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Mostrando ítems 61-70 de 219
Estudo de caso: utilização de reprocesso como matéria prima em uma empresa de queijos processados
(Universidade Tecnológica Federal do ParanáToledoBrasilPrograma de Pós-Graduação em Tecnologias em BiociênciasUTFPR, 2022-02-12)
During the food production process, it is common the occurrence of generation of byproducts that doesn’t pair with the standard specified by the factory's quality control. Therefore, this work aimed to evaluate the possibility ...
Biodegradable packaging applied to dairy products
(John Wiley & Sons Inc., 2017)
Dairy products are highly prone to oxidation and microbial growth and require packaging with low oxygen permeability to assure shelf life. This chapter focuses on the recent research concerning biobased biodegradable ...
Congelación de quesos por inmersión en soluciones acuosas concentradas
(2008-03-13)
The freezing of cheeses has been used to extend its shelf-life and to expand its commercialization to distant places. The soft cheeses represent the sector with the highest dynamism and technological innovation. In the ...
Utilización de la Lisozima como Conservante Natural en la Elaboración de Quesos Semi - Maduros en la Planta de Lácteos Molestina
(Escuela Superior Politécnica de Chimborazo, 2010-04-08)
In Molestina Dairy Plant of the ESPE (IASA II) assessed different levels of lysozyme as a natural preservative (5, 10 and 15%), replacing the chemical preservative (E300 sorbic acid) in the development of Andean cheese ...
Producción de Queso Andino Con Diferentes Niveles de Mermelada de Eugenie Stipitata Sororia (Arazá)
(Escuela Superior Politécnica de Chimborazo, 2013-10-03)
In this research fresh Andean cheese was produced with the addition of different
levels of Araza jam, evaluating the effect of adding various levels (150g, 200g and
250 g), compared to the control treatment with three ...
Isolamento e caracterização de bacteriófagos para biocontrole de Pseudomonas spp. em queijo Minas FrescalIsolation and characterization of bacteriophages for biocontrol of Pseudomonas spp. in Frescal Minas cheese
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Influência da concentração de cloreto de sódio (nacl) e da maturação sobre a microbiota endógena em queijo coalho artesanal desenvolvido no Alto Sertão Sergipano
(NEAGROS - Núcleo de Graduação de Agroindústria - Nossa Senhora da Glória - PresencialUniversidade Federal de Sergipe, 2022)
Efecto de la nisina como conservante natural en el queso fresco.
(Escuela Superior Politécnica de Chimborazo, 2022-07-07)
The objective of this research project was to gather information on the effect of nisin as a natural preservative in fresh cheese. The properties of nisin as a preservative, the microorganisms that alter cheese quality and ...