Zobrazeno 1 - 10 of 16 pro vyhledávání: '"Pereira, João Pablo Fortes"'
1
Dissertation/ Thesis
Partição do cálcio em queijo minas padrão e sua bioacessibilidade ao longo do tempo de maturação
Autor: Pereira, João Pablo Fortes
Publikováno v: Repositório Institucional da UFJFUniversidade Federal de Juiz de ForaUFJF.
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Externí odkaz: https://repositorio.ufjf.br/jspui/handle/ufjf/1861
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2
Akademický článek
Effect of sodium citrate on lactose crystallization in concentrated whey.
Autor: Pereira, João Pablo Fortes1 (AUTHOR), Melquíades, Laís Lima2 (AUTHOR), Stephani, Rodrigo2 (AUTHOR), Oliveira, Luiz Fernando Cappa2 (AUTHOR), Perrone, Ítalo Tuler3 (AUTHOR) italotulerperrone@gmail.com, Carvalho, Antônio Fernandes1 (AUTHOR)
Publikováno v: International Journal of Dairy Technology. Nov2020, Vol. 73 Issue 4, p757-764. 8p.
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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
Characterization of the particles surface of dried dairy products
Autor: Toledo, Paulo Henrique de Melo, Pereira, João Pablo Fortes, Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes, Oliveira, Luiz Fernando Cappa, Stephani, Rodrigo
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 10-21 (2020)
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 10-21
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 10-21
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
During production or storage of dehydrated dairy products, milk constituents may undergo redistribution, resulting in heterogeneity between the surface and its interior. The main objective of this work was to map the surfaces of different dehydrated
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::892c0305a0ae01d6a6b5268959740ad0
https://www.revistadoilct.com.br/rilct/article/view/755
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5
Partição do cálcio em queijo minas padrão e sua bioacessibilidade ao longo do tempo de maturação
Autor: Pereira, João Pablo Fortes
Publikováno v: Repositório Institucional da UFJF
Universidade Federal de Juiz de Fora (UFJF)
instacron:UFJF
Os queijos apresentam destaque entre os derivados lácteos pelos elevados teores lipídico, proteico e mineral, uma vez que concentram tais nutrientes presentes no leite. O queijo Minas Padrão teve sua origem no Estado de Minas Gerais a partir dos p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::48ca72e71abcafe4d33009bcb8772072
https://repositorio.ufjf.br/jspui/handle/ufjf/1861
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6
PERCENTUAL DE CRISTALIZAÇÃO DA LACTOSE EM CRISTALIZADOR DE BANCADA DE SORO DE LEITE CONCENTRADO
Autor: Pereira, João Pablo Fortes, Perrone, Ítalo Tuler, Machado, Gisela De Magalhães, Renhe, Isis Rodrigues Toledo, Pereira, Danielle Braga Chelini
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 65, n. 374 (2010); 26-32
Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 374 (2010); 26-32
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
It is noticeable the export growth of dairy products in Brazil in recent years, where concentrated and dehydrated products have great importance in sales volume, although the importation of some of these, as whey powder, still occurs in large quantit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8969f4de80b734d96b4b039f48b27c5c
https://www.revistadoilct.com.br/rilct/article/view/124
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7
PROCESSO PARA A SECAGEM DE SORO INTEGRAL EM EQUIPAMENTO SEMI-INDUSTRIAL
Autor: Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes de, Pereira, João Pablo Fortes, Renhe, Isis Rodrigues Toledo, Pereira, Danielle Braga Chelini
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 381 (2011); 21-27
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 381 (2011); 21-27
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
In this work was studied the optimization of the technological parameters applied in the concentration and drying stages of whole whey powder production in semi-industrial scale. The analyzed parameters were the final total solids content of the whol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::26d9ebe6ba3d2eee9c18420e25568517
https://www.revistadoilct.com.br/rilct/article/view/171
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8
ASPECTOS TECNOLÓGICOS DA FABRICAÇÃO DE SORO EM PÓ: UMA REVISÃO
Autor: Perrone, Ítalo Tuler, Pereira, João Pablo Fortes, Carvalho, Antônio Fernandes de
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 380 (2011); 23-30
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 380 (2011); 23-30
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
In the past, whey was considered to be an onerous by-product and was spread on the fields or used as cattle feed. Nowadays, due to the stringent environmental regulations that forbid the dumping of high oxygen-demanding products such as whey, and the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::62334ecac79992827fc603cfe246889f
https://www.revistadoilct.com.br/rilct/article/view/165
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9
LEITE EM PÓ DESNATADO, SORO EM PÓ E MISTURAS DE LEITE E SORO EM PÓ OBTIDOS EM MINISPRAY DRYER: ANÁLISE DE ISOTERMA E APLICAÇÃO DO MODELO DE BET
Autor: Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes de, Pereira, João Pablo Fortes, Stringueta, Paulo César, Silva, Paulo Henrique Fonseca da
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 381 (2011); 34-40
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 381 (2011); 34-40
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
In this study whey powders and skim milk powder were produced in laboratory scale. Water vapor sorption for each powder was measured gravimetrically. The results of the isothermal adsorption were in agreement with the BET model and the quantities of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::cebf057cd8d7ccba666a470ce7f87250
https://www.revistadoilct.com.br/rilct/article/view/173
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10
INFLUÊNCIA DE DIFERENTES ESPESSANTES NAS CARACTERÍSTICAS SENSORIAIS DO DOCE DE LEITE PARA CONFEITARIA
Autor: Perrone, Ítalo Tuler, Renhe, Isis Rodrigues Toledo, Pereira, João Pablo Fortes, Colombo, Monique, Coelho, Jéssica Sottani, Magalhães, Fernando Antônio Resplande
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 66, n. 379 (2011); 45-50
Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 379 (2011); 45-50
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The aim of this study was to evaluate the effect of different thickeners in composition and in the sensorial parameters of confectionery doce de leite. Were employed four different thickeners in the doce de leite productions (cassava starch modified
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::b5261cdcbb33b83443c517bfebe49252
https://www.revistadoilct.com.br/rilct/article/view/161
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