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Search Results: 1 - 10 of 207913 matches for " José Raimundo F.;Petenate "
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Avalia??o do rendimento do queijo tipo prato obtido por modifica??es no processo tradicional de fabrica??o
Spadoti, Leila M.;Dornellas, José Raimundo F.;Petenate, Ademir J.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300033
Abstract: the objective of this research was to study the effect of the following modifications on the traditional manufacturing process of prato cheese: use of milk concentrated by ultrafiltration (lcuf) up to a vcf=4:1; partial lcuf pre-fermentation; indirect curd cooking; on yield-(r), adjusted yield (raj) and fat (rgq) and protein (rpq) recovery on cheese, and comparison of the results with a standard cheese. three processings with five treatments each were realized, respectively: treatment 1-(t1), without ultrafiltration; treatment 2-(t2), ultrafiltration without lcuf pre-fermentation; treatment 3-(t3), 10% lcuf pre-fermentation; treatment 4-(t4), 20% lcuf pre-fermentation and direct curd heating; treatment 5-(t5), 20% lcuf pre-fermentation and the only one indirect curd heating. it was realized composition, yield, and component recovery for all five treatments, and the results statistically evaluated. treatments t2, t3, t4, and t5 presented lower values for r, raj and rgq, however, the pre-fermentation with indirect curd cooking presented a tendency of better values for rgq and raj. lower yields and rgs possibly resulted from the fibrous structure presented by these curds as well as due to the difficulty on cutting and handling them.
Avalia o do rendimento do queijo tipo prato obtido por modifica es no processo tradicional de fabrica o
Spadoti Leila M.,Dornellas José Raimundo F.,Petenate Ademir J.,Roig Salvador M.
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O objetivo deste trabalho foi comparar os efeitos das seguintes modifica es no processo com o processo tradicional de fabrica o de queijo Prato: uso de leite concentrado por ultrafiltra o-(LCUF) até um FCV=4:1; pré-fermenta o de parte deste LCUF e aquecimento indireto da massa sobre o rendimento-(R), rendimento ajustado-(RAJ) e a recupera o de gordura-(RGq) e de proteína-(RPq) no queijo. Foram realizados 3 processamentos, com 5 tratamentos cada, respectivamente: Tratamento 1-(T1), sem ultrafiltra o; Tratamento 2-(T2), ultrafiltra o sem pré-fermenta o do LCUF; Tratamento 3-(T3), ultrafiltra o com pré-fermenta o de 10% do LCUF; Tratamento 4-(T4):, ultrafiltra o com pré-fermenta o de 20% do LCUF e com aquecimento direto da massa e Tratamento 5-(T5): ultrafiltra o com pré-fermenta o de 20% do LCUF e único com aquecimento indireto. Os resultados de composi o, rendimento e recupera o de componentes dos 5 tratamentos foram avaliados estatisticamente. Os tratamentos T2, T3, T4 e T5 apresentaram menores valores de R, RAJ e RGq e maiores valores de RPq, porém, a pré-fermenta o com cozimento indireto apresentou a tendência de melhores RGq e RAJ. Menores rendimentos e RGs possivelmente resultaram da estrutura fibrosa apresentada por esses coágulos, bem como pela dificuldade de corte e manipula o dos mesmos.
