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Id: biblio-1100542
Autor: Conselho Nacional de Secretários de Saúde (Brasil).
Título: Anvisa atualiza orientações para empresas de alimentos / Anvisa updates guidelines for food companies.
Fonte: Brasília; CONASS; jun. 2020. (CONASS informa, 267).
Idioma: pt.
Descritores: Pneumonia Viral/prevenção & controle
Quarentena/organização & administração
Infecções por Coronavirus/prevenção & controle
Pandemias/prevenção & controle
Betacoronavirus
-Indústria Alimentícia/normas
Agência Nacional de Vigilância Sanitária
Responsável: BR1.1 - BIREME


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Texto completo SciELO Brasil
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Id: biblio-974324
Autor: Revin, Victor; Liyaskina, Elena; Nazarkina, Maria; Bogatyreva, Alena; Shchankin, Mikhail.
Título: Cost-effective production of bacterial cellulose using acidic food industry by-products
Fonte: Braz. j. microbiol;49(supl.1):151-159, 2018. tab, graf.
Idioma: en.
Resumo: Abstract To reduce the cost of obtaining bacterial cellulose, acidic by-products of the alcohol and dairy industries were used without any pretreatment or addition of other nitrogen sources. Studies have shown that the greatest accumulation of bacterial cellulose (6.19 g/L) occurs on wheat thin stillage for 3 days of cultivation under dynamic conditions, which is almost 3 times higher than on standard Hestrin and Schramm medium (2.14 g/L). The use of whey as a nutrient medium makes it possible to obtain 5.45 g/L bacterial cellulose under similar conditions of cultivation. It is established that the pH of the medium during the growth of Gluconacetobacter sucrofermentans B-11267 depends on the feedstock used and its initial value. By culturing the bacterium on thin stillage and whey, there is a decrease in the acidity of the waste. It is shown that the infrared spectra of bacterial cellulose obtained in a variety of environments have a similar character, but we found differences in the micromorphology and crystallinity of the resulting biopolymer.
Descritores: Resíduos/análise
Microbiologia Industrial/métodos
Celulose/biossíntese
Gluconacetobacter/metabolismo
-Resíduos/economia
Triticum/metabolismo
Triticum/microbiologia
Microbiologia Industrial/economia
Indústria Alimentícia
Meios de Cultura/economia
Meios de Cultura/metabolismo
Gluconacetobacter/crescimento & desenvolvimento
Etanol/metabolismo
Responsável: BR1.1 - BIREME


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Texto completo SciELO Brasil
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Id: biblio-839324
Autor: Cachumba, Jorge Javier Muso; Antunes, Felipe Antonio Fernandes; Peres, Guilherme Fernando Dias; Brumano, Larissa Pereira; Santos, Júlio César Dos; Silva, Silvio Silvério Da.
Título: Current applications and different approaches for microbial L-asparaginase production
Fonte: Braz. j. microbiol;47(supl.1):77-85, Oct.-Dec. 2016. tab, graf.
Idioma: en.
Projeto: FAPESP.
Resumo: ABSTRACT L-asparaginase (EC 3.5.1.1) is an enzyme that catalysis mainly the asparagine hydrolysis in L-aspartic acid and ammonium. This enzyme is presented in different organisms, such as microorganisms, vegetal, and some animals, including certain rodent's serum, but not unveiled in humans. It can be used as important chemotherapeutic agent for the treatment of a variety of lymphoproliferative disorders and lymphomas (particularly acute lymphoblastic leukemia (ALL) and Hodgkin's lymphoma), and has been a pivotal agent in chemotherapy protocols from around 30 years. Also, other important application is in food industry, by using the properties of this enzyme to reduce acrylamide levels in commercial fried foods, maintaining their characteristics (color, flavor, texture, security, etc.) Actually, L-asparaginase catalyzes the hydrolysis of L-asparagine, not allowing the reaction of reducing sugars with this aminoacid for the generation of acrylamide. Currently, production of L-asparaginase is mainly based in biotechnological production by using some bacteria. However, industrial production also needs research work aiming to obtain better production yields, as well as novel process by applying different microorganisms to increase the range of applications of the produced enzyme. Within this context, this mini-review presents L-asparaginase applications, production by different microorganisms and some limitations, current investigations, as well as some challenges to be achieved for profitable industrial production.
Descritores: Asparaginase/biossíntese
Microbiologia Industrial
Indústria Farmacêutica
Fermentação
Antineoplásicos
-Asparaginase
Indústria Alimentícia
Limites: Humanos
Animais
Responsável: BR1.1 - BIREME


