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Registro Completo |
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Biblioteca(s): |
Embrapa Acre. |
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Data corrente: |
28/02/2013 |
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Data da última atualização: |
06/07/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H. |
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Afiliação: |
CLARISSA RESCHKE DA CUNHA, CPAF-AC; Maria Regina Alcântara; Walkiria H. Viotto. |
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Título: |
Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Journal of Food Science, Chicago, v. 77, n. 8, 2012. |
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DOI: |
10.1111/j.1750-3841.2012.02797.x |
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Idioma: |
Inglês |
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Conteúdo: |
The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution. |
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Palavras-Chave: |
Citrato de sódio; Composición alimentaria; Creamy cheese; Emulsificadores; Hexametafosfato de sódio; Pirofosfato tetrassódico; Propiedades rheológicas; Quesos fundidos; Sal emulsificante; Sodium hexametaphosphate; Tetrasodium pyrophosphate; Tripolifosfato de sódio. |
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Thesagro: |
Composição de alimento; Propriedade reológica; Requeijão. |
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Thesaurus Nal: |
Emulsifiers; Food composition; Processed cheeses; Rheological properties; Sodium citrate; Sodium tripolyphosphate. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/77659/1/Effect-of-the-type-of-emulsifying.pdf
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Marc: |
LEADER 02377naa a2200409 a 4500
001 1951742
005 2021-07-06
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1750-3841.2012.02797.x$2DOI
100 1 $aCUNHA, C. R. da
245 $aEffect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.$h[electronic resource]
260 $c2012
520 $aThe role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.
650 $aEmulsifiers
650 $aFood composition
650 $aProcessed cheeses
650 $aRheological properties
650 $aSodium citrate
650 $aSodium tripolyphosphate
650 $aComposição de alimento
650 $aPropriedade reológica
650 $aRequeijão
653 $aCitrato de sódio
653 $aComposición alimentaria
653 $aCreamy cheese
653 $aEmulsificadores
653 $aHexametafosfato de sódio
653 $aPirofosfato tetrassódico
653 $aPropiedades rheológicas
653 $aQuesos fundidos
653 $aSal emulsificante
653 $aSodium hexametaphosphate
653 $aTetrasodium pyrophosphate
653 $aTripolifosfato de sódio
700 1 $aALCÂNTARA, M. R.
700 1 $aVIOTTO, W. H.
773 $tJournal of Food Science, Chicago$gv. 77, n. 8, 2012.
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Registro original: |
Embrapa Acre (CPAF-AC) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
09/10/2001 |
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Data da última atualização: |
12/07/2007 |
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Autoria: |
LIMA, G. J. M. M. de. |
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Afiliação: |
Embrapa Suinos e Aves. |
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Título: |
Misturador de racao Embrapa-Bergazzi BMV-500E. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
Concordia: Embrapa Suinos e Aves, 1997. |
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Páginas: |
2p. |
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Idioma: |
Português |
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Notas: |
Folder |
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Palavras-Chave: |
Misturador; Ration. |
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Thesagro: |
Ração. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00394nam a2200157 a 4500
001 1434966
005 2007-07-12
008 1997 bl uuuu u0uu1 u #d
100 1 $aLIMA, G. J. M. M. de
245 $aMisturador de racao Embrapa-Bergazzi BMV-500E.
260 $aConcordia: Embrapa Suinos e Aves$c1997
300 $a2p.
500 $aFolder
650 $aRação
653 $aMisturador
653 $aRation
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Embrapa Suínos e Aves (CNPSA) |
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