Mariane Ferreira Silva

Formação complementar

Idiomas

Áreas de atuação

Organização de eventos

Participação em eventos

Produções bibliográficas

• SILVA, M. F. ; LOURENCETTI, R. E. ; MARCHI, L. B. ; MARQUES, D. R. ; CHINELLATO, M. M. ; Oscar O. Santos Júnior ; VISENTAINER, J. V. ; MONTEIRO, A. R. G. . DESENVOLVIMENTO E CARACTERIZAÇÃO DE BISCOITO RECHEADO DE CHOCOLATE COM SUBSTITUIÇÃO PARCIAL DA GORDURA HIDROGENADA POR POLPA DE ABACATE. Revista Tecnológica , v. 23, p. 327-335, 2014.

• SILVA, M. F. ; MONTEIRO, A. R. G. ; MARQUES, D. R. ; VISENTAINER, J. V. ; SANTOS JUNIOR, O. O. . Produção de biscoitos moldados adicionados de farinha de linhaça. In: Mariane Ferreira Silva, 2011, Curtiba. XI Encontro Regional Sul de Ciência e Tecnologia de Alimentos, 2011.

• MONTEIRO, A. R. G. ; SILVA, M. F. ; FUKUDA, G. T. T. ; MARQUES, D. R. . Estudo das correlações entre parâmetros de processo e a qualidade de biscoitos laminados.. In: Congresso Iberoamericano de Ingeniería de Alimentos, 2011, Lima. VIII Congresso Iberoamericano de Ingeniería de Alimentos, 2011.

• SILVA, M. F. ; MONTEIRO, A. R. G. . Desenvolvimento e caracterização de biscoito moldado com adição de quinoa e chia.. In: III EAITI, 2013, Foz do Iguaçu. III EAITI, 2013.

• SILVA, M. F. ; CARVALHO, A. R. ; MICKCHA, J.M.G . Qualidade Microbiológica do Leite Humano Ordenhado. In: V Semana de Engenharia de Alimentos da Universidade Estadual de Maringá, 2009, Maringá. V SEMANEA e III SIMPEA, 2009.

• SINGH, P. ; SANSAWAT, T. ; SILVA, M. F. ; KANG, I. . Reduction of loosely and tightly associated bacteria on broiler skin using combination of trisodium phosphate and hot water dip with or without brushing. In: Poultry Science Association, 2015. Poultry Science Association, 2015.

• MONTEIRO, A. R. G. ; SILVA, M. F. ; JOIA, B. M. ; MARQUES, D. R. ; OLIVEIRA, D. M. . Influence of diferent storage conditions upon cracker cookies and sandwich cookies. In: 16th World Congress of Food Science and Technology : Addressing Global Food Security and Wellness through Food Science and Technology, 2012, Foz do Iguaçu. IUFOST, 2012.

• SILVA, M. F. ; MONTEIRO, A. R. G. . Produção de biscoitos moldados adicionados de farinha de linhaça. In: I EAITI, 2011, Ponta Grossa. I Econtro Anual de Inovação tecnológica, 2011.

• SILVA, M. F. ; MONTEIRO, A. R. G. . Desenvolvimento e caracterização de biscoito moldado com adição de quinoa e chia. 2013. (Apresentação de Trabalho/Congresso).

• SILVA, M. F. ; MONTEIRO, A. R. G. . Produção de biscoitos moldados adicinados de farinha de linhaça. 2011. (Apresentação de Trabalho/Congresso).

• CARVALHO, A. R. ; SILVA, M. F. ; MICKCHA, J.M.G . Qualidade Microbiológica do Leite Humano Ordenhado. 2010. (Apresentação de Trabalho/Simpósio).

