Results 11 to 20 of about 415 (108)

Vem cada vez mais de longe o leite nosso de cada dia: alterações recentes na cadeia dos lácteos no Estado de São Paulo

Revista Segurança Alimentar e Nutricional, 2015
Nas últimas décadas uma série de transformações ampliou o alcance do mercado dos lácteos, sendo possível a captação de leite in natura em estabelecimentos distantes dos laticínios e a comercialização dos produtos processados em locais mais longínquos.
José Giacomo Baccarin, Sany Spínola Aleixo   +1 more
doaj   +1 more source

Qualidade físico-química do leite cru comercializado no sertão da Paraíba, Brasil

Pubvet, 2022
Objetivou-se avaliar por meio de análises físico-químicas, o perfil qualitativo do leite cru comercializado no município de Patos, sertão do estado da Paraíba. Foram coletadas 20 amostras de leite cru comercializado em 17 bairros do município.
Francisco Rodrigues de Araújo Júnior, Filipe Jordão Pereira de Medeiros, Nara Geanne de Araújo Medeiros, José Givanildo Silva   +3 more
doaj   +1 more source

Tratamento de resíduo líquido de laticínios utilizando Caixas de Gordura e Reator Anaeróbio Compartimentado seguido de Leitos Cultivados

Revista Agrogeoambiental, 2014
Neste trabalho foram avaliados o desempenho e a eficiência de um sistema de tratamento de resíduos líquidos de laticínios na remoção da carga orgânica do resíduo em uma indústria de laticínios, utilizando um sistema composto por caixas de gordura, reator
Ana Cristina Ferreira Moreira da Silva, José E. S. Paterniani, Denis M. Roston, Taciano B. Fernandes   +3 more
doaj   +1 more source

Filtro biológico para tratamento de efluentes de laticínios

Vetor, 2008
Os efluentes das indústrias de alimentos destacam-se dos efluentes dos demais setores por apresentar elevados volumes e alta carga orgânica, o que trás certa dificuldade no tratamento dessas águas residuais.
Douglas Coleraus, Vandré Barbosa Brião
doaj   +4 more sources

Rheological Assessment of Liquids Offered in Paediatric Videofluoroscopy Swallowing Study

International Journal of Food Studies
Regarding neonates and infants, the videofluoroscopy swallowing study is always conducted with liquids impregnated with a radiopaque material in varied proportions and thickenings. Variations in thickening and barium concentration are known to change the
Ana Maria Hernandez, Maria Isabel Berto, Esther Bianchini   +2 more
doaj   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Bulk water charges in the dairy industry: A case study of interstate basins in Minas Gerais, Brazil

Ciência Rural
: Water is an essential input for any agribusiness, used for various purposes such as hygiene procedures, heat exchangers and beverage formulation. Water charging, regulated in Brazil by the National Water Resources Policy (Federal Law 9.433/97), is an ...
Luiz Paulo de Lima, Aline Gonçalves Spletozer, Laércio Antônio Gonçalves Jacovine, Antonio Fernandes de Carvalho   +3 more
doaj   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Characterization of Goat Milk Fermented With Streptococcus thermophilus, Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru

Applied Research, Volume 5, Issue 3, June 2026.
Limosilactobacillus mucosae maintained viability above 7 log CFU/g during storage of the fermented goat milk with inulin and Cereus jamacaru jam and survived over 4 log CFU/g during the in vitro gastrointestinal simulation. This jam enriched the total phenolic content of the fermented milk that achieved overall acceptability scores close to or above 7.
Miqueas Oliveira Morais da Silva, Gabriel Monteiro da Silva, Karina Maria Olbrich dos Santos, Antônio Sílvio do Egito, Flávia Carolina Alonso Buriti, Isadora Kaline Camelo Pires de Oliveira Galdino   +5 more
wiley   +1 more source

Influence of açaí‐juçara (Euterpe edulis Mart.) in Petit Suisse: Technological features and consumers' acceptance and evoked emotions

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Juçara is a suitable unfamiliar plant to produce Petit Suisse enhancing polyphenolics but affecting texture properties. Addition of juçara does not impact acceptance but evokes positive emotions. Background Nonconventional edible plants (NCEP) present great socioeconomic, nutritional and sustainability importance.
Higor Alfredo Bagatini Valer, Voltaire Sant'Anna, Elaine Biondo   +2 more
wiley   +1 more source