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Search Results: 1 - 10 of 3076 matches for " Roig 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.
Estructuras argumentativas de estudiantes para profesores de matemáticas en un entorno en línea
Roig, Ana Isabel;Llinares, Salvador;Penalva, M. C.;
Educación matemática , 2011,
Abstract: the goal of this study was to analyze how pre-service mathematics secondary teachers learn to analyze the mathematics teaching as an aspect of teaching expertise. we analyze pre-service mathematics teachers' argumentative structure in online discussion when they are learning to notice relevant aspects of mathematical communication in mathematics teaching. we use toulmin's argumentative scheme and specifically the relationships between claims, supports and how are used the warrants. the analysis identified three characteristics of student mathematics teachers' argumentative structure in an online debate that define learning opportunities to professional noticing of mathematics teaching: refining warrants to support claim, discussing about how a conclusion can be admitted, and doubting of the claim.
Aprendizaje y dise?o de entornos de aprendizaje basado en videos en los programas de formación de profesores de matemáticas
Llinares, Salvador;Valls, Julia;Roig, Ana-Isabel;
Educación matemática , 2008,
Abstract: a task of teacher educators is to design learning opportunities in order to student teachers to construct the knowledge and skills needed to teach mathematics. an approach to this task links the practice of teacher educator to research on student teacher learning from sociocultural perspectives. in this paper we characterize this approach using as an example the design of interactive learning environments using video. this reflection is tuned with the necessity of designing educative curriculum materials to promote student teacher learning.
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.
Different moments in the participatory stage of the secondary students' abstraction of mathematical conceptions
Roig, Ana-Isabel;Llinares, Salvador;Penalva, Maria del Carmen;
Bolema: Boletim de Educa??o Matemática , 2012, DOI: 10.1590/S0103-636X2012000400011
Abstract: this study provides support to the characteristics of participatory and anticipatory stages in secondary school pupils' abstraction of mathematical conceptions. we carried out clinical task-based interviews with 71 secondary-school pupils to obtain evidence of the different constructed mathematical conceptions (participatory stage) and how they were used (anticipatory stage). we distinguish two moments in the participatory stage based on the coordination of information from particular cases by activity-effect reflection which, in some cases, lead to a change of focus enabling secondary-school pupils to achieve a reorganization of their knowledge. we argue that (a) the capacity of perceiving regularities in sets of particular cases is a characteristic of activity-effect reflection in the abstraction of mathematical conceptions in secondary school, and (b) the coordination of information by pupils provides opportunities for changing the attention-focus from the particular results to the structure of properties.
Adenocarcinoma primitivo de intestino delgado con presentación de novo Primary small bowel adenocarcinoma de novo
M. Bruna,P. Galindo,J. V. Roig,A. Salvador
Revista Espa?ola de Enfermedades Digestivas , 2006,
Abstract:
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.
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