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1. | | SILVA JÚNIOR, E. L.; SINOARA, R. A.; REZENDE, S. O.; MARCACINI, R. M.; MOURA, M. F. Uma ferramenta para expansão do vocabulário com base em coocorrência. In: MOSTRA DE ESTAGIÁRIOS E BOLSISTAS DA EMBRAPA INFORMÁTICA AGROPECUÁRIA, 11., 2015, Campinas. Resumos expandidos... Brasília, DF: Embrapa, 2015. p. 11-16. Biblioteca(s): Embrapa Agricultura Digital. |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
12/12/2023 |
Data da última atualização: |
13/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
OLIVEIRA, C. M. S. DE; GRISI, C. V. B.; SILVA, G. DE S.; LOPES NETO, J. H. P.; MEDEIROS, L. L. DE; SANTOS, K. M. O. dos; CARDARELLI, H. R. |
Afiliação: |
CIBELLY MARIA SANTOS DE OLIVEIRA, UFPB; CRISTIANI VIEGAS BRANDÃO GRISI, UFPB; GRACIETE DE SOUZA SILVA, UFPB; JOSÉ HONÓRIO PEREIRA LOPES NETO, UFPB; LORENA LUCENA DE MEDEIROS, UFPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; HAÍSSA ROBERTA CARDARELLI, UFPB. |
Título: |
Use of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
International Dairy Journal, v. 141, 105628, june 2023. |
DOI: |
https://doi.org/10.1016/j.idairyj.2023.105628 |
Idioma: |
Inglês |
Conteúdo: |
he effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved. |
Palavras-Chave: |
Lactiplantibacillus plantarum. |
Thesaurus NAL: |
Cheeses; Food analysis; Fresh cheeses; Lactic acid bacteria; Probiotics; Processed cheeses; Texture. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02052naa a2200301 a 4500 001 2159583 005 2023-12-13 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.idairyj.2023.105628$2DOI 100 1 $aOLIVEIRA, C. M. S. DE 245 $aUse of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese.$h[electronic resource] 260 $c2023 520 $ahe effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved. 650 $aCheeses 650 $aFood analysis 650 $aFresh cheeses 650 $aLactic acid bacteria 650 $aProbiotics 650 $aProcessed cheeses 650 $aTexture 653 $aLactiplantibacillus plantarum 700 1 $aGRISI, C. V. B. 700 1 $aSILVA, G. DE S. 700 1 $aLOPES NETO, J. H. P. 700 1 $aMEDEIROS, L. L. DE 700 1 $aSANTOS, K. M. O. dos 700 1 $aCARDARELLI, H. R. 773 $tInternational Dairy Journal$gv. 141, 105628, june 2023.
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