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Search Results: 1 - 10 of 2623 matches for " Salvador Massaguer; "
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Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus
Zacarchenco, Patrícia Blumer;Massaguer-Roig, Salvador;
Brazilian Journal of Microbiology , 2006, DOI: 10.1590/S1517-83822006000300025
Abstract: sensory evaluation and analysis of ph, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized bifidobacterium longum and/or lactobacillus acidophilus added to milk fermented with streptococcus thermophilus were studied during storage at 4oc. the taste and acidity sensory attributes were significantly (p<0.05) perceived as the storage time increased. favourite combinations contained, initially, bif. longum and l. acidophilus (108 and 107 cfu/ml, respectively) and bif. longum only (108 cfu/ml). these combinations did not differ significantly among them and neither from the standard fermented milk. the lowest sensory scores and highest titratable acidity values were obtained for fermented milk added of l. acidophilus (108 cfu/ml initial concentration). during the 21 days of storage at 4oc the viable cell counts of: str. thermophilus did not change. bif. longum viable cells counts kept constant or reduced 1 logarithmic cycle and l. acidophilus reduced 1 or 2 logarithmic cycle. we did not observe inhibition of over-acidification caused by the presence of bifidobacteria or l. acidophilus.
Avalia??o sensorial, microbiológica e de pós-acidifica??o durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e Lactobacillus acidophilus
Zacarchenco, Patrícia Blumer;Massaguer-Roig, Salvador;
Ciência e Tecnologia de Alimentos , 2004, DOI: 10.1590/S0101-20612004000400033
Abstract: taste and acidity sensorial attributes, ph, titratable acidity and microbial counts of milks fermented separately by bifidobacterium longum, lactobacillus acidophilus and streptococcus thermophilus and a beverage prepared by mixing them were studied during 21 days at 4oc. the mixed beverage and str. thermophilus fermented milk did not differ significantly (p < 0.05) for the sensorial attributes among them. milk fermented by str. thermophilus showed the highest titratable acidity and the lowest ph while milk fermented by bif. longum showed the lowest titratable acidity and the highest ph. str. thermophilus and bif. longum counts remained constant in the beverage and in the separated fermented milks, during the 21 days of storage, while lb. acidophilus counts were reduced by 1 log cycle.
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.
Processamento térmico de purê de banana (Musa cavendishii, Lamb.) em embalagens flexíveis esterilizáveis
CARVALHO FILHO, Celso Duarte;MASSAGUER, Pilar Rodrigues;
Ciência e Tecnologia de Alimentos , 1997, DOI: 10.1590/S0101-20611997000300004
Abstract: the aim of this work was to establish thermal processing conditions for banana puree in retor pouches (130 x 170mm). the fruits were selected, blanched in boiling water for 5min., finished (0,033 inch) mesh and vacuum-packaged in 25mmhg with 2,7ml residual air/pouch. after the pouches were processed without agitation in horizontal position at 115°c/158 kpa over-pressure in water total immersion. the holding process time was 7,5min. initially clostridium butyricum was used as target organism for the thermal process, however the banana puree is situated in ph limit area of (4,6) for low acid foods, favouring the clostridium botulinum growth. its heat resistance was estimated through of the equation 1 (pflug, 1985) and compared with c. butyricum. though the d115°c values for c. butyricum and c. botulinum were similar (0,183 min and 0,236 min, respectively), c. botulinum higher compared to c. butyricum. the f121,1°c applied was 0,64 min to obtain 12 decimal reductions calculated by pflug (1985) and verified by the general method. this value was only considerated for the heating phase. the value of f121,1°c = 0,27 min (29,5%) determinated for cooling phase, was used as safety factor. average values of the heating rate rate parameter fh and the lag factor were: fh=6,8min. and jh=0,48. for the cooling phase the average values were: fc=17,4min. and jc=1,3. after 15 days/37°c incubation, no abnormal conditions were noted in the 36 processed pouches. this is an indicative that the process was satisfactory from the microbiological standpoint.
An Alternative View to the Cause of Market Failures: A Dynamic Approach  [PDF]
Salvador Contreras
Theoretical Economics Letters (TEL) , 2014, DOI: 10.4236/tel.2014.47069
Abstract:

This paper presents an alternative view to the cause and size of market failures. The work here suggest that the size of the market failure is not man made per se but rather given a full set of initial conditions it is endogenous to the dynamical forces at play. It is shown that the level and variance of market failures is tied to the location of the steady state (i.e. level of development). The paper finds that only changes to the location of the steady state produces changes to the potential level of the market failure. This paper adds to the increasing body of literature the notion that institutional change is not a sufficient condition to sustained economic development.

