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Biblioteca(s): |
Embrapa Agrobiologia. |
Data corrente: |
01/11/2017 |
Data da última atualização: |
01/11/2017 |
Tipo da produção científica: |
Orientação de Tese de Pós-Graduação |
Autoria: |
FERREIRA, L. de S. |
Afiliação: |
UFRRJ. |
Título: |
Potencial de espécies locais na diversificação dos agroecossistemas, como culturas de cobertura, no manejo de plantas espontâneas. |
Ano de publicação: |
2016 |
Fonte/Imprenta: |
2016. |
Páginas: |
61 p. |
Idioma: |
Português |
Notas: |
Dissertação. (Mestrado em Agricultura Orgância) - Universdiade Federal Rural do Rio de Janeiro, Seropédica. Orientação de Mariella Camardelli Uzeda. |
Palavras-Chave: |
Atlantic forest; Desenvolvimento de plântulas; Diodia Saponariifolia; Mata Atlântica; Matocompetição; Poaia do brejo; Rio Guapi Macabu; Xique xique. |
Thesagro: |
Cyperaceae. |
Thesaurus Nal: |
Crotalária incana; Plant development; Poaceae. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00922nam a2200265 a 4500 001 2078705 005 2017-11-01 008 2016 bl uuuu m 00u1 u #d 100 1 $aFERREIRA, L. de S. 245 $aPotencial de espécies locais na diversificação dos agroecossistemas, como culturas de cobertura, no manejo de plantas espontâneas. 260 $a2016.$c2016 300 $a61 p. 500 $aDissertação. (Mestrado em Agricultura Orgância) - Universdiade Federal Rural do Rio de Janeiro, Seropédica. Orientação de Mariella Camardelli Uzeda. 650 $aCrotalária incana 650 $aPlant development 650 $aPoaceae 650 $aCyperaceae 653 $aAtlantic forest 653 $aDesenvolvimento de plântulas 653 $aDiodia Saponariifolia 653 $aMata Atlântica 653 $aMatocompetição 653 $aPoaia do brejo 653 $aRio Guapi Macabu 653 $aXique xique
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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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