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| Registros recuperados : 14 | |
| 5. |  | VIANNA, P. C. B.; WALTER, E. H. M.; DIAS, M. E. F.; FARIA, J. A. F.; NETTO, F. M.; GIGANTE, M. L. Effect of addition of CO2 to raw milk on quality of UHT-treated milk. Journal of Dairy Science, v. 95, n. 8, p. 4256-4262, aug., 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | CASTRO, W. F.; CRUZ, A. G.; BISINOTTO, M. S.; GUERREIRO, L. M. R.; FARIA, J. A. F.; BOLINI, H. M. A.; CUNHA, R. L.; DELIZA, R. Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation. Journal of Dairy Science, v. 96, n. 1, p. 16-25, Jan. 2013.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | DANTAS, A. B.; JESUS, V. F.; CRUZ, A. G.; CADENA, R. S.; CARVALHO, C. C.; FARIA, J. A. F.; BOLINI, H. M. A.; DELIZA, R. Developing probiotic ice-cream using consumer insights. In: EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, 5., 2012, Bern. A sense of inspiration: conference abstracts. [S.l.]: Elsevier, 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | DANTAS, A. B.; JESUS, V. F.; CRUZ, A. G.; CADENA, R. S.; CARVALHO, C. C.; FARIA, J. A. F.; BOLINI, H. M. A.; DELIZA, R. Penalty analysis for sensory improvement of probiotic minas cheese supplemented with lactobacillus casei Zhang. In: EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, 5., 2012, Bern. A sense of inspiration: conference abstracts. [S.l.]: Elsevier, 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 9. | | CRUZ, A. G.; CADENA, R. S.; FARIA, J. A. F.; BOLINI, H. M. A.; DANTAS, C.; FERREIRA, M. M. C.; DELIZA, R. PARAFAC: adjustment for modeling consumer study covering probiotic and conventional yogurt. Food Research International, v. 45, n. 1, p. 211-215, Jan. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 10. | | VENÂNCIO, E. M.; CRUZ, A. G.; CADENA, R. S.; ESMERINO, E. A.; FARIA, J. A. F.; POLLONIO, M. A. R.; BOLINI, H. M. A.; DELIZA, R. Sodium reduction in probiotic cream cheese: and the sensory acceptance. In: EUROPEAN CONFERENCE ON SENSORY AND CONSUMER RESEARCH, 5., 2012, Bern. A sense of inspiration: conference abstracts. [S.l.]: Elsevier, 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 11. | | CASTRO, W. F.; CRUZ, A. G.; RODRIGUES, D.; GHISELLI, G.; OLIVEIRA, C. A. F.; FARIA, J. A. F.; GODOY, H. T. Short communication: effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics. Journal of Dairy Science, v. 96, n. 1, p. 96-100, 2013.| Biblioteca(s): Embrapa Agroenergia. |
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| 12. | | CANTO, A. C. V. C. S.; LIMA, B. R. C. C.; CRUZ, A. G.; LÁZARO, C. A.; FREITAS, D. G. C.; FARIA, J. A. F.; TORREZAN, R.; FREITAS, M. Q.; SILVA, T. P. J. Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat. Meat Science, v. 91, n. 3, p. 255-260, Jul. 2012.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | CRUZ, A. G.; CAVALCANTI, R. N.; GUERREIRO, L. M. R.; SANT'ANA, A. S.; NOGUEIRA, L. C.; OLIVEIRA, C. A. F.; DELIZA, R.; CUNHA, R. L.; FARIA, J. A. F.; BOLINI, H. M. A. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering, v. 114, n. 3, p. 323-330, Feb. 2013.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | CRUZ, A. G.; CADENA, R. S.; CASTRO, W. F.; ESMERINO, E. A.; RODRIGUES, J. B.; GAZE, L.; FARIA, J. A. F.; FREITAS, M. Q.; DELIZA, R.; BOLINI, H. M. A. Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Research International, v. 54, n. 1, p. 601-610, Nov. 2013.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 14 | |
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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: |
16/08/2012 |
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Data da última atualização: |
30/06/2016 |
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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: |
VIANNA, P. C. B.; WALTER, E. H. M.; DIAS, M. E. F.; FARIA, J. A. F.; NETTO, F. M.; GIGANTE, M. L. |
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Afiliação: |
P. C. B. VIANNA, UNOPAR; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; M. E. F. DIAS, UNICAMP; J. A. F. FARIA, UNICAMP; FLÁVIA MARIA NETTO, UNICAMP; M. L. GIGANTE, UNICAMP. |
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Título: |
Effect of addition of CO2 to raw milk on quality of UHT-treated milk. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 95, n. 8, p. 4256-4262, aug., 2012. |
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DOI: |