Ocorrência de fungos filamentosos termo-resistentes em polpa de tomate envasada assepticamente
BAGLIONI, Flávio;GUMERATO, Homero Ferracini;MASSAGUER, Pilar Rodriguez;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000200019
Abstract: this work aimed at determining the occurrence of heat resistant molds during the aseptic processing of tomato pulp (8° brix). during tomato harvest, 9 lots were sampled (3 at the beginning, 3 at the apex and 3 at the end of harvest) and other 5 lots were sampled between harvest. for each lot, the enumeration of heat resistant molds was carried out in samples collected during the aseptic process. the mean count of heat resistant molds was relatively low, ranging from <1 to 8cfu/100ml of sample. the higher counts were observed in the raw material and the pre-wash and transportation water. fifty strains of heat resistant molds detected in the enumeration procedure were isolated, codified and stocked. one-month-old spores of each isolate were submitted to different heat shocks to select the most heat resistant mold. the most heat resistant isolated strain (survived 100° c/25 minutes) was identified as neosartorya fischeri.
Bacillus cereus in Brazilian Ultra High Temperature milk
Pacheco-Sanchez, Cristiana de Paula;Massaguer, Pilar Rodriguez de;
Scientia Agricola , 2007, DOI: 10.1590/S0103-90162007000200008
Abstract: brazilian ultra high temperature (uht) milk consumption has increased during the last decade from 187 to 4,200 million liters. in the continuous uht process, milk is submitted for 2-4 s to 130-150oc, in a continuous flow system with immediate refrigeration and aseptical packing in hermetic packages. this research had the purpose to verify the incidence of b. cereus species from the b. cereus group, in uht milk. in 1998 high indexes of these organisms were reported, reaching 34.14% of the analyzed samples. beyond this fact, there was the need to establish methods and processes adjusted for correct identification of b. cereus. thus, commercial sterility tests of 6,500 uht milk packages were investigated in two assays, after ten days incubation at 37oc and 7oc to germinate all possible spores and/or to recuperate injured vegetative cells followed by ph measurement. samples (1,300 packages each) from five brazilian uht plants of whole uht milk processed by direct steam injection, packaged in carton were investigated for the presence of bacillus cereus through phenotypic and genetic (pcr) tests. values of ph were different for the samples, ranging between 6.57 and 6.73. after storage of the samples, only four packages with ph measurement below the lower limit of 6.5 were found and analyzed for the presence of b. cereus. this organism was not detected in any of the samples indicating that the five brazilian uht milk processors control pathogenic microorganisms and it can be said that the consumption of uht milk does not present safety problems to consumers. fourier transform infrared spectroscopy (ftir) and pcr tests were efficient and must be adopted to confirm the biochemical series for b. cereus.
Ocorrência de fungos filamentosos termo-resistentes em polpa de tomate envasada assepticamente
BAGLIONI Flávio,GUMERATO Homero Ferracini,MASSAGUER Pilar Rodriguez
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Este trabalho teve como objetivo principal determinar a ocorrência de fungos filamentosos termo-resistentes durante o processamento asséptico de polpa de tomate (8° BRIX). Durante o período de safra de tomate foram feitas amostragens em 9 lotes (3 no início, 3 no pico e 3 em fim de safra) e no período de entresafra em 5 lotes. Foi feita a enumera o de fungos termo-resistentes nas amostras coletadas durante as diferentes etapas do processo asséptico de cada lote. Foram obtidas contagens médias relativamente baixas, variando entre <1 e 8UFC/100mL de amostra. As maiores contagens foram obtidas na matéria prima e na água de pré lavagem e transporte. Cinqüenta linhagens de fungos termo-resistentes detectadas no procedimento de enumera o foram isoladas, codificadas e estocadas. Os esporos de cada isolado com 1 mês de cultivo foram submetidos a diferentes choques térmicos para selecionar a linhagem de fungo mais termo-resistente. O isolado de fungo mais termo-resistente (sobrevivência ao choque à 100° C/25 minutos) foi identificado como Neosartorya fischeri.
Development of an Agent-Based Model and Its Application to the Estimation of Global Carbon Emissions  [PDF]
Paula Castesana, Salvador Puliafito
Low Carbon Economy (LCE) , 2013, DOI: 10.4236/lce.2013.44A003
Abstract:

With the purpose of studying the influence of population dynamics and economic growth on energy consumption and carbon emissions, an endogenous economic growth model is proposed incorporating physical and human capital and using an Agent-Based Model. The model can test different development strategies by identifying the key factors existing at the agent level that may speed up or slow down a given path, and therefore it is an interesting tool to develop and to test mitigation and/or adaptation measures. Favorable scenarios may be possible in societies that encourage investment in human capital through education and technological development, provided that this is accompanied by a reduction in consumption rates and the creation of physical capital by the population. Moreover, this model shows that human capital resulting from education not only raises productivity, but also plays a key role in the development and adoption of new technologies that drive long-term growth.

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