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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
24/06/1996 |
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Data da última atualização: |
24/06/1996 |
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Autoria: |
OLIVEIRA, J. de. |
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Título: |
Codigo tributário nacional. |
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Edição: |
20. ed. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
São Paulo: Saraiva, 1991. |
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Páginas: |
456 p. |
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ISBN: |
85-02-00448-4 |
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Idioma: |
Português |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00319nam a2200133 a 4500
001 1817588
005 1996-06-24
008 1991 bl uuuu 00u1 u #d
020 $a85-02-00448-4
100 1 $aOLIVEIRA, J. de
245 $aCodigo tributário nacional.
250 $a20. ed.
260 $aSão Paulo: Saraiva$c1991
300 $a456 p.
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Registro original: |
Embrapa Trigo (CNPT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/12/2023 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, C. M. S. DE; GRISI, C. V. B.; SILVA, G. DE S.; LOPES NETO, J. H. P.; MEDEIROS, L. L. DE; SANTOS, K. M. O. dos; CARDARELLI, H. R. |
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Afiliação: |
CIBELLY MARIA SANTOS DE OLIVEIRA, UFPB; CRISTIANI VIEGAS BRANDÃO GRISI, UFPB; GRACIETE DE SOUZA SILVA, UFPB; JOSÉ HONÓRIO PEREIRA LOPES NETO, UFPB; LORENA LUCENA DE MEDEIROS, UFPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; HAÍSSA ROBERTA CARDARELLI, UFPB. |
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Título: |
Use of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
International Dairy Journal, v. 141, 105628, june 2023. |
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DOI: |
https://doi.org/10.1016/j.idairyj.2023.105628 |
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Idioma: |
Inglês |
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Conteúdo: |
he effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved. |
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Palavras-Chave: |
Lactiplantibacillus plantarum. |
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Thesaurus NAL: |
Cheeses; Food analysis; Fresh cheeses; Lactic acid bacteria; Probiotics; Processed cheeses; Texture. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02052naa a2200301 a 4500
001 2159583
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.idairyj.2023.105628$2DOI
100 1 $aOLIVEIRA, C. M. S. DE
245 $aUse of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese.$h[electronic resource]
260 $c2023
520 $ahe effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved.
650 $aCheeses
650 $aFood analysis
650 $aFresh cheeses
650 $aLactic acid bacteria
650 $aProbiotics
650 $aProcessed cheeses
650 $aTexture
653 $aLactiplantibacillus plantarum
700 1 $aGRISI, C. V. B.
700 1 $aSILVA, G. DE S.
700 1 $aLOPES NETO, J. H. P.
700 1 $aMEDEIROS, L. L. DE
700 1 $aSANTOS, K. M. O. dos
700 1 $aCARDARELLI, H. R.
773 $tInternational Dairy Journal$gv. 141, 105628, june 2023.
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