Milk Powder
Mostrando 13-24 de 73 artigos, teses e dissertações.
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13. Preparation and Performance of an Estradiol Templated Magnetic Sphere of Molecularly Imprinted Cryogel
An estradiol templated core-shell magnetic molecularly imprinted cryogel (MMIC) was synthesized to selectively extract and analyze estradiol in milk powder. The microsphere of Fe3O4@SiO2 was firstly prepared on Fe3O4 with ethyl silicate and 3-methyl propyl trimethoxy silane. Then the polymerization of α-methacrylic acid and ethylene glycol dimethyl acrylate
J. Braz. Chem. Soc.. Publicado em: 2018-01
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14. Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder
Abstract Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant m
Food Sci. Technol. Publicado em: 30/10/2017
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15. EFFECT OF ORGANIC LOAD AND ALKALINITY ON DAIRY WASTEWATER BIOMETHANATION
ABSTRACT: This study aimed to evaluate the effect of variations in organic load (hydraulic retention times - HRTs: from 2 to 0.5 day) and in alkalinity (NaHCO3 from 4,000 to 1,000 mg.L−1) on methane production. Biomass of sewage sludge was inoculated and stabilized on 1" polypropylene rings. The rings were immersed in the liquid phase (8.41 L) of an upflow
Eng. Agríc.. Publicado em: 2017-08
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16. Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria
Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting
Food Sci. Technol. Publicado em: 29/05/2017
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17. Use of whey powder and skim milk powder for the production of fermented cream
Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Samples were analyzed for changes in their biochemical and physico
Food Sci. Technol. Publicado em: 29/08/2016
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18. Pressurized Flow Solubilization System Using Electromagnetic Induction Heating Technique for Simultaneous Determination of Inorganic Elements (Ba, Ca, Cd, Cu, Fe, Mg, Mn, Na, Pb, Sr, Zn) in Sonicate Slurries of Biological Materials by Microwave Induced Plasma Optical Emission Spectrometry (MIP-OES)
A pressurized continuous flow system using electromagnetic induction heating technique has been developed for the determination of trace and minor element content in biological samples by microwave induced plasma-optical emission spectrometry (MIP-OES). The system allows the continuous solubilization of samples at an optimized temperature of 120 °C and pres
J. Braz. Chem. Soc.. Publicado em: 2016-03
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19. Alternative Igniters Based on Oxidant Salts for Microwave-Induced Combustion Method
In this work, solutions of oxidant salts were evaluated as alternative to nitrate solution for the ignition step in microwave-induced combustion (MIC) method. Aqueous solutions of KClO4, K2Cr2O7, KMnO4 and K2S2O8 in several concentrations were evaluated and it was observed that the ignition was dependent on the concentration and type of igniter solution. Mor
J. Braz. Chem. Soc.. Publicado em: 2016-03
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20. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder
The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were
Food Sci. Technol. Publicado em: 2014-09
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21. Microencapsulation of babassu coconut milk
The objective of this study was to obtain babassu coconut milk powder microencapsulated by spray drying process using gum Arabic as wall material. Coconut milk was extracted by babassu peeling, grinding (with two parts of water), and vacuum filtration. The milk was pasteurized at 85 ºC for 15 minutes and homogenized to break up the fat globules, rendering t
Food Sci. Technol. Publicado em: 2013-12
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22. USO DE DILUENTES ALTERNATIVOS A BAIXAS TEMPERATURAS NA MANUTENÇÃO DA QUALIDADE ESPERMÁTICA DO SÊMEN SUÍNO / USE OF ALTERNATIVE SOLVENTS AT LOW TEMPERATURES IN THE MAINTENANCE OF SPERM QUALITY OF SWINE SEMEN
Countless studies have been conducted with the purpose of improving the conservation of boar semen, either with the use of diluents or alternative temperature ranges, or adding antioxidants or amino acid to the diluent. The present study aimed to define an alternative diluent and temperature preservation of boar semen and evaluate the effects of adding trolo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2012
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23. Análise da escoabilidade de pós
Existem muitas indústrias que trabalham com pós em alguma parte de seu processo de produção, como: as alimentícias, as farmacêuticas, as cerâmicas, as de cimentos e as de fertilizantes. O conhecimento das propriedades associadas à escoabilidade destes materiais é importante, já que as características dos pós podem sofrer alterações no processam
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 08/03/2012
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24. Composição e quantificação de ácidos graxos de leite UHT integral, desnatado, semidesnatado e em pó integral comercializados em supermecados da cidade de Campinas/SP / Profiles and quantification of full, skimmed, semiskimmed UHT milk and whole milk powder fatty acids commercializes in the city of Campinas/SP
O presente trabalho teve como objetivo avaliar a composição em ácidos graxos, componentes principais das moléculas de lipídios de leites UHT desnatado, semidesnatado, integral e em pó integral de vaca, de algumas marcas comercializadas em supermercados de Campinas/SP. No estudo, foi dado ênfase na qualidade nutricional dos leites relacionado à presen
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/02/2012