Dairy Industries
Mostrando 13-24 de 45 artigos, teses e dissertações.
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13. Role of Glutaraldehyde in Imparting Stability to Immobilized β-Galactosidase Systems
ABSTRACT This review article highlights the role of glutaraldehyde as a matrix activator/stabilizer in imparting higher operational and thermal stability to β-galactosidase (βG) for biotechnological applications. Glutaraldehyde has been used extensively as a crosslinking agent as well as for functionalization of matrices to immobilize β-galactosidase. Imm
Braz. arch. biol. technol.. Publicado em: 08/01/2018
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14. Obtainment, quantification and use of lactulose as a functional food – a review
Abstract Whey (milk serum) is produced by the dairy industry during the manufacture of cheese. In addition to being a valuable source of functional and nutritional proteins, whey also presents almost all the lactose from the original whole milk. However, many industries still consider the whey as an effluent, which can cause serious environmental problems wh
Food Sci. Technol. Publicado em: 2017-12
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15. Production and Optimization of Killer Toxin in Debaryomyces hansenii Strains
ABSTRACT Postharvest diseases of fruits and vegetables result in critical losses of production in worldwide. The losses often are caused by fungi and nowadays, most fungal pathogens are controlled by several strategies such as the use of fungicides. However, most of the fungicides are chemical-based compounds and are dangerous to human health and the nature.
Braz. arch. biol. technol.. Publicado em: 02/05/2017
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16. L-(+)-Lactic acid production by Lactobacillus rhamnosus B103 from dairy industry waste
ABSTRACT Lactic acid, which can be obtained through fermentation, is an interesting compound because it can be utilized in different fields, such as in the food, pharmaceutical and chemical industries as a bio-based molecule for bio-refinery. In addition, lactic acid has recently gained more interest due to the possibility of manufacturing poly(lactic acid),
Braz. J. Microbiol.. Publicado em: 2016-09
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17. NaCl stress impact on the key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying
Abstract The viability of Lactobacillus bulgaricus in freeze-drying is of significant commercial interest to dairy industries. In the study, L.bulgaricus demonstrated a significantly improved (p < 0.05) survival rate during freeze-drying when subjected to a pre-stressed period under the conditions of 2% (w/v) NaCl for 2 h in the late growth phase. The main e
Braz. J. Microbiol.. Publicado em: 09/10/2015
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18. Economic values for milk production and quality traits in south and southeast regions of Brazil
The objective of this study was to calculate economic values for milk (MY), protein (PY) and fat productions (FY) and somatic cell count (SCC) which could be used to compose an economic index to rank animals involved in an international genetic evaluation program of Holstein cattle used in the commercial dairy population in Brazil. The main milk production s
R. Bras. Zootec.. Publicado em: 2014-12
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19. Molecular screening of bovine raw milk for the presence of Shiga toxin-producing Escherichia coli (STEC) on dairy farms
Milkborne transmission of Shiga toxin- producing Escherichia coli (STEC) has raised considerable concern due to recent outbreaks worldwide and poses a threat to public health. The aim of this study was to develop a sensitive and specific multiplex PCR assay to detect the presence of STEC in bovine raw milk. To identify E. coli (ATCC 25922) contamination, the
Food Sci. Technol. Publicado em: 2014-09
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20. Treatment of dairy wastewater with a membrane bioreactor
Among the food industries, the dairy industry is considered to be the most polluting one because of the large volume of wastewater generated and its high organic load. In this study, an aerobic membrane bioreactor (MBR) was used for the treatment of wastewater from a large dairy industry and two hydraulic retention times (HRT), 6 and 8 hours, were evaluated.
Braz. J. Chem. Eng.. Publicado em: 2013-12
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21. Identificação das etapas críticas para o desenvolvimento de novos produtos na agroindústria láctea no RS
The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is hig
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
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22. Detecção de Pseudomonas fluorescens em leite cru pela reação em cadeia da polimerase / Detection of Pseudomonas fluorescens in raw milk by the polymerase chain reaction
Among the psychrotrophic micro-organisms that are able to grow during refrigeration, some of them produce thermostable proteases which can cause many technological problems in the dairy industry. The food industries need to high throughput methods for the quality control raw of milk, thus, fast and sensitive methods for psychrotrophic detection, specially Ps
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/07/2011
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23. Estudo comparativo da tratabilidade de efluente de laticínio através de processo oxidativo avançado
Em detrimento do alto potencial poluidor dos efluentes líquidos gerado por laticínios e a necessidade primordial da conservação dos recursos hídricos, a presente dissertação de Mestrado em Ecologia Aplicada ao Manejo e Conservação dos Recursos Naturais tem como objetivo expor alternativas de atenuação de matéria orgânica baseada em tratamento qu
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/05/2011
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24. Investigação da presença de Listeria spp. e Listeria monocytogenes em equipamentos e utensílios de indústrias de laticínios
Listeria monocytogenes é um patógeno alimentar psicrotrófico, com baixa dose infectante, causador de doença severa com altas taxas de mortalidade. Adicionado a isso, Listeria spp. podem formar biofilmes em equipamentos e utensílios industriais, o que tem tornado os membros do gênero Listeria alguns dos microrganismos mais importantes para as indústria
Publicado em: 2011