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Texto completo SciELO Brasil
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Id: lil-788961
Autor: Marques, Roger Vasques; Paz, Matheus Francisco da; Duval, Eduarda Hallal; Corrêa, Luciara Bilhalva; Corrêa, Érico Kunde.
Título: Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production
Fonte: Braz. j. microbiol;47(3):675-679, July-Sept. 2016. tab, graf.
Idioma: en.
Resumo: ABSTRACT The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon chain to reduce its melting point and thereby act directly on one of the main technical barriers to obtaining biodiesel from this abundant source of lipids. Pork fatty waste was obtained from slaughterhouses in southern Brazil during evisceration of the carcasses and the kidney casing of slaughtered animals was used as feedstock. Fermentation was performed in BHI broth with different concentrations of fatty waste and for different time periods which enabled evaluation of the effect of fermentation time on the melting point of swine fat. The lowest melting point was observed around 46 °C, indicating that these chemical and biological reactions can occur under milder conditions, and that such pre-treatment may further facilitate production of biodiesel from fatty animal waste.
Descritores: Staphylococcus/metabolismo
Biocombustíveis
Fermentação
Resíduos Industriais
-Biotransformação
Indústria Alimentícia
Carne Vermelha
Limites: Animais
Responsável: BR1.1 - BIREME


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Id: biblio-1038438
Autor: Drake, Ignacio; Abeyá Gilardon, Enrique; Mangialavori, Guadalupe; Biglieri, Ana.
Título: Descripción del consumo de nutrientes según el nivel de procesamiento industrial de los alimentos: Encuesta Nacional de Nutrición y Salud - 2005 / Description of nutrient consumption based on the level of industrial food processing: National Survey on Nutrition and Health of2005
Fonte: Arch. argent. pediatr;116(5):345-352, oct. 2018. graf, tab.
Idioma: en; es.
Resumo: Los avances tecnológicos y el cambio de estilos de vida se reflejan en mayor consumo de alimentos procesados y ultraprocesados respecto de los naturales. Con datos de la Encuesta Nacional de Nutrición y Salud, se describe el consumo de esos alimentos y su relación con condiciones de vida en tres grupos etarios de Argentina (niñas y niños de 6-23 meses, niñas y niños de 2-5 años y mujeres de 10-49 años). El consumo en niños de 6-23 meses es alto en nutrientes provenientes de alimentos naturales: calcio (75,9%), proteínas (72,7%), hierro (71,5%) y fibra (68,9%). En niños de 2-5 años, desciende significativamente. En las mujeres, disminuye aún más. La proporción del aporte de energía de productos ultraprocesados es mayor en la población de más altos ingresos respecto de los bajos ingresos en todos los grupos poblacionales.

Technological advances and changes in lifestyles reflect in a greater consumption of processed and ultra-processed foods compared to natural ones. Using data from the National Survey on Nutrition and Health, the consumption of these foods and their relation to living conditions were described in three age groups of Argentina (infants aged 6-23 months, children aged 2-5 years, and women aged 10-49 years). Consumption among infants 6-23 months old is high in nutrients from natural foods: calcium (75.9%), proteins (72.7%), iron (71.5%), and fiber (68.9%). Among children 2-5 years old, consumption drops significantly. And among women, it drops even more. The proportion of the energy contribution from ultra-processed foods is higher in the high-income population compared to the low-income population across all groups.
Descritores: Argentina
Indústria Alimentícia
Inquéritos Nutricionais
Epidemiologia
Alimentos
Limites: Humanos
Lactente
Pré-Escolar
Tipo de Publ: Relatório Técnico
Responsável: AR94.1 - Centro de Información Pediatrica


