28 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...
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...
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...
Comparison of composition, nutritional aspects and market price between UHT mil...
Mello, Luiza Oliveira; Francisquini, Júlia d’Almeida; Costa, Juliana de Carvalho da; Kharfan, Daniela; Perrone, Ítalo Tuler; Stephani, RodrigoThe demand for milk substitutes is growing by people who claim environmental concerns, sustainability or who exhibit some type of food restriction such as vegans, vegetarians, lactose intolerant or allergic to milk protein. Within these substitutes, the consumption of vegetable drinks is increased, which still lack specific and consolidated legislation to control their identity and quality, which is already est...
Optimization of ultrasound-assisted extraction of phenolic compounds from jussa...
Rocha, Juliana de Cássia Gomes; Procópio, Fernanda Ramalho; Mendonça, Adriana Corrêa; Vieira, Luciana Marques; Perrone, Ítalo TulerThis study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyan...
Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano
Seixas, Vitória Nazaré Costa; Félix, Mayara Rocha; Silva, Guilherme Mendes da; Perrone, Ítalo Tuler; Carvalho, Antonio Fernandes deA Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a principal produtora de leite e queijo de búfala. O objetivo do presente estudo foi caracterizar, por meio de análises físico-químicas e microbiológicas, o Queijo do Marajó tipo manteiga e verificar se há diferenças de suas características entre as estações do ano, chuvosa e seca. A acidez, pH e a porcentagem de gordura n...
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...
Characterization of physicochemical composition, microbiology, sensory evaluati...
Perrone, Ítalo Tuler; Renhe, Ísis Rodrigues Toledo; Pereira, Danielle Braga Chelini; Sá, Jaqueline Flaviana Oliveira de; Santos, Marcelo Cerqueira dosAn analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent o...