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Search Results: 1 - 10 of 85111 matches for " José Raimundo Ferreira;Roig "
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Proteolysis of prato type cheese produced using ultrafiltration
Spadoti, Leila Maria;Dornellas, José Raimundo Ferreira;Roig, Salvador Massaguer;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000300006
Abstract: the application of milk ultrafiltration technology for cheese manufacture presents several advantages. however, it also influences proteolysis and, consequently, cheese ripening. the effects of five different processing methods for prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (epi and dpi). the following treatments (t) for cheese production were studied: t1 - without ultrafiltration (standard); t2, t3, t4 and t5 - using milk concentrated by ultrafiltration (ufcm) and respectively: t2 - without pre-fermentation of the ufcm; t3 - pre-fermentation of 10% of the ufcm; t4 - pre-fermentation of 20% of the ufcm, and t5 - pre-fermentation of 20% of the ufcm plus indirect heating. treatments affected the epi and dpi of the cheeses (t1 lower values for epi and dpi and t4 higher values for epi and dpi). the time influenced the extent and depth of proteolysis indexes.
Proteolysis of prato type cheese produced using ultrafiltration
Spadoti Leila Maria,Dornellas José Raimundo Ferreira,Roig Salvador Massaguer
Scientia Agricola , 2005,
Abstract: The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - pre-fermentation of 10% of the UFCM; T4 - pre-fermentation of 20% of the UFCM, and T5 - pre-fermentation of 20% of the UFCM plus indirect heating. Treatments affected the EPI and DPI of the cheeses (T1 lower values for EPI and DPI and T4 higher values for EPI and DPI). The time influenced the extent and depth of proteolysis indexes.
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.
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.
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.
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.
Chemical Constituents from Caesalpinia férrea: Identification and 1H and 13C Resonance Assignment  [PDF]
Islay Lima Magalh?es, Francisco Chagas Lima Pinto, Raimundo Braz Filho, Daniele Alves Ferreira, Telma Leda Gomes de Lemos, Francisco José Queiroz Monte
American Journal of Analytical Chemistry (AJAC) , 2014, DOI: 10.4236/ajac.2014.510077
Abstract: In a phytochemical investigation of Caesalpinia ferrea (Leguminosae), four aromatic compounds (1-4) have been isolated and identified. Their structures have been assigned based on data provided by spectroscopic techniques, including 2D NMR experiments. Compounds 3 and 4 are being reported for the first time for Cesalpina ferrea.
CRESCIMENTO E RELA??ES HíDRICAS EM PLANTAS DE GOIABEIRA SUBMETIDAS A ESTRESSE SALINO COM NaCl
TáVORA, FRANCISCO JOSé ALVES FERNANDES;FERREIRA, RAIMUNDO GON?ALVES;HERNANDEZ, FERNANDO FELIPE FERREIRA;
Revista Brasileira de Fruticultura , 2001, DOI: 10.1590/S0100-29452001000200050
Abstract: a hidroponic greenhouse experiment was conducted, in the universidade federal do ceará, from september to december 1999, with the objective of studying the response of guava plants (psidium guajava l.) to increased levels of nacl concentrations. the plants were treated with seven levels of nacl concentrations in the nutrient solution (0, 25, 50, 75, 100, 125 and 150 mmol l-1). plant height, leaf number, leaf area per plant and unit leaf area were measured at 50 days after stress (das). relative growth rate (rgr) was determined between 30 and 50 dae. leaf conductance; transpiration; water potential and relative water content (rgr) were determined at 20, 30, 40 and 50 das. the leaf area per plant was the most susceptible among the variables studied, with a reduction of 92% when submitted to the highest salinity level (150 mmol l-1). the stomatal conductance, the leaf transpiration, the relative water content and the water potential decreased with increasing time and level of saline stress. the young guava plants were susceptible to salinity with a threshold salinity of 1,2 dsm-1. the rate of plant survival was reduced by 75% when the plants were submitted to 150 mmol l-1 up to 50 days after stress.
CRESCIMENTO E RELA ES HíDRICAS EM PLANTAS DE GOIABEIRA SUBMETIDAS A ESTRESSE SALINO COM NaCl
TáVORA FRANCISCO JOSé ALVES FERNANDES,FERREIRA RAIMUNDO GON?ALVES,HERNANDEZ FERNANDO FELIPE FERREIRA
Revista Brasileira de Fruticultura , 2001,
Abstract: Tendo como objetivo determinar os efeitos do estresse salino sobre o crescimento e as rela es hídricas de plantas de goiabeira (Psidium guajava L), conduziu-se um experimento em casa de vegeta o, em solu o nutritiva, na Universidade Federal do Ceará, no período de setembro a dezembro de 1997. Os tratamentos consistiram de sete níveis de NaCl (0; 25; 50; 75; 100; 125 e 150 mmol L-1). Avaliaram-se, aos 50 dias após o estresse salino (DAE): altura da planta, número de folhas e área foliar unitária e por planta. A taxa de crescimento relativo (TCR) foi determinada entre 30 e 50 DAE. Aos 20; 30; 40 e 50 DAE, foram determinadas condutancias estomáticas, transpira o, potencial hídrico e teor relativo de água (TRA). Dentre as variáveis estudadas, a área foliar por planta foi a mais afetada, com uma redu o de 92% quando submetida ao nível mais elevado de salinidade (150 mmol L-1). A condutancia estomática, a transpira o, o potencial hídrico foliar (psiwf) e o teor relativo de água (TRA) decresceram com o aumento dos níveis e do tempo de exposi o ao NaCl. As plantas jovens de goiabeira s o sensíveis à salinidade, com uma salinidade limiar de 1,2 dSm-1. A taxa de sobrevivência foi reduzida em 75% quando as plantas foram submetidas a 150 mmol L-1 até 50 dias após o estresse.
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