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Sensory and flavor characteristics of milk
(John Wiley & Sons Inc, 2013)
Milk flavor is the result of a delicate balance of numerous compounds originated through complex metabolic pathways. Quantitative differences in the volatile profile and the presence of specific compounds explain the ...
Effect of pre-analytical treatments on bovine milk acute phase proteins
(2016-07-25)
Background: Samples for diagnostic procedures often require some form of pre-analytical preparation for preservation or safe handling during transportation prior to analysis in the laboratory. This is particularly important ...
Metodologia alternativa para detecção rápida de Salmonella ssp. em leite via espectroscopia e quimiometria
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2016-05-06)
Milk is a food with significant nutritional value and for being rich in nutritional constituents is presented as a great growth medium for microorganisms. Therefore, the "raw" milk, must undergo a thermal treatment to ...
Effect Of Pasteurization On The Decay Of Mycobacterium Bovis In Milk Cream
(Universidade Estadual de Londrina, 2016)
Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt
(2007-01-30)
The effect of milk treatment (heat, high hydrostatic pressure - HHP, or combined heat and HHP) on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt was studied. All samples were ...
Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt
(2007-01-30)
The effect of milk treatment (heat, high hydrostatic pressure - HHP, or combined heat and HHP) on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt was studied. All samples were ...
Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
(American Dairy Science Association, 2010-10)
This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and ...
Inativação microbiana e leite cru refrigerado pelo método de termo-sonicação
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2020-11-27)
Considering the high milk consumption and its importance in the diet, alternative technologieshave been studied in order to help the already existing in regards to microbial inactivation. ...