Total Titrable Acidity
Mostrando 1-12 de 24 artigos, teses e dissertações.
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1. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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2. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not famili
Food Sci. Technol. Publicado em: 2013-12
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3. Parâmetros físicos e químicos da laranja pera na região de Manaus, AM.
1990
Belém. Publicado em: 2011
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4. Fontes e doses de potassio na producao e qualidade do grao do cafe beneficiado.
Um experimento de campo foi instalado num Latossolo Roxo distrofico, localizado na Fazenda Experimental da EPAMIG, Sao Sebastiao do Paraiso, MG, em fevereiro de 1993, utilizando-se a especie Coffea arabica L., cultivar Catuai Vermelho, linhagem LCH 2077-2-5-44, para estudar o efeito de fontes e doses de K na producao e qualidade do grao de cafe beneficiado.
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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5. Processed Yellow Mombin (Spondias mombin L.) pulp using high hydrostatic pressure. / Polpa de Cajá (Spondias mombin L.) Processada por Alta Pressão Hidrostática.
High pressure processing (HPP) can generally inactivate microorganisms and enzymes responsible for food deterioration. The food material is submitted to elevated pressures (from 100 MPa up to 1000 MPa). One of the key advantages of this technology is that it enables food processing at ambient temperature, maintaining the quality of fresh foods, with minimal
Publicado em: 2009
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6. Development of blend composed by fruits and vegetable to improve the nutritional and functional quality / Desenvolvimento de suco misto de frutas e hortaliça para melhoria da qualidade nutricional e funcional
The appeal around foods natural and healthy is one of the causes of the increased consumption of fruit juice in Brazil. On supermarket shelves are available mix juices (blends) with two or more fruits, products developed to improve the nutritional quality and to create a new flavor. This work aimed the development of a bend with two fruits and a vegetable. T
Publicado em: 2009
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7. Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida
Cassava starch sour wastewater is an effluent from cassava starch fermentation process. Fermentation wastewater was studied to a non alcoholic refreshing new beverage production, originally named #Frëshpa#. The principal barrier is mask the cassava starch sour characteristic flavor, conferred by lactic, propionic, butyric acids and other volatile compounds
Publicado em: 2008
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8. Drying and quality of desmucilled cherry coffee submitted to different tempering periods. / Secagem e Qualidade do Cafà Cereja Desmucilado Submetido a Diferentes PerÃodos de Repouso
ISQUIERDO, Eder Pedroza. Drying and quality of desmucilled cherry coffee submitted to different tempering periods. 2008, 98 p.(Dissertation Master in Engeneering Agriculture) â Universidade Federal de Lavras, Lavras/MG* The present work aimed to evaluate the effect of different tempering periods during the drying and different contents of water in which the
Publicado em: 2008
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9. Evaluation of the sensory aspects, fÃsico-quÃmicos and minerais of the juice of grape of the vatiety Benitaka (Vitis vinÃfera l.) / AvaliaÃÃo dos aspectos sensoriais, fÃsico-quÃmicos e minerais do suco de uva da variedade benitaka(Vitis vinÃfera L.)
ABSTRACT The Brazilian market of table grapes is one of the markets fruit and vegetable that more it grew at the country. The grape is one of the fruits that presents considerable value nutritional, being rich in minerals, vitamins and phenolic compounds, it is also considered an energy food, in reason of the presence of sugars. There is an increase tendency
Publicado em: 2008
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10. Determinación de algunos atributos de calidad de la variedad Fuji y sus mutantes al momento de cosecha
Many studies have shown that fruits and vegetables are not only source of energy and nutrients, but also source of important components as phytochemicals which help preventing cancer, cardiovascular and neurodegenerative diseases. The increasing apple production has a direct effect on the production of apple processed products. Therefore, the knowledge about
Food Science and Technology. Publicado em: 2007-03
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11. Isolation and Identification of Staphylococcus aureus and Streptococcus agalactiae of the milk bovine / Isolamento e identificaÃÃo de Staphylococcus aureus e Streptococcus agalactiae de Leite Bovino
The objective of this work was to evaluate the microbiologic and physicochemical quality of raw milk of rural estates of the micro-region of Lavras-MG. Milk samples coming from 25 herds collected from cans were analyzed, microbiological analysis such as total count of mesophyll aerobes, Staphylococcus aureus and Streptococcus agalactiae, physicochemical anal
Publicado em: 2007
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12. Production viability of the vine âSyrahâ in summer and winter cycles in South Minas Gerais. / Viabilidade de ProduÃÃo da Videira Syrah em Ciclos de VerÃo e Inverno no Sul de Minas Gerais
High precipitation in summer harms the grapes maturation, affecting the quality of the red wines. Therefore, it will be of great advantage to harvest the grapefruits when the climatic conditions are more favorable to the maturation, during the dry season. The present work evaluated agronomic parameters in plants and physical-chemical characteristics in fruit
Publicado em: 2007