Outras produções

Projetos de pesquisa

• 2015 - Atual

  Cold-batter mixing for low-sodium and low-fat processed meats, Descrição: Processed meats have received negative publicity due to their typically high fat and high sodium content, which have been linked to adverse effects on human health. In conventional processing of ground or emulsified meats, high amounts of salt (2-3%) and animal fat (up to 50% in ground beef and 30% in hot dog) are added. Sodium, consumed above the recommended level (2.3 grams/day for the general U.S. population), is associated with greater risk for hypertension, heart disease, strokes, and kidney failure (NHANES, 2009; Dahl, 1972; Tuomilehto et al., 2001; Wilcox, 2010). Likewise, over-consumption of animal fat (primarily saturated fat) is associated with a higher risk of obesity, arteriosclerosis, and coronary heart disease (de Vries, 2007; Hu et al., 2000; Xu et al., 2002). To address these issues, meat processors are challenged to reduce the levels of these two ingredients in their products. In doing this, they are faced with many technological and quality issues. Specifically, salt (NaCl) not only contributes flavor, but also plays a major role in enhancing protein functionality, thereby developing a desirable product texture as well as extending shelf life. Likewise, fat contributes highly desirable juiciness, mouth-feel and flavor. Therefore, reducing these ingredients, while maintaining desired product quality, is a significant technical problem. Cold-batter (meat paste) mixing is an emerging technology that can be used for salt and/or fat reduction in processed meats while maintaining desirable sensory characteristics. Mixing meat proteins for an extended period, at or near freezing temperature, may cause the proteins to unfold in a manner that would improve protein binding functionality and generate creamy-like mouth feeling. It is postulated that internal hydrophobic protein residues are subtly twisted outward and exposed to the surface during cold-mixing, thereby improving gel-forming ability and fat-like creaminess. Using similar technology, researchers at the Fraunhofer Institute in German produced ?a juicy and succulent mouth-feel sausage? with less than 3% fat (Eisner et al., 2006). However, no fundamental research has been conducted to elucidate the underlying structural, functional, and organoleptic changes, or the interactions between chemical and physical factors (e.g., shear power intensity or shear rate) during the mixing. As the effect of cold-mixing on protein structure alternation and molecular interactions is better understood, this novel technology can be more readily applied to production of a wide range of reduced fat and/or low sodium meat products. Moreover, coupling the use of pre-rigor meat (open structure) instead of the conventional post-rigor meat (closed structure) with cold-batter mixing would further improve the protein functionality, process efficacy, and product quality. Thus, implementation of the results of this project will have a significant positive national public health impact as a result of reduced sodium and saturated fat consumption.. , Situação: Em andamento; Natureza: Pesquisa. , Alunos envolvidos: Mestrado acadêmico: (1) Doutorado: (2) . , Integrantes: Mariane Ferreira Silva - Integrante / Iksoon Kang - Coordenador / Pranjal Singh - Integrante.

• 2012 - 2016

  Combination of physical and chemical interventions during processing to reduce pathogens bacteria on broiler carcass, Descrição: Poultry, the most consumed meat in the U.S., is an excellent vehicle for pathogens especially Salmonella and Campylobacter. Birds are contaminated from naturally existing bacteria at poultry farm and gastrointestinal/fecal contents at processing plant. Once contaminated, the bacteria can lodge deeply in hair follicles and crevices of bird skin that can provide physical protection from chemicals such as chlorine and organic acids. Poultry meat is usually bought raw to be cooked at home kitchens, and there is always risk of foodborne illness due to cross contamination and mishandling. To minimize the risk, good agricultural practices and preventive plans are required from farm to table. In spite of years of research, however, not much progress has been made in this direction. In the US, poultry industry still relies heavily on chlorine for poultry carcass decontamination, although chlorine has several limitations as follows: 1) exhaustion with heat, light and organic material, 2) active at acidic pH, and 3) corrosive to stainless steel at acidic pH. US regulation allows chlorine up to 50 ppm for carcass washing and chilling. A study conducted at Western Regional Research Station of Agricultural Research Service indicated that more than 400 ppm of total chlorine needs to be added to meet the chlorine demand, influenced by organic load, of chilling water in a standard industrial carcass chilling tank. Only after meeting the chlorine demand, further added chlorine is free chlorine available for bactericidal action. This amount of 400 ppm is more than 8 times the standard 50 ppm set by USDA. It promotes some processing plants to use chlorine at concentrations much higher than the USDA specifications Chlorine at high concentration is an irritant and has the potential to form carcinogens such as haloacetic acids and trihalomethanes with organic substances in water. Furthermore, chlorine alone does not reduce more than 1 log total bacteria on chicken carcasses in chilling water. While chlorine is the most popular antimicrobial agent used in the US broiler industry, other chemicals such as organic acids, cetylpyridinium chloride (CPC), and trisodium phosphate (TSP) are also often used to reduce pathogen load on carcasses. However, most of these chemicals are not GRAS (such as chlorine and CPC), impart undesirable organoleptic properties to meat (such as organic acids), with waste management issues in case of TSP. Scientific literature is available for the effects of other antimicrobial treatments such as electrolyzed water, ozonated water, irradiation, and ultrasound . However, such treatments have not been fully adopted by the industry at large scale. During poultry processing, loosely associated bacteria on broiler skin are likely to cross contaminate equipment and other carcasses while tightly associated bacteria can survive antibacterial treatments by hiding in protective niches, such as skin crevices and cracks. Industry needs effective GRAS intervention strategies to reduce both loosely and tightly associated bacteria on carcasses during processing with minimum meat quality changes. Since multiple hurdles are often more successful against bacteria than a this study was designed to evaluate efficacy of combination of TSP dip, hot water dip, and brushing in improving microbiological quality of broiler carcasses.. , Situação: Concluído; Natureza: Pesquisa. , Alunos envolvidos: Mestrado acadêmico: (1) Doutorado: (2) . , Integrantes: Mariane Ferreira Silva - Integrante / Thanikarn Sansawat - Integrante / Iksoon Kang - Coordenador / Pranjal Singh - Integrante.

