A5036590304- Agricultural and Food Sciences
- Enzyme Production and Characterization
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Catalysis and Immobilization
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Biofuel production and bioconversion
- Digestive system and related health
- Food composition and properties
- Milk Quality and Mastitis in Dairy Cows
- Rural Development and Agriculture
- Insect Utilization and Effects
- Culinary Culture and Tourism
- Blood properties and coagulation
- Growth and nutrition in plants
- Food Safety and Hygiene
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Selenium in Biological Systems
- Food, Nutrition, and Cultural Practices
Univates
2016-2025
Universidade do Vale do Paraíba
2019-2023
Exact Sciences (United States)
2022
Universidade Federal do Rio Grande do Sul
1998-2020
Universidade Estadual de Maringá
2011
This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in lactose hydrolysis process milk, cheese whey, whey permeate, using two commercial β -galactosidases microbial origins. We used Aspergillus oryzae (at temperatures 10 55°C) Kluyveromyces lactis 37°C) -galactosidases, both 3, 6, 9 U/mL concentrations. In temperature 10°C, K. -galactosidase is more efficient permeate when compared to A. . However, concentration conditions evaluated, 100% was...
Although cow milk is the most widely used dairy product, of other animals presents characteristics relevant to development these products. Goat has higher digestibility and a lower incidence allergic reactions than milk, while buffalo levels lipids, proteins lactose. The objective this work was elaborate evaluate physicochemical, technological, microbiological sensory cream cheese formulations elaborated with different proportions cow, goat without whey removal. mixture allowed produce high...
Changes in the microbial flora present six Serrano cheese batches (3 ripened Summer and 3 Winter) were studied during production ripening, to microbiologically characterize this cheese, which is traditionally manufactured by farmers south of Brazil, using raw cow milk, without addition starter cultures. The levels several groups enumerated curd different stages 60-day long ripening period. Values some physicochemical parameters, such as pH, titratable acidity, water activity, moisture NaCl...