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Author(s): LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V.

This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect... ...

Repository: BDPA     Publication year: 2019

Author(s): SIMÕES, M. G.; RABELO, J. G.; DOMINGUES, A. F. N.; OLIVEIRA, E. B.; FERREIRA, C. L. de L. F.

This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for co... ...

Repository: BDPA     Publication year: 2013

Author(s): SIMÕES; DOMINGUES, A. F. N.; RABELO, J. G.; PORTAL; FERREIRA, C. L. de L. F.

Repository: BDPA     Publication year: 2013

Author(s): MORAES, G. M. D. DE; SANTOS, K. M. O. dos; BARCELOS, S. C. DE; LOPES, S. A.; EGITO, A. S. do

A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viabilit... ...

Repository: BDPA     Publication year: 2018

Author(s): REZENDE-DE-SOUZA, J. H.; NASSU, R. T.; MACEDO, R. E. F. DE; FRANCISCO, V. C.; KARWOWSKI, M. S. M.; PFLANZER, S. B.

A new type of aging has been employed in which the meat receives a layer of fat prior to aging, known as being butter-aged. This study investigated the effects of using milk butter and pork lard as co... ...

Repository: BDPA     Publication year: 2024

Author(s): MARTINS, I. B. A.; ROSENTHAL, A.; SANTOS, K. M. O. dos; WALTER, E. H. M.; MARTINS, J. M.; DELIZA, R.

Repository: BDPA     Publication year: 2015

Author(s): NASSU, R. T.; FRANCISCO, V. C.; SOUZA, J. H. R.; PFLANZER, S. B.

Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.

Repository: BDPA     Publication year: 2023

Author(s): COHEN, K. de O.; JACKIX, M. de N. H.

Repository: BDPA     Publication year: 2009

Author(s): BRITO, M. A. V. P.; SOMKUTI, G. A.

Repository: BDPA     Publication year: 2007

Author(s): ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R.

Brazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate... ...

Repository: BDPA     Publication year: 2019

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