R
Rodrigo de Araújo Soares
Researcher at Universidade Federal de Lavras
Publications - 6
Citations - 343
Rodrigo de Araújo Soares is an academic researcher from Universidade Federal de Lavras. The author has contributed to research in topics: Satureja & Nitrite. The author has an hindex of 4, co-authored 6 publications receiving 289 citations.
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Journal ArticleDOI
Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.
Thales Leandro Coutinho de Oliveira,Rodrigo de Araújo Soares,Eduardo Mendes Ramos,Maria das Graças Cardoso,Eduardo Alves,Roberta Hilsdorf Piccoli +5 more
TL;DR: The potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella is suggested, which goes according to current market trends, where consumers are requesting natural products.
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Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
Thales Leandro Coutinho de Oliveira,Stephan Malfitano Carvalho,Rodrigo de Araújo Soares,Milene Aparecida Andrade,Maria das Graças Cardoso,Eduardo Mendes Ramos,Roberta Hilsdorf Piccoli +6 more
TL;DR: In this article, the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25μl/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO2) levels (0, 100 and 200μ/kg) and stored at 25°C for 30 days.
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A Weibull model to describe antimicrobial kinetics of oregano and lemongrass essential oils against Salmonella Enteritidis in ground beef during refrigerated storage
TL;DR: Evaluating fit-quality parameters (RSS and RSE) Weibull models are able to describe the inactivation curves of EOs against S. Enteritidis, and EOs in processed meats can be used to control pathogens during refrigerated shelf-life.
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Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat
Thales Leandro Coutinho de Oliveira,Maria das Graças Cardoso,Rodrigo de Araújo Soares,Eduardo Mendes Ramos,Roberta Hilsdorf Piccoli,Victor Maximiliano Reis Tebaldi +5 more
TL;DR: The application of EOs at low concentrations in food products can be used in combination with other preservation methods, such as refrigeration, to control pathogens and spoilage bacteria during shelf-life; which goes according to current market trends, where consumers are requesting natural products.
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Caracterização do fruto cruá vermelho ( Sicana odorifera Naudin) e acompanhamento da estabilidade de seus compostos bioativos durante o armazenamento congelado
Jonathan Neves de Carvalho Alves,Victor Maximiliano Reis Tebaldi,Kamila de Oliveira do Nascimento,Elisângela Elena Nunes Carvalho,Rodrigo de Araújo Soares,Ivanilda Maria Augusta +5 more
TL;DR: A caracterizacao fisica, fisico-quimica, nutricionais and nutricional do fruto crua vermelho has been investigated in this paper.