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Texto completo SciELO Brasil
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Id: biblio-1024598
Autor: Werlang, Gabriela Orosco; Haubert, Louise; Peter, Cristina Mendes; Cardoso, Marisa.
Título: Isolation of Salmonella Typhimurium, Listeria monocytogenes and coagulase-positive Staphylococcus from salami sold at street fairs in Porto Alegre, Brazil / Isolamento de Salmonella Typhimurium, Listeria monocytogenes e Staphylococcus coagulase positiva de salames comercializados em feiras livres de Porto Alegre, Brasil
Fonte: Arq. Inst. Biol;86:e0072019, 2019. tab.
Idioma: en.
Projeto: Coordination of Improvement of Higher Education Personnel.
Resumo: Salami is a ready-to-eat (RTE) product frequently purchased at street fairs in Porto Alegre. Salmonella enterica, Listeria monocytogenes, and coagulase-positive Staphylococcus (CPS) are important causes of foodborne disease and can be transmitted through the consumption of RTE foods. The aim of this study was to evaluate the presence of these pathogens in salami sold at street fairs. Ninety salami samples from three commercial brands available at street fairs were analyzed by routine bacteriological methods for Salmonella spp. and Listeria spp., as well as enumeration of CPS. In addition, two samples from each commercial brand were analyzed for water activity (aw). Samples of brand A showed aw values (0.938 and 0.942) above those set by the legislation, while brand B (0.849 and 0.860) and brand C (0.826 and 0.854) were compliant. Microbiological analyses showed that 67.7% were negative to all investigated bacteria. Salmonella Typhimurium was isolated from 4.4% (4/90) of salami samples, all from commercial brand A. ­Listeria monocytogenes was detected in 3.3% (3/90) of samples, from commercial brands B and C. Moreover, 7.7% (7/90) of samples contained CPS populations non-compliant with legislation. Although the great majority of salami sold at street fairs of Porto Alegre was compliant with standards, S. enterica, L. monocytogenes, and CPS ≥ 5 × 103 cfu.g-1 could be found in this RTE product. Therefore, control measures in the processing industry and consumer's education about foodborne illness prevention should be maintained.(AU)

Salame é um alimento pronto para o consumo frequentemente adquirido pela população em feiras livres de Porto Alegre. Salmonella enterica, Listeria monocytogenes e Staphylococcus coagulase positiva são importantes causas de doenças transmitidas por alimentos e podem ser veiculadas por alimentos prontos para o consumo. O objetivo desse estudo foi avaliar a presença desses patógenos em salames vendidos em feiras livres. Noventa amostras de salame pertencentes a três marcas comerciais foram analisados por métodos bacteriológicos de rotina quanto à presença de Salmonella spp. e Listeria spp., bem como enumeração de Staphylococcus coagulase positiva (SCP). Além disso, foi determinada a Atividade de Água (aw) de duas amostras de cada marca comercial. Amostras da marca A apresentaram valores de aw (0,938 e 0,942) acima do permitido na legislação, enquanto as amostras da marca B (0,849 e 0,860) e C (0,826 e 0,854) não violaram esse parâmetro. A análise microbiológica demonstrou que 67,7% das amostras foram negativas para todas as bactérias investigadas. Salmonella Typhimurium foi isolada de 4,4% (4/90) das amostras de salame, todas da marca comercial A. Listeria monocytogenes foi detectada em 3,3% (3/90) das amostras das marcas B e C. Além disso, 7,7% (7/90) das amostras apresentaram SCP acima do número permitido pela legislação. Apesar da grande maioria dos salames comercializados em feiras livres estarem de acordo com a legislação, S. enterica, L. monocytogenes e SCP ≥ 5 × 103 cfu.g-1 podem estar presentes nesse alimento pronto para o consumo. Dessa forma, o controle nas indústrias e a educação dos consumidores sobre a prevenção de doenças transmitidas por alimentos devem ser mantidos.(AU)
Descritores: Salmonella/patogenicidade
Staphylococcus/patogenicidade
Suínos
Listeria/patogenicidade
-Bactérias
Técnicas Microbiológicas/métodos
Indústria Alimentícia
Normas de Qualidade de Alimentos
Carne
Responsável: BR1942.1 - NID - Biblioteca - Núcleo de Informação e Documentação


