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Creatine kinase serum activity in feline hyperthyroidism Ciência Rural
Cardoso,Mauro José Lahm; Costa,Fabiano Séllos; Holsback,Luciane; Patelli,Thais Helena Constantino; Melussi,Maíra; Zacarias Júnior,Ademir; Fagnani,Rafael.
The aim of this study is to determine the occurrence of creatine kinase (CK) serum activity in cats with hyperthyroidism and its associations with clinical-pathological alterations and with total (TT4) and free (FT4) thyroxin. CK serum activity was evaluated in 19 cats with spontaneous hyperthyroidism, with TT4 ranging from 34.88-294.98nmol L-1 and FT4 ranging from 2.83-52.9pmol L-1 and also by serum biochemical analysis, including the activity of CK, alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), gamma-glutamyl transferase (GGT), cholesterol and bile acids. The reference value for CK considered in this study was of 110-250U L-1. CK serum activity was evaluated in 19 cats with spontaneous hyperthyroidism, with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Thyroid; Cats; Cardiac disease; Thyroxine..
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202236
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Extended storage of cold raw milk on yogurt manufacturing PAB
Fagnani,Rafael; Schuck,Josiane; Botaro,Bruno Garcia; Santos,Fernando Cesar dos.
Abstract: The objective of this work was to evaluate the effect of the extended cold storage of raw milk on the kinetics of fermentation on yogurt production, as well as on the product’s microbiological and physicochemical properties during shelf life. Three treatments were evaluated: yogurts made with raw milk stored for 4, 72, and 168 hours. Kinetics of fermentation was assessed through the lactic acid production rate, growth rate of Streptococcus thermophilus and Lactobacillus bulgaricus, and time to reach pH 5.0 and 4.5. The physicochemical and microbiological characteristics of raw milk and yogurts were also analyzed during cold storage at 4°C. The microbial quality of raw milk was affected by the storage time of 168 hours, with a decreasing tendency...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus bulgaricus; Streptococcus thermophilus; Fermentation; Kinetics; Psychrotrophs..
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000200104
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Relationship between somatic cell counts and milk production and composition in Jersey cows Rev Salud Anim.
Ramos Garcia,Roberto; Bufon Maion,Vinicius; Molin de Almeida,Kelly; Walter de Santana,Elsa Helena; Rezende Costa,Marcela; Fagnani,Rafael; Ludovico,Agostinho.
The main components in milk from cows that are affected by mastitis can be in different amounts according to the racial characteristics. Thus, the association between the somatic cell counts (SCC) and these components may also differ in milk from Jersey cows. This study evaluated the effect of the SCC in milk from Jersey cows on milk production and its physicochemical composition. For 71 months, data from 3244 milking and 300 cows were evaluated considering the effect of the SCC on milk production (kg cow day-1), percentage of fat, protein, lactose, total solids, and nonfat solids. The probable factors associated with fluctuation in milk production based on somatic cell score, lactation number and rainfall were also evaluated by regression models. Milk...
Tipo: Journal article Palavras-chave: Productivity; Mastitis; Lactose; Protein; Losses.
Ano: 2015 URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0253-570X2015000300001
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Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures PAB
Fagnani,Rafael; Mexia,Marisa Marroni; Puppio,Ana Amélia Nunes; Battaglini,Ana Paula Pavão.
Abstract: The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product's shelf life, which reached 30 days without exceeding 1,000 CFU mL-1; and eliminated coliform counts at the temperatures of 35 and 45ºC,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Escherichia coli; Membrane; Microbiological quality; Pasteurization; Shelf life.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000800990
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Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage Scientia Agricola
Fagnani,Rafael; Puppio,Ana Amélia Nunes; Zanon,Emely Osti.
ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed a micro-filtered beverage from whey and orange juice without enzymatic treatment. Four formulations (27:10, 8.6:10, 2.4:10 and 1:10 v/v whey:juice ratio) were processed through a 1.4 μm microfiltration system with four different transmembrane pressures (1, 2, 3, and 4.15 bar) and then stored at 5 °C for 28 days. The micro-filtered beverage was analyzed for physicochemical, sensorial and microbial...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Membrane; Dairy; Fruit; Fouling; Sensory evaluation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000200136
Registros recuperados: 5
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