Uht Milk
Mostrando 1-12 de 54 artigos, teses e dissertações.
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1. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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2. Por que Desenvolvemos Modelos – Da Prática Clínica de Cardiologia a Epidemias de Doenças Infecciosas
This work describes the bioaccessibility in vitro simulated gastric digestion for levels of Zn, Ca, and P in milk and soybean extract samples. Total and dialyzed levels were determined by ICP OES. According to results of the dialyzed samples, it can be concluded that in 250 mL of milk (a glass) the body can be absorb about 1.2 ± 0.2 mg, 14.8 ± 1.2 mg, 4.5
Arq. Bras. Cardiol.. Publicado em: 2020-06
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3. BIOACESSIBILIDADE DE ZINCO, CÁLCIO E FÓSFORO EM EXTRATO DE SOJA E AMOSTRAS DE LEITE BOVINO, CAPRINO E OVINO
This work describes the bioaccessibility in vitro simulated gastric digestion for levels of Zn, Ca, and P in milk and soybean extract samples. Total and dialyzed levels were determined by ICP OES. According to results of the dialyzed samples, it can be concluded that in 250 mL of milk (a glass) the body can be absorb about 1.2 ± 0.2 mg, 14.8 ± 1.2 mg, 4.5
Quím. Nova. Publicado em: 2020-06
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4. Tipos de leite e sua contribuição na ingestão diária de sódio e cálcio
Resumo O baixo consumo de cálcio e elevado de sódio por adolescentes configura um sério problema de saúde pública. A biodisponibilidade e o teor de cálcio contido no leite fazem dele a melhor opção no atendimento a Ingestão Dietética Recomendada (IDR) desse nutriente. Como o leite pode contribuir para a ingestão de sódio, a realização de progra
Ciênc. saúde coletiva. Publicado em: 05/08/2019
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5. QUALIDADE MICROBIOLÓGICA DE PRODUTOS DE ORIGEM ANIMAL ENCAMINHADOS PARA ALIMENTAÇÃO ESCOLAR
Resumo Doenças Transmitidas por Alimentos (DTA) estão associadas ao consumo de alimentos e água contaminados por microrganismos patogênicos, sendo alguns desses grupos utilizados como indicadores dos cuidados higiênico-sanitários e empregados nos produtos de origem animal (POA). O objetivo foi avaliar a qualidade higiênico-sanitária dos POA encaminha
Ciênc. anim. bras.. Publicado em: 18/07/2019
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6. Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir
Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C
Food Sci. Technol. Publicado em: 22/10/2018
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7. Cytotoxic, genotoxic and mutagenic potential of UHT whole milk
Abstract This study evaluated the action at the cellular level of long life whole milk, full type of six renowned companies operating in the Brazilian market, as well as in other South American countries. The evaluation was performed using root meristem cells of Allium cepa L., at exposure times 24 and 48 hours, directly in milk products marketed. The result
Food Sci. Technol. Publicado em: 29/05/2017
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8. DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS
During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination
Quím. Nova. Publicado em: 2016-07
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9. Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk
Abstract The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae(lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), and temperature (30; 35; 40 and 55 ºC). High hydrolysis rate
Food Sci. Technol. Publicado em: 04/03/2016
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10. MONITORAMENTO DE RESÍDUOS DE AGROTÓXICOS DA CLASSE DOS ORGANOFOSFORADOS POR CGDFC EM AMOSTRAS DE LEITE FLUÍDO E EM PÓ
Samples of whole fluid pasteurized, UHT and powdered milk were analyzed for the presence of organophosphorus pesticide residues (OPR) using the QuEChERS method with detection by GC-FPD and confirmation by UPLC-MS/MS. A total of 23% of fluid milk samples and 27% of powdered milk samples contained at least one organophosphorus residue. The OPR found in the sam
Quím. Nova. Publicado em: 2015-02
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11. Gene detection and toxin production evaluation of hemolysin BL of Bacillus cereus isolated from milk and dairy products marketed in Brazil
Bacillus cereusis an ubiquitous, spore-forming bacteria that can survive pasteurization and the majority of the heating processes used in the dairy industry. Besides, it is a pathogen responsible for different types of food poisoning. One type of foodborne disease caused by B.cereusis the diarrheal syndrome, which is caused by the ingestion of vegetative cel
Braz. J. Microbiol.. Publicado em: 2013-12
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12. Evaluation of the PetrifilmTM EB and TEMPO® EB systems with ISO 21528-2:2004 method for the count of Enterobacteriaceae in milk
The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. The objective of the present study was to assess the PetrifilmTM EB and the TEMPO® EB systems with ISO 21528-2
Braz. J. Microbiol.. Publicado em: 2013-09