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Id: biblio-982688
Autor: Campos, Linander de Lima; Sá, Marco Aurélio Ribeiro de; Lissoni, Tatiane Cristina.
Título: Caracterização das visitas realizadas pelos agentes da vigilância sanitária do setor alimentício em Uberlândia - MG / Characterization of visits by sanitary inspectors in the food sector in Uberlândia - MG
Fonte: Hig. aliment;30(252/253):163-169, 29/02/2016. tab, graf.
Idioma: pt.
Resumo: As ações de Vigilância Sanitária no Brasil tiveram seu marco fundamental, e o estabelecimento de uma nova postura no final dos anos 1980 e início dos anos de 1990, com a edição da Lei Orgânica da Saúde. O objetivo deste trabalho foi realizar uma pesquisa quantitativa-descritiva para traçar o perfil e as adequações dos estabelecimentos do setor alimentício no município de Uberlândia-MG quanto à legislação vigente. Demonstrou-se como o cadastramento dos estabelecimentos sob Vigilância Sanitária é essencial para o conhecimento do perfil do município, permitindo um dimensionamento dos recursos humanos, cronograma de trabalho e controle das atividades realizadas, estabelecendo uma padronização das principais condutas, comparações e avaliações referentes a cada estabelecimento, levando à uma melhora significativa na prestação do serviço de fiscalização pela VISA do município. Observou-se que dos 100 estabelecimentos visitados apenas 30% apresentavam Alvará Sanitário e de funcionamento, 71% possuem responsável técnico, porém 80% não estavam presentes nos estabelecimentos no momento da visita pelos fiscais sanitários. Ao analisar o percentual referente aos motivos das visitas, em várias ocasiões, tiveram mais de uma motivo, sendo mais expressivo a visita referente a liberação de Alvará Sanitário com 77% do total. Dentre as orientações aplicadas pelos fiscais sanitários, pode-se constatar que 43% das mesmas foram em relação à organização e armazenamento de gêneros alimentícios e bebidas. Conclui-se neste trabalho que a atuação da Vigilância Sanitária não está focada apenas na ideia de simples fiscalização da saúde versus doença, mas sim na prevenção e promoção da saúde, demonstrando sua importância e caráter educativo perante a saúde pública e a sociedade.

The actions of Sanitary Surveillance in Brazil had their landmark and establishment of a new code conduct in the late 1980s and early 1990s, with the "Lei Orgânica da saúde" legislation. The aim of this study was conduct a quantitative and descriptive search to draw a profile and adjustments of the Uberlândia-MG town food sector in agreement with a current food safety law. To prove how the business covered by Sanitary Surveillance is very important to know better the town's business active profile, allowing a human resources measuring, work schedule and activies control, to set up a main standard behaviour, comparison and reviews about every single business place, leading to a significant improvement in VISA's town inspection service. It was observed on that amount of 100 places visited only 30% have a Sanitary and operating permit, 71% have a technical manager, however 80% were not present at the time of the visit by the Sanitary Surveillance inspectors. When analyzing the percentage referring to the reasons of visits, on several occasions, had more than one reason, being more expressive regarding the visit to release a Sanitary permit with 77% of it total. Among the guidelines applied by the Sanitary Surveillance inspectors, it can be seen that 43% were about the organization also food and drinks storage. It was concluded on this study that the work of the Sanitary Surveillance is not focused only on the simple idea of health versus disease monitoring, but on prevention and health promotion, demonstrating its importance at educational character in presence of public health and society.
Descritores: Vigilância Sanitária
Controle e Fiscalização de Alimentos e Bebidas
Inspeção de Alimentos
-Promoção da Saúde
Brasil
Indústria Alimentícia/estatística & dados numéricos
Restaurantes/estatística & dados numéricos
Limites: Humanos
Responsável: BR526.1 - Biblioteca de Saúde Pública


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Leitäo, Mauro Faber de Freitas
Id: lil-29755
Autor: Leitäo, Mauro Faber de Freitas.
Título: Ecologia dos microorganismos e fatores que afetam sua presença nos alimentos / Ecology of microorganisms and factors affecting their presence in the foods
Fonte: In: Paraná. Secretaria da Saúde e do Bem Estar Social; Fundaçäo de Saúde Caetano Munhoz da Rocha. Curso de atualizaçäo em microbiologia de alimentos: anais. s.l, Paraná. Secretaria da Saúde e do Bem Estar Social, 1986. p.93-93, tab.
Idioma: pt.
Conferência: Apresentado em: Curso de Atualizaçäo em Microbiologia de Alimentos, Curitiba, 18 nov.-6 dez. 1985.
Descritores: Ecologia
Microbiologia de Alimentos
-Filipinas
Água
Indústria Alimentícia
Manipulação de Alimentos
Responsável: BR1.1 - BIREME
BR1.1/202.06; BR599.1; 377:579.67(063), P223c, MT. 10001006938


