Zobrazeno 1 - 10 of 25 pro vyhledávání: '"José Manoel Martins"'
1
Akademický článek
Development and characterization of concentrated and fermented whey beverages
Autor: Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos de Sá, Cleuber Raimundo Da Silva
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 1, Pp 28-39 (2022)
The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with whey. Whey, lyophilized thermophilic culture, sucrose, sodium bicarbonate, and xanthan gum we
Externí odkaz: https://doaj.org/article/d5b452fd18624206b20f806e46da2b12
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2
Akademický článek
Physical-chemical characteristics of artisanal Minas cheese of the Serro with pingo and with rala
Autor: Sâmya Petrina Pessoa Oliveira, José Manoel Martins, Cristina Henriques Nogueira, Rosana Campos do Vale, Maria Paula Jensen Rodrigues, Aline Nogueira Galleti
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 235-244 (2019)
The production of the Minas artisanal cheese from Serro is carried out using raw milk, rennet and natural lactic ferment known as pingo. Some producers of the region make use of the rala, a grated part of the own artisanal cheese that is added to the
Externí odkaz: https://doaj.org/article/6519947515a84f39b9c040dea72ad321
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3
Akademický článek
Influence of the type of ferment in the physicochemical characteristics of cheese Minas artisanal do Serro – Minas Gerais, ripened in controlled conditions
Autor: Rosana Campos do Vale, Maria Paula Jansen Rodrigues, José Manoel Martins
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 2, Pp 82-90 (2018)
In the production of the Minas Gerais artisanal cheese from Serro, raw milk, rennet and natural lactic culture are used, called “pingo”. Some producers in the Serro region make use of the “rala”, a grated part of the artisanal cheese itself,
Externí odkaz: https://doaj.org/article/05e89a3878a04b2dade9cd713a703ddd
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4
Akademický článek
Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream
Autor: Sheila de Andrade, Paula Mariano da Motta Floresta, Aurelia Dornelas de Oliveira Martins, Maurilio Lopes Martins, José Manoel Martins
Publikováno v: Vértices, Vol 16, Iss 1, Pp 87-99 (2014)
Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored. The objective of this research was to develop ricotta cream with different spices i
Externí odkaz: https://doaj.org/article/dc7ea32e01ed4bfab57d2443b347d837
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5
Akademický článek
COUNTS OF MICROORGANISMS CAUSING BOVINE MASTITIS AND STUDY OF ANTIMICROBIAL ACTION
Autor: Wanessa Oliveira Ribeiro, Renata Leortina de Oliveira, Maurilio Lopes Martins, José Manoel Martins, Angelo Herbet Moreira Arcanjo, Onofre Barroca de Almeida Neto
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 1, Pp 45-52 (2014)
Mastitis is an inflammation of the mammary gland caused mainly by microorganisms, altering the characteristics of milk and results in significant economic losses for this production complex. The study aimed to determine the main causative agents of b
Externí odkaz: https://doaj.org/article/27f5268dd7a0426692753f13fd317556
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6
Akademický článek
CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE QUEIJO MINAS PADRÃO PROBIÓTICO
Autor: Karine de Almeida Marques, Rosineide da Paixão Ferreira, Aurélia Dornelas de Oliveira Martins, Bruno Gaudereto Soares, Maurilio Lopes Martins, José Manoel Martins
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 378, Pp 17-25 (2011)
O queijo Minas Padrão, embora seja um dos mais produzidos em nosso estado, por não possuir regulamento técnico de identidade e qualidade, possui características físico-químicas variáveis. Este estudo teve por objetivo avaliar as característic
Externí odkaz: https://doaj.org/article/0f137059413f44e99a2c7124c4b514ec
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7
Akademický článek
FOOD SAFETY OF MINAS TRADITIONAL CHEESE OF SERRO, MINAS GERAIS STATE, BRAZIL, AS A RESULT OF GOOD MANUFACTURING PRACTICES SEGURANÇA ALIMENTAR DO QUEIJO MINAS ARTESANAL DO SERRO, MINAS GERAIS, EM FUNÇÃO DA ADOÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO
Autor: Lívia Beatriz Almeida Fontes, Ana Clarissa dos Santos Pires, Vanessa Aglaê Martins Teodoro, José Manoel Martins, Célia Lúcia de Luces Fortes Ferreira, Maximiliano Soares Pinto, Paula Isabelita Reis Vargas
Publikováno v: Pesquisa Agropecuária Tropical, Vol 39, Iss 4, Pp 342-347 (2009)
The production of Minas Traditional Serro Cheese without the Good Manufacturing Practices compromises the quality of the product, offering risks to consumer’s health. Aiming to identify the main points of contamination of the milking and cheese man
Externí odkaz: https://doaj.org/article/e4c184edbca74edda9445e8e28271dcd
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8
Development and characterization of concentrated and fermented whey beverages
Autor: Rafael Oliveira Souza, Vanessa Riani Olmi Silva, José Manoel Martins, Fabiano Freire Costa, Leila Francisca Campos De Sá, Cleuber Raimundo Da Silva
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 76, n. 1 (2021); 28-39
Revista do Instituto de Laticínios Cândido Tostes; v. 76, n. 1 (2021); 28-39
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with whey. Whey, lyophilized thermophilic culture, sucrose, sodium bicarbonate, and xanthan gum we
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::776113af114724c47a8c2b59af22f57b
https://doi.org/10.14295/2238-6416.v76i1.825
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9
Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala
Autor: Aline Nogueira Galleti, Sâmya Petrina Pessoa Oliveira, Maria Paula Jensen Rodrigues, José Manoel Martins, Rosana Campos do Vale, Cristina Henriques Nogueira
Publikováno v: Revista do Instituto de Laticínios Cândido Tostes. 73:235-244
A produção do queijo Minas artesanal do Serro é realizada com a utilização do leite cru, coalho e fermento lático natural, conhecido por pingo. Alguns produtores da região fazem uso da rala, parte ralada do próprio queijo artesanal que é adi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::451b2a95991ce1cbebf0e7fa500a6adc
https://doi.org/10.14295/2238-6416.v73i4.717
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10
Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala
Autor: Sâmya Petrina Pessoa Oliveira, José Manoel Martins, Cristina Henriques Nogueira, Rosana Campos do Vale, Maria Paula Jensen Rodrigues, Aline Nogueira Galleti
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 73, n. 4 (2018); 235-244
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 235-244
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 235-244 (2019)
The production of the Minas artisanal cheese from Serro is carried out using raw milk, rennet and natural lactic ferment known as pingo. Some producers of the region make use of the rala, a grated part of the own artisanal cheese that is added to the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ea3680c0ebb340cd496dd3ff1a86a38c
https://www.revistadoilct.com.br/rilct/article/view/717
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