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Search Results: 1 - 10 of 780425 matches for " A.J.de;Caruso "
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Efeito do tratamento térmico do leite na qualidade do iogurte
Araújo, W.M.C.;Caruso, J.G.B.;Oliveira, A.J.de;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1989, DOI: 10.1590/S0071-12761989000100014
Abstract: effect of milk treatment on yoghurt quality was investigated by heating the milk in water bath at 65°c for 30 min., 75°c for 10, 20 and 30 min. and 85°c for 10, 20 and 30 min. yoghurt quality was evaluated by a ten trained panelists using a hedonic scale from 0 to 6. the panelists were asked to judge flavor and consistence of the product. the statistical analysis of the results showed a significant preference for the product made from milk heat-treated at 85°c for 30 minutes, although the products made from milk heated at 75°c for 10, 20 and 30 minutes had ph and titratable acidity as desired.
Viabilidade do tratamento do soro de queijo com digest?o anaeróbia
Lacerda, T.H.M.;Oliveira, A.J.de;Caruso, J.G.B.;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1990, DOI: 10.1590/S0071-12761990000200016
Abstract: the main objetive of this work was to evaluate the anaerobic digestion of cheese whey (68.000mg cod/l), without whey ph adjustment, incomplete mixture semi-continuous laboratory reactors with temperature maintained at 35° ± 1°c. cattle manure with 8% total solids was used for seeding the reactors. the experiment was carried out for a period of 100 days. the first 20 days were characterized for the aclimatization of seed manure and four 20 days periods as hydraulic retention times (?). a loading of 3,0g cod/l digester/day was fed to each digestor. in the 1rst ? the loading was divided in three portions and fed to the reactors at intervals of 8 hours. in the 2nd the loading was divided in two portions and fed to the reactors at intervals of 12h; in the 3th ? a 6h interval of feeding was used, and the loading divided in four portions; the 4th ? was characterized by feeding the total loading to the reactor at once. the experiment was controled by the following analysis: volatile acidity, alkalinity, ph, volume of biogas produced and chemical oxigen demand (cod). the results obtained show an effect of the feeding system on the process of anaerobic digestion of whey. the increase in volatile organic acid production at the retention times studied caused a change in the equilibrium of the microbial population and consequently lowered the efficiency of the process. under these condition biogas production expressed as 1.gas/g of cod used was 0.35 l/g.
Efeito da polpa de morango e leite de c?co no sabor do iogurte de "leite" de soja adicionado de leite de vaca
Souza, G.de;Oliveira, A.J.de;Shirose, I.;Valle, J.L.E.do;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1989, DOI: 10.1590/S0071-12761989000100015
Abstract: a study was made of the effect of strawberry pulp and coconut milk on the flavor of soybean milk yoghurt to which cow milk was added (85% and 15%, respectively). the results indicate that coconut and strawberry significantly contributed to improve the flavor of the product which, even without this addition, is of acceptable flavor.
Avalia??o da preferência, quanto ao sabor, do iogurte de "leite" de soja adicionado de leite de vaca perante o tradicional
Souza, G. de;Oliveira, A.J.de;Shirose, I.;Valle, J.L.E. do;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1989, DOI: 10.1590/S0071-12761989000200006
Abstract: a test was made to evaluate flavor preference between cow milk added soybean milk yoghurt (85 and 15% respectively), and traditional yoghurt. the results of the application of the sequential two-sided paired preference comparison test in the organoleptic evaluation of the flavor of the yoghurts showed that the preference is for the traditional yoghurt, not with standing the acceptable flavor of the new product.
Utiliza??o de abóbora e moranga na produ??o de doce de leite pastoso com coco
Souza, G.de;Oliveira, A.J.de;Shirose, I.;Valle, J.L.E.do;Carvalho, C.R.L.;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1990, DOI: 10.1590/S0071-12761990000200019
Abstract: pumpkin and squash were studied in the production of sweet condensed caramelized milk "dulce de leche". the following treatments were studied: 1) pumpkin pulp, 2) squash pulp and 3) pumpkin and squash pulps. experimental results showed that pumpkin pulp is the preffered one to be mixed with the "dulce de leche"; next is the mixture of the two pulps. the product containing squash pulp as well as the product containing pumpkin and squash pulps was classified in the degree of appreciation between "like" and "like very much". on the other hand the product with pumpkin pulp was classified in the degree of appreciation "indiferent". the most important attribute in the discrimination of the samples was the flavour.
