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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
27/06/1995 |
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Data da última atualização: |
27/06/1995 |
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Autoria: |
BERINGER, J. E.; JOHNSTON, W. B.; WELLS, B. |
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Título: |
The isolation of conditional ineffective mutants of Rhizobium leguminosarum. |
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Ano de publicação: |
1977 |
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Fonte/Imprenta: |
J. Gen. Microbiol., v.98, p.339-343, 1977. |
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Idioma: |
Inglês |
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Palavras-Chave: |
LEGUMINOSA TEMPERADA. |
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Thesagro: |
Genética; Rhizobium; Rhizobium Leguminosarum. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00514naa a2200181 a 4500
001 1598938
005 1995-06-27
008 1977 bl --- 0-- u #d
100 1 $aBERINGER, J. E.
245 $aThe isolation of conditional ineffective mutants of Rhizobium leguminosarum.
260 $c1977
650 $aGenética
650 $aRhizobium
650 $aRhizobium Leguminosarum
653 $aLEGUMINOSA TEMPERADA
700 1 $aJOHNSTON, W. B.
700 1 $aWELLS, B.
773 $tJ. Gen. Microbiol.$gv.98, p.339-343, 1977.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
26/07/2022 |
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Data da última atualização: |
26/07/2022 |
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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: |
PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; CRUZ, A. G. da; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA ALVES PRESTES, Federal University of Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Federal Institute of Rio de Janeiro; RAMON SILVA, Federal Institute of Rio de Janeiro; ADRIANO GOMES DA CRUZ, Federal Institute of Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Federal University of Santa Catarina. |
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Título: |
Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: a review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Science, v. 87, p. 488-502, 2022. |
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DOI: |
https://doi.org/10.1111/1750-3841.16027 |
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Idioma: |
Português |
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Conteúdo: |
ABSTRACT. Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products?, also addressing its effects on the dairy matrix. PRACTICAL APPLICATION. This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained. |
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Palavras-Chave: |
Compostos termolábeis; Concentração; Concentration; Laticínios; Thermolabile compounds. |
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Thesagro: |
Congelamento. |
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Thesaurus NAL: |
Dairy products; Freezing; Separation. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 01864naa a2200301 a 4500
001 2144947
005 2022-07-26
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/1750-3841.16027$2DOI
100 1 $aPRESTES, A. A.
245 $aFreeze concentration techniques as alternative methods to thermal processing in dairy manufacturing$ba review.$h[electronic resource]
260 $c2022
520 $aABSTRACT. Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products?, also addressing its effects on the dairy matrix. PRACTICAL APPLICATION. This study reports the main techniques of freeze concentration applications in dairy products, to be used both on an industrial and laboratory scale, aiming to improve the nutritional quality of the products obtained.
650 $aDairy products
650 $aFreezing
650 $aSeparation
650 $aCongelamento
653 $aCompostos termolábeis
653 $aConcentração
653 $aConcentration
653 $aLaticínios
653 $aThermolabile compounds
700 1 $aHELM, C. V.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, R.
700 1 $aCRUZ, A. G. da
700 1 $aPRUDENCIO, E. S.
773 $tJournal of Food Science$gv. 87, p. 488-502, 2022.
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Embrapa Florestas (CNPF) |
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