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Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria Scientia Agricola
Oliveira,Maria Elieidy Gomes de; Garcia,Estefânia Fernandes; Queiroga,Rita de Cássia Ramos do Egypto; Souza,Evandro Leite de.
Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dairy product; Probiotic microorganisms; Quality evaluation.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162012000600005
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การพัฒนาวิธีการประเมินคุณภาพข้าวเปลือกชื้นภายใต้ระบบตรวจสอบคุณภาพ Thai Agricultural
Suptra Suwanthada; Kunya Cheaupun; Sa-ang Chairin.
Development on quality evaluation methodology of moist paddy aimed to develop rapid and accurated technologies for moist paddy quality evaluation was comprised of 3 activities, as 1. Comparative of moist paddy in various levels of impurities. 2. Comparison of milling recovery rate in brown rice and milled rice. 3. Development on rapid milling recovery testing methodology. The moist paddy from Phitsanulok, Phichit, Sukhothai, Kamphangphet and Uttaradit farmer field were sampled. The sample no.1-63 were harvested from June to early October,2009. The sample no. 64–107 and 108–170 were harvested from late October 2009 to January 2010 and March to July 2010. The moisture content was investigated with moisture tester, Kett PM-400, and oven method, 130 o C 2 hrs....
Tipo: Collection Palavras-chave: Paddy rice; Inspection system; Quality evaluation; Moist paddy; Milling recovery rate; Brown rice; Milled rice; Microwave; ข้าวเปลือก; ระบบตรวจสอบคุณภาพ; การประเมินคุณภาพ; ความชื้้นของข้าวเปลือก; อัตราการแปรสภาพ; คุณภาพการสี; ไมโครเวฟ.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3106
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Development of Quality Evaluation Model for Supply Chain of Capture Fisheries in Southern Coast of Java CIGR Journal
Guritno, Adi Djoko; Ushada, Mirwan; Kristanti, Novita Erma; Dharmawati, Melinda Sugiana; Putro, Nur Achmad Sulistyo.
This research highlighted the development of quality evaluation model for supply chain of capture fisheries in southern coast of java. The model was developed using organoleptic testing and fuzzy inference model. The characteristic of perishable capture fisheries required appropriate handling in packaging during supply chain. Improper storage methods might result on varied packaging temperature and quality degradation of fish texture on each tiers of supply chain. There was a highly needs for a method for quality control for supply chain of capture fisheries. The research objectives were: 1) to identify the quality degradation in each tiers of supply chain using organoleptic testing and packaging temperature; 2) to develop a quality evaluation model of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fuzzy inference; Quality evaluation; SNI; Organoleptic testing.
Ano: 2021 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6333
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Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk BABT
Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga; Mussarelli,Camila; Marques,Marina Célia; Oliveira,Carlos Augusto Fernandes de.
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Somatic cell count; Mozzarella cheese; Quality evaluation; Functionality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022
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