Cheese Prato
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.
Química Nova. Publicado em: 2022
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2. Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese
Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a stati
Food Sci. Technol. Publicado em: 2020-12
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3. SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING
Resumo O objetivo deste trabalho foi determinar a concentração de sódio em queijos comercializados na região da fronteira oeste do Rio Grande do Sul. Foram coletadas 30 amostras de queijos (Parmesão ralado, Muçarela, Prato e Artesanal) de diferentes marcas e lotes, as quais foram analisadas em quadruplicata quanto ao conteúdo de sódio, empregando a e
Ciênc. anim. bras.. Publicado em: 18/03/2019
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4. Estabilidade oxidativa de queijo prato adicionado de luteína / Oxidative stability of cheese prato added with lutein
Lutein is associated with the reduction and prevention of age-related macular degeneration (ARMD), the main cause of irreversible blindness in the elderly. As this carotenoid is not synthesized by the human organism, its addition in cheese Prato is an option to lutein supplementation in the diet, beyond being able to act in the prevention of photo-oxidation.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2011
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5. Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato
An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, an
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2011-08
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6. Consumo de produtos lácteos e renda familiar de gestantes e nutrizes usuárias de um hospital público de Fortaleza. / Consumption of dairy products and household income pregnant women and nursing mothers attending a public hospital in Fortaleza.
The objective was to interrelate the consumption of milky products and the familiar income of pregnants and breastfeeding mothers of a public hospital of Fortaleza- Ceará. To this, it used a questionnaire of food frequency with reproducibility and validity tested, and one questionnaire about the socioeconomics conditions, having as basic data informations i
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 05/03/2010
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7. Ocorrência e caracterização sorológica e genotípica de Listeria monocytogenes em indústrias de queijo do Estado de São Paulo. / Occurrence, serological and genotypic characterization of Listeria monocytogenes in cheese manufacturing plants in São Paulo State.
Pesquisas sobre Listeria monocytogenes em indústrias de produtos lácteos no Brasil são escassas. Três laticínios (A, B e C) produtores de queijos do Estado de São Paulo foram monitorados para a presença de L. monocytogenes no período de outubro/2008 a setembro/2009. Foram realizadas 12 coletas, correspondentes a 12 lotes de queijo produzidos, sendo q
Publicado em: 2010
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8. Manufacture and ripening of prato cheese made from preacidification of milk with CO2 follow coagulant reduction / Fabricação e avaliação da maturação de queijo prato obtido a partir de leite pre-acidificado com CO2 e redução de coagulante
O objetivo geral deste trabalho foi avaliar o efeito da pré-acidificação do leite e da redução da dosagem de coagulante na fabricação e maturação do queijo Prato. Inicialmente, para definir a porcentagem de redução de coagulante a ser adotada, avaliou-se o efeito do pH sobre o tempo de coagulação do leite. A variação do pH (6,8; 6,6; 6,4 e 6,2
Publicado em: 2009
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9. Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais
In this work an analytical methodology for the determination of relevant physicochemical parameters of prato cheese is reported, using infrared spectroscopy (DRIFT) and partial least squares regression (PLS). Several multivariate models were developed, using different spectral regions and preprocessing routines. In general, good precision and accuracy was ob
Química Nova. Publicado em: 2008
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10. Aplicação de redes neurais artificiais na ciência e tecnologia de alimentos : estudo de casos
Artificial Neural Networks (ANNs) are a non algorithm computing method capable of solving complex problems, getting better results than mathematical methods. The artificial neural networks has been used in many areas of technology and food science, most of them in classification problems, prediction, pattern recognition and control. This study approach two d
Publicado em: 2008
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11. Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution
The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adequate saline solution (NaCl/KCl) was simultaneously diffused du
Brazilian Journal of Chemical Engineering. Publicado em: 2007-09
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12. Influence of storage time of refrigerated raw milk on the presence of CMP (caseinomacropeptídeo) / Influência do tempo de estocagem de leite cru refrigerado sobre a presença de CMP (Caseinomacropeptídeo)
With the objective to evaluate the influence of the stockage time on the presence of CMP (caseinmacropeptide) in raw milk the raw material after reception for the dairy industrie was cooled, 4 C, and stored in 20.000 L isothermal horizontal tank. The tank remained sealed up during the 72 hours of stockage and in this period the access to this only for collec
Publicado em: 2007