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Caracterização de queijo de coalho processado com cultivos láticos endógenos e substituto de gordura. Repositório Alice
CRUZ, G. A..
O fermento lático e o conteúdo de gordura são componentes que influenciam positivamente as características sensoriais dos queijos. No entanto, o consumo de alimentos com baixo teor de gordura tem se mostrado uma tendência por parte de consumidores. Neste sentido, pesquisas com aplicação de substitutos de gordura vêm sendo empregadas como alternativa para elaborar queijos com baixo teor lipídico e com boa aceitação sensorial. Da mesma forma, o emprego de fermentos láticos definidos, elaborados a partir de bactérias ácido láticas isoladas dos próprios queijos é uma alternativa para a obtenção de produtos seguros, sem promover mudanças fundamentais nas características sensoriais dos mesmos. Diante do exposto, o objetivo deste estudo foi a caracterização do...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Queijo de Coalho; Fermento endógeno; Whey protein concentrate.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101904
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Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials Ciênc. Tecnol. Aliment.
VAHIDMOGHADAM,Farideh; POURAHMAD,Rezvan; MORTAZAVI,Ali; DAVOODI,Daryoush; AZIZINEZHAD,Reza.
Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencapsulated fish oil powder. Gum arabic and WPC were used in varying amounts for nanoencapsulation of fish oil. An oil-in-water emulsion with 6% fish oil and 20% aqueous solution of wall materials was prepared by sonication (24 kHz for 120 sec). The diameter of the emulsion droplets was measured by particle size analysis and they then were dried in a freeze-drier. The results showed that the type and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Encapsulation; Fish oil; Gum arabic; Nano-emulsion; Whey protein concentrate.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600475
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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements Ciênc. Tecnol. Aliment.
Vidigal,Márcia Cristina Teixeira Ribeiro; Minim,Valéria Paula Rodrigues; Ramos,Afonso Mota; Ceresino,Elaine Berger; Diniz,Mayra Darliane Martins Silva; Camilloto,Geany Peruch; Minim,Luis Antonio.
It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat-free dairy dessert; Whey protein concentrate; Sensory analysis; Rheological properties; Texture profile analysis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031
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Egg shell treatment methods effect on commercial eggs quality Ciência Rural
Almeida,Dayane Santos de; Schneider,Aline Félix; Yuri,Flavio Manabu; Machado,Bárbara Dalazen; Gewehr,Clóvis Eliseu.
ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food; Laying hens; Storage; Whey protein concentrate.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000200336
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Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation Ciência Rural
Menezes,Maria Fernanda da Silveira Cáceres de; Silva,Thaiane Marques da; Etchepare,Mariana de Araújo; Fonseca,Bruna de Souza; Sonza,Vandré Pinto; Codevilla,Cristiane Franco; Barin,Juliano Smanioto; Silva,Cristiane de Bona da; Menezes,Cristiano Ragagnin de.
ABSTRACT: This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pectin; Whey protein concentrate; External ionic gelation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000900751
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Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch Ciênc. Tecnol. Aliment.
Martínez-Bustos,Fernando; Viveros-Contreras,Rubí; Galicia-García,Tomás; Nabeshima,Elizabeth Harumi; Verdalet-Guzmán,Iñigo.
Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Sugarcane bagasse fiber; Dietary fiber; Whey protein concentrate; Corn starch.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007
Registros recuperados: 6
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