Results 31 to 40 of about 964 (174)

Viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo Viability of using ricotta in preparation of cheese bread

Ciência Rural, 2010
O pão de queijo é um produto genuinamente brasileiro, surgido em época indefinida nas fazendas de Minas Gerais, tendo como matéria-prima básica o polvilho azedo ou doce.
Patrícia Aparecida Pimenta Pereira, Thaís de Melo Ramos, Adriano Alvarenga Gajo, Ulisses Júnior Gomes   +3 more
doaj   +1 more source

Qualidade de queijo minas frescal preparado com leite com diferentes quantidades de células somáticas Quality of minas frescal cheese prepared from milk with different somatic cell counts

Pesquisa Agropecuária Brasileira, 2009
The objective of this work was to evaluate the effects of using bulk milk with different somatic cell counts (SCC) on the quality of minas frescal cheese.
Evelise Andreatta, Andrezza Maria Fernandes, Marcos Veiga dos Santos, Camila Mussarelli, Marina Célia Marques, Mirna Lúcia Gigante, Carlos Augusto Fernandes de Oliveira   +6 more
doaj   +1 more source

Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2011
The population dynamics of Staphylococcus spp. was studied during the ripening of Canastra Minas cheese at three farms located in the State of Minas Gerais, Brazil.
B.M. Borelli, I.C.A. Lacerda, L.R. Brandão, C.R. Vianna, M.C. Ferreira, F.C.O. Gomes, L.S. Carmo, L.G.D. Heneine, C.A. Rosa   +8 more
doaj   +1 more source

Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese

Animals, 2022
The study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese.
Fernanda G. Ferreira, Laudí C. Leite, Henry D. R. Alba, Douglas dos S. Pina, Stefanie A. Santos, Manuela S. L. Tosto, José E. de Freitas Júnior, Carlindo S. Rodrigues, Bruna M. A. de C. Mesquita, Gleidson G. P. de Carvalho   +9 more
doaj   +1 more source

Monensin residues in the production of Minas Frescal cheese: Stability, effects on fermentation, fate and physicochemical characteristics of the cheese

Food Research International, 2020
Considering the widespread use of the antibiotic monensin (MON) in the Brazilian livestock and the possibility of residues in milk, this paper aimed to study the stability and fate of this drug during the production of Brazilian Minas Frescal cheese, its effects on milk fermentation and on the physicochemical characteristics of this product.
Felipe Rodrigues Nogueira, Silva, Amanda Dambrós, Pereira, Débora Parra, Baptista, Mararlene Ulberg, Pereira, Bernardete Ferraz, Spisso, Mirna Lúcia, Gigante, Patrícia Aparecida, de Campos Braga, Félix Guilhermo Reyes, Reyes, Adriana Pavesi, Arisseto-Bragotto   +8 more
openaire   +2 more sources

ARTISAN MINAS CHEESE IN ZONA DA MATA IN MINAS GERAIS: ITS KNOWLEDGE AND REPRESENTATIONS

Demetra, 2017
O presente artigo foi elaborado após uma pesquisa realizada com produtores de Queijo Minas artesanal, Patrimônio Imaterial Brasileiro, residentes na Zona da Mata de Minas Gerais – Brasil. Nosso objetivo foi analisar quais as representações desses queijeiros sobre o saber-fazer envolvido na fabricação de seus queijos e como elas se articulam com as leis
Belisa Lamas Gaudereto, Luciano Rodrigues Costa   +1 more
openaire   +2 more sources

Chinese Guideline on Risk Management of Osteoporosis in the General Public

Orthopaedic Surgery, EarlyView.
Summary of the background, key recommendations, and expected impact of the public guideline for osteoporosis risk management. ABSTRACT Background Osteoporosis is a common chronic skeletal disorder characterized by decreased bone mass and microarchitectural deterioration, resulting in increased fragility and fracture risk. With rapid population aging in
Shiyong Zhang, Jinqiu Yuan, Zhuojing Luo, Jiacan Su, Weibo Xia, Kehu Yang, Fuxin Wei, Osteoporosis Group, Chinese Association of Orthopaedic Surgeons, Youth Osteoporosis Group, Chinese Orthopaedic Association, Chinese Medical Association, Health Communication Branch, Chinese Preventive Medicine Association, Spine and Joint Health Branch, Guangdong Health Care Association, Chinese Health Risk Management Collaboration–Osteoporosis Group (CHRIMAC‐OP), Zhuojing Luo, Jiacan Su, Weibo Xia, Kehu Yang, Fuxin Wei, Jinqiu Yuan, Xiao Chen, Bo Gao, Yang Guo, Xiaofeng Gong, Junjie Huang, Yafang Huang, Tianyong Hou, Da He, Bin Liu, Yajun Liu, Fangping Li, Ying Li, Wei Li, Jiang Li, Zhihao Li, Xiahong Lin, Houqing Long, Jianwen Mo, Wenfei Ni, Yuanjun Teng, Liang Wang, Xiaobin Wang, Hongli Wang, Nan Wu, Hongfei Xiang, Bin Yan, Dejin Yang, Min Yang, Wei Ye, Hongping Yu, Ziji Zhang, Shiyong Zhang, Xinyu Chen, Ningning Chen, Qiangsheng He, Linmin Hu, Wenjing Li, Zijun Li, Qiji Li, Chengkai Lin, Qingfeng Luo, Tianyi Liu, Ningning Mi, Mina Ma, Jun Shen, Peng She, Huidong Tian, Siqing Wu, Junming Wan, Yongsheng Wang, Bin Xia, Peng Xie, Jinyu Zhao, Fei Zhang, Penghui Zhang, Danni Wang, Lei Cheng, Zhongshi Li, Xinyu Liu, Jing Wang, Shengping Yang, Binsheng Yu   +84 more
wiley   +1 more source

Carotenoids From Amazonian Fruits as Functional Pigments in Active and Intelligent Food Packaging: Materials, Stability, and Technological Performance

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Amazonian fruits represent an underexplored source of carotenoids with high technological, functional, and economic potential for applications in food packaging. In recent years, active and intelligent packaging systems based on biopolymers and natural pigments have emerged as effective strategies for extending shelf life, monitoring food ...
Rafaela Julyana Barboza Devos, Luana Regina Pereira Alves, Rômulo Alves Morais, Hermanny Matos Silva Sousa, Camila da Costa Gomes, Paulo Eduardo Peres de Sa Peixoto Junior, Glêndara Aparecida de Souza Martins   +6 more
wiley   +1 more source

Seasonal variation in the Canastra cheese mycobiota

Frontiers in Microbiology, 2023
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening ...
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, John Leech, Paul D. Cotter, Paul D. Cotter   +11 more
doaj   +1 more source

Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee, Ji‐sun Hwang, Mi‐Ai Lee, Sung Gi Min, Mina K. Kim   +4 more
wiley   +1 more source