Cream Cheese
Mostrando 13-22 de 22 artigos, teses e dissertações.
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13. Synbiotic fresh cream-cheese / "Desenvolvimento de queijo fresco cremoso simbiótico"
Probióticos são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro. Prebióticos são carboidratos não digeríveis que afetam beneficamente o hospedeiro, por estimularem seletivamente a proliferação e/ou atividade de populações de bactérias desejáveis no cólon. Um produto referido c
Publicado em: 2005
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14. Efeito do pH sobre as caracteristicas fisico-quimicas do cream cheese. / Effect of pH on the characteristics physicist-chemistries of it cream cheese.
Os objetivos deste trabalho foram padronizar uma condição de teste para avaliar a capacidade de derretimento do Cream cheese e avaliar o efeito do pH sobre a capacidade de derretimento, firmeza, equilíbrio físico-químico entre a matriz protéica e a fase aquosa do queijo e sobre a microestrutura do Cream cheese. Os queijos foram fabricados segundo metó
Publicado em: 2004
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15. Effect of the addition of potassium sorbate on the microbiological and physical-chemical characteristics of cream cheese. / Efeito da adição de sorbato de potassio sobre as caracteristicas fisico-quimicas e microbiologicas do cream cheese.
O Cream Cheese é um queijo obtido por coagulação ácida de alto teor de umidade que apresenta como principal defeito a sinérese, ou exudação do soro durante o período de armazenamento. O objetivo deste trabalho foi avaliar o efeito da adição do sorbato de potássio, sobre a estabilidade do Cream Cheese e da solução de goma locusta. Os queijos fora
Publicado em: 2004
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16. Estabilidade de requeijão cremoso em diferentes embalagens com e sem exposição a luz
Creamy Requeijão is a genuinamente Brazilian product, being classified as a type of processed cheese gotten by the baking of a mass of cool cheese of you leave fundentes, water and cream of milk. Currently this product is conditioned mainly in glass cups with system of metallic closing of easy opening, being during its commercialization, displayed the light
Publicado em: 2004
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17. Produção de iogurte, sorvete e queijo quarg sabor milho verde
Using an experimental production of sweet corn flakes obtained by dehydration of the whole pulp of a special sweet corn (Nutrimaiz) on drum dryer, yoghurt, ice cream and quarg cheese with the taste of sweet corn were produced. For preparation of the dairy products, basic fluxograms of the process indicated in the literature were used, making the necessary ad
Publicado em: 1989
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18. Evaluation of three newly developed direct plating media to enumerate Listeria monocytogenes in foods.
LiCl-phenylethanol-moxalactam Agar (LPMA), ARS Modified McBride Agar, and Modified Vogel Johnson Agar were compared with previously tested plating media in the enumeration of Listeria monocytogenes from pasteurized whole milk, chocolate ice cream mix, Brie cheese, and raw cabbage. LPMA was most suitable for analyzing Brie cheese and cabbage. Gum base-nalidix
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19. Inhibition of Listeria monocytogenes by using bacteriocin PA-1 produced by Pediococcus acidilactici PAC 1.0.
The bacteriocin produced by Pediococcus acidilactici PAC 1.0, previously designated PA-1 bacteriocin, was found to be inhibitory and bactericidal for Listeria monocytogenes. A dried powder prepared from PAC 1.0 culture supernatant fortified with 10% milk powder was found to contain bacteriocin activity. An MIC against L. monocytogenes and lytic effects in br
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20. Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods.
Six direct plating media were evaluated for their suitability to recover uninjured, heat-injured, and freeze-injured cells of four strains of Listeria monocytogenes from four foods. Cells were inoculated into foods to achieve ca. 10(2) to 10(3), 10(4) to 10(5), or 10(5) to 10(6) viable cells per ml or g (low, medium, and high populations, respectively). No a
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21. Biochemical Characterization of Ochratoxin A-Producing Strains of the Genus Penicillium
In order to explore the biochemical scope of ochratoxin A-producing penicillia, we screened 48 Penicillium verrucosum isolates for the production of secondary metabolites. Fungal metabolites were analyzed by high-pressure liquid or gas chromatography coupled to diode array detection or mass spectrometry. The following metabolites were identified: ochratoxins
American Society for Microbiology.
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22. Public health implications of dietary differences between social status and occupational category groups.
STUDY OBJECTIVE--As there is a social status gradient in chronic disease mortality in Australia, this study aimed to establish whether there were substantial differences among socioeconomically defined groups with respect to food choice and nutrient intake, in the context of risk of nutrition related chronic diseases. DESIGN AND PARTICIPANTS--Cross sectional