|
|
|
| Registros recuperados: 13 | |
|
|
| PEREIRA, B. G.; LIMA, H. C. de; MADALENA, J. O. de M.; VICENTINI, G. C.; SIMÕES, C. de O.; ARAÚJO JÚNIOR, I. O.; HENRIQUE, J. R.; FARIA, D. A.; KISHI, S. M.; COSTA, A. M.. |
| bitstream/item/78145/1/p2009-035.pdf |
| Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) |
Palavras-chave: Yoghurt; Peel; Fruit processing; Sensory analysis.; Maracujá.; Iogurte; Food technology; Passion fruits.. |
| Ano: 2009 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/748160 |
| |
|
|
| Witschinski,Fabiele; Demartini,Débora; Kilian,Josiane; Dallago,Rogério Marcos; Rosa,Clarissa Dalla; Cansian,Rogério Luis; Valduga,Eunice; Steffens,Juliana. |
| ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yoghurt; Probiotic; Bifidobacterium; Prebiotics; Fructooligosaccharides. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751 |
| |
|
|
| Hernández Cadena, Javier. |
| La melaza de caña de azúcar en el mercado internacional se comercializaba principalmente para la alimentación animal, actualmente tiene un mayor uso en la industria de la fermentación alcohólica y debido a su alto costo se ha venido limitado en la ganadería. Con el objetivo de establecer el nivel óptimo de melaza en un aditivo biológicamente activo (Vitafert), se estudió en diseño completamente al azar con arreglo factorial 3 niveles de melaza (5, 10 y 15%) y 8 tiempos de fermentación líquida (0, 1, 2, 3, 6, 9, 15 y 30 día), con 3 repeticiones por tratamientos para las variables bromatológicas y fermentativas. Para las variables microbiológicas se utilizó un diseño completamente al azar con 3 tratamientos (niveles de melaza) y 8 repeticiones por... |
|
Palavras-chave: Melaza; Yoghurt; Lactobacilos; Levaduras; Vitafert; Probióticos; Molasses; Yogurt; Lactobacillus; Yeast; Probiotics; Maestría; Producción Agroalimentaria en el Trópico. |
| Ano: 2010 |
URL: http://hdl.handle.net/10521/345 |
| |
|
| |
|
|
| Fachin,Luciano; Moryia,Juliana; Gândara,Ana Lourdes Neves; Viotto,Walkiria Hanada. |
| The agar RCPB pH5 has been considered a good alternative for counts of Bifidobacterium in yoghurt. However, during the refrigerated storage of yoghurt it is extremely difficult to count this microorganism due to the size of the colonies, which are so small they require the aid of a stereoscope to count them. Another agar, MRS-LP, has been also recommended for counts of Bifidobacterium in the presence of yoghurt bacteria. This study evaluated the supplementation of RCPB pH5 agar with dehydrated liver extract and the salts KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O and MgSO(4)7H2O, aiming at improving the differentiation of Bifidobacterium in yoghurt after refrigerated storage, and also evaluated the selective count of Bifidobacterium in yoghurt using the agar... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Count; Bifidobacterium; Yoghurt; Refrigerated storage. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200029 |
| |
|
| |
|
|
| Araújo,Adolfo Vicente; Queiroz,Daniel Marçal de; Arcanjo,Gemima Santos; Dias,Santos Henrique Brant; Alves,Renato Martins; Pinto,Francisco de Assis de Carvalho; Valente,Domingos Sárvio Magalhães. |
| ABSTRACT: The objective of this research was to use the modeling and computer simulation to support decision makers, aiming to increase the productive capacity of the agro-industry of LaticínioFunarbe. Specifically, it has modeled the current yoghurt production sector for simulation that enables it to meet the new demand. The Arena 14.7 simulation software was used to conduct the modeling. To validate the model, the output of yoghurt production collected at the factory for three months was compared with the output from the simulated computational model. Two indicators were established to perform analyzes of four different scenarios. The implemented model resulted in an increase in the production capacity of 5,000L.d-1 of yoghurt, corresponding to a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Modeling; Computer simulation; Cenario analysis; Yoghurt; Dairy industry. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100751 |
| |
|
| |
|
|
| Empen, Janine. |
| Die Produktkategorie Joghurt gilt als hoch differenziert. In Deutschland sind über 2000 verschiedene Joghurts in mehr als 250 Produktlinien (z.B. „Almighurt“ von Ehrmann) auf dem Markt erhältlich. Während fast alle Hersteller über ein breites Geschmackssortiment verfügen, ist die Produktion speziellerer Varianten, wie z.B. probiotische oder laktosefreie Joghurts auf wenige, internationale Konzerne oder Nischenmolkereien konzentriert. In diesem Beitrag wird analysiert, inwieweit die Preisgestaltung bei Joghurt anhand der Produkteigenschaften erklärt werden kann und welche Produktattribute von den Marktteilnehmern mit besonders hohen Preisaufschlägen bewertet werden. Dazu wird ein hedonisches Preismodell auf der Basis von Einzelhandelsscannerdaten, welche... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Hedonische Preisanalyse; Joghurt; Einzelhandelsscannerdaten; Hedonic Price Analysis; Yoghurt; Retail Scanner Data; Agribusiness. |
| Ano: 2011 |
URL: http://purl.umn.edu/115362 |
| |
|
| |
|
| |
|
|
| Kar,T.; Misra,A.K.. |
| Bioconversion of whey for preparation of beverage was standardized by utilizing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40% protein adjusted to pH 6.4) and incubated at 42oC for 8h had all the technological requisite and dietetic criteria required in the product. The factors affecting the antibacterial activity of wheyghurt drink against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Bacillus cereus were determined. There was a significant variation (P<0.05) in the antibacterial activity of wheyghurt drink with different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and 45oC. Incubation at 42oC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Whey; Yoghurt; Antibacterial activity. |
| Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000200015 |
| |
| Registros recuperados: 13 | |
|
|
|
