Výsledky vyhledávání - "Michele da Silva Pinto"

Akademický článek

Micelas de caseína: dos monômeros à estrutura supramolecular

Autor: Naaman Nogueira Silva, Federico Casanova, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Frédéric Gaucheron

Publikováno v: Brazilian Journal of Food Technology, Vol 22 (2019)

Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização contr

Externí odkaz: https://doaj.org/article/dd8a5ef4b6584203a031035fb579e781

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Akademický článek

Transforming growth factor beta (TGF-β) in milk: a review

Autor: Fernanda Lopes da Silva, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 70, Iss 4, Pp 226-238 (2016)

Bovine milk and colostrum contain growth factors such as insulin-like growth factor IGF-I, IGF-II, transforming growth factor TGF-β1, TGF-β2, epidermal growth factor EGF, basic fibroblast growth factor bFGF and platelet-derived growth factor PDGF.

Externí odkaz: https://doaj.org/article/e9c66d7375274ba4a66fdc56e53bb009

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Akademický článek

Postharvest quality of ozonized 'nanicão' cv. bananas Qualidade pós-colheita de banana cv. 'nanicão' ozonizada

Autor: Ernandes Rodrigues de Alencar, Lêda Rita D'Antonino Faroni, Michele da Silva Pinto, André Rodrigues da Costa, Tales Afonso da Silva

Publikováno v: Revista Ciência Agronômica, Vol 44, Iss 1, Pp 107-114 (2013)

This study was done to analyze the physic-chemical, microbiological and sensory qualities of the banana, after being either dry or wet treatment with ozone. For dry processing, the fruits were directly fumigated with ozone for 30 min. The wet treatme

Externí odkaz: https://doaj.org/article/c2b3a50fc6ae4481904c7953f7319db7

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Micelas de caseína: dos monômeros à estrutura supramolecular

Autor: Michele da Silva Pinto, Antônio Fernandes de Carvalho, Naaman Francisco Nogueira Silva, Frédéric Gaucheron, Federico Casanova

Publikováno v: Brazilian Journal of Food Technology, Vol 22 (2019)
Silva, N N, Casanova, F, Pinto, M D S, Carvalho, A F D & Gaucheron, F 2019, ' Micelas de caseína: dos monômeros à estrutura supramolecular ', Brazilian Journal of Food Technology, vol. 22, e2018185 . https://doi.org/10.1590/1981-6723.18518
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018185, Published: 24 OCT 2019

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31eaa37bf33699839113b9fa7f5fc412
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100305&tlng=pt

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FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin

Autor: Rodrigo Stephani, Kamila de Sá Oliveira, Carlos Eduardo Rocha de Almeida, Michele da Silva Pinto, Paulo Henrique Rodrigues Júnior, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of lactose and identify milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of milk powder

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a934b1734c49ec114d051d073f0949a

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Influence of multilayer packaging and microfiltration process on milk shelf life

Autor: Helena Maria Pinheiro Sant’Ana, Ana Clarissa dos Santos Pires, Antônio Fernandes de Carvalho, Michele da Silva Pinto, Nilda de Fátima Ferreira Soares

Publikováno v: Food Packaging and Shelf Life. 1:151-159

As shelf life of pasteurized milk is relatively short the application of microfiltration was investigated as a way to increase milk shelf life. Raw milk was microfiltered and stored in bottles or pasteurized and stored in packages made from one of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::61c7ac976c22ee5b7bf591884b24114d
https://doi.org/10.1016/j.fpsl.2014.01.006

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Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

Autor: Chantal Cauty, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Joëlle Léonil, Saïd Bouhallab, Gwénaële Henry

Publikováno v: Food Research International. 55:70-76

Heat treatment is commonly used in dairy technology. Usually, milk is heated and cooled many times before to obtain the final product and milk components are then subject to cumulative heat treatments. In the present work, we investigated the heat in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e86c96b51719d58c8a44ce19ef8c2f27
https://doi.org/10.1016/j.foodres.2013.10.030

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Development of active plastic crate and evaluation of phytopathogenic and pathogenic food spoilage micro-organism inhibition

Autor: Michele da Silva Pinto, José Carlos Baffa Júnior, Robson Maia Geraldine, Nathália Ramos de Melo, Edimar Aparecida Filomeno Fontes, Nilda de Fátima Ferreira Soares

Publikováno v: Journal of the Science of Food and Agriculture. 88:1939-1942

BACKGROUND: The plastic crates used in fruit and vegetable shipping can be vehicles of disease dissemination among production fields, since there is a chance of phytopathogenic micro-organism adhesion on the crate surfaces when in contact with soil,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b65e0afd396fa4649170b2ef5098380a
https://doi.org/10.1002/jsfa.3299

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Effectiveness of Ozone on Postharvest Conservation of Pear (Pyrus communis L.)

Autor: Antônio Fernandes de Carvalho, Michele da Silva Pinto, es R Alencar, Ern, André Rodrigues da Costa, Lêda Ra Faroni

Publikováno v: Journal of Food Processing & Technology.

The objective of this study was to evaluate the effect of ozone (O3) treatment on postharvest quality of pear cv. ‘Williams’. Pears were exposed to gaseous ozone at the concentration of 100 ppm for 60 minutes in a flow rate of 2.3 L min-1 and sto

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd5361cde9832f3e00ff3507de829782
https://doi.org/10.4172/2157-7110.1000317

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Postharvest quality of ozonized 'nanicão' cv. bananas

Autor: André Rodrigues da Costa, Ernandes Rodrigues de Alencar, Lêda Rita D'Antonino Faroni, Tales Afonso da Silva, Michele da Silva Pinto

Publikováno v: Revista Ciência Agronômica v.44 n.1 2013
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Revista Ciência Agronômica, Volume: 44, Issue: 1, Pages: 107-114, Published: MAR 2013
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV

Esse trabalho teve como objetivo avaliar a qualidade físico-química, microbiológica e sensorial da banana ozonizada por via seca e por via úmida. Para o tratamento por via seca, os frutos foram fumigados diretamente com ozônio por 30 minutos. Pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc525199cc188ae693737cba80595e96
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000100014

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