Výsledky vyhledávání - "Denise Felix da Silva"

Akademický článek

Knowledge enhancement along the production line of processed food using value analysis

Autor: Thiago Baldasso de Godói, Denise Felix da Silva, Rejane Sartori, Cláudia Herrero Martins Menegassi, Adriano Rogerio Goedert, Nelson Tenório

Publikováno v: GEPROS: Gestão da Produção, Operações e Sistemas, Vol 14, Iss 01, Pp 114-135 (2019)

The food industry constantly attempts to improve its production processes in order to develop products with higher value added and lower cost. One of the solutions to this is to use the value analysis method. Given this scenario, this paper aims to p

Externí odkaz: https://doaj.org/article/76c8d0928c1943bc8933d9c4e0a445b6

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Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Autor: Ipek Altay, Denise Felix da Silva, Rodolphe Marie, Jens J. Sloth, Mohammad Amin Mohammadifar

Publikováno v: Altay, I, Da Silva, D F, Marie, R, Sloth, J J & Mohammadifar, M A 2023, ' Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts ', International Dairy Journal, vol. 143, 105678 . https://doi.org/10.1016/j.idairyj.2023.105678

To eliminate emulsifying salts (ES) from cheese powder production, it is essential to understand destabilisation behaviour of cheese feeds without any additives. In this study, cheese feeds of two most used cheeses in cheese powder production were pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e1d301cec6d101161f7acfc697b8aa3
https://orbit.dtu.dk/en/publications/da2250d6-31c7-4e5c-a955-7234527eb647

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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Autor: Denise Felix da Silva, Richard Ipsen, Frans van den Berg, Tomasz Czaja, Hao Wang, Jacob J. K. Kirkensgaard, Anni Bygvraa Hougaard

Publikováno v: Powder Technology. 378:227-236

To enable removal of emulsifying salts (ES) in cheese powder production, the structural differences due to absence of ES on the physical and functional properties of high fat cheese powders were studied. Homogenization and pH adjustment were used to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4fe678d285c5d4307b00c5ec89009371
https://doi.org/10.1016/j.powtec.2020.10.004

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Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR

Autor: Denise Felix da Silva, Antonio Medina Neto, Flemming H. Larsen, Camilla Yara Langer Ogawa, Paula Toshimi Matumoto-Pintro, Francielle Sato

Publikováno v: Powder Technology. 361:610-616

Konjac glucomannan (KGM) is extracted from Amorphophallus konjac tuber and composed of β-1,4 linked D-mannose and D-glucose. We aimed to produce and characterize KGM-based powders manufactured from dried (55°C-KF55 and 75°C-KF75) konjac tubers and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5d14f5a345ac663c199eefacd02b0bae
https://doi.org/10.1016/j.powtec.2019.11.071

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Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture

Autor: Kalliopi Vlachvei, Danai Tziouri, Lilia Ahrné, Anni Bygvrå Hougaard, Denise Felix da Silva, Richard Ipsen

Publikováno v: LWT. 103:266-270

Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::98411cea2e6ea60b7a06c4b63a7a7156
https://doi.org/10.1016/j.lwt.2019.01.007

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Knowledge enhancement along the production line of processed food using value analysis

Autor: Cláudia Herrero Martins Menegassi, Adriano Rogerio Goedert, Nelson Tenório, Denise Felix da Silva, Thiago Baldasso de Godói, Rejane Sartori

Publikováno v: GEPROS: Gestão da Produção, Operações e Sistemas, Vol 14, Iss 01, Pp 114-135 (2019)

A industria de alimentos esta constantemente buscando a melhoria de seus processos produtivos visando desenvolver produtos com maior valor agregado e menor custo. Uma das solucoes para isso e o uso do metodo da analise de valor. Diante desse cenario,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d9f08803d3f07535ec232753c127dfa
https://doi.org/10.15675/gepros.v14i1.2085

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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

Autor: Kataneh Aalaei, Denise Felix da Silva, Mariana Rodríguez Arzuaga, María Cristina Añón, Tomasz Czaja, Lilia Ahrné, Analia Graciela Abraham, Epameinondas Xanthakis

Publikováno v: Repositorio digital del LATU
Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay

This paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ab2c03133a17b19cb2957fda3253f74
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32501

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Infant milk formulae processing : effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

Autor: Sylvain Barjon, Kataneh Aalaei, Denise Felix da Silva, Analia Graciela Abraham, Mariana Rodríguez Arzuaga, Lilia Ahrné, María Cristina Añón

Publikováno v: Repositorio digital del LATU
Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay

This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d877d1a1bc97502b1b8429470a9e98c
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32294

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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Autor: Denise Felix da Silva, Anni Bygvrå Hougaard, Lilia Ahrné, Cosima Hirschberg, Richard Ipsen

Publikováno v: Journal of Food Engineering. 237:215-225

The effects of cheese age and addition of dairy ingredients on cheese powder properties have not been previously investigated. Hence, the effect of addition 2% sodium caseinate plus 2% buttermilk powder (B2S2) or 4% buttermilk powder (BMP) were evalu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc6d45884f77e41a95a45b5e8cc4fb33
https://doi.org/10.1016/j.jfoodeng.2018.05.015

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Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Autor: Ana Carolina Pelaes Vital, Carolina Itoda, Renato Vasconcelos Botelho, Letícia Naomi Yamamoto, Denise Felix da Silva, Lilian Yukari Yamamoto, Paula Toshimi Matumoto-Pintro, Cassia Inês Lourenzi Franco Rosa

Publikováno v: Journal of Food Science and Technology. 55:4642-4649

Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were crea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99acda48e00cb79ec998c0433ddfa0a6
https://doi.org/10.1007/s13197-018-3405-6

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