Suzana Caetano da Silva Lannes (original) (raw)
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Papers by Suzana Caetano da Silva Lannes
Food Science and Technology, Dec 1, 2010
Revista Brasileira De Ciencia Do Solo, Jun 1, 2004
Food Science and Technology, Dec 1, 2007
Food Science and Technology, Jun 1, 2019
Food Science and Technology, Dec 1, 2014
International Journal of Cosmetic Science, Apr 1, 2019
Food and Public Health, 2012
Food Science and Technology, 2022
Food Science and Technology
Food Science and Technology
CIÊNCIA DA INFORMAÇÃO EM REVISTA, 2018
Gels, 2022
Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelat... more Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G′′/G′ > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties...
Food Science and Technology, 2019
Food Science and Technology, 2018
Food Science and Technology, 2018
Journal of Food Protection, 2001
The adaptation of Escherichia coli O157:H7 cells to acid conditions has been reported. This study... more The adaptation of Escherichia coli O157:H7 cells to acid conditions has been reported. This study showed the behavior of three strains of E. coli O157:H7 in two different physiological stages (acid shocked and control cells), inoculated in five fruit pulps stored at 4°C for up to 30 days. The three strains of E. coli O157:H7 inoculated in grape pulp could be recovered up to day 30. E. coli O157:H7 strains survived for 4 days in all fruit pulps tested with different pH values (2.51 to 3.26), with the exception of acid-shocked cells of E. coli O157:H7 strain 933, which did not survive in “cajá” (Spodias lutea L.) pulp. The results clearly indicated that acid resistance can persist for long periods during storage at 4°C. The protection conferred by acid adaptation suggests that acid-resistant organisms will be better equipped to outlast these acid challenges. The survival of E. coli O157:H7 in fruit pulps with a low pH, stored under refrigeration, is of extreme importance due to the hi...
Essays on Federalism and Regionalism, 2017
Food Science and Technology, Dec 1, 2010
Revista Brasileira De Ciencia Do Solo, Jun 1, 2004
Food Science and Technology, Dec 1, 2007
Food Science and Technology, Jun 1, 2019
Food Science and Technology, Dec 1, 2014
International Journal of Cosmetic Science, Apr 1, 2019
Food and Public Health, 2012
Food Science and Technology, 2022
Food Science and Technology
Food Science and Technology
CIÊNCIA DA INFORMAÇÃO EM REVISTA, 2018
Gels, 2022
Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelat... more Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those ingredients in oily systems, there is scarce literature using a mixture of oil and antioxidants. Vitamin E (VE) is an important candidate for its lipophilicity and several applications on pharmaceutical, cosmetics, and food industries. In this work, we investigated the influences of mixtures between vegetable oil (VO) and VE on the microstructures and rheological properties of CW and 12HSA organogels. A weak gel (G′′/G′ > 0.1) with a shear-thinning behavior was observed for all samples. The presence of VE impacted the gel strength and the phase transition temperatures in a dose-dependent pattern. Larger and denser packed crystals were seen for 12HSA samples, while smaller and more dispersed structures were obtained for CW organogels. The results obtained in this work allowed the correlation of the structural and mechanical properties...
Food Science and Technology, 2019
Food Science and Technology, 2018
Food Science and Technology, 2018
Journal of Food Protection, 2001
The adaptation of Escherichia coli O157:H7 cells to acid conditions has been reported. This study... more The adaptation of Escherichia coli O157:H7 cells to acid conditions has been reported. This study showed the behavior of three strains of E. coli O157:H7 in two different physiological stages (acid shocked and control cells), inoculated in five fruit pulps stored at 4°C for up to 30 days. The three strains of E. coli O157:H7 inoculated in grape pulp could be recovered up to day 30. E. coli O157:H7 strains survived for 4 days in all fruit pulps tested with different pH values (2.51 to 3.26), with the exception of acid-shocked cells of E. coli O157:H7 strain 933, which did not survive in “cajá” (Spodias lutea L.) pulp. The results clearly indicated that acid resistance can persist for long periods during storage at 4°C. The protection conferred by acid adaptation suggests that acid-resistant organisms will be better equipped to outlast these acid challenges. The survival of E. coli O157:H7 in fruit pulps with a low pH, stored under refrigeration, is of extreme importance due to the hi...
Essays on Federalism and Regionalism, 2017