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	Provedor de dados BABT (2) Ciência e Agrotecnologia (2) Ciência Rural (1) R. Bras. Zootec. (1) Autor Waszczynskyj,Nina (6) Nogueira,Alessandro (3) Beux,Simone (2) Cassandro,Martino (2) Wosiacki,Gilvan (2) Canteri-Schemin,Maria Helene (1) Degáspari,Cláudia Helena (1) Fertonani,Heloísa Cristina Ramos (1) Martim,Nelisa Sita Pires Picolotto (1) Masson,Maria Lucia (1) Mongruel,Caroline (1) Pereira,Edimir Andrade (1) Prado,Maria Rosa Machado (1) Simões,Deise Rosana Silva (1) Mais... Palavra-chave Clotting (2) Curd firmness (2) Agricultural wastes (1) Apple pomace (1) Atividade antimicrobiana (1) Cider (1) Compostos fenólicos (1) Dairy cow (1) Desidratação osmótica (1) Estévia (1) Extraction (1) Fermentation (1) Heat stress (1) Infrared spectroscopy (1) Lactodynamograph (1) Manga (1) Pectin (1) Response Surface Methodology (1) Sacarose (1) Schinus terebenthifolius (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Info:eu-repo/semantics/other (1) Ano 2017 (2) 2007 (2) 2005 (2) País Brazil (6) Idioma Inglês (4) Português (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Atividade antimicrobiana de Schinus terebenthifolius Raddi Ciência e Agrotecnologia Degáspari,Cláudia Helena; Waszczynskyj,Nina; Prado,Maria Rosa Machado. Objetivou-se com este trabalho analisar a atividade antimicrobiana de extratos aquoso e alcoólico obtidos de frutos da Schinus terebenthifolius ou aroeira-vermelha, diretamente ligados à quantidade de compostos fenólicos existentes nesses extratos. Pelos testes, verificou-se que o extrato alcoólico apresentou efeito inibitório sobre o crescimento de Staphylococcus aureus e Bacillus cereus, já o extrato aquoso não apresentou efeito inibitório sobre os crescimento dos microrganismos testados. O extrato alcoólico mostrou-se com quantidade significativa da flavona apigenina, além de ácido elágico, ao passo que no extrato aquoso foi observada a presença da flavanona naringina. Tipo: Info:eu-repo/semantics/article Palavras-chave: Atividade antimicrobiana; Compostos fenólicos; Schinus terebenthifolius. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000300016 Cálculo das variáveis na desidratação osmótica de manga cv. Tommy Atkins Ciência e Agrotecnologia Martim,Nelisa Sita Pires Picolotto; Waszczynskyj,Nina; Masson,Maria Lucia. A desidratação osmótica é usada para a remoção da água, de frutas imersas em solução aquosa. A qualidade da desidratação osmótica depende de diferentes fatores como: concentração, agente desidratante, temperatura, tempo de imersão, natureza das frutas e a área de superfície exposta à troca osmótica. A parede celular e o tipo de açúcar utilizado como agente osmótico podem influenciar no fenômeno de transferência de massa. A eficiência do processo de desidratação osmótica pode ser quantificada pelos valores de perda de peso e incorporação de sólidos. As mangas foram cortadas em cubos de 1cm de lado e levadas para os tratamentos com 50% sacarose (SAC), 50% sorbitol (SOR) e 50% estévia comercial (STV) acrescido de 1% de cloreto de cálcio e o pH corrigido em... Tipo: Info:eu-repo/semantics/article Palavras-chave: Manga; Desidratação osmótica; Sacarose; Sorbitol; Estévia. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000600023 Effect of biomass reduction on the fermentation of cider BABT 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 Effect of THI on milk coagulation properties of Holstein-Friesian dairy cattle R. Bras. Zootec. 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 Extraction of pectin from apple pomace BABT Canteri-Schemin,Maria Helene; Fertonani,Heloísa Cristina Ramos; Waszczynskyj,Nina; Wosiacki,Gilvan. As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Apple pomace; Pectin; Agricultural wastes; Yield; Extraction; Response Surface Methodology. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013 Milk coagulation properties and methods of detection Ciência Rural Beux,Simone; Pereira,Edimir Andrade; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina. ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy. Tipo: Info:eu-repo/semantics/article Palavras-chave: Clotting; Curd firmness; Lactodynamograph; Infrared spectroscopy. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452 Registros recuperados: 6 Primeira ... 1 ... Última

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