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Registros recuperados: 11
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Ancrage territorial et hybridation des savoir-faire au sein d'un système agroalimentaire localisé. Le cas des fromages corses Inra
Moity Maïzi, P.; Bouche, R..
Les savoir-faire au cœur des Systèmes agroalimentaires localisés servent à souligner l’ancrage des produits agro-alimentaires à un territoire. Ils constituent des ressources complexes dont l’activation fait interagir des composantes techniques, relationnelles et culturelles. Les auteurs qui analysent ici les savoir-faire associés à la production fromagère en Corse, proposent la construction du concept de « savoir-faire collectifs ancrés territorialement » (SFCAT) pour appréhender les savoirs inscrits dans des interactions dont la complexité renvoie autant aux dimensions écologiques des ressources (pâturages, animaux) qu’aux dimensions humaines capables de les activer. L’hypothèse principale est que les savoirs liés à l’élevage et à la fabrication fromagère...
Tipo: Journal Article Palavras-chave: SYAL; RESSOURCE; KNOW-HOW; HERITAGE; RESOURCE; CHEESE; CORSICA.
Ano: 2011 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20117aa811f5&uri=/notices/prodinra1/2011/04/
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Composition of goat and sheep milk products : An update Inra
Raynal-Ljutovac, K.; Lagriffoul, G.; Paccard, P.; Guillet, I.; Chilliard, Y..
Tipo: Journal Article Palavras-chave: BIOCHEMICAL COMPOSITION; SHEEP MILK; GOAT MILK; CHEESE; TECHNOLOGY; NUTRITION.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008a6e07b6a&uri=/notices/prodinra1/2008/09/
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Comté case study [France] Inra
Colinet, P.; Desquilbet, M.; Hassan, D.; Monier-Dilhan, S.; Orozco, V.; Requillart, V..
Tipo: Report section Palavras-chave: COMTE; CHEESE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f82f0896&uri=/notices/prodinra1/2008/05/
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Development and validation of PCR primers to assess the diversity of Clostridium spp. in cheese by temporal temperature gradient gel electrophoresis Inra
Le Bourhis, A.G.; Saunier, K.; Dore, J.; Carlier, J.P.; Chamba, J.F.; Popoff, M.R.; Tholozan, J.L..
A nested-PCR temporal temperature gradient gel electrophoresis (TTGE) approach was developed for the detection of bacteria belonging to phylogenetic cluster I of the genus Clostridium (the largest clostridial group, which represents 25% of the currently cultured clostridial species) in cheese suspected of late blowing. Primers were designed based on the 16S rRNA gene sequence, and the specificity was confirmed in PCRs performed with DNAs from cluster I and non-cluster I species as the templates. TTGE profiles of the PCR products, comprising the V5-V6 region of the 16S rRNA gene, allowed us to distinguish the majority of cluster I species. PCR-TTGE was applied to analyze commercial cheeses with defects. All cheeses gave a signal after nested PCR, and on the...
Tipo: Journal Article Palavras-chave: CHEESE; PCR-TTGE; CLASSIFICATION; RIBOSOMAL DNA.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200894b4c2a1&uri=/notices/prodinra1/2008/06/
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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review Inra
GUYOMARC H, F..
Récupération des protéines sériques du lait dans le caillé fromager au moyen de la formation d'agrégats thermo-induits, et intérêt de chauffer le lait à pH alcalin dans le but de conserver son aptitude à la coagulation présure. Revue. Le traitement thermique du lait ou de lactosérum est un des moyens les plus utilisés pour incorporer les protéines sériques ainsi dénaturées, soit directement dans le caillé, soit sous forme d'ingrédient ajouté au lait fromager. Cependant, l'interaction entre les protéines sériques dénaturées et les micelles de caséines, due au chauffage du lait, a pour effet de limiter la phase primaire de la coagulation par la présure, ainsi que la fusion des micelles déstabilisées. Les fromages obtenus à partir de lait chauffé sont aussi...
Tipo: Journal Article Palavras-chave: COAGULATION PRESURE; PROTEINE SERIQUE RENNET COAGULATION; HEAT-TREATMENT; WHEY PROTEIN; CHEESE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200794ee675b&uri=/notices/prodinra1/2007/06/
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Interests in Geotrichum candidum for cheese technology Inra
Boutrou, R.; Guéguen, M..
The wide genotypic and phenotypic diversity of Geotrichum candidum strains does not facilitate its classification as yeast or a yeast-like fungus that is still a matter of debate. Whatever its classification, G. candidum possesses many different metabolic pathways that are of particular interest to the dairy industry. G. candidum is of importance in the maturation of cheese, and much is known about its direct contribution to cheese ripening and flavour formation. Its diverse metabolic potential means that G. candidum can play an important role in the ripening of many soft and semi-hard cheeses and make a positive contribution to the development of taste and aroma. It may also influence the growth of other microorganisms, both valuable and detrimental. The...
Tipo: Journal Article Palavras-chave: GEOTRICHUM CANDIDUM; CHEESE; TAXONOMY; METABOLISME; ENZYME.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007ea805b7d&uri=/notices/prodinra1/2007/02/
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Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem Inra
Kagkli, D.M.; Tâche, T.; Cogan, T.M.; Casaregola, S.; Bonnarme, P..
