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Registros recuperados : 28 | |
2. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | DOMINGUES, A. de M.; ABADIO, F. D. B.; ROSENTHAL, A.; DELIZA, R.; LEAL JUNIOR, W. F. Comportamento reológico de suco de abacaxi conservado por alta pressão. In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 17., 2002, Belém, PA. Os novos desafios da fruticultura brasileira: anais. Belém: SBF, 2002. Cópia de trabalho editado em CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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3. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | CABRAL NETO, O.; ROSENTHAL, A.; LEAL JUNIOR, W. F.; DELIZA, R.; ARES, G.; GASPAR, A. Sensory profiling and acceptance of maturated nelore (Bos Indicus) beef using Check-All-That-Apply question. In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 8., 2013, Guangzhou. Advanced food processing and quality management: proceedings... [S.l.]: CIGR Committee, 2013. p. 154. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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4. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | CABRAL NETO, O.; ROSENTHAL, A.; DELIZA, R.; TORREZAN, R.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F.; GASPAR, A. Effects of Hydrostatic Pressure Processing on Texture and Color of Zebu Beef. Food and Bioprocess Technology, v. 4, n. 8, p. 837-843, 2015. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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5. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | ROSENTHAL, A.; CABRAL NETO, O.; DELIZA, R.; STEPHAN, M. P.; GASPAR, A.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F. Effect of Aging and High Pressure Processing on Several Attributes of Nelore (Bos Indicus) Cattle Beef. In: IFT, 15., 2015, Chicago. Where science feeds innovation: abstracts. Chicago: IFT, 2015. 1 p. ref. [031]. Poster session: food processing & packaging posters. Nontermal processing division. Disponibilizado on line mediante senha. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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6. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BONFIM, R. C.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F. Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat. In: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 8., 2013, Guangzhou. Advanced food processing and quality management: proceedings... [S.l.]: CIGR Committee, 2013. p. 71. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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8. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | CORNEJO, F. E. P.; NOGUEIRA, R. I.; WILBERG, V. C.; FREITAS, S. P.; LEAL JUNIOR, W. F. Desidratação de pimentas. Informe Agropecuário, Belo Horizonte, v. 33, n. 267, p. 72-77, mar./abr. 2012. Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Hortaliças. |
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9. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | BONFIM, R. C.; STEPHAN, M. P.; ROSENTHAL, A.; DELIZA, R.; MATHIAS, S. P.; AZEVEDO, T. L.; MELLINGER-SILVA, C.; FERREIRA, J. C. S.; LEAL JUNIOR, W. F. Combined effect of high hydrostatic pressure and microbial transglutaminase on texture, color and protein denaturation of a restructured meat product. In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 110. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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10. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | NAKANO, L. A.; LEAL JUNIOR, W. F.; FREITAS, D. G. C.; CABRAL, L. M. C.; PENHA, E. M.; PENTEADO, A. L.; MATTA, V. M. Coconut water processing using ultrafiltration and pasteurization. In: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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11. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | COUTO, A. B. B.; AGUIAR, I. B.; OLIVEIRA, C. S.; GOMES, F. S.; FREIRE JUNIOR, M.; CABRAL, L. M. C.; LEAL JUNIOR, W. F. Caracterização físico-química maracujá-amarelo (Passiflora edulis fo. Flavicarpa) cultivado em sistema orgânico e convencional. In: CONGRESSO BRASILEIRO DE PROCESSAMENTO DE FRUTAS E HORTALIÇAS, 2., 2011, Rio de Janeiro. Alimentação inteligente com tecnologia limpa: anais. Rio de Janeiro: Sociedade Brasileira de Processamento de Frutas e Hortaliças, 2011. