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Microbiological inactivation by ultrasound in liquid products
(Springer, 2022)
Microbiological criteria: Principles for their establishment and application in food quality and safety
(PAGEpress, 2020)
Legislation on food safety has led
towards the standardization of food productions
which, together with the existing quality
certifications, aim to increase the level
of protection of public health. It is recognized
the ...
Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat
(Arquivo Brasileiro Medicina Veterinaria Zootecnia, 2018-07-01)
This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction ...
Treinamento técnico em laboratório de análises microbiológicas de alimentos
(Universidade Estadual Paulista (Unesp), 21-12-21)
Acreddited by the Federal Council of Biology, the biologists can work in the food industry related to the production, research, development, and quality of food (CFBio, 2019). Related to food microbiology area, it is ...
Heat Treatment: Effect on Microbiological Changes and Shelf Life
(2016-01-01)
Foods are complex ecosystems constituted by the environment and the microorganisms that live in it. The food environment consists of intrinsic factors such as pH, water activity, and nutritional components and extrinsic ...
Avaliação microbiológica e higiênico-sanitária em uma panificadora do município de Missal-PR.
(Universidade Tecnológica Federal do ParanáMedianeira, 2013-08-29)
Resulting from modern life, people change their eating habits and makes meals like "fast food" become increasingly frequent. Among the local practical, bakeries, have an increasing role in outbreaks of foodborne illness. ...
The Hazard Analysis System and Critical Control Points as a quality tool in brazilian food industry
(Univ Federal Ceara, Centro Ciencias Agrarias, 2019-04-01)
Food safety is one of the main problems related to food production and processing. The control of food contamination hazards in relation to physical, chemical and biological risks must occur during all phases of the ...