10.3168/jds.2012-5387 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effect of addition of CO2 to raw milk on UHT milk quality during storage. Control milk (without CO2 addition) and treated milk (with CO2 addition up to pH 6.2) were stored in bulk tanks at 4°C for 6 d. After storage, both samples were UHT processed using indirect heating (140°C for 5 s). Samples were aseptically packed in low-density polyethylene pouches and stored in the dark at room temperature. Raw milk was evaluated upon receipt for physicochemical composition, proteolysis, lipolysis, standard plate count, psychrotrophic bacteria, and Pseudomonas spp. counts, and after 6 d of storage for proteolysis, lipolysis, and microbial counts. After processing, UHT milk samples were evaluated for physicochemical composition, proteolysis, and lipolysis. Samples were evaluated for proteolysis and lipolysis twice a month until 120 d. Peptides from pH 4.6-soluble N filtrates were performed by reversed-phase HPLC after 1 and 120 d of storage. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test. After 6 d of storage, CO2-treated raw milk kept its physicochemical and microbiological quality, whereas the untreated milk showed significant quality losses. A significant increase in proteolysis occurred during 120 d of storage in both treatments, but the increase occurred 1.4 times faster in untreated UHT milk than in CO2-treated UHT milk. In both UHT milks, the proteolysis was a consequence of the action of plasmin and microbial proteases. However, the untreated UHT milk showed higher microbial protease activity than the treated UHT milk. The addition of CO2 to the raw milk maintained the quality during storage, resulting in UHT milk with less proteolysis and possibly longer shelf life, which is usually limited by age gelation of UHT milk. MenosThe objective of this study was to evaluate the effect of addition of CO2 to raw milk on UHT milk quality during storage. Control milk (without CO2 addition) and treated milk (with CO2 addition up to pH 6.2) were stored in bulk tanks at 4°C for 6 d. After storage, both samples were UHT processed using indirect heating (140°C for 5 s). Samples were aseptically packed in low-density polyethylene pouches and stored in the dark at room temperature. Raw milk was evaluated upon receipt for physicochemical composition, proteolysis, lipolysis, standard plate count, psychrotrophic bacteria, and Pseudomonas spp. counts, and after 6 d of storage for proteolysis, lipolysis, and microbial counts. After processing, UHT milk samples were evaluated for physicochemical composition, proteolysis, and lipolysis. Samples were evaluated for proteolysis and lipolysis twice a month until 120 d. Peptides from pH 4.6-soluble N filtrates were performed by reversed-phase HPLC after 1 and 120 d of storage. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test. After 6 d of storage, CO2-treated raw milk kept its physicochemical and microbiological quality, whereas the untreated milk showed significant quality losses. A significant increase in proteolysis occurred during 120 d of storage in both treatments, but the increase occurred 1.4 times faster in untreated UHT milk than in CO2-treated UHT milk. In both UHT milks, ... Mostrar Tudo |
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Palavras-Chave: |
Bactérias psicrotróficas; Gás carbônico; Leite UHT. |
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Thesagro: |
Proteólise. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02578naa a2200241 a 4500
001 1931404
005 2016-06-30
008 2012 bl --- 0-- u #d
024 7 $a10.3168/jds.2012-5387$2DOI
100 1 $aVIANNA, P. C. B.
245 $aEffect of addition of CO2 to raw milk on quality of UHT-treated milk.
260 $c2012
520 $aThe objective of this study was to evaluate the effect of addition of CO2 to raw milk on UHT milk quality during storage. Control milk (without CO2 addition) and treated milk (with CO2 addition up to pH 6.2) were stored in bulk tanks at 4°C for 6 d. After storage, both samples were UHT processed using indirect heating (140°C for 5 s). Samples were aseptically packed in low-density polyethylene pouches and stored in the dark at room temperature. Raw milk was evaluated upon receipt for physicochemical composition, proteolysis, lipolysis, standard plate count, psychrotrophic bacteria, and Pseudomonas spp. counts, and after 6 d of storage for proteolysis, lipolysis, and microbial counts. After processing, UHT milk samples were evaluated for physicochemical composition, proteolysis, and lipolysis. Samples were evaluated for proteolysis and lipolysis twice a month until 120 d. Peptides from pH 4.6-soluble N filtrates were performed by reversed-phase HPLC after 1 and 120 d of storage. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test. After 6 d of storage, CO2-treated raw milk kept its physicochemical and microbiological quality, whereas the untreated milk showed significant quality losses. A significant increase in proteolysis occurred during 120 d of storage in both treatments, but the increase occurred 1.4 times faster in untreated UHT milk than in CO2-treated UHT milk. In both UHT milks, the proteolysis was a consequence of the action of plasmin and microbial proteases. However, the untreated UHT milk showed higher microbial protease activity than the treated UHT milk. The addition of CO2 to the raw milk maintained the quality during storage, resulting in UHT milk with less proteolysis and possibly longer shelf life, which is usually limited by age gelation of UHT milk.
650 $aProteólise
653 $aBactérias psicrotróficas
653 $aGás carbônico
653 $aLeite UHT
700 1 $aWALTER, E. H. M.
700 1 $aDIAS, M. E. F.
700 1 $aFARIA, J. A. F.
700 1 $aNETTO, F. M.
700 1 $aGIGANTE, M. L.
773 $tJournal of Dairy Science$gv. 95, n. 8, p. 4256-4262, aug., 2012.
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