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| Registros recuperados : 6 | |
| 4. |  | FREITAS, D. de G. C.; RESENDE, A. L. da S. S.; FURTADO, A. A. L.; TASHIMA, L.; BECHARA, H. M. The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread. Brazilian Journal of Food Technology, Campinas, v. 15, n. 2, p. 166-173, abr./jun. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | FERREIRA, E. H. da R.; MASSON, L. M. P; ROSENTHAL, A.; SOUZA, M. de L.; TASHIMA, L.; MASSAGUER, P. R. de. Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente. Brazilian Journal of Food Technology, Campinas, v. 14, n. 3, p. 164-171, jul./set. 2011.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 6 | |
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Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
07/02/2012 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MASSON, L. M. P.; ROSENTHAL, A.; CALADO, V. M. A.; DELIZA, R.; TASHIMA, L. |
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Afiliação: |
LOURDES M. P. MASSON, UFRJ; AMAURI ROSENTHAL, CTAA; VERÔNICA M. A. CALADO, UFRJ; ROSIRES DELIZA, CTAA; LUANA TASHIMA, SENAI-RJ. |
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Título: |
Effect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 44, n. 2, p. 495-501, Mar. 2011. |
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DOI: |
10.1016/j.lwt.2010.07.012 |
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Idioma: |
Inglês |
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Conteúdo: |
In this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors. |
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Palavras-Chave: |
Atributos sensoriais; Bebida láctea fermentada; Tensão de cisalhamento; Ultra-alta pressão de homogeneização; Viscosidade aparente. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/53548/1/2011-088.pdf
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Marc: |
LEADER 02165naa a2200241 a 4500
001 1914564
005 2022-05-17
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2010.07.012$2DOI
100 1 $aMASSON, L. M. P.
245 $aEffect of ultra-high pressure homogenization on viscosity and shear stress of fermented dairy beverage.
260 $c2011
520 $aIn this study, dairy base consisting of raw skim milk and reconstituted whey powder were pressurized. The process used ultra-high pressure homogenization (UHPH) at levels of 150, 200 and 250 MPa and inlet temperatures of 15, 20 and 25 0C, following experimental design. Dairy base was inoculated with probiotic lactic culture, incubated, and allowed to ferment. Pineapple juice, previously sweetened with sugar or aspartame, was added, following an experimental design, resulting in dairy beverages. Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters. Results disclosed that formulations with higher whey levels had higher average scores for characteristic sensory attributes of products. The aim was to evaluate rheological properties (viscosity and shear stress) of fermented dairy beverages according to inlet temperature and pressure, comparing them to thermally processed samples (90 0C/60s). This evaluation showed that pressurized beverages at 150 MPa/15 0C were similar to controls. These preliminary results obtained in this study suggest that UHPH has the potential to be used to modeling some rheological characteristics of fermented dairy beverages, for example, to favorably modify their consistency. All samples exhibited viscoelastic and thixotropic behaviors.
653 $aAtributos sensoriais
653 $aBebida láctea fermentada
653 $aTensão de cisalhamento
653 $aUltra-alta pressão de homogeneização
653 $aViscosidade aparente
700 1 $aROSENTHAL, A.
700 1 $aCALADO, V. M. A.
700 1 $aDELIZA, R.
700 1 $aTASHIMA, L.
773 $tLWT - Food Science and Technology$gv. 44, n. 2, p. 495-501, Mar. 2011.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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