oalib

Publish in OALib Journal

ISSN: 2333-9721

APC: Only $99

Submit

Any time

2020 ( 4 )

2019 ( 186 )

2018 ( 284 )

2017 ( 293 )

Custom range...

Search Results: 1 - 10 of 207864 matches for " Dornellas José Raimundo F. "
All listed articles are free for downloading (OA Articles)
Page 1 /207864
Display every page Item
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.
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.
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.
A new species of Anna (Mollusca: Neogastropoda: Buccinidae) from Brazil
José Coltro,Ana Paula S. Dornellas
Zoologia (Curitiba) , 2013,
Abstract: Anna capixaba, a new species found in depths of 45-60 m off the coast of the state of Espírito Santo, southeastern Brazil, is herein described. The new species is mainly characterized by a teleoconch of 4.5 whorls, weakly demarcated from the protoconch; sculptured by rounded, prominent, narrowly-separated, spiral threads; outer lip with 5-6 teeth, posterior tooth stronger; columella with two plicae, smooth.
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.
Page 1 /207864
Display every page Item


Home
Copyright © 2008-2017 Open Access Library. All rights reserved.