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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. | | 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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| 7. | | 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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| 8. | | 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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| 9. | | 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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| 10. | | 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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| 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.; 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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| 14. | | 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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| Registros recuperados : 14 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
26/06/2013 |
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Data da última atualização: |
07/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
PETRUS, R. R.; WALTER, E. H. M.; FARIA, J. A. F.; ABREU, L. F. |
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Afiliação: |
R.R. PETRUS, USP; E.H.M.WALTER, UNICAMP; J.A.F. FARIA, UNICAMP; LAURA FIGUEIREDO ABREU, CPATU. |
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Título: |
Sensory stability of ultra-high temperature milk in polyethylene bottle. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Journal of Food Science, v. 74, n. 1, p. S53-S54, 2009. |
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DOI: |
10.1111/j.1750-3841.2008.00997.x |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Avaliação sensorial. |
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Thesagro: |
Embalagem; Leite; Temperatura. |
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Thesaurus NAL: |
milk. |
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Categoria do assunto: |
-- |
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Marc: |
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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.
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