Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Gisela de Magalhães Machado"'
Autor:
Marissa Justi Cancella, Taline Amorim Santos, Elisângela Michele Miguel, Gisela de Magalhães Machado Moreira, Denise Sobral, Felipe Alves de Almeida
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 79, Iss 1, Pp 37-47 (2024)
Lactic acid fermentation is an important technique used in food preservation, resulting from natural fermentation by indigenous lactic acid bacteria (LAB) that are part of the natural microbiota of the food. LAB can also be intentionally added to foo
Externí odkaz:
https://doaj.org/article/dd2271639a934b2d885c0a996fbd42b5
Autor:
Daniel Arantes Pereira, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Sandra Maria Pinto
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 1, Pp 1-11 (2023)
The sampling of the following surfaces evaluated the efficiency of hygiene procedures used in collective expansion tanks: receiving tank; connecting hose between the reception and the expansion tank; cooling tank; plastic bins; metal cans. Mesophilic
Externí odkaz:
https://doaj.org/article/c6986983de2448f889ffeee420cf3cd0
Autor:
Taynan Barroso Landin, Renata Golin Bueno Costa, Denise Sobral, Luiz Carlos Gonçalves Costa Junior, Junio Cesar Jacinto de Paula, Vanessa A. Martins Teodoro, Gisela de Magalhães Machado Moreira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 2, Pp 118-130 (2022)
Functional properties are expected and essential characteristics in certain types of cheese and are mainly influenced by their composition. Due to the forms of consumption, mainly as ingredients in culinary preparations, Mozzarella, Prato and culinar
Externí odkaz:
https://doaj.org/article/10fedc716b694541bcc95931baab28d3
Autor:
Junio César Jacinto de Paula, Juliana Nogueira Boccia, Denise Sobral, Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Paulo Henrique Costa Paiva, Vanessa Aglaê Martins Teodoro
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 2, Pp 105-114 (2020)
Ricotta whey, despite its low protein content, is a source of many nutrients. However, in Brazil it is still used inefficiently or simply discarded in the environment. The adequate use of this type of whey is still very restricted due to the unavaila
Externí odkaz:
https://doaj.org/article/48ddf460af5149408056c109cb8e7191
Autor:
Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Luiz Carlos Gonçalves Costa Júnior, Junio César Jacinto de Paula, Denise Sobral, Fernando Antônio Resplande Magalhães, Bruno Moreira de Souza
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 4, Pp 262-273 (2020)
Coalho type cheese is the most traditional and one of the most manufactured in northeastern of Brazil but is becoming more popular in other parts of the country. The main objective of this study was to evaluate the sensory aspects of this cheese in f
Externí odkaz:
https://doaj.org/article/ad7baf495be1400faf4898309f90a3d2
Autor:
Elisângela Michele Miguel, Denise Sobral, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Vanessa Aglaê Martins Teodoro, Antônio Fernandes de Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 2, Pp 96-107 (2020)
The multiplication of Pseudomonas fluorescens strains 07A and 041 under refrigeration conditions was evaluated in this work, as well as its proteolytic potential using milk agar and azocaseína as substrate. It was possible to observe the multiplicat
Externí odkaz:
https://doaj.org/article/2ace0be0cab1436d998683e3d1af054a
Autor:
Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 1, Pp 1-12 (2019)
Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU/g and 400 IU/g) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, a
Externí odkaz:
https://doaj.org/article/e9b025f17eef4983a809e7f51ef2757b
Autor:
Naiara Meireles Ciríaco, Gisela de Magalhães Machado Moreira, Guilherme Coelho Lopes dos Reis, Valterney Lima Deus, Maria Beatriz Abreu Glória
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 1, Pp 25-38 (2019)
Fermented milk is considered a healthy food because it carries probiotic microorganisms. The objective of this study was to investigate the profile and levels of free amino acids, amines and ammonia in five different brands of fermented milk before a
Externí odkaz:
https://doaj.org/article/be8e080f6b7346b7968129f194402d0f
Autor:
Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 108-120 (2018)
The consumer’s preference for artisanal raw milk cheeses has been growing steadily, because of its taste intensity and variation compared to pasteurized cheese. The development of flavor and aroma in raw milk cheese is governed mainly by diversifie
Externí odkaz:
https://doaj.org/article/aa9d47028a564a61b81e6673921b62d6
Autor:
Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 3, Pp 174-183 (2017)
This study was carried out in 24 cheese farms of artisanal Minas cheese in Canastra region. Using a questionnaire, it was aimed to know the main problems foundin the artisanal Minas cheeses in this region, so that solutions could be proposed. The ave
Externí odkaz:
https://doaj.org/article/05f08630c4594d2fb7845f4972910b6d