QUANTIFICA??O DE LACTOSE EM QUEIJOS MINAS FRESCAL
Caruso, E.C.;Oliveira, A.J. de;
Scientia Agricola , 1999, DOI: 10.1590/S0103-90161999000100033
Abstract: the main objective of this work was to study the applicability of the method of acton to estimate the lactose concentration in minas frescal cheese. recovery experiments were carried out, with recoveries for lactose ranging from 99.1% to 103.7%., for samples containing up to 40mg lactose/ml. cheese samples were purchased randomly in piracicaba, sp, brasil with two days of shelf life, from three batches, with three samples per batch. lactose was determined in the same day and its concentration varied from 2.36% to 2.47% for batch 1; 2.58% to 3.03% for batch 2; and from 2.19% to 2.48% for batch 3. a high uniformity was observed among batches, with little variation among samples. all values were within the range tipically found for this kind of cheese.
QUANTIFICA O DE LACTOSE EM QUEIJOS MINAS FRESCAL
Caruso E.C.,Oliveira A.J. de
Scientia Agricola , 1999,
Abstract: O principal objetivo deste trabalho foi verificar a aplicabilidade do método de Acton na determina o de lactose em queijo tipo Minas Frescal e, para isso estudou-se a porcentagem de recupera o de lactose adicionada a amostras dos queijos, em diferentes situa es. As recupera es variam de 99,1% e 103,7% , e os melhores resultados em torno de 100%, obtidos para as amostras preparadas contendo até 40 mg de lactose / ml. Os queijos tipo Minas Frescal, de três lotes diferentes com três queijos por lote, foram adquiridos no comércio de Piracicaba, SP aos dois dias de fabrica o e nesse mesmo dia, analisados para o teor de lactose. Os resultados variaram de 2,36% a 2,47% no lote 1; 2,68% a 3,03% no lote 2 e 2,19% a 2,48% no lote 3, mostrando, assim, boa uniformidade dentro dos lotes e pequena varia o entre estes, mas, todos os valores apresentaram-se dentro das faixas comumente encontradas para este tipo de queijo.
INTEROPERABILITY AND STANDARDISATION IN THE DEPARTMENT OF DEFENCE: AN EXPLORATORY STUDY
J. De Waal,A.J. Buys
South African Journal of Industrial Engineering , 2012,
Abstract: ENGLISH ABSTRACT: The political changes in South Africa have extended its international obligations by actively involving it in the social wellbeing of troubled African states. Under the auspices of the United Nations, this role is manifested in peacekeeping operations and other standard international practices. The ability of African allied forces to train, exercise, and operate efficiently, effectively, and economically together depends on the interoperability of their operational procedures, doctrine, administration, materiel and technology. This implies that all parties must have the same interpretation of ‘interoperability’. In this study, a conceptual model that explains interoperability and standardisation in terms of a systems hierarchy and the systems engineering process is developed. The study also explores the level of understanding of interoperability in the South African Department of Defence in terms of the levels of standardisation and its relationship to the concepts of systems, systems hierarchy, and systems engineering. AFRIKAANSE OPSOMMING: Die politieke veranderinge in Suid-Afrika het daartoe aanleiding gegee dat verdere internasionale verpligtinge die land opgelê is. Suid-Afrika, in samewerking met mede-Afrika lande en onder toesig van die Verenigde Nasies, moet deur middel van vredesoperasies by onstabiele Afrika lande betrokke raak. Die vermo om gesamentlik aan vredesopleiding, vredesoefeninge en vredesoperasies op ‘n effektiewe, doeltreffende en ekonomiese wyse deel te neem, vereis dat daar versoenbaarheid tussen onderlinge operasionele prosedures, doktrine, administrasie, materieel en tegnologie is. Dit beteken dat alle partye eens omtrent die begrip ‘versoenbaarheid’ moet wees. In hierdie studie is ‘n konseptuele model wat versoenbaarheid en standaardisasie verduidelik in terme van die stelselhi rargie en die stelselingenieursweseproses ontwikkel. Hierdie studie het ook die vlak van begrip en verstaan van versoenbaarheid in die Suid-Afrikaanse Departement van Verdediging in terme van die vlakke van standaardisasie en die verhouding tot die konsepte van stelsels, stelselhi rargie en stelselingenieurswese ondersoek.
Aceitabilidade do sabor do iogurte de "leite de soja" adicionado de leite de vaca em vários sabores
Souza, G. de;Oliveira, A.J. de;Shirose, I.;
Anais da Escola Superior de Agricultura Luiz de Queiroz , 1988, DOI: 10.1590/S0071-12761988000100030
Abstract: a study was made of the acceptability of the flavor of soybean milk ioghurt, to which 15% of cow's milk in several flavors was added. all the ten experimented flavors gane the product aceptable flavors, at the "liked regularly" acceptability degree of the hedonic scale.
A note on the feasibility of introducing giraffe to the Kalahari Gemsbok National Park
A.J. Hall-Martin,G. de Graaff
Koedoe : African Protected Area Conservation and Science , 1978, DOI: 10.4102/koedoe.v21i1.973
Abstract: During several visits to the Kalahari Gemsbok National Park (KGNP) the introduction of giraffe Giraffa camelopardalis to the Park was discussed. This note has been prepared to provide some background information for an eventual decision to be taken.
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