Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Gomes, Elisângela Ramieres"'
2
Dissertation/ Thesis
Cinética do crescimento de Salmonella spp. na presença de concentrações subinibitórias de carvacrol
Autor: Gomes, Elisângela Ramieres
Publikováno v: Repositório Institucional da UFVUniversidade Federal de ViçosaUFV.
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Externí odkaz: http://www.locus.ufv.br/handle/123456789/13064
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3
Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy
Autor: Alves, Natália Maria Germano, Gomes, Elisângela Ramieres, Pereira, João Pablo Fortes, Perrone, Ítalo Tuler, Oliveira, Luiz Fernando Cappa de, Stephani, Rodrigo
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 222-231 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 222-231
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 222-231
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The study of physical-chemical parameters such as the melting point and lactose crystals solubility in sweetened condensed milk is justified by process stage demand of this product in industries, as well as the lack of these data in the scientific li
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1509fdaac22f76f6b30bc3257e1c6572
https://www.revistadoilct.com.br/rilct/article/view/806
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4
Akademický článek
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5
Development, physical-chemical and microstructural characterization of yogurts
Autor: Gomes, Elisângela Ramieres
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Produtos lácteos fermentados são amplamente consumidos em todo mundo devido as suas características sensoriais e nutricionais. Nos últimos anos houve um aumento da demanda por parte dos consumidores e também por órgãos governamentais para o de
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f6f5d5c221ed95cd02053841f6f389d4
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6
Seguimiento de la distribución del tamaño de partículas de la leche entera y desnatada durante los procesos de coagulación ácidos o enzimáticos
Autor: Silva, Fernanda Lopes da, Oliveira, Mariana Braga de, Mauricio, Érica Felipe, Gomes, Elisângela Ramieres, Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes de, Stephani, Rodrigo
Publikováno v: Research, Society and Development; Vol. 11 No. 1; e7011124438
Research, Society and Development; Vol. 11 Núm. 1; e7011124438
Research, Society and Development; v. 11 n. 1; e7011124438
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The milk coagulation process can occur mainly in two ways: acidic or enzymatic coagulation, the characteristic of the gel obtained being dependent on the type of coagulation, the type of processing applied and the composition of the initial milk. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::fe0dcc288c22b124c3d3d201bac1881d
https://rsdjournal.org/index.php/rsd/article/view/24438
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7
La química y la tecnología del dulce de leche: una revisión
Autor: Carneiro, Lauren Carvalho Montalvão, Pinto, Caroline Barroso dos Anjos, Gomes, Elisângela Ramieres, Paula, Igor Lima de, Pombo, Alan Frederick Wolfschoon, Stephani, Rodrigo, Carvalho, Antônio Fernandes, Perrone, Ítalo
Publikováno v: Research, Society and Development; Vol. 10 No. 11; e155101119408
Research, Society and Development; Vol. 10 Núm. 11; e155101119408
Research, Society and Development; v. 10 n. 11; e155101119408
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Dulce de leche, a dairy dessert highly consumed in Latin American countries, is obtained from the evaporation of water from milk added with sugar. The heat treatment associated with evaporation triggers several chemical changes that directly influenc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::570167de0940dd72812efd8825fa4170
https://rsdjournal.org/index.php/rsd/article/view/19408
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8
Lactose-free dairy products: Challenges in the processing and quantification of lactose
Autor: Paiva, Virgínia Nardy, Gomes, Elisângela Ramieres, Santos, Valéria Maria dos, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 2, Pp 91-101 (2018)
Journal of Candido Tostes Dairy Institute; v. 73, n. 2 (2018); 91-101
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 2 (2018); 91-101
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this enzyme, therefore, they are intolerant to lactose. In order to attend the special needs of t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fded3c982b0699cf316fb9c0f2053387
https://revistadoilct.com.br/rilct/article/view/665
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9
Kinetics of the growth of Salmonella spp. in the presence of concentrations subinibitory of carvacrol
Autor: Gomes, Elisângela Ramieres
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Compostos naturais, como o carvacrol, podem ser utilizados para inibir ou diminuir o crescimento de bactérias patogênicas ou deterioradoras em alimentos. Para avaliar a eficácia deste
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::107ca0dcc41182220e285f371bc5e7c9
http://www.locus.ufv.br/handle/123456789/13064
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