|
|
Registros recuperados : 77 | |
7. | | OLIVEIRA, D.; MACHÍN, L.; DELIZA, R.; ROSENTHAL, A.; WALTER, E. H. M.; GIMENEZ, A.; ARES, G. Consumers' attention to functional food labels: Insights from eyetracking and change detection in a case study with probiotic milk. LWT - Food Science and Technology, n. 68, p. 160-167, 2016. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
12. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Efeito do tratamento por alta pressão hidrostática na viabilidade de duas cepas probióticas em queijo minas frescal. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
13. | | LISITA, M. O.; WALTER, E. H. M.; VIOTTO, W. H.; FARIA, J. de A. F. Oxidação lipídica e mudanças na cor induzidas pela luz em leite UHT embalado em bolsas flexíveis de polietileno pigmentado. In: CONGRESSO INTERNACIONAL DO LEITE, 11.; WORKSHOP DE POLÍTICAS PÚBLICAS, 11.; SIMPÓSIO DE SUSTENTABILIDADE DA ATIVIDADE LEITEIRA, 12., 2012, Goiânia. Anais... Juiz de Fora: Embrapa Gado de Leite, 2012. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
16. | | GOUVEA, F. S.; KOUTCHMA, T.; FERREIRA, E. H. R.; WALTER, E. H. M.; ROSENTHAL, A. Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure. International Journal of Food Microbiology, v. 395, 110189, 2023. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
17. | | OLIVEIRA, D.; VIDAL, L.; ARES, G.; WALTER, E. H. M.; ROSENTHAL, A.; DELIZA, R. Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk. LWT - Food Science and Technology, v. 79, p. 234-241, 2017. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
19. | | OLIVEIRA, D. C. R.; MACHÍN, L.; ROSENTHAL, A.; WALTER, E. H. M.; DELIZA, R.; ARES, G. Visual attention to probiotic milk labels: application of eye-tracking and change detection. In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 9., 2015, Auckland. Creating value from Bioresources Through Novel Technologies: proceedings... Auckland: Massey University, 2015. p. 113 Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
20. | | MARTINS, T. R.; TIBURSKI, J. H.; WALTER, E. H. M.; ROSENTHAL, A. Viabilidade de Lactobacillus acidophilus e Bifidobacterium animalis ssp. lactis em queijo minas frescal ao longo da validade comercial. In: SIMPÓSIO DE CIÊNCIA, TECNOLOGIA E ENGENHARIA DE ALIMENTOS, 1., 2015, Valença, RJ. [Anais...]. Valença, RJ: CEFET, 2015. 1 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
Registros recuperados : 77 | |
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Amazônia Oriental. |
Data corrente: |
26/06/2013 |
Data da última atualização: |
07/11/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
PETRUS, R. R.; WALTER, E. H. M.; FARIA, J. A. F.; ABREU, L. F. |
Afiliação: |
R.R. PETRUS, USP; E.H.M.WALTER, UNICAMP; J.A.F. FARIA, UNICAMP; LAURA FIGUEIREDO ABREU, CPATU. |
Título: |
Sensory stability of ultra-high temperature milk in polyethylene bottle. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Journal of Food Science, v. 74, n. 1, p. S53-S54, 2009. |
DOI: |
10.1111/j.1750-3841.2008.00997.x |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT)milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bot-tles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 ◦C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These exper-imental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time?temperature combinations investigated did not affect either the acceptability or the shelf life of themilk.Despite the limited light barrier properties ofHDPE bottles, the product contained in the package tested exhibited good stability,with a shelf life ranging from4 to 11wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT systeminvestigated into a technically viable option for small-size dairy processing plants |
Palavras-Chave: |
Avaliação sensorial. |
Thesagro: |
Embalagem; Leite; Temperatura. |
Thesaurus NAL: |
milk. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01835naa a2200229 a 4500 001 1960636 005 2022-11-07 008 2009 bl uuuu u00u1 u #d 024 7 $a10.1111/j.1750-3841.2008.00997.x$2DOI 100 1 $aPETRUS, R. R. 245 $aSensory stability of ultra-high temperature milk in polyethylene bottle.$h[electronic resource] 260 $c2009 520 $aThe objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT)milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bot-tles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 ◦C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These exper-imental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time?temperature combinations investigated did not affect either the acceptability or the shelf life of themilk.Despite the limited light barrier properties ofHDPE bottles, the product contained in the package tested exhibited good stability,with a shelf life ranging from4 to 11wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT systeminvestigated into a technically viable option for small-size dairy processing plants 650 $amilk 650 $aEmbalagem 650 $aLeite 650 $aTemperatura 653 $aAvaliação sensorial 700 1 $aWALTER, E. H. M. 700 1 $aFARIA, J. A. F. 700 1 $aABREU, L. F. 773 $tJournal of Food Science$gv. 74, n. 1, p. S53-S54, 2009.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|