MODEL FOR PROCESS IMPROVEMENT APPLIED TO COST MANAGEMENT MODELO PARA MELHORIA DE PROCESSOS APLICADO NA GEST O DE CUSTOS
Miguel Juan Bacic,Ademir José Petenate
Revista Universo Contábil , 2007,
Abstract: The paper presents a structured model for improvement, based on the total quality principles of management, in order to serve as support for process improvement and cost reduction of organizations, within the broad aim of enhancing the value of products and services for customers. In cost literature, concepts dealing with improvements such as the kaizen cost, nonquality cost control, waste reduction and target-cost are presented. These concepts are based on the development of permanent improvements, both in the products and services. To apply the concepts of cost to improvement in such a way as to fulfill the criteria, it is necessary to work with a model that allows the organization of ideas and actions along the desired path. The proposed model consists of an improvement of the one formulated by Langley, Nolan, Nolan, Norman & Provost (1994) and has been tested in several organizations with positive results. Keywords: Cost reduction. Model for Improvement. Process management. O trabalho apresenta um modelo estruturado para melhoria, baseado nos princípios da gest o pela qualidade total, para apoiar a melhoria de processos e a redu o dos custos de organiza es, dentro do objetivo amplo de melhorar o valor de produtos e servi os para clientes. Na literatura sobre o assunto, s o apresentados conceitos que tratam das melhorias, tais como o custo-kaizen, controle dos custos da n o-qualidade, redu o de desperdícios e custo-alvo. Esses conceitos têm como base o desenvolvimento de melhorias permanentes, seja em produtos, seja em processos. Para aplicar criteriosamente os conceitos de custos para melhoria, é necessário operar com um modelo que possibilite organizar idéias e a es na dire o almejada. O modelo proposto consiste em um aperfei oamento daquele formulado por Langley et al. (1994), que foi testado e obteve resultados positivos em diversas organiza es. Palavras-chave: Redu o de custos. Modelo de melhoria. Gest o de processos.
Avalia??o sensorial de queijo prato obtido por modifica??es do processo tradicional de fabrica??o
Spadoti, Leila M.;Dornellas, José Raimundo F.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2005, DOI: 10.1590/S0101-20612005000400013
Abstract: the effects of five different processing methods for prato cheese were sensorially evaluated the following treatments (t) for cheese production were studied: t1 - (standard) without milk concentrated by ultrafiltration (lcuf); t2 - using lcuf without pre-fermentation; t3 - using lcuf and pre-fermentation of 10% of it; t4 - using lcuf and pre-fermentation of 20% of it and t5 - using lcuf, pre-fermentation of 20% of it plus indirect heating (the only one). according to the quantitative descriptive analysis test, the treatments presented significant differences among them with respect to appearance, flavor and texture. cheeses t3, t4 and t5 presented a strongly marked yellow color, larger appearance uniformity and were considered harder. the cheese t1 was considered the most acidic and salty. the cheeses t4 and t5 presented lower melting. the cheeses presented the following order on the acceptance test t3=t4=t5>t1>t2.
Avalia??o da proteólise e do derretimento do queijo prato obtido por ultrafiltra??o
Narimatsu, Agnes;Dornellas, José Raimundo F.;Spadoti, Leila M.;Pizaia, Patrícia D.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400033
Abstract: prato cheese is the second most consumed cheese in brazil. milk ultrafiltration (uf) is one of the processing alternatives for cheese manufacture which is receiving increased interest of the dairy sector, however, a lower rate of maturation in semi-hard cheeses made by uf has been reported. on this study were realized three processing experiments with three treatments each, respectively: with non concentrated milk (trat. 1) and with milk concentrated by uf up to volumetric concentration ratios (rcv) of 2.5:1 and 3.7:1 (trat. 2 and trat. 3, respectively). the cheeses were manufactured by the traditional process with enzymatic coagulation (calf rennet bela vista? - 90% quimosin) forty minutes/35oc), cut size one, partial remotion of 20% of whey and direct cooking by addition of water at 80oc, molding, pressing and ripening at 7oc. the three treatmens were compared among them with respect to composition, melting and proteolysis. with respect to composition, cheeses made by uf presented larger acidity, moisture and total protein and lower fat content. it was observed on treatment 3 a larger melting capacity and more intense proteolysis, as also their increase with respect to time.
