A5058030832- Probiotics and Fermented Foods
- Food Safety and Hygiene
- Agricultural and Food Sciences
- Meat and Animal Product Quality
- Culinary Culture and Tourism
- Sensory Analysis and Statistical Methods
- Food, Nutrition, and Cultural Practices
- Digestive system and related health
- Milk Quality and Mastitis in Dairy Cows
- Biochemical Analysis and Sensing Techniques
- Food Quality and Safety Studies
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Proteins in Food Systems
- Consumer Attitudes and Food Labeling
- Rural Development and Agriculture
- Food composition and properties
- Nutritional Studies and Diet
- Dye analysis and toxicity
- Microbial Metabolism and Applications
- Listeria monocytogenes in Food Safety
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Gut microbiota and health
Empresa de Pesquisa Agropecuária de Minas Gerais
2013-2024
Candid
2022
Versar (United States)
2019
Textron Systems (United Kingdom)
2019
Universidade Federal de Juiz de Fora
2015
Prato cheese, a typical ripened Brazilian contains high levels of sodium, and the excess intake this micronutrient is associated with hypertension cardiovascular diseases. A technological alternative to reduce sodium content in foods replace NaCl KCl addition flavor enhancers. The present study aimed combine quantitative descriptive analysis (QDA) temporal dominance sensations (TDS) assess sensory profile reduced-sodium probiotic prato cheese Five formulations were manufactured using 1%...
The effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased throughout ripening. However, cohesiveness lactic acid bacteria counts decreased; whereas pH, total protein, mesophilic aerobic counts, other instrumental texture parameters did not change. Valine, lysine, leucine phenylalanine were the most abundant Glycine, histidine isoleucine first detected 21st day aspartic glutamine 28th after...
No Brasil bebida láctea é definida basicamente como o produto lácteo resultante da mistura do leite e de soro leite.Por serem economicamente viáveis, as bebidas lácteas
ABSTRACT The production of Minas Artesanal Cheese (MAC) is a centuries-old activity that involves great deal physical effort on the part producer, especially during pressing stage, which carried out by hand. Inspection agencies do not allow manual stainless-steel presses in MAC production. Studies are still needed to prove whether this technique changes cheese characteristics. Therefore, study tested two types Campo das Vertentes region: traditional hand and new technology, press. After...
A preferência do consumidor por queijos artesanais de leite cru vem crescendo continuamente devido à sua intensidade e variação sabor se comparado ao queijo pasteurizado. O desenvolvimento aroma no é regido principalmente pela variada microbiota endógena existente enzimas naturais leite. clima, a altitude, pastagem nativa outras características regionais permitem que o Minas artesanal tenha um típico único. No entanto, maioria dos são fabricados maneira rudimentar, seguindo tecnologias...
O queijo Minas artesanal é fabricado com leite cru e técnicas predominantes manuais, que apresenta uma tradição histórica cultural relacionada a região está sendo produzido. Atualmente, o estado de Gerais conta dez regiões reconhecidas como produtoras do artesanal: Araxá, Campos das Vertentes, Cerrado, Serra da Canastra, Salitre, Serro, Triângulo Mineiro, Serras Ibitipoca, Diamantina Entre Piedade ao Caraça. cada características sensoriais distintas devido às condições edafoclimáticas forma...
There is an expressive artisanal cheeses production in Brazil, manufactured from raw milk, and within this context, the state of Minas Gerais has a highlight activity with its five micro regions officially recognized. Within these, “Campo das Vertentes” was last to have recognition. Evaluating effect dry wet periods during ripening cheese region above mentioned main objective study, which also related aspects physicochemical composition 10 30 days ripening. Four registered dairies were...
A indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor lactose, a fim atender uma crescente massa portadores má digestão da lactose. secagem dos lactose hidrolisada é um tecnológico devido higroscopicidade mesmos, influenciando na produtividade, no entupimento das câmaras conservação pós. O objetivo deste estudo foi avaliar o efeito diferentes níveis hidrólise enzimática (0%, 25%, 50%, 75% > 99%), produção estocagem leite em pó...
The Marajó cheese is an artisanal product derived from buffalo milk produced in Island-PA. objectives of this research were to characterize through physicochemical and microbiological the cream type effect season. pH, percentage fat dry matter content sodium chloride attributes that proximate composition showed significant difference at 5% probability by Tukey test between two seasons. Statistical was not found titratable acidity, moisture, fat, ash, total solids extract, proteins water...
This study aimed to evaluate the effect of casein fat ratios (0.68, 0.72, and 0.76) on functional properties Prato cheese at 2, 15, 30, 45 days ripening. The different did not interfere with physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability sensory profile cheeses among treatments. However, texture profile, L* b* parameters changed through ripening time. made from milk standardized casein/fat ratio 0.68 presented lower chewiness values. increased...
Foram apresentados parâmetros de desempenho para um método cromatografia líquida ultra eficiência a determinação 19 aminoácidos, 10 aminas bioativas e o íon amônio nos queijos Parmesão, Gorgonzola, Prato Mussarela. As curvas analíticas apresentaram coeficiente correlação ≥ 0,97. O foi seletivo todos os analitos quatro tipos queijo. Os coeficientes variação (repetitividade) encontraram-se abaixo 10%. A recuperação dos compostos superior 70% em mais 76% das determinações. queijo que apresentou...