Zobrazeno 1 - 10
of 231
pro vyhledávání: '"proteólise"'
Autor:
Gustavo Henrique Coelho Carvalho, Luis Gustavo de Almeida Marangon, Og Ferraz Martins, Ana Flavia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 11-21 (2023)
Cheese ripening is a complex phenomenon impacted by several factors. This study evaluated the influence of wood (Pinus elliottii) and polyethylene surfaces during ripening on the quality of Camembert-type cheese produced with goat milk. The results s
Externí odkaz:
https://doaj.org/article/3aa667282419436593b0419c310ab5d5
Autor:
Ana Cláudia Malagutti Corsato, Luciana Bill Mikito Kottwitz, Charles Seuchuco, Debora Pramiu, Anna Caroline Gambaro, Luciana de Oliveira Fariña
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 1, Pp 40-50 (2022)
The artisanal cheese from Serra Catarinense, known as Colonial, can be made with raw milk, thus requiring greater care during the elaboration stages. Ripening, one of the steps that can contribute to the development of the sensory characteristics of
Externí odkaz:
https://doaj.org/article/573bb1e2c77940fb8f4aba7dd49fa059
Autor:
Patricia Rodrigues Condé, Cláudia Lúcia de Oliveira Pinto, Scarlet Ohana Gandra, Renata Cristina Almeida Bianchini Campos, Roselir Ribeiro da Silva, Jhonatan Faria da Costa, Maurilio Lopes Martins
Publikováno v:
Semina: Ciências Agrárias, Vol 43, Iss 2 (2022)
Este trabalho teve como objetivo caracterizar, identificar e determinar o potencial de deterioração de bactérias psicrotróficas contaminantes em leite cru refrigerado. As amostras foram submetidas a diluições seriadas e plaqueadas em meios de c
Externí odkaz:
https://doaj.org/article/ceab75fbe34f437882b7e83aec4d589a
Autor:
Thamara Evangelista Silva, Thamiris Evangelista Silva, Lismaíra Gonçalves Caixeta Garcia, Priscila Alonso dos Santos
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 2, Pp 135-148 (2020)
This study was carried out to evaluate the behavior of high moisture Mozzarella cheese during 60 days of storage at 7° C in BOD incubator for microbiological quality, physicochemical composition, functional properties, and texture profile. The chees
Externí odkaz:
https://doaj.org/article/2f4573e9af75461e8feeaa704a43344d
Autor:
Elisângela Michele Miguel, Denise Sobral, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Vanessa Aglaê Martins Teodoro, Antônio Fernandes de Carvalho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 2, Pp 96-107 (2020)
The multiplication of Pseudomonas fluorescens strains 07A and 041 under refrigeration conditions was evaluated in this work, as well as its proteolytic potential using milk agar and azocaseína as substrate. It was possible to observe the multiplicat
Externí odkaz:
https://doaj.org/article/2ace0be0cab1436d998683e3d1af054a
Publikováno v:
Ciência Rural, Vol 46, Iss 4, Pp 637-640 (2016)
ABSTRACT: Bacterial spores are widespread in the environment and can contaminate milk. Spores are resistant to thermal conditions and your germination reduces milk shelf-life because the aerobic bacteria that are sporulated produce proteases and lipa
Externí odkaz:
https://doaj.org/article/696668d8e41b45cbb35c9ab3b527df13
Autor:
Jose Carlos Ribeiro Junior, Joyce Bitencourt Atayde Lima, Kleydejany Lima de Lemos, Livia Cavaletti Corrêa da Silva, Ronaldo Tamanini, Vanerli Beloti
Publikováno v:
Semina: Ciências Agrárias, Vol 36, Iss 6Supl2, Pp 4289-4296 (2015)
The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of
Externí odkaz:
https://doaj.org/article/9252b6fbfdc3463cb73ddd1ca40558e4
Autor:
Valdirene Rodrigues Santana, Dara Elizabeth Barbosa Rodrigues, Solimar Gonçalves Machado, Roberta Magalhães Dias Cardozo, Leonardo Lima da Paixão
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 232-242 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 232-242
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 232-242
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 232-242
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 232-242
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Given the economic importance of the dairy industry, product quality should be a constant concern. Some sensorial and technological properties of milk and dairy products are related to the spoilage contaminant microbiota, which is mainly represented
Autor:
Luiz Carlos Gonçalves Costa Júnior, Renata Golin Bueno Costa, Fernando Antonio Resplande Magalhães, Paula Isabelita Reis Vargas, Alisson José Martins Fernandes, Aline Soares Pereira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 64, Iss 371, Pp 62-69 (2009)
Embora muitos estudos já tenham sido conduzidos com queijos artesanais da Serra da Canastra, os mesmos ainda são muito carentes de estudos que permitam melhoria de sua qualidade, maior padronização entre produtores e ao longo das variações sazo
Externí odkaz:
https://doaj.org/article/331b7de519e0438f99bd537a1a630d05
Autor:
Baron, Clara Lucía Contreras
O pH final (pHf) no músculo post mortem é amplamente utilizado como um indicador potencial de maciez e é um fator importante associado à qualidade de carne. O Brasil é líder mundial nas exportações de carne bovina, porém não são conhecidos