29 documents found, page 1 of 3
Monitoring the particle size distribution of whole and skimmed milk during acid...
Silva, Fernanda Lopes da; Oliveira, Mariana Braga de; Mauricio, Érica Felipe; Gomes, Elisângela Ramieres; Perrone, Ítalo TulerThe milk coagulation process can occur mainly in two ways: acidic or enzymatic coagulation, the characteristic of the gel obtained being dependent on the type of coagulation, the type of processing applied and the composition of the initial milk. Therefore, the objective of this work was to evaluate the microstructural modifications of pasteurized whole and skimmed milk through particle distribution analysis (L...
Biofilm formation and blue pigment production by Pseudomonas: the impact on the...
Costa, Nayara Aparecida da Silva; Rodrigues, Rafaela da Silva; Carvalho, Antônio Fernandes de; Machado, Solimar GonçalvesPseudomonas spp. are constantly associated with spoilage of dairy products. Species of this genus are widely known for their adaptability and versatility, in addition to being able to multiply at cold temperatures. Pseudomonas spp. are an issue in the food industry because, in addition to producing proteolytic and lipolytic enzymes, they are capable of forming biofilms and producing pigments. Biofilms are struc...
Nutritional and technological aspects of vegetable oils that stand out for the ...
Lima, Raquel Reis; Gomes, Elisângela Ramieres; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Oliveira, Luiz Fernando Cappa deThe nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction meth...
Energy-dispersive spectroscopy for the quantitative determination of the major ...
Paula, Igor Lima de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Pombo, Alan WolfschoonThe present preliminary study aims at the rapid quantitative determination of the major chemical elements in the ashes of raw milk samples, using energy dispersive X-ray fluorescence spectrometry. The precision of the method was satisfactory (variation coefficient ≤ 5%). The mean values (in mmol·kg-1) obtained from the analysis of 32 raw milk samples showed good agreement with data from the Brazilian and intern...
Addition of buttermilk powder to yogurt: effects on particle size, microstructu...
Gomes, Elisângela Ramieres; Oliveira, Mariana Braga de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Carvalho, Antônio Fernandes deThe addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the...
Preliminary observations about the influence of the upstream homogenization pre...
Celestino, Jaqueline de Almeida; Stephani, Rodrigo; Wolfschoon Pombo, Alan Frederick; Carvalho, Antônio Fernandes de; Perrone, Ítalo TulerThe purpose of this work was to study the influence of the upstream homogenization pressure (before heat treatment) on the stability of pasteurized whole milk when submitted to the alcohol test, aiming at UHT processing without the addition of stabilizers. Four different homogenization pressures (0 MPa, 20 MPa, 40 MPa and 80 MPa, in addition to the control treatment) were evaluated at a temperature of 80°C (ave...
Microencapsulation of probiotic bacteria: a brief review
Viana, Carolina Carvalho Ramos; Renhe, Isis Rodrigues Toledo; Bessa, Martha Eunice de; Martins, Evandro; Stephani, RodrigoIn the global economic scenario, probiotics have been responsible for a significant financial movement, with progressive growth expected for the coming years. Therefore, the production of dehydrated microbial cultures needs to be optimized, making it necessary to know about the available and already studied techniques. Microencapsulation stands out for enabling the dehydration of microorganisms, protecting cell...
Pilot-scale investigation of effectiveness of evaporation of skim milk compared...
Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler; Silveira, Arlan Caldas Pereira; Fromont, Laurent; Méjean, Serge; Tanguy, Gaëlle; Jeantet, RomainAs evaporation is an energy-intensive process, it is important that evaporators operate efficiently at their maximum capacity. The aim of this study was to compare the effectiveness of a pilot-scale, single-stage falling-film evaporator in the evaporation of water and skim milk. The solutions were fed at a boiling temperature of 60 °C, and a mass flow rate of 50.0 ± 0.7 kg·h−1. There was no significant variatio...
The effects of nisin on Staphylococcus aureus count and the physicochemical pro...
Carvalho, Antônio Fernandes de; Pires, Ana Clarissa dos Santos; Souza, Ariana Aparecida Campos; Pinto, Maximiliano SoaresThis study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL−1) against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw milk. We also evaluated the influence of nisin on the physicochemical properties, mechanical characteristics and colour of the cheese over 60 days of ripening. Nisin was effective in reducing S. aureus count in Serro cheese; a reduction...
Protein beverages containing anthocyanins of jabuticaba
Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes deThe objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein cont...