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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12. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | VILAR, J. S.; MONTEIRO, F. S.; FREITAS, S. P.; FURTADO, A. A. L.; LEAL JUNIOR, W. F.; CABRAL, L. M. C. Características físico-químicas do suco de amora-preta (Rubus sp.) pasteurizado. In: CONGRESSO BRASILEIRO DE ENGENHARIA QUÍMICA, 19., 2012, Búzios. Anais... São Paulo: Associação Brasileira de Engenharia Química, 2012. p. 7299-7304. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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13. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SANSÃO, M. C.; TORREZAN, R.; LEAL JUNIOR, M. B.; LEAL JUNIOR, W. F.; FREITAS, D. de G. C.; WURLITZER, N. J.; MATTA, V. M. da. Evaluation of the effect of high pressure technology on bioactive compounds of a mixed tropical juice. In: EGEA, 7., 2015, Milão. Abstracts... Milão: EGEA, 2015. p. 102. Projeto: 02.09.01.025.00.04 Biblioteca(s): Embrapa Agroindústria Tropical. |
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14. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SANSÃO, M. C.; TORREZAN, R.; LEAL JUNIOR, W. F.; FREITAS, D. de G. C.; WURLITZER, N. J.; MATTA, V. M. da. Evaluation of the effect of high pressure technology on bioactive compounds of a mixed tropical juice. In: EGEA CONFERENCE, 7., 2015, Milan. Healthy environment within a fruitful economy: the role of fruit and vegetables : [abstract book]. Paris: Aprifel, 2015. p. 102 Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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15. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | TORREZAN, R.; SANSÃO, M. C.; LEAL JUNIOR, W. F.; FREITAS, D. de G. C.; WURLITZER, N. J.; PENTEADO, A. L.; MATTA, V. M. da. Definition of high pressure processing condition for a tropical blend treatment for the best bioactive compounds preservation. In: IFT, 15., 2015, Chicago. Where science feeds innovation: abstracts. Chicago: IFT, 2015. 1 p. ref. [032.025]. Poster session: food processing & packaging posters. Nontermal processing division. Disponibilizado on line mediante senha. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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17. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUZA, F. C. A.; SOUZA, E. F. de; PONTES, S. M.; LEAL JUNIOR, W. F.; FREITAS-SILVA, O.; NOGUEIRA, R. I. A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity. In: INTERNATIONAL DRYING SYMPOSIUM, 21., 2018, València. Book of abstracts. Valencia: Universitat Politècnica di València, 2018. p. 226. IDS 2018. 11-14 September. Ref. 7649. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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18. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | GALDEANO, M. C.; TONON, R. V.; CARVALHO, C. W. P. de; MENEZES, N. dos S.; NOGUEIRA, R. I.; LEAL JUNIOR, W. F.; MINGUITA, A. P. da S. Moisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods. Brazilian Journal of Food Technology, Campinas, v. 21, e2017207, 2018. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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20. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | WALTER, E. H. M.; COSTA, R. DE L.; SILVA, J. C. A.; DIAS, L. DE F.; DUTRA, A. de S.; LEAL JUNIOR, W. F.; FONSECA, M. J. de O.; TORREZAN, R.; MATTA, V. M. da. Obtenção de polpa de coco verde congelada com e sem uso de aditivo químico. Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2021. 6 p. (Embrapa Agroindústria de Alimentos. Comunicado Técnico, 241). Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 28 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
15/12/2022 |
Data da última atualização: |
16/12/2022 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
GOTTSCHALK, L. M. F.; SOUZA, E. F. de; PONTES, S. M.; LEAL JUNIOR, W. F.; NOGUEIRA, R. I.; MELLO, V. F. de; SILVA, J. P. L. da; SANTOS, K. M. O. dos. |
Afiliação: |