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Texto completo SciELO Chile
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Id: lil-603020
Autor: López B, Laura; Binaghi J, María; Greco B, Carola; Mambrín C, María; Valencia E, Mirta.
Título: Identificación de especies cárnicas en productos cárnicos cocidos: utilización de sds-page como método de screening / Meat species identification in cooked meat products: using sds-page as screening method
Fonte: Rev. chil. nutr;38(2):187-196, jun. 2011. ilus, tab.
Idioma: es.
Projeto: UBA.
Resumo: It is necessary to have methodologies for the detection of meat species used in meat products in order to establish possible adulterations. Twenty cooked meat products produced in pilot plants or commercially available products were analyzed in order to evaluate the SDS-PAGE electrophoresis methodology as a screening method to identify the meat species used. The results found by electrophoresis were compared with an immunochemical method (ELISA kits for detection ofpork, beef and poultry). SDS-PAGE methodology allowed the detection of beef, pork, chicken and /or turkey proteins in most samples. When some of these species were present in low proportion this methodology was not able to detect them. SDS-PAGE method has the advantage that allows the detection of proteins of different meat species in only one electrophoresis run while with the ELISA method it is necessary to analyze the same sample with different species identification kits to confirm the presence of the species used.

Es necesario contar con metodologías que permitan la detección de las especies cárnicas utilizadas en la elaboración de productos cárnicos a los fines de establecer posibles adulteraciones. Con la finalidad de evaluar SDS-PAGE como método de screening para identificar la/las especies cárnicas utilizadas" en el presente trabajo" se analizaron veinte productos cárnicos crudos o cocidos elaborados en plantas piloto o comerciales. Los resultados hallados por electroforesis se compararon con un método inmunoquímico (ELISA). SDS-PAGE permitió la detección de proteínas de carne vacuna" porcina" de pollo y/o de pavo en las mayoría de las muestras analizadas. Sólo en algunas muestras que contenían alguna de las especies cárnicas en baja proporción" esta metodología no permitió su detección. SDS-PAGE tiene como ventaja poder detectar en una sola corrida la presencia de proteínas de diferentes especies cárnicas" mientras que con ELISA es necesario analizar una misma muestra con los diferentes kits de especies cárnicas para confirmar la presencia de las especies utilizadas.
Descritores: Ensaio de Imunoadsorção Enzimática
Indústria Alimentícia
Determinação
Eletroforese em Gel de Poliacrilamida
Produtos da Carne
-Argentina
Tipo de Publ: Artigo Clássico
Responsável: CL334.1 - Biblioteca UBO


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Id: biblio-1022638
Autor: Wang, Junying; Li, Yu; Lu, Fuping.
Título: Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger
Fonte: Electron. j. biotechnol;32:55-62, Mar. 2018. tab, ilus, graf.
Idioma: en.
Projeto: International Collaborative Project Supported by National Natural Science Foundation of China; . (NSFC); . National Research Foundation of South Africa; . National High Technology Research and Development Program; . Program for Changjiang Scholars and Innovative Research Team in University; . Tianjin Key Lab of Industrial Microbiology Tianjin University of Science & Technology.
Resumo: Background: α-Amylase is widely used in the starch processing, food and paper industries, hydrolyzing starch, glycogen and other polysaccharides into glucose, maltose and oligosaccharides. An α-amylase gene family from Aspergillus niger CBS513.88 encode eight putative α-amylases. The differences and similarities, biochemical properties and functional diversity among these eight α-amylases remain unknown. Results: The eight genes were cloned and expressed in Pichia pastoris GS115 by shaking-flask fermentation under the induction of methanol. The sequence alignment, biochemical characterizations and product analysis of starch hydrolysis by these α-amylases were investigated. It is found that the eight α-amylases belonged to three different groups with the typical structure of fungal α-amylase. They exhibited maximal activities at 30­40°C except AmyG and were all stable at acidic pH. Ca2+ and EDTA had no effects on the activities of α-amylases except AmyF and AmyH, indicating that the six amylases were Ca2+ independent. Two novel α-amylases of AmyE and AmyF were found. AmyE hydrolyzed starch into maltose, maltotriose and a small amount of glucose, while AmyF hydrolyzed starch into mainly glucose. The excellent physical and chemical properties including high acidic stability, Ca2+-independent and high maltotriose-forming capacity make AmyE suitable in food and sugar syrup industries. Conclusions: This study illustrates that a gene family can encode multiple enzymes members having remarkable differences in biochemical properties. It provides not only new insights into evolution and functional divergence among different members of an α-amylase family, but the development of new enzymes for industrial application.
Descritores: Aspergillus niger/enzimologia
alfa-Amilases/genética
alfa-Amilases/química
-Pichia/metabolismo
Amido
Temperatura
Indústria Alimentícia
Clonagem Molecular
Fermentação
Concentração de Íons de Hidrogênio
Hidrólise
Responsável: CL1.1 - Biblioteca Central



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