Zobrazeno 1 - 5 of 5 pro vyhledávání: '"Henrique Jaster"'
2
Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration
Autor: Giordana Demaman Arend, Henrique Jaster, Vitor Clasen Chaves, Flávio Henrique Reginatto, José Carlos Cunha Petrus, Katia Rezzadori
Publikováno v: Food Research International. 104:119-125
Strawberry juice was concentrated using block freeze concentration process. The concentrate was used to produce two yogurts with different concentrations of cryoconcentrated strawberry pulp (15% and 30%). Total lactic acid bacteria count, physicochem
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5589178da939d5b2adeab3782a96b1ca
https://doi.org/10.1016/j.foodres.2017.10.006
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3
Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
Autor: Ivo Mottin Demiate, Henrique Jaster, Acácio Antonio Ferreira Zielinski, Priscila Judacewski, Alessandro Nogueira, Jéssica Caroline Bigaski Ribeiro, Paulo Ricardo Los, Aline Alberti
Publikováno v: Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 1, Pages: 50-58, Published: 16 APR 2018
Food Science and Technology, Iss 0 (2018)
A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, text
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28cf8feacbe3a0e38050465d056e19a9
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100050
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4
Dissolved oxygen content in apple must: technological implications in cider processing
Autor: Alessandro Nogueira, Henrique Jaster, Aline Alberti, Cíntia Maia Braga
Publikováno v: Journal of the Institute of Brewing. 120:65-70
Oxygen can influence the composition and quality of apple must and cider. In this study, the effect of unit operations on oxygen dissolution during apple must processing was investigated and the technological implications discussed. Oxygen dissolutio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::85114d7da1398a527ad3334d4a54ccfb
https://doi.org/10.1002/jib.113
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5
Quality evaluation of parmesan-type cheese: a chemometric approach
Autor: Henrique Jaster, Ivo Mottin Demiate, Anna Carolina Leonelli Pires de Campos, Renata Dinnies Santos Salem, Francine Gomes Basso Los, Luís Antônio Esmerino, Alessandro Nogueira, Luciellen Bach Auer
Publikováno v: Food Science and Technology, Volume: 34, Issue: 1, Pages: 181-188, Published: MAR 2014
Food Science and Technology, Vol 34, Iss 1, Pp 181-188 (2014)
Food Science and Technology v.34 n.1 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of proc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81ae8dda14254ab5ab66152eb6237777
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100026&lng=en&tlng=en
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