Vol. 69 No. 3 (2010)

Published: 2010-03-01

REVIEW ARTICLE

Microbial biofilms in the food industry: a review

Maíra Maciel Mattos de Oliveira, Danilo Florisvaldo Brugnera, Roberta Hilsdorf Piccoli

277-284
- PDF (Português (Brasil))

ORIGINAL ARTICLE

Fungi contamination in cereal bars commercialized

Maria Magali Stelato, Mariane Mazzoni Concon, Daniela Shimada, Silvana Mariana Srebernich

285-290
- PDF (Português (Brasil))
Comparison of methods for analysis of total coliforms and E. coli in water samples

Marina Chiarelli Marquezi, Cláudio Rosa Gallo, Carlos Tadeu dos Santos Dias

291-296
- PDF (Português (Brasil))
Chemical and bacteriological evaluation of the water and mussels from Santos bay, São Paulo, Brazil

Luiz Miguel Casarini, Marcelo Barbosa Henriques, Roberto Graça-Lopes, Marcelo Ricardo de Souza

297-303
- PDF
Microbiological quality and physical-chemical characteristics of the frozen pulp and blended açai

Denise Kaori Eto, Aline Midori Kano, Maria Teresa Mendes Ribeiro Borges, Caetano Brugnaro, Sandra Regina Ceccato-Antonini, Marta Regina Verruma-Bernardi

304-310
- PDF (Português (Brasil))
Performance of 2- and 3-classes sampling schemes for assessing the food microbiological quality

José Benício Paes Chaves, Consuelo Domenici Roberto, Genilson de Paiva, Leandro Dias Araújo

311-317
- PDF (Português (Brasil))
Evaluation of the productive quality for processing the frozen fruit pulps

Estela Sebastiany, Elizanilda Ramalho do Rego, Marcos José Salgado Vital

318-326
- PDF (Português (Brasil))
Protein supplementation effects on human milk protein and A immunoglobin concentrations

Eliana Fagundes Queiroz Bortolozo, Lyz Mary Bileski Candido, Aline Oliveira Colombo, Guataçara dos Santos Júnior

327-332
- PDF (Português (Brasil))
Partial Chemical Charaterization of the proteins of the nuts of Munguba (Pachira aquatica Aubl)

Bernadete de Lourdes de Araújo Silva, Pushkar Singh Bora, Claudia Carneiro de Azevedo

333-340
- PDF (Português (Brasil))
Composition, sensory evaluation and melting properties of caprine ice cream produced with different fat sources

Priscilla Diniz Lima da Silva, Magdiely Stefanes Santana Varela, Roberta Targino Pinto Correia

341-345
- PDF
Reduced fat Prato cheese added of proteolytic enzyme: physical and sensorial characteristics

Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna

346-357
- PDF (Português (Brasil))
Physical-chemical and sensorial characteristics of marketed buffalo mozzarella cheese

Augusto Ludvik Filip Marino, Maria Teresa Mendes Ribeiro Borges, Caetano Brugnaro, Solange Guidolin Canniati-Brazzaca, MArta Helena Fillet Spoto, Marta Regina Verruma-Bernardi

358-363
- PDF (Português (Brasil))
Sensorial characteristics and chemical composition of manufactured coalho cheese

Maria Eugênia de Oliveira Mamede, Arão Cardoso Viana, Adriana Lucia Costa Souza, Sayonara Andrade de Oliveira Farias, Pallyana Alves de Araújo

364-370
- PDF (Português (Brasil))
Phenylalanine removal effect on the peptide profile of hydrolyzed protein from wheat flour

Raquel Linhares Carreira, Viviane Dias Medeiros Silva, Mauro Ramalho Silva, Harriman Aley Morais, Marialice Pinto Coelho Silvestre

371-378
- PDF (Português (Brasil))
Physical-chemical and sensory characteristics of cookies formulated with acerola (Malpighia emarginata D.C.) residues flour

Ana Carolina Moura de Sena Aquino, Raisa Soares Móes, Karina Magna Macena Leão, Ana Virginia Dantas Figueiredo, Alessandra Almeida Castro

379-386
- PDF (Português (Brasil))
Frozen açai pulp. Study on the nutritional and physical-chemical characteristics, and microscopic and product labelling analyses

Brisa Maria Fregonesi, Cristina Eico Yokosawa, Isaura Akemi Okada, Gisele Massafera, Telma Maria Braga Costa, Sonia de Paula Toledo Prado

387-395
- PDF (Português (Brasil))
Chemical composition of mixtures with green banana and nut Brazil flours

Marlene Jardim Medeiros, Palmira Antonia Cruz de Oliveira, Joana Maria Leite de Souza, Reginaldo Ferreira da Silva, Maria Luzenira de Souza

396-402
- PDF (Português (Brasil))
Antifungal activity of Melaleuca alternifolia essential oil on yeasts isolated from HIV positive pregnant women with oral candidiasis

Anna Carolina Borges Pereira da Costa, Guilherme Rodrigues Teodoro, Tatiane Morais Ferreira, Fernando de Sá Silva, Aguida Maria, Sônia Khouri

403-407
- PDF (Português (Brasil))
Evaluation of the quality control data records for the measles, mumps, rubella vaccine products used in the Brazilian National Immunization Program in the period from 1999 to 2007

Eduardo Jorge Rabelo Netto, Eduardo Chaves Leal, Isabella Fernandes Delgado, Katia Christina Leandro

408-414
- PDF (Português (Brasil))

BRIEF COMMUNICATION

Determining the retinol contents in goat milk and its nutritious value in the infant feeding

Roberto Dimenstein, Ciro Uchôa de Melo, Lígia Rejane Siqueira Garcia, Larissa Queiroz de Lira

415-418
- PDF (Português (Brasil))
Study the toxicity in vivo and in vitro in papers with sanitary purposes and microbiological quality assessment

Lígia Luriko Miyamaru, Maria Cristina Santa Bárbara, Adriana Bugno, Adriana Aparecida Buzzo Almódovar, Tatiana Caldas Pereira, Áurea Silveira Cruz, Tamiko Ichikawa Ikeda, Rezolina Pereira dos Santos

419-422
- PDF (Português (Brasil))
Centesimal composition, mineral contents and nutritional labeling in matchstick potatoes

Hayla Félix Rodrigues, Luiz Fernando Miranda da Silva, Karla Silva Ferreira, Fernanda dos Santos Nogueira

423-427
- PDF (Português (Brasil))
Historical and technological aspects of the cuiabana sausage manufacturing procedure

Catharina Calochi Pires de Carvalho, Francisco Lopes Filho, Fernando Leite Hoffmann, Pedro Fernando Romanelli

428-433
- PDF (Português (Brasil))