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Mostrando ítems 51-60 de 422
Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura
(Universidade Estadual Paulista (Unesp), 2011-04-26)
O queijo Prato é caracterizado como gordo e de média umidade, sendo o segundo mais consumido no país. Contudo, a associação da ingestão de gorduras com o desenvolvimento de doenças coronarianas e carcinogênicas tem incentivado ...
Screening and Selection of Wild Strains for L-arabinose isomerase production
(Brazilian Society of Chemical Engineering, 2013-10)
The majority of L-arabinose isomerases have been isolated by recombinant techniques, but this methodology implies a reduced technological application. For this reason, 29 bacterial strains, some of them previously characterized ...
Processamento do soro de leite em concentrados e isolados de proteínaProcessing whey into protein concentrates and isolates
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de AlimentosEngenharia Química, 2022)
Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content
(Academic Press Ltd - Elsevier Science Ltd, 2008-05)
Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains ...
Metodologia da espectroscopia no infravermelho para análise dos soros provenientes da fabricação de queijos Minas padrão e prato
(Universidade Federal de Minas GeraisUFMG, 2010-02-22)
The objective of this research was to evaluate the electronic equipment based on the infrared spectroscopy for measurement of whey composition from Minas padrão and prato cheeses. The results for fat, protein, and total ...
Immobilization of trypsin in lignocellulosic waste material to produce peptides with bioactive potential from whey protein
(2016-01-01)
In this study, trypsin (Enzyme Comission 3.4.21.4) was immobilized in a low cost, lignocellulosic support (corn cob powder-CCP) with the goal of obtaining peptides with bioactive potential from cheese whey. The pretreated ...
Addition of whey protein to fresh cheese.Incorporación de la proteína del suero lácteo en un queso fresco.
(Universidad de Costa Rica, 2015)