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Registros recuperados: 17
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Aproveitamento do leite de búfala em produtos derivados. Repositório Alice
HÜHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..
1986
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Leite de bubalino; Produto derivado do leite; Fruta; Tecnologia do leite; Queijo mozarela; Provolone; Requeijão marajoara; Iogurte; Doce de leite; Amazônia; Brasil; Buffaloes; Milk products; Fruits; Technology; Cheese; Yoghurt.
Ano: 1986 URL: http://www.alice.cnptia.embrapa.br/handle/doc/394678
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Características, peculiaridades e tecnologia do leite de búfala. Infoteca-e
HUHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..
Características e peculiaridades do leite de búfala. Industrialização do leite. Características dos produtos derivados do leite de búfala. Tecnologia do leite de búfala e rendimento dos produtos.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Bubalino; Leite; Tecnologia; Industrialização; Pasteurização; Produto derivado; Rendimento; Iogurte; Queijo; Requeijão; Doce de leite; Buffalo; Milk; Technology; Industrialization; Pasteurization; By-product; Revenue; Yoghurt; Cheese; Cheesecurd.
Ano: 1991 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/387806
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Desenvolvimento de iogurte enriquecido com fibras da casca de maracujás nativos (2009). Infoteca-e
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..
2009
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Maracujá; Iogurte; Passion fruits; Yoghurt; Peel; Food technology; Fruit processing; Sensory analysis.
Ano: 2009 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/748160
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Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides Ciência Rural
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
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Elaboración y caracterización de un aditivo biologicamente activo atraves de una fermentación en estado líquido. Colegio de Postgraduados
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
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Evaluation of culture media for counts of Bifidobacterium animalis in the presence of yoghurt bacteria BJM
Moriya,Juliana; Fachin,Luciano; Gândara,Ana Lourdes Neves; Viotto,Walkiria Hanada.
Much attention has been paid to the use of Bifidobacterium sp. in yoghurts due to their excellent therapeutic and nutritional properties. However, in order to present health properties, it is recommended that each commercial product should indicate the minimum daily amount required for it to confer health benefit(s) based on in vitro and human studies. Besides the inherent low growth of Bifidobacterium sp in milk, there is a need for a reliable method for counting Bifidobacterium sp in the presence of yoghurt bacteria. This study evaluated the use of the media M-MRS, MRS-NNLP and RCPB pH5 aimed at counting the number of Bifidobacterium animalis subesp. lactis in the presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus after...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Count; Bifidobacterium; Lactic bacteria; Yoghurt.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400021
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Evaluation of culture media for counts of Bifidobacterium animalis subsp. lactis Bb 12in yoghurt after refrigerated storage BJM
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
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Fatty acids stability in goat yoghurt Ciência Rural
Pecová,Lenka; Samková,Eva; Hanuš,Oto; Hasoňová,Lucie; Špička,Jiří.
ABSTRACT: Evaluation of fatty acids (FAs) stability in dairy products undergoing technological milk processing is important for subsequent determinations of nutritional value. The aim of the study was to assess FA composition in milk and its dairy product and to explore differences in the FA profile found in yoghurt compared to raw material (goat milk). In the present study, a reduced proportion of volatile FAs (VFA) that cause “goat flavor” was reported in goat yoghurt in comparison to the FA profile of milk. Conversely, an increase of medium-chain as well as beneficial long-chain and unsaturated FAs (UFA) was reported in yoghurt compared with milk. In all cases, the differences in the FA composition between milk and yoghurt were not significant;...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat; Milk; Fatty acids profile; Yoghurt; Fermentation..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700753
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Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage Ciênc. Tecnol. Aliment.
MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj.
Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267
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Increasing yoghurt daily production with modeling and simulation process Ciência Rural
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
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Iogurte batido de leite de cabra adicionado de polpa de frutas tropicais. Infoteca-e
LAGUNA, L. E.; EGITO, A. S. do..
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Leite de cabra; Produto derivado do leite; Tecnologia de alimento; Milk byproducts; Yoghurt; Goat milk.
Ano: 2006 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/534489
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Iogurte de leite de búfala com sabores de frutas da Amazônia. Infoteca-e
HÜHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..
1981
Tipo: Circular Técnica (INFOTECA-E) Palavras-chave: Bubalino; Leite; Iogurte; Custo; Produção; Tecnologia; Fruta; Tapereba; Cupuaçu; Bacuri; Muruci; Spondia lutea; Theobroma grandiflorum; Platonia insignis; Psidium guayava; Birsonima crassifolia; Amazônia; Brasil; Buffalo; Milk; Yoghurt; Tecnonoly; Fruit; Production; Cost.
Ano: 1981 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/379777
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PREISSETZUNG AUF DEM DEUTSCHEN JOGHURTMARKT: EINE HEDONISCHE ANALYSE AgEcon
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
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Produção de iogurte batido com leite de cabra adicionado de polpa de frutas tropicais. Infoteca-e
LAGUNA, L. E.; EGITO, A. S. do..
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E) Palavras-chave: Poupa de fruta; Caprino; Leite de cabra; Iogurte; Produto derivado do leite; Tecnologia de alimento; Yoghurt.
Ano: 2007 URL: http://www.infoteca.cnptia.embrapa.br/handle/doc/533502
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Reduction of b-Glucuronidase and nitroreductase activity by yoghurt in a murine colon cancer model Biocell
de Moreno de LeBlanc,A.; Perdigón,G..
Yoghurt feeding inhibits induced colon cancer in mice. Several studies showed the immunomodulatory effect of yoghurt which can explain this inhibition. It is possible that yoghurt bacteria can also affect gut flora enzymes related to colon carcinogenesis as reported for other probiotics in different animal tumours. The aim of this work was to evaluate the role of yoghurt starter bacteria and their cell-free fermentation products on the reduction of procarcinogen enzyme activities (beta-glucuronidase and nitroreductase). Mice injected with 1,2-dimethylhydrazine (DMH) and fed with yoghurt were used for this study. Mice given milk or yoghurt supernatant (cell free extract) were used to evaluate if the yoghurt antitumour effect is due to the starter bacteria...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Colon cancer; Yoghurt; Starter bacteria; Beta-glucuronidase; Nitroreductase.
Ano: 2005 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0327-95452005000100003
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Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt BJM
Grosso,Carlos Raimundo Ferreira; Fávaro-Trindade,Carmen Sílvia.
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotics; Immobilization; Alginate; Lactobacillus acidophilus; Bifidobacterium lactis; Yoghurt; Milk; Lactobacillus bulgaricus.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025
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Therapeutic properties of whey used as fermented drink Rev. Microbiol.
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: 17
Primeira ... 1 ... Última
 

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