Milk Powder
Mostrando 1-12 de 73 artigos, teses e dissertações.
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1. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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2. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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3. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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4. PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method
Quím. Nova. Publicado em: 2020-02
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5. Behavior of dairy heifers after increasing the amounts of milk replacer powder added to whole milk
Resumo: O objetivo deste trabalho foi avaliar os efeitos do aumento das concentrações de sólidos totais (ST) no leite, pela adição de quantidades crescentes de sucedâneo do leite em pó, sobre o comportamento de bezerras leiteiras. Bezerras mestiças Holandês-Gir (n = 60) foram distribuídas em quatro tratamentos: 13,5, 16,1, 18,2 e 20,4% de ST. Dos 5
Pesq. agropec. bras.. Publicado em: 02/12/2019
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6. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 25/11/2019
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7. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 11/11/2019
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8. Impact of economic factors on formal milk collection by the dairy industry in the main producing states in Brazil: a cointegration analysis
ABSTRACT The objective of this study was to measure the short- and long-term elasticities of the Gross Domestic Product (GDP), productivity, prices paid to producers, milk powder imports, minimum wages, and exchange ratios in milk collection between 1999 and 2016. For the measurement, the cointegration technique for data in a balanced panel was used, contemp
R. Bras. Zootec.. Publicado em: 11/11/2019
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9. Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Resumo Este estudo avaliou o pó de bacaba produzido em leito de jorro como fonte de compostos bioativos e de alto valor energético. As condições que influenciaram os parâmetros do processo de secagem (desempenho, teor de umidade, retenção fenólica e de antocianina), bem como a otimização simultânea (condições ótimas) de produção foram conside
Braz. J. Food Technol.. Publicado em: 15/08/2019
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10. Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
Abstract The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and assess their acceptance. A completely randomized design was used and the treatments consisted of five dif
Food Sci. Technol. Publicado em: 31/01/2019
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11. Optimization of gluten free biscuit from foxtail, copra meal and amaranth
Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that w
Food Sci. Technol. Publicado em: 10/12/2018
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12. Antithrombotic Activity of Milk Protein Hydrolysates by Lactic Acid Bacteria Isolated from Commercial Fermented Milks
ABSTRACT In the last decade, thrombosis has been one of the pathologies with high incidence creating great concern in Health Institutes all around the world. Considering this, the aim of this research was to determine the antithrombotic activity of peptides released during lactic fermentation. Reconstituted skim milk powder was fermented by Lactobacillus cas
Braz. arch. biol. technol.. Publicado em: 29/11/2018