Zobrazeno 1 - 10
of 2 151
pro vyhledávání: '"queijo"'
Publikováno v:
Conexões: Ciência e Tecnologia, Vol 18 (2024)
O queijo possui relevante valor proteico, além de ter composição à base de lipídios, carboidratos, sais minerais, cálcio, fósforo e vitaminas, entre elas A e B; sendo assim, este produto torna-se uma boa ferramenta para oportunizar o debate na
Externí odkaz:
https://doaj.org/article/ecfb0c12e3df41d68eb83135caf598da
Publikováno v:
Revista Brasileira de Obesidade, Nutrição e Emagrecimento, Vol 17, Iss 109, Pp 415-419 (2023)
Introdução: O queijo mussarela tem origem na Itália, onde se utilizava o leite de búfala na sua fabricação, devido à escassez, passou-se a utilizar o leite de vaca com teor 3% de gordura. O leite de vaca no Brasil tornou-se um dos principais p
Externí odkaz:
https://doaj.org/article/c280970e00164fb7b8fc1aeef46c7db7
Autor:
Terezinha Teixeira Souza, Rita Brito Vieira, Gean Augusto Pereira Mendonça, Jailton Ribeiro dos Santos Júnior, Denise Ribeiro Freitas
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 2, Pp 65-72 (2023)
Butter cheese is one of the most consumed and produced dairy products in Parintins city, State of Amazonas. This food product, in addition to contributing to rent of local milk producers, may in the future be recognized as a local intangible food her
Externí odkaz:
https://doaj.org/article/7c27192441c5490db1953b646f36b0a3
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:
Bruna Castro Porto, Cristiana Ferreira dos Santos, Rafael Batista de Figueiredo, Mariele Silva Cruz
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 196-205 (2022)
Many of the cheeses produced in Brazil come from artisanal production. The economic and social importance of this form of production is undeniable. On the other hand, selling innocuous food to the population is extremely important. Requeijão Moreno
Externí odkaz:
https://doaj.org/article/b6e937c351fa4eb2b18ffb4b47264e95
Autor:
Lisiane da Silveira Garcia, Jéssica Aneris Folchini, Anelise Trindade Ramos, Andréa Karoline Mascitti, Renata Rebesquini, Thaís Oliveira Deon, Joana Gerent Voges, Danilo Cavalcante Gomes, Elisa Cristina Modesto
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 206-214 (2022)
The differences between artisanal Serrano cheese (ASC) and Colonial cheese (CC) are related to the manufacturing method and mainly to the available legislation. This study aimed to evaluate the quality of Serrano and Colonial artisanal cheeses, made
Externí odkaz:
https://doaj.org/article/a7e80e1ec0a241ffafa4d959234ac5bf
Autor:
Carla Ferreira de Lima, Istefane Cristina Borges Rodrigues, Patrícia de Oliveira Candinho, Lorena Barbosa Vieira Silva, Milla Gabriela dos Santos, Guilherme Ramos Oliveira e Freitas, Michelle Andriati Sentanin
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 215-226 (2022)
The State of Minas Gerais stands out in the production of cheese, with eight regions traditionally characterized as producing Minas Artisanal Cheese: Serro, Canastra, Araxá, Cerrado, Campo of the Vertentes, Triângulo Mineiro, Serra do Salitre and S
Externí odkaz:
https://doaj.org/article/597ba4811c8346f7b1fd7b3975374043
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:
Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 4, Pp 213-223 (2021)
The evaluation of the microbiological parameters of food represents evidence of the quality and safety of these matrices, which can offer risks and cause damage to the health of the consumer when the observed values are incompatible with the appropri
Externí odkaz:
https://doaj.org/article/f4a7021b0a76481e886c29e474f02056
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 266-280 (2021)
Customers search at street fairs and municipal markets for a variety of local goods, with artisanal and/or natural appeal, among them cheeses such as Minas Frescal. Care must be taken with production, handling, and exposure of food to guarantee the q
Externí odkaz:
https://doaj.org/article/d881b72273b640e7a73f81182bf40b6c