Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Simone Beux"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract This work aimed to isolate and identify Streptococcus and Lactobacillus species from raw cow’s milk obtained from Southwest Paraná - Brazil. We used randomly amplified polymorphic DNA (RAPD)-PCR to identify and type 58Streptococcus and 48
Externí odkaz:
https://doaj.org/article/365e65e53e7045769930236aeb7a74df
Autor:
Simone Beux, Edimir Andrade Pereira, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj
Publikováno v:
Ciência Rural, Vol 47, Iss 10 (2017)
ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary
Externí odkaz:
https://doaj.org/article/c42318c7d122406a8dad5e01e81bd34a
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 50, Iss 6, Pp 1061-1072 (2007)
The effectiveness of the anaerobic treatment of effluent from a swine and bovine slaughterhouse was assessed in two sets of two-phase anaerobic digesters, operated with or without temperature control. Set A, consisting of an acidogenic reactor with r
Externí odkaz:
https://doaj.org/article/017451bd1254495a99e24dd9d384140e
Publikováno v:
Revista Brasileira de Zootecnia, Vol 46, Iss 5, Pp 429-432
ABSTRACT The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dai
Externí odkaz:
https://doaj.org/article/a51e0b780ff1457f8be8344a02a29a15
Autor:
Edimir Andrade Pereira, Roberta Roncatti, Carla Todescatto, Simone Beux, João Francisco Marchi, Marina Leite Mitterer Daltoé
Publikováno v:
Ciência Rural, Vol 47, Iss 4
ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of t
Externí odkaz:
https://doaj.org/article/3e0ca61ee4c448e2bc0ef6c7efddae90
Autor:
Simone Beux, Vanderlei Aparecido de Lima, Joana Léa Meira Silveira, Maria Luisa Cerri, Fernanda Fogagnoli Simas, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj, Aline Alberti
The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16c37c26094b7fb2bbe615017dbc6074
https://doi.org/10.56238/tfisdwv1-012
https://doi.org/10.56238/tfisdwv1-012
Autor:
Vanderlei Aparecido de Lima, Nina Waszczynskyj, Joana Léa Meira Silveira, Alessandro Nogueira, Fernanda Fogagnoli Simas, Simone Beux, Martino Cassandro
Publikováno v:
Brazilian Journal of Development. 7:38944-38959
The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the tim
Autor:
Daniel Kuhn, Claucia Fernanda Volken de Souza, Mônica Jachetti Maciel, Gabriela Rabaioli Rama, Simone Beux
Publikováno v:
Food and Bioprocess Technology. 13:308-322
The aim of this study was to compare the ability of endogenous Lactobacillus paracasei ATR6 to grow in unsupplemented bovine cheese whey (CW) and ricotta whey (RW), and to evaluate the efficiency of these media as encapsulating agents for the spray-d
Autor:
Daniel Kuhn, Simone Beux, Mônica Jachetti Maciel, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza
Publikováno v:
International Dairy Journal. 98:25-37
Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main by-products of cheese production, and can be reused for biotechnological purp
Autor:
Simone, Beux1 beuxsimone@gmail.com, Martino, Cassandro2, Aparecido de, Lima Vanderlei3, Antonio Ferreira, Zielinski Acácio4, Alessandro, Nogueira4, Nina, Waszczynskyj1
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). Dec2018, Vol. 30 Issue 12, p998-1005. 8p.