECTS OF ESSENTIAL OIL FROM Citrus limonum ALONE OR COMBINED WITH MILD HEAT TREATMENT AGAINST Lactobacillus brevis IN ORANGE JUICE

PHYSICOCHEMICAL CHARACTERISTICS OF FRESH SOFT CHEESE MANUFACTURED WITH OREGANO AND ROSEMARY ESSENTIAL OILS DURING REFRIGERATE STORAGE

Co-authors (11)

Marta Suely Madruga

MARCIANE MAGNANI

EVANDRO DE SOUZA

Rita de Cássia Ramos do Egypto Queiroga

Maísa Gomes Chaves

Suênia Gabriela Gonçalves Morais

Rayssa Julliane de Carvalho

GEANY TARGINO DE SOUZA

Rhayane Carvalho

Andrea Sulamita de Jesus Medeiros

Helena Diniz-Silva

Publications in other proceedings