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| Lima,Natalia Duarte de; Afonso,Marcos Rodrigues Amorim; Costa,José Maria Correia da; Carvalho,Juliane Doering Gasparin. |
| ABSTRACT Mixing acerola pulp with whey, a by-product of the dairy industry, led to this study, whose aim was the development of a powdered beverage mix of acerola pulp, whey and maltodextrin (DE20). To determine the proportions of the mixture, a simplex-centroid mixture design was used. Different proportions of the mixture were dehydrated in a spray dryer at 175 °C. The results were evaluated in relation to hygroscopicity, moisture and ascorbic acid. Higher proportions of whey and pulp increased hygroscopicity and moisture, while maltodextrin reduced these parameters. An increase in pulp content raised the levels of ascorbic acid. The proportions (m m-1) of 50% acerola pulp, 25% whey and 25% maltodextrin resulted in significantly lower hygroscopicity (8.25... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray dryer; Mixture design; Stability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400578 |
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| Andrade,Ana Paula Colares de; Quirino,Michelle Fontinele; Silva,Talita Lima e; Carvalho,Juliane Doering Gasparin. |
| ABSTRACT Cheeses are dairy products prepared from coagulated milk, and which, under Brazilian legislation, can be classified according to their fat and moisture content. Cheeses such as Minas Frescal and Ricotta have a high moisture content and are highly perishable. As such, chemical changes can occur and interfere with the shelf life of these products. In order to evaluate the physical and chemical parameters of Minas Frescal and Ricotta cheeses marketed in Fortaleza, Ceará, 10 samples of the products were evaluated. The variables of weight, temperature, titratable acidity, pH, moisture and fat were measured in triplicate. It was checked that the results conformed to current Brazilian legislation, and it was found that 100% of the samples had high... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality control; Dairy products; Food safety. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902020000200402 |
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| Lima,Cristiane Pereira de; Bruno,Laura Maria; Figueiredo,Evânia Altina Teixeira de; Quiberoni,Andrea del Lujan; Carvalho,Juliane Doering Gasparin; Carvalho,Ana Karine Furtado de. |
| Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Produtos lácteos fermentados; Cultura lática; Vírus. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000600027 |
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