Composi??o, proteólise, capacidade de derretimento e forma??o de "blisters" do queijo mussarela obtido pelos métodos tradicional e de ultrafiltra??o: composition, proteolysis, melting capacity and blisters formation
Pizaia, Patrícia D.;Spadoti, Leila M.;Narimatsu, Agnes;Dornellas, José Raimundo F.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000300032
Abstract: the objective of this research was to compare the composition, proteolysis, melting capacity and blisters formation in mozzarella cheese manufactured with milk retentate (mr) of a volumetric concentration factor (fcv) of 2.34:1, with a standard mozzarella cheese (mp) manufactured with non ultrafiltrated milk. it was realized one production assay with 3 batches of mrs and one of mp. it was evaluated the milk, retentate, whey, stretching water and cheeses composition and the proteolysis, melting capacity and the blisters formation on cheeses with 7, 15, 30 and 60 days of refrigerates storage. mrs presented larger ph, ash and total protein contents and lower titratable acidity and fat, fat on dry matter and salt contents when compared to mp. along the storage time the mrs presented lower proteolysis and melting capacity in all the analyzed dates. the pizza area percentage covered by blisters and their average diameters were larger for the mp during the first storage month and thereafter both kinds of cheese presented similar behavior for these two parameters.
Composi o, proteólise, capacidade de derretimento e forma o de "blisters" do queijo mussarela obtido pelos métodos tradicional e de ultrafiltra o: composition, proteolysis, melting capacity and blisters formation
Pizaia Patrícia D.,Spadoti Leila M.,Narimatsu Agnes,Dornellas José Raimundo F.
Ciência e Tecnologia de Alimentos , 2003,
Abstract: O objetivo deste trabalho foi comparar a composi o, a proteólise, a capacidade de derretimento e a forma o de "blisters" (bolhas) em queijos tipo Mussarela fabricados com retentado de leite (MR) de fator de concentra o volumétrica (FCV) de 2,34:1, com um queijo Mussarela padr o (MP) fabricado com leite n o ultrafiltrado. Foi realizado um ensaio de produ o com 3 lotes de MR e um lote de MP. Determinou-se a composi o do leite, retentado, soro, água de filagem e queijos e a proteólise, a capacidade de derretimento e a forma o de "blisters" nos queijos com 7, 15, 30 e 60 dias de armazenamento refrigerado. MRs apresentaram maiores valores de pH e de porcentagem de cinzas e de proteína total e menores porcentagens de acidez titulável, gordura, gordura no extrato seco e sal quando comparadas a MP. Durante o tempo de estocagem, as MRs apresentaram menor proteólise e capacidade de derretimento, em todas as datas analisadas. A porcentagem de área coberta por 'blisters" na pizza e o diametro médio dos mesmos foram maiores na MP durante o primeiro mês de estocagem e depois ambos os tipos de queijos apresentaram comportamentos similares para estes 2 parametros.
Influência da flora das florestas Amaz?nica e Atlantica na vegeta??o do cerrado sensu stricto
Méio, Beatriz B.;Freitas, Cristiane V.;Jatobá, Leuseroberta;Silva, Mario E. F.;Ribeiro, José F.;Henriques, Raimundo P. B.;
Brazilian Journal of Botany , 2003, DOI: 10.1590/S0100-84042003000400002
Abstract: the contribution of amazonian and atlantic floras was analyzed in twelve localities in the cerrado biome. a total of 290 tree and shrub species were recorded in those localities. of these, 41.1% occurred only in cerrado and are probably endemic, and 58.9% also occurred in atlantic and/or amazonian forest. for non-endemic species the contribution of atlantic forest was greater (44.8%) than amazonian ones (1.4%), with the remaining 12.7% species found in both forest biomes. the proportions of species with centers of distribution in atlantic and amazonian forest showed a slight decrease toward the center of cerrado biome. for the former, the distance explained only 30% of variation in proportions by a polynomial model fit to the data, and for the latter a significant linear model explained 78% of variations. the flora of amazon forest and atlantic forest showed a segregation with altitude. the proportions of species with centers of distribution in the atlantic forest showed a slight increase with altitude, but a polynomial model explained only 18% of this variation. inversely, there was a linear relationship between the proportions of species with centers of distribution in amazonian forest and altitude that explained 31% of variation. the differences in contribution patterns of the atlantic and amazonian forest flora to the cerrado physiognomy is discussed with respect to climatic changes during the quaternary and to differences in plant species tolerance to fire and low temperature in the cerrado biome.