• 2011 - 2015

  Synergistic effect of organic acids and hops mixture on Listeria monocytogenes inhibition, Descrição: Listeria monocytogenes is readily destroyed during normal cooking (Zaika et al., 1990), but the pathogen is of greatest concern as a post-thermal contaminant especially in meats due to its ability to grow during extended refrigerated storage. Among 23 food categories, both deli meats and frankfurters (non-reheated) are associated with greater risk of listeriosis. To control and minimize both presence and levels of L. monocytogenes in RTE meat and poultry products, U.S. Department of Agriculture, Food Safety and Inspection Service issued an interim final rule requiring one of three alternatives: (i) apply both a post-lethality treatment and an antimicrobial agent; (ii) apply either a post-lethality treatment or antimicrobial agent; or (iii) use of sanitation control measures to prevent recontamination after processing (USDA/FSIS, 2003a). Many Listeria control strategies have been assessed, including the addition of sodium lactate and/or diacetate to the product formulation application of steam or/and hot water pasteurization, irradiation and high pressure processing. Some of these approaches have marginal success because of organoleptic concerns about sodium lactate-diacetate, quality, cost and consumer acceptability issues about food irradiation (Foong et al, 2004), high capital investment and low throughput for high-pressure processing, and fat smearing and/or purging for steam and hot water pasteurization. Hence, additional research is still needed to develop new inhibitors or improve current food additives for the inhibition of L. monocytogenes. Currently, antilisterial agents are commonly used by manufacturers of RTE meat products with a wide range of choices. According to the Interagency Risk Assessment for L. monocytogenes in retail delicatessens, the predicted risk of listeriosis from the consumption of RTE deli products could be reduced by approximately 96% if those products contain antimicrobial agents. The application of various organic acids and their salts to RTE meats is effective on inhibiting Listeria growth. However, most organic acids negatively affect both flavor and organoleptic taste. Hence, the reduction of negative impacts from organic acids while maintaining or improving the antilisterial activity have been evaluated based on the combined effect of Listeria inhibition. Hop acids, used in beer industry, have been known to possess antimicrobial activities against gram-positive bacteria . Both hop - (humulone) and - (lupulone) acids are major hop resin components, which give damage to bacterial cytoplasmic membrane, interfere with active transport of sugar and amino acids, and reduce intracellular pH by dissociating into protons and hop anions. Therefore, the overall goal of this study was to evaluate the antilisterial activity of different organic acids and hop acids, and the mixture of the best organic acid and hop acid components.. , Situação: Concluído; Natureza: Pesquisa. , Alunos envolvidos: Mestrado acadêmico: (1) Doutorado: (2) . , Integrantes: Mariane Ferreira Silva - Integrante / Thanikarn Sansawat - Integrante / Iksoon Kang - Coordenador.

• 2011 - 2012

  Desenvolvimento, caracterização e aplicação industrial de biscoito moldado adicionado de quinoa e chia, Situação: Concluído; Natureza: Pesquisa. , Alunos envolvidos: Graduação: (1) . , Integrantes: Mariane Ferreira Silva - Coordenador / Antonio Roberto Giriboni Monteiro - Integrante., Financiador(es): Conselho Nacional de Desenvolvimento Científico e Tecnológico - Bolsa.

• 2010 - 2011

  Desenvolvimento de biscoito moldado com adição de linhaça dourada, caracterização e acompanhamento de vida de prateleira, Situação: Concluído; Natureza: Pesquisa. , Integrantes: Mariane Ferreira Silva - Coordenador., Financiador(es): Conselho Nacional de Desenvolvimento Científico e Tecnológico - Bolsa.