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Search Results: 1 - 10 of 51025 matches for " Clarissa Reschke da;Gallina "
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Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceita??o sensorial de queijo prato light
Barros, Christiane Maciel V.;Cunha, Clarissa Reschke da;Gallina, Darlila A.;Viotto, Luiz Antonio;Viotto, Walkiria H.;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000100003
Abstract: proteolysis, viscoelastic properties and sensory acceptance of reduced fat prato cheeses made with and without adjunt culture (ac) were evaluated. the cheeses were made from microfiltered milk. two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both ac (lactobacillus helveticus) and traditional starter. cheese composition was determined after 5 days of manufacture. proteolysis and rheological properties were evaluated after 5, 25 and 45 days. viscoelastic parameters were obtained using relaxation tests. cheese sensory properties were evaluated using acceptability tests. there was no statistical difference (p>0,05) in cheese composition. the proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with ac. there was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without ac. sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. cheese made with ac was better graded than cheese made only with starter. buying intention grades showed that 70% consumers would certainly or probably buy cheese made with ac, while only 43.4% would behave the same with control cheese.
Efeito do fator de concentra??o do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra??o
Cunha, Clarissa Reschke da;Spadoti, Leila Maria;Zacarchenco, Patrícia Blumer;Viotto, Walkíria Hanada;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000100014
Abstract: yield and fat/protein recoveries of low fat 'minas frescal' cheese made from ultrafiltration retentates at concentration factors (cf) of 2:1, 3:1 and 4:1 were determined. two vats of cheese were made for each treatment. chemical composition of milk, permeate, retentate, whey and cheese were determined. fat and protein contents of cheese, as well as fat and protein recoveries (85.70, 88.47 and 92.81%, and 76.84, 85.20 and 89.27%, respectively), increased with increasing concentration factor, although no statistical significant difference was found. it was observed that cheese yield (11.39, 12.03 and 12.66kg cheese/100kg milk) also increased with increasing concentration factor, although without statistical difference.
Efeito do fator de concentra??o do retentado na composi??o e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra??o
Cunha, Clarissa Reschke da;Spadoti, Leila Maria;Zacarchenco, Patrícia Blumer;Viotto, Walkíria Hanada;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000100015
Abstract: the effect of milk concentration by ultrafiltration on the chemical composition and proteolysis of low fat minas frescal cheese during refrigerated storage was determined. three batches of cheese were made in one day using milk concentrated by ultrafiltration at three different concentration factors (cf): 2:1, 3:1 and 4:1. cheese making was replicated on a different day. protein breakdown, as well as ph and titratable acidity changes, were monitored during cheese storage for 2, 10, 20 and 30 days. it was observed that ph decreased with time, while titratable acidity and protein breakdown increased. the different concentration factors tested did not significantly change cheese composition and proteolysis, which means that the inclusion of whey proteins did not inhibit rennet proteolytic activity as expected. this leads us to believe that potential advantages associated with the use of ultrafiltration retentates in cheesemaking were compensated by negative effects related to the high humidity level of low fat cheese made from ultrafiltration retentates. consequently, the shelf-life of this typically brazilian cheese was lower than that of cheese made by conventional procedures.
Efeito do fator de concentra o do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra o
Cunha Clarissa Reschke da,Spadoti Leila Maria,Zacarchenco Patrícia Blumer,Viotto Walkíria Hanada
Ciência e Tecnologia de Alimentos , 2002,
Abstract: Este trabalho teve por objetivo avaliar o rendimento e a recupera o de gordura e proteína de queijos Minas Frescal com baixo teor de gordura fabricados a partir de leite concentrado por ultrafiltra o a fatores de concentra o (FC) 2:1, 3:1 e 4:1. Os ensaios foram realizados em duplicata. Para cada repeti o, foi determinada a composi o físico-química do leite, permeado, retentados, soros e queijos. Estatisticamente, n o houve diferen a significativa (p>0,05) entre a composi o dos diferentes queijos. Entretanto, foi observado que os teores de gordura e proteína tenderam a aumentar com o aumento do fator de concentra o. Os valores de recupera o de gordura (85,70; 88,47 e 92,81%) e proteína (76,84; 85,20 e 89,27%), assim como o rendimento ajustado (11,39; 12,03 e 12,66 kg queijo/100kg leite), apresentaram tendência de aumento com o aumento do FC, mas as diferen as n o foram estatisticamente significativas (p>0,05).
