« Previous AbstractThe predatory mite Neoseiulus californicus (Acari: Phytoseiidae) does not respond for volatiles of maize infested by Tetranychus urticae (Acari: Tetranychidae)    Next Abstract"Role of solid-phase microextraction in the identification of highly volatile pheromones of two Rhinoceros beetles Scapanes australis and Strategus aloeus (Coleoptera, Scarabaeidae, Dynastinae)" »

Food Res Int

Title:		Possibilities for using ohmic heating in Minas Frescal cheese production
Author(s):		Rocha RS; Silva R; Guimaraes JT; Balthazar CF; Pimentel TC; Neto RPC; Tavares MIB; Esmerino EA; Freitas MQ; Cappato LP; Calvacanti RN; Rodrigues FN; Raices RSL; Silva MC; Cruz AG;
Address:		"Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niteroi, Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Parana (IFPR), 87703-536 Paranavai, Parana, Brazil. Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoleculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil. Instituto Federal Goiano (IFGOiANO), Rio Verde, 75909-120 Goias, Brazil. Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-000 Campinas, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Fisica, 20270-021 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200124
Issue:
Page Number:		109027 -
DOI:		10.1016/j.foodres.2020.109027
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 degrees C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles profile, and sensory acceptance. OH decreased the elasticity, hardness, and firmness while improved the sensory acceptance of Minas Frescal cheese. In addition, higher antioxidant, antihypertensive and antidiabetic activities values as well as higher concentrations of short, medium and long-chain fatty acids were observed. Overall, OH can be considered a suitable technology to be used in milk for the Minas Frescal cheese processing"
Keywords:		Animals Antihypertensive Agents/analysis Antioxidants/analysis Cheese/*analysis Color Fatty Acids/analysis Food Handling/*methods Heating Hypoglycemic Agents/analysis Milk Pasteurization/*methods Rheology Taste Volatile Organic Compounds/analysis Minas Fr;
Notes:		"MedlineRocha, Ramon S Silva, Ramon Guimaraes, Jonas T Balthazar, Celso F Pimentel, Tatiana C Neto, Roberto P C Tavares, Maria Ines B Esmerino, Erick A Freitas, Monica Q Cappato, Leandro P Calvacanti, Rodrigo N Rodrigues, Flavio N Raices, Renata S L Silva, Marcia C Cruz, Adriano G eng Research Support, Non-U.S. Gov't Canada 2020/04/06 Food Res Int. 2020 May; 131:109027. doi: 10.1016/j.foodres.2020.109027. Epub 2020 Jan 24"