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Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
(ELSEVIER SCI LTD, 2011)
Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to ...
Assessing The Effect Of Washing Practices Employed In Brazilian Processing Plants On The Quality Of Ready-to-eat Vegetables
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Microbiological Quality of Minimally Processed, Ready-to-Eat, Vegetables in Loja, Ecuador
(Escuela Politécnica Nacional, 2018)
Prevalence, populations and pheno- and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in Sao Paulo, Brazil
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Listeria monocytogenes is a foodborne pathogen of great concern due to the high fatality rates of listeriosis. The consumption of RTE vegetables has increased in Brazil over the last two decades, but little is known about ...
Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
Growth potential (delta) is defined as the difference between the population of a microorganism at the end of shelf-life of specific food and its initial population. The determination of 6 of Salmonella and Listeria ...
Assessing The Effect Of Washing Practices Employed In Brazilian Processing Plants On The Quality Of Ready-to-eat Vegetables
(Elsevier Science BVAmsterdam, 2016)
Microbiological and functional quality of ready-to-eat arugula as treated by combinations of UV-C and nonconventional modified atmospheres
(Wiley, 2017)
The industry of ready-to-eat vegetables is interested in developing environmentally friendly sanitization techniques such as the ultraviolet light (UV-C). The effect of UV-C (5, 10, 15, 20 and 25 kJ/m(-2)) and nonconventional ...
Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTDLONDON, 2012)
The growth parameters (growth rate, mu and lag time, lambda) of three different strains each of Salmonella enterica and Listeria monocytogenes in minimally processed lettuce (MPL) and their changes as a function of temperature ...
Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables
(Academic Press Inc Elsevier Science, 2016)
Changes in dietary habits have pushed the inclusion of numerous ready-to-eat products in the market. Among them, minimally processed vegetables are of great importance because of their convenience, freshness, and nutritional ...