Butter Cheese
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Incidence of aflatoxin M1 contamination in milk, white cheese, kashar and butter from Sakarya, Turkey
Abstract The purpose of this research is to determine the incidence and occurrence of aflatoxin M1 (AFM1) in 104 samples of milk, white cheese, kashar and butter in Sakarya, Turkey. Followed by immunoaffinity column (IAC) purification, high performance liquid chromatography (HPLC)-fluorescence detection method was implemented to analyze the samples. Results
Food Sci. Technol. Publicado em: 16/04/2018
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2. Are salty liquid food flavorings in vitro antitumor substances?
ABSTRACT The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and
An. Acad. Bras. Ciênc.. Publicado em: 2016-09
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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. Enterotoxigenicity of Staphylococcus aureus isolated from traditional and commercial dairy products marketed in Iran
This study was conducted to determine the prevalence rate, enterotoxigenecity, and antimicrobial resistance of S. aureus isolated from dairy products in Iran. From September 2010 to July 2011, a total of 347 samples from various dairy products, traditional and commercial, were collected from randomly selected retail stores. Overall, 20 samples (5.8%) were fo
Braz. J. Microbiol.. Publicado em: 2013
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5. Qualidade microbiológica do queijo de manteiga produzido e comercializado no estado de Pernambuco.
Os produtos derivados do leite têm sido implicados como veículo de bactérias patogênicas. Desta maneira, a qualidade microbiológica desses produtos deve apresentar condições apropriadas para o consumo. Com o objetivo de avaliar a qualidade microbiológica do Queijo de Manteiga produzido e comercializado no estado de Pernambuco, foram analisadas 21 amo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2008
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6. Papel da gordura e do sal emulsificante em analogos de requeijão cremoso. / Role of fat and emulsifying salt on requeijão cremoso cheese analogues.
Embora reconhecidamente fundamentais para a fabricação de queijos fundidos, os fenômenos de peptização e emulsificação ainda não estão plenamente entendidos, principalmente devido ao grande número de fatores envolvidos. O objetivo do trabalho foi avaliar o efeito de diferentes tipos de gordura (butter oil, gordura vegetal hidrogenada e óleo vegeta
Publicado em: 2007
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7. Perfil do consumo de desjejum de estudantes da área de saúde da Universidade de Brasília, DF
Introduction: As there are no specific studies diagnosing the breakfast consumption model of Brazilian population, showing which food and how much of it is eaten in this meal, this study has been done with this purpose. The studys intention is not only to verify if peoples choice on what they are eating is healthy; it is also due to help the improvement of p
Publicado em: 2006
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8. Consumo de produtos lácteos informais, um perigo para a saúde pública. Estudo dos fatores relacionados a esse consumo no município de Jacareí - SP / Consumption of informal dairy products, a hazard for public health. Study of factors related to this consumption at the city of Jacareí SP
Intending to establish associations between dairy product consumers characteristics and the preference for a formal or informal dairy product, the reasons for this preference, the habit of boiling the milk among the informal products consumers, the main consumed dairy products, knowledge about milk and dairy product borne diseases and the meaning of the
Publicado em: 2005
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9. Influencia do tipo de coagulante e do aquecimento no cozimento da massa na composição, rendimento. proteolise e caracteristicas sensoriais do queijo prato. / Influence of the type of coagulante and the heating in the baking of the mass in the composition, income, proteólise and sensorial characteristics of the cheese plate.
The objective of this work was to determine the influence of the coagulant type in the composition and yield of Prato cheese manufactured with and without the curd wash (direct and indirect heating) and to evaluate the differences occurred in the sensorial characteristics during the aging period. The studied coagulants were Rhizomucor miehei protease, calf r
Publicado em: 2003
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10. Food consumption of adolescents. A simplified questionnaire for evaluating cardiovascular risk
OBJECTIVE: To develop a simplified questionnaire for self-evaluation by adolescents of foods associated with the risk of coronary diseases. METHODS: Frequency questionnaires about 80 foods were answered by representative samples of 256 adolescents aged 12 to 19 from Rio de Janeiro as part of the Nutrition and Health Research project. The dependent variable w
Arquivos Brasileiros de Cardiologia. Publicado em: 2001-10