Consulta: creatorFacets:"Pacheco,Maria Teresa Bertoldo"
Registros recuperados: 3
Data/hora: 03/06/2024 07:51:51

Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo
Provedor de dados: 86
Autores: Capitani,Caroline Dário; Pacheco,Maria Teresa Bertoldo; Gumerato,Homero Ferracini; Vitali,Alfredo; Schmidt,Flávio Luis.
O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). O soro de leite foi obtido da fabricação industrial do queijo tipo frescal. Foram estudados concentrações do polímero (0,1% a 0,9% CMC p/v) e valores de pH, a fim de se obter uma precipitação seletiva das proteínas do soro de leite, sendo as condições otimizadas para produção em piloto. Mediante ajuste gradual, foi possível obter, no pH 3, uma precipitação das proteínas totais (PT/CMC); no pH 4, da beta-lactoglobulina (beta-Lg/CMC) e, no pH 3,2, a maior proporção de alfa-lactoalbumina (alfa-La/CMC). Os coacervados foram separados, por aplicação de força centrífuga, e...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carboximetilcelulose; Beta-lactoglobulina; Alfa-lactoglobulina; Hidrocolóides coacervados.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2005001100010

Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
Provedor de dados: 96
Autores: Vidotti,Rose Meire; Pacheco,Maria Teresa Bertoldo; Gonçalves,Giovani Sampaio.
The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fatty acids; Fish oil; Oreochromis sp; Silage.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000200002

Roasting soybeans in a microwave for manufacturing chocolate dragées
Provedor de dados: 65
Autores: Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo; Ida,Elza Iouko; Soares Júnior,Manoel Soares.
ABSTRACT:  This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycine max L.; Black soybean; Confectionery; Anthocyanins; And starch resistant.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000751