Prevalência de parasitismo intestinal nas aldeias indígenas da tribo Tembé, Amaz?nia Oriental Brasileira
Miranda, Rogério dos Anjos;Xavier, Fábio Branches;Nascimento, José Roberto Lima;Menezes, Raimundo Camur?a de;
Revista da Sociedade Brasileira de Medicina Tropical , 1999, DOI: 10.1590/S0037-86821999000400009
Abstract: to determine the prevalence of intestinal parasitism in the tembé settlements, parasitological examination was performed in december 1996 in the entire population (93 indians). hookworms were found in 29.0%, a. lumbricoides in 34.4%, e. histolytica in 12.9%, and g. lamblia in 4.3% of the individuals. the turé-mariquita settlement had the highest prevalence of hookworms and a. lumbricoides, while acará-mirim had the highest prevalence of e. histolytica and g. lamblia. no differences in mean age were found between indians with parasites and indians without parasites. the association between intestinal parasites and sex was nonsignificant, except for the prevalence of hookworms, which was very high in males (38.6%) compared to females (20.4%). the study showed a high prevalence of some intestinal parasites in the tembé settlements, indicating that primary and secondary health measures should taken immediately for the prevention of intestinal parasitoses
ENVIRONMENTAL ASPECTS AND QUALITY OF SURFACE WATERS IN THE HYDROGRAPHIC BASIN OF THE CURU RIVER - CEARá - BRAZIL = ASPECTOS AMBIENTAIS E QUALIDADE DAS áGUAS SUPERFICIAIS NA BACIA HIDROGRáFICA DO RIO CURU – CEARá – BRASIL
Adryane Gorayeb,Raimundo Bemvindo Gomes,Lúcia de Fátima Pereira Araújo,Marcos José Nogueira de Souza
Holos Environment , 2007,
Abstract: Since 1932, the Curu River watershed has received assistance from the Federal and the State government. It stands out among other Ceara watersheds and has been the first to implement the irrigated perimeter system (1975) and also to organise a Watershed Committee (1996). Nowadays, it has serious environmental problems related to the effects of inadequate use of the natural resources. Thus, the objective of this investigation was to analyse physico-chemical and microbiological parameters in sections of rivers of the Curu basin, using Resolution no 357 (CONSELHO NACIONAL DE MEIO AMBIENTE, 2005) as the main reference. In the field, the main potential factors in the degradation of surface waters in the watershed were identified through the check list method, and 15 sampling stations in river sections were defined and located geographically. Five collections of water samples were taken and analyzed in the laboratory over a period of one year (feb./2003 to mar./2004). During this study, it was observed that the degradation of water resources increases with economic and demographic development of the Curu basin, because of the devastation of the original vegetation and the contamination of the surface water with draining from urban and rural activities. = Desde 1932, a bacia hidrográfica do rio Curu vem sendo alvo de interven es governamentais tanto em ambito federal como estadual. Destaca-se dentre as outras bacias do estado do Ceará por ter sido a primeira a implantar o sistema de perímetros irrigados, em 1975, bem como a primeira a organizar um Comitê de Bacia Hidrográfica, em 1996. Encontra-se atualmente com sérios problemas ambientais relacionados aos efeitos da utiliza o inadequada dos recursos naturais. A presente pesquisa teve por objetivo analisar a qualidade das águas superficiais do rio Curu e de seus principais reservatórios, considerando-se alguns parametros físicos, químicos e o teor de coliformes termotolerantes, segundo a Resolu o no 357 (CONSELHO NACIONAL DE MEIO AMBIENTE, 2005). Em campo foram identificados os principais fatores potenciais de degrada o dos recursos hídricos superficiais da bacia através do método “listagem de controle” (check list). Foram definidos egeorreferenciados 15 pontos de amostragem, envolvendo se es de rios e principais reservatórios, realizando-se cinco coletas de água com análises laboratoriais no período de um ano (fev./2003 a mar./2004). O estudo revelou que o crescimento econ mico e demográfico da bacia vêm provocando a degrada o dos recursos hídricos através do desmatamento da vegeta o original, da ocupa
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