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Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach Ciência Rural
Pereira,Antonio Carlos Prestes; Judacewski,Priscila; Coelho,Gabriel; Salem,Renata Dinnies Santos; Marinho,Marina Tolentino; Alberti,Aline; Zielinski,Acácio Antonio Ferreira; Demiate,Ivo Mottin; Nogueira,Alessandro.
ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cheese quality; Chemometrics; Camembert-type cheese; Brie-type cheese.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100752
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Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil Ciência Rural
Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin.
Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744
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Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage Ciênc. Tecnol. Aliment.
Zielinski,Acácio Antonio Ferreira; Braga,Cíntia Maia; Demiate,Ivo Mottin; Beltrame,Flávio Luís; Nogueira,Alessandro; Wosiacki,Gilvan.
The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, as well as to analyze the juices from the Fuji suprema and Lis Gala cultivars at three ripening stages. The analytical performance parameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibration curves of sugars showed high correlation coefficients (close to 1.0). The limits of detection and quantification are consistent with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Malus domestica; Soluble carbohydrates; Liquid chromatography; Validation.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100005
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