Semi Skimmed Milk
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. OTIMIZAÇÃO E VALIDAÇÃO DE MÉTODO ENZIMÁTICO SEMIQUANTITATIVO SIMPLES E DE BAIXO CUSTO PARA A BUSCA DE INIBIDORES DE CISTEINO PROTEASES
Cysteine proteases are an important class of enzymes involved in several essential biological processes. For this reason, these enzymes are important therapeutic targets, and therefore can be used in enzymatic assays for the search of hits. The most widely used methods in the search of enzyme inhibitors are spectrophotometric, however they have relatively hi
Quím. Nova. Publicado em: 2021-04
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2. CHEMOMETRIC TOOLS AND FTIR-ATR SPECTROSCOPY APPLIED IN MILK ADULTERATED WITH CHEESE WHEY
Brazilian law forbids the addition of cheese whey in milk. However, adulteration with cheese whey is one of the most applied fraud due to its low cost. The detection of this fraud is the quantification of Caseinomacropeptide (CMP). The CMP is a constituent of the whey that can be used as adulteration marker. Thus, an analytical method capable of identifying
Quím. Nova. Publicado em: 02/05/2019
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3. Effects of somatic cell count on the quality of pasteurized semi-skimmed and milk cream / Efeitos da contagem de células somáticas sobre a qualidade do leite semidesnatado e creme de leite pasteurizado
The aim of this study was to evaluate the effects of somatic cell counts (SCC) levels on the physic-chemical and microbiological characteristics of both pasteurized semi-skimmed milk and milk cream, over 28 and 30 days of refrigerated storage. The semi-skimmed milk protein fractions were checked on days 1, 7, 14, 21 and 28, whereas the pasteurized milk cream
Publicado em: 2009
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4. Influencia do uso de retentados de baixo fator de concentração no rendimento e na qualidade da mussarela de reduzido teor de gordura feita por acidificação direta. / Use influence of low concentration factor ultrafiltration retentates on the yield and the quality of mozzarella of reduced text of fat made for direct acidification.
Use of low concentration factor ultrafiltration retentates on composition, yield, proteolysis, rheological and functional properties, microstructure and sensory acceptability of reduced fat Mozzarella cheese made by direct acidification was evaluated. Two concentration factors (1.4 and 1.8) were compared with a control (semi-skimmed milk) and three trials we
Publicado em: 2004
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5. The expectation of consumer and its influence on sensory perception and acceptance of coffee / A expectativa do consumidor e sua influencia na aceitação e percepção sensorial de cafe soluvel
In products such as instant coffee, which require preparation before consumption, the expectations of the consumer may be influenced by the sensory stimuli emanating from the product during the manipulation and gradual contact occurring during the preparation process. On the other hand, sensory analysis still lacks research studying the validation of statist
Publicado em: 2003