Cheese flavour is the result of complex biochemical transformations attributed to bacteria and yeasts grown on the curd of smear-ripened cheeses. Volatile sulphur compounds (VSCs) are responsible for the characteristic aromatic notes of several cheeses. In the present study, we have assessed the ability of Kluyveromyces lactis, Kluyveromyces marxianus and Saccharomyces cerevisiae strains, which are frequently isolated from smear-ripened cheeses, to grow and deacidify a cheese medium and generate VSCs resulting from L-methionine degradation. The Kluyveromyces strains produced a wider variety and higher amounts of VSCs than the S. cerevisiae ones. We have shown that the pathway is likely to be proceeding differently in these two yeast genera. The VSCs are...
Tipo: Journal Article Palavras-chave: CHEESE; AROMA; FOOD TECHNOLOGY; VOLATILE SULPHUR COMPOUNDS; METHIONINE CATABOLISM; DEACIDIFICATION.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200740c7c995&uri=/notices/prodinra1/2010/09/
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Lipolysis during ripening of emmental cheese considering organization of fat and preferential localization of bacteria Inra
Lopez, C.; Maillard, M.B.; Briard-Bion, V.; Camier, B.; Hannon, J.A..
This study followed the progression of lipolysis in Emmental cheese by quantifying the concentrationsof individual free fatty acids (FFA) released during ripening in each of the different rooms: 12 daysat 12 °C, 28 days at 21 °C, and 8 days at 4 °C. Lipolysis, which corresponded to 1.56% of fat, mainlyoccurred in the 21 and 4 °C rooms, with 68 and 16.5% of total FFA, respectively. The nonselectivityof lipolytic enzymes was evidenced: all fatty acids were released with level of g1%. Differentialscanning calorimetry experiments showed that the thermal properties of cheese were affected by (i)lipolysis of fat, that is, the monoacylglycerols, diacylglycerols, and FFA that may be localized at thefat/whey interface, and/or by (ii) hydrolysis of...
Tipo: Journal Article Palavras-chave: LIPOLYSIS; CHEESE; MILK FAT; BACTERIA; CRYSTALLIZATION; MICROBIOLOGY.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007433e6f41&uri=/notices/prodinra1/2008/01/
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Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis Inra
Michalski, M.C.; Leconte, N.; Briard-Bion, V.; Fauquant, J.; Maubois, J.L.; Goudédranche, H..
We present an extensive description and analysis of a microfiltration process patented in our laboratory to separate different fractions of the initial milk fat globule population according to the size of the native milk fat globules (MFG). We used nominal membrane pore sizes of 2 to 12 µm and a specially designed pilot rig. Using this process with whole milk [whose MFG have a volume mean diameter (d43) = 4.2 ± 0.2 µm] and appropriate membrane pore size and hydrodynamic conditions, we collected 2 extremes of the initial milk fat globule distribution consisting of 1) a retentate containing large MFG of d43 = 5 to 7.5 µm (with up to 250 g/kg of fat, up to 35% of initial milk fat, and up to 10% of initial milk volume), and 2) a permeate containing small MFG...
Tipo: Journal Article Palavras-chave: MICROFILTRATION; MILK FAT GLOBULE; CHEESE; PARTICLE SIZE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007c1738304&uri=/notices/prodinra1/2008/02/
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Origin-based products : lessons for pro-poor market development Inra
Van de Kop, P.. (Editeur); Sautier, D.. (Editeur); Gerz, A.. (Editeur); KIT, The Royal Tropical Institute (NLD); CIRAD, Centre de Coopération Internationale en Recherche Agronomique pour le Développement (FRA).
Many foods now carry labels showing where they come from and how they are produced. In Europe – especially in France, Italy and Spain – public policies support this “origin-based” marketing. Labels of origin for wines, cheese, spirits, olive oil and meat help to maintain rural incomes and vitality. Local products are common in developing countries too. A product’s origin is often seen as an indicator of its quality: people who have moved to one of the growing cities tend to look for foods they know back home. Gradually, local products gain a reputation among a wider group of traders and consumers. Can regional identity be used to maintain and develop markets for smallholder producers in developing countries ? This book reviews the history of origin-based...
Tipo: Book Chapter Palavras-chave: FOOD LABEL; ORIGIN-BASED LALELLING; WINE; CHEESE; SPIRITS; OLIVE OIL; MEAT; LOCAL PRODUCTS; DEVELOPING COUNTRIES; FOOD QUALITY; SMALLHOLDER PRODUCER; REGIONAL IDENTITY; PRO-POOR MARKET DEVELOPMENT.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200794ae933&uri=/notices/prodinra1/2010/09/
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Variability of bacterial biofilms of the "Tina" wood vats used in the Ragusano cheese-making process Inra
Licitra, G.; Ogier, J.C.; Parayre, S.; Pediliggieri, C.; Carnemolla, T.M.; Falentin, H.; Madec, M.N.; Carpino, S.; Lortal, S..
Ragusano cheese is a “protected denomination of origin” cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called “tinas” were investigated. Raw milks collected at two farm sites, one on the mountain and one atsea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use ofuniversal primers, PCR-TTGE revealed...
Tipo: Journal Article Palavras-chave: CHEESE; RAGUSANO CHEESE; ECOSYSTEM; RIPENING; RIPENING; BIOFILM.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008201c89fd&uri=/notices/prodinra1/2008/05/
Registros recuperados: 11
Primeira ... 1 ... Última
 

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