Efeito do fator de concentra o do retentado na composi o e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra o
Cunha Clarissa Reschke da,Spadoti Leila Maria,Zacarchenco Patrícia Blumer,Viotto Walkíria Hanada
Ciência e Tecnologia de Alimentos , 2002,
Abstract: O efeito da concentra o do leite por ultrafiltra o na composi o e proteólise do queijo Minas Frescal de baixo teor de gordura durante o armazenamento refrigerado foi determinado. Três bateladas de queijo foram processadas em um dia, usando leite ultrafiltrado a três diferentes fatores de concentra o (FC): 2:1, 3:1 e 4:1. A fabrica o dos queijos foi realizada em duplicata. A evolu o da proteólise foi acompanhada através da determina o do pH, acidez titulável e índices de proteólise nos dias 2, 10, 20 e 30 após a fabrica o. Os fatores de concentra o testados n o afetaram significativamente a composi o e a proteólise do queijo. Para todos os queijos, o pH diminuiu com o tempo, enquanto a acidez e os índices de extens o e profundidade de proteólise aumentaram. Portanto, a inclus o de proteínas do soro pela ultrafiltra o n o inibiu a a o proteolítica do coagulante. Para a faixa de FC estudada, os efeitos negativos associados ao aumento do teor de umidade dos queijos (maior intensidade de glicólise e proteólise e maior suscetibilidade a microrganismos contaminantes) predominaram sobre as potenciais vantagens tecnológicas do uso da técnica de ultrafiltra o. Em fun o disso, observou-se uma tendência de diminui o da vida útil desses queijos, em rela o aos queijos fabricados pelo método tradicional.
Anomeric Effect in Carbohydrates: Facts and Hypothesis [Efeito Anomérico em Carboidratos: Fatos e Hipóteses]
Clarissa Oliveira da Silva
Revista Virtual de Química , 2011,
Abstract: The anomeric effect is responsible for the determination of conformations in many systems, although it is related mainly to the determination of conformations in carbohydrates, due to two reasons: firstly, because it was from the study of some carbohydrate reactions that it was identified for the first time. Secondly, because carbohydrates occur naturally in several distinct conformations, in which such effect plays a key role. Very often, it’s clear definition is merged with its controversial origin, leading to misunderstandings about the comprehension of the anomeric effect. This text intends to present separately the facts and the suppositions about the origin of the anomeric effect. Taking into account some examples, the text is pretended to be an easy reading about this subject. It discusses some situations where such effect determines the compound chemistry: preferably D-glicose molecule in the most abundant axial and equatorial conformations.
Distinguished Line Bundles for Complex Surface Automorphisms
Paul Reschke
Mathematics , 2012,
Abstract: We equate dynamical properties (e.g., positive entropy, existence of a periodic curve) of complex projective surface automorphisms with properties of the pull-back actions of such automorphisms on line bundles. We use the properties of the cohomological actions to describe the measures of maximal entropy for automorphisms with positive entropy.
Salem Numbers and Automorphisms of Complex Surfaces
Paul Reschke
Mathematics , 2012,
Abstract: For two-dimensional complex tori, we characterize the set of all values of positive entropy that arise from automorphisms. For K3 surfaces, we give suffcient conditions for a positive value to be the entropy of some automorphism.
Salem Numbers and Abelian Surface Automorphisms
Paul Reschke
Mathematics , 2014,
Abstract: We classify two-dimensional complex tori admitting automorphisms with positive entropy in terms of the entropies they exhibit. For each possible positive value of entropy, we describe the set of two-dimensional complex tori admitting automorphisms with that entropy.
Priority ranking of road sites for mitigating wildlife roadkill
Bager, Alex;Rosa, Clarissa Alves da;
Biota Neotropica , 2010, DOI: 10.1590/S1676-06032010000400020
Abstract: we propose a ranking index to assign priorities to sites for implementation of measures to mitigate wildlife roadkill. we conducted a case study along 34 km of highway br 392 in southern brazil. we compared priority sites established only according to roadkill rates, with those defined by our index. the index used four parameters: the richness of target species, diversity of roadkilled species, roadkill rate of target species, and presence of endangered species. although it is impossible to protect the entire community of vertebrates affected by roadkill, we defined nine target species, five mammals and four reptiles. for each parameter, we defined coefficients ranging between 0 and 3. there was a significant change in the priorities of sites for implementing mitigation devices, which caused changes in the species that were protected. the definition of priority sites by considering only the roadkill rate protected reptiles especially, to the detriment of all mammal species, including endangered species. sites with high roadkill rates continued to be among the most important for conservation, but the index diluted the effect of this parameter, changing the ranking. this ranking index can be an effective tool to aid government institutions in decision-making, especially when more elaborate analyses are not feasible for reasons of time, resources, or lack of trained personnel.
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