LEDA MARIA FORTES GOTTSCHALK, CTAA; ERIKA FRAGA DE SOUZA, CTAA; SERGIO MACEDO PONTES, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA; REGINA ISABEL NOGUEIRA, CTAA; VANESSA FIUZA DE MELLO, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA. |
Título: |
Biomass production and spray drying of lactobacillus plantarum using whey. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
In: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 23., SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSAS, 14.; SEMINÁRIO BRASILEIRO DE TECNOLOGIA ENZIMÁTICA, 14, 2022, Búzios. [Anais...] São Paulo: Associação Brasileira de Engenharia Química, 2022. 2 p. |
Idioma: |
Inglês |
Notas: |
23 a 31 de agosto. SINAFERM. SHEB. ENZITEC. Na publicação: Erika Fraga, Sergio Pontes, William Leal, Regina Nogueira, Vanessa Melo, Janine Passos, Karina Olbrich dos Santos. |
Conteúdo: |
The delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon source during fermentation and as a protective wall material during the drying process. The impact and technology of this result expands the knowledge about bacteria from Brazilian biodiversity and generates nation MenosThe delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon sour... Mostrar Tudo |
Palavras-Chave: |
Produção de biomassa; Propriedades probiótica. |
Thesagro: |
Biomassa; Secagem; Soro. |
Thesaurus NAL: |
Biomass; Biomass production; Lactobacillus; Lactobacillus plantarum; Spray drift; Whey. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149816/1/Trabalho-completo-Biomass-Lactobacillus.pdf
|
Marc: |
LEADER 03024nam a2200337 a 4500 001 2149816 005 2022-12-16 008 2022 bl uuuu u00u1 u #d 100 1 $aGOTTSCHALK, L. M. F. 245 $aBiomass production and spray drying of lactobacillus plantarum using whey.$h[electronic resource] 260 $aIn: SIMPÓSIO NACIONAL DE BIOPROCESSOS, 23., SIMPÓSIO DE HIDRÓLISE ENZIMÁTICA DE BIOMASSAS, 14.; SEMINÁRIO BRASILEIRO DE TECNOLOGIA ENZIMÁTICA, 14, 2022, Búzios. [Anais...] São Paulo: Associação Brasileira de Engenharia Química, 2022. 2 p.$c2022 500 $a23 a 31 de agosto. SINAFERM. SHEB. ENZITEC. Na publicação: Erika Fraga, Sergio Pontes, William Leal, Regina Nogueira, Vanessa Melo, Janine Passos, Karina Olbrich dos Santos. 520 $aThe delivery of probiotic microorganisms has been shown to be an adequate strategy for the composition of the microbiota and the activity of intestinal health, with relevant health benefits. The market for probiotic cultures for use in food in Brazil is restricted to a few multinational companies, which sell high-cost imported products. A prospection of microorganisms with probiotic properties can lead to the production of lactic ferments, which must have their results proven by scientific studies. Embrapa has a collection of lactobacilli isolated from dairy products identified according to the species level and selected with the function of probiotic potential and properties of technological interest. Lactobacillus plantarum is a homofermentative bacterium capable of fermenting sucrose, cellobiose, mannitol, among others. Another important feature was its ability to produce exo- polysaccharides and bacteriocins. Whey is a by-product of cheese making usually managed as a waste that, having a high biochemical oxygen demand, is costly to remove. Spray drying is the lower cost technique and therefore, it is more convenient for producing large quantities of bacterial probiotic cultures. Whey can be used both in the production of biomass as a source of carbon and nitrogen and in spray drying as a protective wall material. Thus, the selected strain L. plantarum B12 was used in the production of a lactic ferment powder with probiotic potential using whey as nitrogen and carbon source during fermentation and as a protective wall material during the drying process. The impact and technology of this result expands the knowledge about bacteria from Brazilian biodiversity and generates nation 650 $aBiomass 650 $aBiomass production 650 $aLactobacillus 650 $aLactobacillus plantarum 650 $aSpray drift 650 $aWhey 650 $aBiomassa 650 $aSecagem 650 $aSoro 653 $aProdução de biomassa 653 $aPropriedades probiótica 700 1 $aSOUZA, E. F. de 700 1 $aPONTES, S. M. 700 1 $aLEAL JUNIOR, W. F. 700 1 $aNOGUEIRA, R. I. 700 1 $aMELLO, V. F. de 700 1 $aSILVA, J. P. L. da 700 1 $aSANTOS, K. M. O. dos
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