|
|
|
|
| |
|
|
Nogueira,Alessandro; Mongruel,Caroline; Simões,Deise Rosana Silva; Waszczynskyj,Nina; Wosiacki,Gilvan. |
The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x10(6) cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cider; Fermentation; Technology. |
Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700019 |
| |
|
| |
|
| |
|
|
Lucio,Isadora Balsini; Freitas,Renato João Sossela de; Waszczynskyj,Nina. |
Em Morretes - PR, Brasil, existe uma demanda da utilização integral da planta do gengibre (rizoma e parte aérea), portanto, o conhecimento da composição química e a avaliação sensorial de inflorescência de gengibre tornam-se importantes. O objetivo do presente trabalho foi analisar a composição físico-química e aceitação sensorial de inflorescência de gengibre orgânico. Com a inflorescência de gengibre orgânico, foram elaborados chá, suco e salada e foi verificada sua aceitação com utilização de escala hedônica. As inflorescências de gengibre orgânico, verde e rosada, respectivamente, apresentaram 93,23 e 94,54% de umidade, 0,83 e 0,81% de cinzas, 17,98 e 12,36% de proteínas, 3,90 e 3,81% de lipídios, 19,22 e 23,99% de fibra bruta e 58,07 e 59,03% de... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chá; Suco; Salada; Composição química; Utilização integral do gengibre; Frequência de aceitação. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300013 |
| |
|
| |
|
|
Beux,Simone; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina. |
ABSTRACT The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to... |
Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Clotting; Curd firmness; Dairy cow; Heat stress. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000500429 |
| |
|
|
|