Condensed Milk
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. WATER VERSUS LACTOSE SOLUTION AS A DISPERSION MEDIUM FOR PARTICLE ANALYSIS IN SWEETENED CONDENSED MILK BY LASER DIFFRACTION
Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened condensed milk production, microcrystalline lactose is added in order to control the product crystallization. The purpose of this study was to characterize the behavior of commercially sold sweetened conden
Quím. Nova. Publicado em: 21/10/2019
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2. Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk
Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composi
Food Sci. Technol. Publicado em: 26/10/2017
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3. Conjugated linoleic acid of dairy foods is affected by cows’ feeding system and processing of milk
ABSTRACT The distribution of conjugated linoleic acid (CLA) in dairy products commercially available in Chile is poorly understood. This study aimed to assess the content of CLA in dairy cow products from Chile and the effect of processing fresh milk into dairy products. Samples of raw milk were categorized into two groups based on the animal feeding system
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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4. Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination
This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose o
Food Sci. Technol. Publicado em: 2015-03
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5. Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim
Food Sci. Technol. Publicado em: 01/10/2013
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6. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate / Development and rheological characterization of chocolate fondue special formulations
Chocolate fondue is a chocolate product which is consumed melted with fruits and cakes. There is a growing interest by consumers in foods that brings some healthy benefits. Brazilian nut oil, oats and omega-3 are some of the most famous functional ingredients nowadays. Thus, the aim of this work was developing enriched formulations containing these ingredien
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/09/2011
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7. Avaliação da qualidade e variedade de leite em pó e leite condensado por espectroscopia Raman e análise multivariada
Neste trabalho, a espectroscopia FT-Raman foi explorada como técnica rápida para avaliação da qualidade do leite em pó e leite condensado. A análise exploratória empregando os dados da espectroscopia Raman e a análise por componentes principais (PCA) permitiu a separação das amostras de leite em pó de acordo com a sua classificação. A análise m
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/02/2011
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8. A Produção mais Limpa como ferramenta em busca da sustentabilidade empresarial: um estudo de múltiplos casos em empresas do Estado do Rio Grande do Norte / Cleaner production as corporate sustainable tool: a multiple case studies within companies from Rio Grande do Norte state
This study aimed to assess the Cleaner Production CP as corporate sustainable tool, through the multiple case studies within companies from Rio Grande do Norte State. In order to achieve this goal a research methodology approach was set. The initial stage of the research methodology was based on a literature review on which it was observed that the CP can be
Publicado em: 2008
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9. Physicochemical composition of pure and adulterated royal jelly
The physicochemical composition of pure royal jelly as well as of some adulterated samples was analyzed by determining moisture, ash, lipids, nitrogen/proteins, carbohydrates, starch and 10- HDA (10-hydroxy-2-decenoic acid). The solubility in alkaline medium was used to detect the main frauds for adulterating royal jelly which comprise addition of yogurt, wa
Química Nova. Publicado em: 2007-04
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10. PURIFICATION OF STIMULANTS FROM CONDENSED CORN-FERMENTATION SOLUBLES ACTIVE FOR LACTOBACILLUS CASEI IN MILK12
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11. Staphylococcal Enterotoxin C: Solid-Phase Radioimmunoassay
A solid-phase radioimmunoassay test employing 125I-labeled enterotoxin C and polystyrene tubes coated with specific antibody was used for the detection and quantitation of enterotoxin C in condensed milk, cheddar cheese, custard, and ham salad. The assay was sensitive to 1 to 10 ng of toxin per g of food; nonspecific inhibitions were 16% or less.
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12. Staphylococcal Enterotoxins A and B: Solid-Phase Radioimmunoassay in Food
An immunoassay employing 125I labeled enterotoxins A and B and polystyrene tubes coated with specific antibodies was used for detection and quantitation of enterotoxin in food. Ham salad, cheddar cheese, custard, condensed milk, and salami were studied. Enterotoxin was successfully determined in all the foods by simple extraction procedures. The assay was se