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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: |
15/07/2015 |
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Data da última atualização: |
15/07/2015 |
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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: |
MAGENIS, R. B.; PRUDÊNCIO, E. S.; FRITZEN-FREIRE, C. B.; STEPHAN, M. P.; VASCONCELOS, A. S. do E. |
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Título: |
Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Control, Guildford v. 45, p. 22-28, Nov. 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products. |
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Palavras-Chave: |
Autenticidade de alimento; Authenticity; Cheese; Colour; Electrophoretic profile; Eletroforese SDS-PAGE; Milk products; Minas Frescal cheese; Perfil eletroforético; Queijo Minas Frescal; Reologia. |
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Thesagro: |
Produto derivado do leite; Queijo; Queijo de Minas; Tecnologia de alimento. |
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Thesaurus NAL: |
rheology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02085naa a2200361 a 4500
001 2019827
005 2015-07-15
008 2014 bl uuuu u00u1 u #d
100 1 $aMAGENIS, R. B.
245 $aRheological, physicochemical and authenticity assessment of Minas Frescal cheese.$h[electronic resource]
260 $c2014
520 $aAbstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products.
650 $arheology
650 $aProduto derivado do leite
650 $aQueijo
650 $aQueijo de Minas
650 $aTecnologia de alimento
653 $aAutenticidade de alimento
653 $aAuthenticity
653 $aCheese
653 $aColour
653 $aElectrophoretic profile
653 $aEletroforese SDS-PAGE
653 $aMilk products
653 $aMinas Frescal cheese
653 $aPerfil eletroforético
653 $aQueijo Minas Frescal
653 $aReologia
700 1 $aPRUDÊNCIO, E. S.
700 1 $aFRITZEN-FREIRE, C. B.
700 1 $aSTEPHAN, M. P.
700 1 $aVASCONCELOS, A. S. do E.
773 $tFood Control, Guildford$gv. 45, p. 22-28, Nov. 2014.
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Embrapa Agroindústria de Alimentos (CTAA) |
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