Zobrazeno 1 - 10 of 20 pro vyhledávání: '"tecnologia de queijos"'
1
Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS
Autor: Silva, Luciane Nunes Ribeiro da, Costa, Marcela de Rezende
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 266-280 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 4 (2020); 266-280
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 4 (2020); 266-280
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
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://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e89afb10c8705210820fe1e2211a6518
https://www.revistadoilct.com.br/rilct/article/view/835
Zobrazit plný text záznamu
2
The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses
Autor: de Antônio, Marina Barroso, Borelli, Beatriz
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 3, Pp 204-221 (2021)
Journal of Candido Tostes Dairy Institute; v. 75, n. 3 (2020); 204-221
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 3 (2020); 204-221
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture. Raw milk, the raw material used for making this cheese, naturally has benefic microorganisms, kno
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::28fa032870263d0954ce166803c78ca9
https://www.revistadoilct.com.br/rilct/article/view/799
Zobrazit plný text záznamu
3
Study of Mozzarella cheese behavior during refrigerated storage
Autor: Silva, Thamara Evangelista, Silva, Thamiris Evangelista, Garcia, Lismaíra Gonçalves Caixeta, Santos, Priscila Alonso dos
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 2, Pp 135-148 (2020)
Journal of Candido Tostes Dairy Institute; v. 74, n. 2 (2019); 135-148
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 2 (2019); 135-148
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
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://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8ce5da8732ed5123b52ae6bfe297cead
https://www.revistadoilct.com.br/rilct/article/view/754
Zobrazit plný text záznamu
4
Akademický článek
AVALIAÇÃO DE DIFERENTES TECNOLOGIAS PARA PRODUÇÃO DE QUEIJO PRATO A PARTIR DE LEITE CONCENTRADO POR EVAPORAÇÃO A VÁCUO
Autor: Fernando Antônio Resplande Magalhães, Ítalo Tuler Perrone, Adbeel de Lima Santos, Renata Golin Bueno Costa, João Pablo Fortes Pereira, Paula Isabelita Reis Vargas
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 65, Iss 376, Pp 42-46 (2010)
O objetivo deste trabalho foi avaliar cinco diferentes tecnologias para a fabricação de queijo prato a partir de leite concentrado por evaporação a vácuo. A concentração do leite, as fabricações do queijo prato e as análises sensoriais fora
Externí odkaz: https://doaj.org/article/32ddb1c82e16437ebba472e5f2152fc1
Zobrazit plný text záznamu
5
Acceptance and storage of fresh cheese made with essential oils
Autor: Presente, Joelmir Grassi, de fraga, Hemilim Barbosa, Schmidt, Cristiano Gautério
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 153-165 (2017)
Journal of Candido Tostes Dairy Institute; v. 71, n. 3 (2016); 153-165
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 153-165
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The aim of this work was to evaluate the acceptance and conservation of Minas fresh cheese with essential oils added of oregano and ginger in its formulation. The quality of the milk used as raw material was evaluated for pH, acidity, alizarol, total
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c1deb7245737d07a5d6446e1652d9004
https://www.revistadoilct.com.br/rilct/article/view/531
Zobrazit plný text záznamu
6
Akademický článek
AVALIAÇÃO DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DO QUEIJO PRATO FABRICADO COM CULTURA PRODUTORA DE EXOPOLISSACARÍDEOS
Autor: Raquel Sant´Ana Coelho Nepomuceno, Renata Golin Bueno Costa
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 387, Pp 89-90 (2012)
sido objeto de várias pesquisas na tentativa de melhorar seu rendimento de fabricação. O objetivo principal deste trabalho foi avaliar o efeito do uso de culturas produtoras de exopolissacarídeos, sob a forma capsular, nas características físic
Externí odkaz: https://doaj.org/article/cbfbf02e4268442db7fc9119425ae151
Zobrazit plný text záznamu
7
Características físico-químicas de queijo Minas artesanal do Serro fabricados com pingo e com rala
Autor: Sâmya Petrina Pessoa Oliveira, José Manoel Martins, Cristina Henriques Nogueira, Rosana Campos do Vale, Maria Paula Jensen Rodrigues, Aline Nogueira Galleti
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 73, n. 4 (2018); 235-244
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 235-244
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 235-244 (2019)
The production of the Minas artisanal cheese from Serro is carried out using raw milk, rennet and natural lactic ferment known as pingo. Some producers of the region make use of the rala, a grated part of the own artisanal cheese that is added to the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ea3680c0ebb340cd496dd3ff1a86a38c
https://www.revistadoilct.com.br/rilct/article/view/717
Zobrazit plný text záznamu
8
Artisanal production of Colonial cheese analyzed under Normative Instruction noº 30/2013 (municipalities in the Cantuquiriguaçu region, Paraná, Brazil)
Autor: Tesser, Ionara Casali, Fariña, Luciana Oliveira de, Kottwitz, Luciana Bill Mikito, Sosa, David Esteban Fariña, Pramiu, Débora Cristina
Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 4 (2017)
Journal of Candido Tostes Dairy Institute; v. 71, n. 4 (2016)
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 4 (2016)
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
This study took place in 17 rural properties that produce colonial cheese in three towns of the Cantuquiriguaçu region (Paraná state, Brazil). A questionnaire was applied, in order to collect data on the milk and colonial cheese production, so that
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db5fb6292e98f706805649c683d66c30
https://www.revistadoilct.com.br/rilct/article/view/506
Zobrazit plný text záznamu
9
A PRODUÇÃO DE QUEIJO COLONIAL ARTESANAL NO MUNICÍPIO DE SEARA, ESTADO DE SANTA CATARINA, FRENTE À LEGISLAÇÃO BRASILEIRA
Autor: Carvalho, Michelle de Medeiros, Lindner, Juliano De Dea, Fariña, Luciana Oliveira
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 70, n. 5 (2015); 253-261
Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 5 (2015); 253-261
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
The aim of this study was to investigate the current situation of 12 farms from Seara city, located in the west of the state of Santa Catarina that were producing and selling Artisanal Colonial-Type Cheese informally. A semistructured questionnaire w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::73bcabdfff85649a83213ed8f8ff348e
https://www.revistadoilct.com.br/rilct/article/view/463
Zobrazit plný text záznamu
10
DETERMINAÇÃO DO TEOR DE SÓDIO E LACTOSE EM QUEIJOS MUSSARELA E COLONIAL CONSUMIDOS NA REGIÃO SUDOESTE DO PARANÁ
Autor: CAMILLA DICKEL, JULIANE KOWALSKI JUNKES, IVANE BENEDETTI TONIAL, Fabiane Picinin de Castro-Cislaghi
Publikováno v: Journal of Candido Tostes Dairy Institute; v. 71, n. 3 (2016); 144-152
Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 3 (2016); 144-152
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 71, Iss 3, Pp 144-152 (2017)
Research has indicated that Brazilian cheeses have high salt content, which can be seen as a public health problem due to the large consumption of these products by the population. In addition, few studies have evaluated the lactose content in cheese
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bd114cea7ccb6c978a184ac1940dfb8c
https://www.revistadoilct.com.br/rilct/article/view/528
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje