Now showing items 1-5 of 5
Effect of grape seed extract (Vitis labrusca L.) on soybean oil under thermal oxidation
(Nutrition and Food Science, 2017-01-01) [Resenha]
Purpose: This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil. Design/methodology/approach: Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant ...
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
(Food Reviews International, 2019-01-02) [Resenha]
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ...
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
(Food Engineering Reviews, 2012-06-01) [Resenha]
The interest on novel biological preservation methods has been increasing during recent years, supported by research indicating that antagonistic microorganisms and their antimicrobial metabolites may have some potential ...
Bacillus thuringiensis development from 1971 to 1996: Cases of a research group in Brazil
(Israel Journal of Entomology, 1998-12-01) [Resenha]
Brazil is internationally known for its activities in mass production and use of biocontrol agents. Batch studies on Bacillus thuringiensis fermentation were initiated in 1970, at the State University of Campinas (UNICAMP) ...
The two faces of leuconostoc mesenteroides in food systems
(Food Reviews International, 2015-04-03) [Resenha]
Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from different sources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria ...