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Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
08/02/2008 |
Data da última atualização: |
08/02/2008 |
Autoria: |
VILLA, F.; PASQUAL, M.; PIO, L. A. S.; ASSIS, F. A.; TEODORO, G. S. |
Título: |
Influência do carvão ativado e BAP na multiplicação in vitro de duas frutíferas de clima temperado. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
Revista Ceres, Viçosa, v. 54, n. 312, p. 118-124, 2007. |
Idioma: |
Português |
Palavras-Chave: |
6-benzilaminopurina; Amora-preta; Carvão ativado; Porta-enxerto; Região Clima Temperado. |
Thesagro: |
Fruticultura; Micropropagação; Uva. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00730naa a2200253 a 4500 001 1542492 005 2008-02-08 008 2007 bl uuuu u00u1 u #d 100 1 $aVILLA, F. 245 $aInfluência do carvão ativado e BAP na multiplicação in vitro de duas frutíferas de clima temperado. 260 $c2007 650 $aFruticultura 650 $aMicropropagação 650 $aUva 653 $a6-benzilaminopurina 653 $aAmora-preta 653 $aCarvão ativado 653 $aPorta-enxerto 653 $aRegião Clima Temperado 700 1 $aPASQUAL, M. 700 1 $aPIO, L. A. S. 700 1 $aASSIS, F. A. 700 1 $aTEODORO, G. S. 773 $tRevista Ceres, Viçosa$gv. 54, n. 312, p. 118-124, 2007.
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Embrapa Uva e Vinho (CNPUV) |
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Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
26/07/2022 |
Data da última atualização: |
26/07/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. |
Afiliação: |
AMANDA ALVES PRESTES, Universidade Federal de Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; RAMON SILVA, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina. |
Título: |
Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Food Science and Technology, v. 42, e08822, 2022. |
DOI: |
https://doi.org/10.1590/fst.08822 |
Idioma: |
Português |
Conteúdo: |
ABSTRACT. The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies. MenosABSTRACT. The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective... Mostrar Tudo |
Palavras-Chave: |
Dairy processing; Freeze concentration; Freeze-drying; Laticínios; Membrane separation; Non-thermal processing; Thermolabile compoun. |
Thesagro: |
Congelamento; Liofilização. |
Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1144962/1/FST-2022-ConventionalAlternativeConcentrationProcessesMilkManufacturing.pdf
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Marc: |
LEADER 02501naa a2200289 a 4500 001 2144962 005 2022-07-26 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/fst.08822$2DOI 100 1 $aPRESTES, A. A. 245 $aConventional and alternative concentration processes in milk manufacturing$ba comparative study on dairy properties.$h[electronic resource] 260 $c2022 520 $aABSTRACT. The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective. PRACTICAL APPLICATION: Improving the quality of concentrated dairy products by non-thermal emerging technologies. 650 $aCongelamento 650 $aLiofilização 653 $aDairy processing 653 $aFreeze concentration 653 $aFreeze-drying 653 $aLaticínios 653 $aMembrane separation 653 $aNon-thermal processing 653 $aThermolabile compoun 700 1 $aHELM, C. V. 700 1 $aESMERINO, E. A. 700 1 $aSILVA, R. 700 1 $aPRUDENCIO, E. S. 773 $tFood Science and Technology$gv. 42, e08822, 2022.
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