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Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality.
Rosario, Denes K A; Mutz, Yhan S; Castro, Vinicius S; Bernardes, Patricia C; Rajkovic, Andreja; Conte-Junior, Carlos A.
Afiliación
  • Rosario DKA; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Jane
  • Mutz YS; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Jane
  • Castro VS; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Jane
  • Bernardes PC; Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil. Electronic address: paticbernardes@gmail.com.
  • Rajkovic A; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium.
  • Conte-Junior CA; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Jane
Meat Sci ; 172: 108308, 2021 Feb.
Article en En | MEDLINE | ID: mdl-32966953
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Salmonella typhimurium / Rayos Ultravioleta / Ácido Láctico / Productos de la Carne Límite: Animals País/Región como asunto: America do sul / Brasil Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Salmonella typhimurium / Rayos Ultravioleta / Ácido Láctico / Productos de la Carne Límite: Animals País/Región como asunto: America do sul / Brasil Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article Pais de publicación: Reino Unido