Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Leorges M. Fonseca"'
Autor:
Juliana S. Lima, Daniela C.S.Z. Ribeiro, Habib Asseiss Neto, Sérgio V.A. Campos, Mônica O. Leite, Márcia E. de R. Fortini, Beatriz Pinho Martins de Carvalho, Marcos Vinícius Oliveira Almeida, Leorges M. Fonseca
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 12, Pp 9496-9508 (2022)
ABSTRACT: Cheese whey addition to milk is a type of fraud with high prevalence and severe economic effects, resulting in low yield for dairy products, nutritional reduction of milk and milk-derived products, and even some safety concerns. Nevertheles
Externí odkaz:
https://doaj.org/article/ab785c2b5de6471b8512a4b47b7e4823
Autor:
Daniela C.S.Z. Ribeiro, Habib Asseiss Neto, Juliana S. Lima, Débora C.S. de Assis, Kelly M. Keller, Sérgio V.A. Campos, Daniel A. Oliveira, Leorges M. Fonseca
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12898- (2023)
Demand for low lactose milk and milk products has been increasing worldwide due to the high number of people with lactose intolerance. These low lactose dairy foods require fast, low-cost and efficient methods for sugar quantification. However, avail
Externí odkaz:
https://doaj.org/article/6984aba5181342af886d6ea05a7bec41
Autor:
Habib Asseiss Neto, Wanessa L.F. Tavares, Daniela C.S.Z. Ribeiro, Ronnie C.O. Alves, Leorges M. Fonseca, Sérgio V.A. Campos
Publikováno v:
BioData Mining, Vol 12, Iss 1, Pp 1-13 (2019)
Abstract Background Fraudulent milk adulteration is a dangerous practice in the dairy industry that is harmful to consumers since milk is one of the most consumed food products. Milk quality can be assessed by Fourier Transformed Infrared Spectroscop
Externí odkaz:
https://doaj.org/article/c0fcaf1f7bee44aeab47fae453fd00e6
Autor:
Renison T. Vargas, Fernando N. Souza, Maria Aparecida V.P. Brito, José R.F. Brito, Mônica O. Leite, Leorges M. Fonseca, Ivan B.M. Sampaio, Mônica M.O.P. Cerqueira
Publikováno v:
Pesquisa Veterinária Brasileira, Vol 36, Iss 2, Pp 77-82 (2016)
Abstract: This study aimed to determine whether prepartum antimicrobial and/or Escherichia coli J5 vaccination in dairy heifers influence the milk production, milk quality, and estimate their economic benefit. Thus, 33 dairy heifers were enrolled in
Externí odkaz:
https://doaj.org/article/c7e148afbbc94471b447715e9c85b845
Autor:
Lidia C.A. Picinin, Isabela M. Toaldo, Rodrigo B. Hoff, Fernando N. Souza, Mônica O. Leite, Leorges M. Fonseca, Soraia A. Diniz, Marcos X. Silva, Mônica M.O.P. Cerqueira, Marilde T. Bordignon-Luiz
Publikováno v:
Pesquisa Veterinária Brasileira, Vol 37, Iss 2, Pp 97-104
ABSTRACT: A survey of veterinary drug residues in bulk milk tank from Minas Gerais State, Brazil, was carried out through a broad scope analysis. Here, 132 raw milk samples were collected at 45 dairy farms in Minas Gerais from August 2009 to February
Externí odkaz:
https://doaj.org/article/3bedb7e4334447f388b66f49323de909
Autor:
Juliana S. Lima, Daniela C.S.Z. Ribeiro, Habib Asseiss Neto, Sérgio V.A. Campos, Mônica O. Leite, Márcia E. de R. Fortini, Beatriz Pinho Martins de Carvalho, Marcos Vinícius Oliveira Almeida, Leorges M. Fonseca
Publikováno v:
Journal of dairy science. 105(12)
Cheese whey addition to milk is a type of fraud with high prevalence and severe economic effects, resulting in low yield for dairy products, nutritional reduction of milk and milk-derived products, and even some safety concerns. Nevertheless, methods
Autor:
Fábio N. Pereira Júnior, Eduardo C. Machado, Célia Ferreira, Leorges M. Fonseca, Fernanda M. Soares
Publikováno v:
Food Science and Technology v.24 n.4 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
O objetivo desse trabalho foi caracterizar físico-quimicamente e avaliar sensorialmente a aceitação do queijo Minas artesanal produzido na região do Serro, Minas Gerais. As vinte amostras de queijo recém-produzidas foram enviadas diretamente da
Autor:
Eduardo C. Machado, Célia L. L. F. Ferreira, Leorges M. Fonseca, Fernanda M. Soares, Fábio N. Pereira Júnior
Publikováno v:
Food Science and Technology, Vol 24, Iss 4, Pp 516-521 (2004)
O objetivo desse trabalho foi caracterizar físico-quimicamente e avaliar sensorialmente a aceitação do queijo Minas artesanal produzido na região do Serro, Minas Gerais. As vinte amostras de queijo recém-produzidas foram enviadas diretamente da
Autor:
Denise R, Freitas, Leorges M, Fonseca, Fernando N, Souza, Cristiane V G, Ladeira, Soraia A, Diniz, João Paulo A, Haddad, Diêgo S, Ferreira, Marcelo M, Santoro, Mônica M O P, Cerqueira
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 86(5)
Casein (CN) micelles are colloidal aggregates of protein dispersed in milk, the importance of which in the dairy industry is related to functionality and yield in dairy products. The objective of this work was to investigate the correlation of milk C
Publikováno v:
Journal of agricultural and food chemistry. 62(25)
A specific range of methyl ketones contribute to the distinctive flavor of traditional blue cheeses. These ketones are metabolites of lipid metabolism by Penicillium mold added to cheese for this purpose. Two processes, namely, the homogenization of