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Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. Author(s): SLONGO, A. P.; ROSENTHAL, A.; CAMARGO, L. M. Q.; DELIZA, R.; MATHIAS, S. P.; ARAGÃO, G. M. F. de The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) redu... ... Repository: BDPA Publication year: 2009
Inactivation of oxidative enzymes from avocado Geada pulp by high hydrostatic pressure. Author(s): ALVES, M.; LIMA, R.; ROSENTHAL, A. Repository: BDPA Publication year: 2014
Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. Author(s): GONÇALVES, S. M.; HIDALGO CHÁVEZ, D. W.; OLIVEIRA, L. M. de; SARANTÓPOULOS, C. I. G. de L.; CARVALHO, C. W. P. de; MELO, N. R. de; ROSENTHAL, A. Effects of high hydrostatic pressure (HHP) processing (200?400 MPa/5 or 10 min) on functional properties of cellulose acetate (CA) films were investigated. As for mechanical properties, HHP caused a r... ... Repository: BDPA Publication year: 2020
Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure. Author(s): MATHIAS, S. P.; ROSENTHAL, A.; GASPAR, A.; ARAGÃO, G. M. F.; SLONGO-MARCUSI, A. High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes pres... ... Repository: BDPA Publication year: 2013
Porcine parvovirus VP1/VP2 on a time series epitope mapping: exploring the effects of high hydrostatic pressure on the immune recognition of antigens. Author(s): SOUZA, A. R. de; YAMIN, M.; GAVA, D.; ZANELLA, J. R. C.; GATTI, M. S. V.; BONAFE, C. S. F.; LIMA NETO, D. F. de Abstract: Porcine parvovirus (PPV) is a DNA virus that causes reproductive failure in gilts and sows, resulting in embryonic and fetal losses worldwide. Epitope mapping of PPV is important for evelopi... ... Repository: BDPA Publication year: 2019
Evaluation of aflatoxins degradation submitted to high hydrostatic pressure. Author(s): SOUZA, M. L. M.; TORREZAN, R.; TEIXEIRA, A. S.; CASTRO, I. M.; LEAL JUNIOR, W. F.; FREITAS-SILVA, O. Repository: BDPA Publication year: 2013
Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat. Author(s): BONFIM, R. C.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F. Repository: BDPA Publication year: 2013
Effects of high hydrostatic pressure on the inactivation of bacterial metaloproteases enzymes associated to milk spoilage. Author(s): PINTO JUNIOR, W. R.; DEL AGUILA, E. M.; SILVA, J. M.; SILVA, J. T.; PASCHOALIN, V. M. F.; ROSENTAL, A. Repository: BDPA Publication year: 2013
Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product. Author(s): BONFIM, R. C.; STEPHAN, M. P.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; AZEVEDO, T. L.; MELLINGER-SILVA, C.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F. Repository: BDPA Publication year: 2013
Effect of high hydrostatic pressure on lactic bacteria growth in turkey ham stored at normal and abusive refrigeration temperatures. Author(s): MATHIAS, S. P.; ROSENTHAL, A.; GASPAR, A.; ARAGAO, G. M. F. Repository: BDPA Publication year: 2012

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