Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/951742
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dc.contributor.authorCUNHA, C. R. dapt_BR
dc.contributor.authorALCÂNTARA, M. R.pt_BR
dc.contributor.authorVIOTTO, W. H.pt_BR
dc.date.accessioned2013-02-28T11:11:11Zpt_BR
dc.date.available2013-02-28T11:11:11Zpt_BR
dc.date.created2013-02-28pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationJournal of Food Science, Chicago, v. 77, n. 8, 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/951742pt_BR
dc.descriptionThe role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCreamy cheesept_BR
dc.subjectSal emulsificantept_BR
dc.subjectCitrato de sódiopt_BR
dc.subjectHexametafosfato de sódiopt_BR
dc.subjectTripolifosfato de sódiopt_BR
dc.subjectPirofosfato tetrassódicopt_BR
dc.subjectPropiedades rheológicaspt_BR
dc.subjectComposición alimentariapt_BR
dc.subjectEmulsificadorespt_BR
dc.subjectQuesos fundidospt_BR
dc.subjectSodium hexametaphosphatept_BR
dc.subjectTetrasodium pyrophosphatept_BR
dc.titleEffect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-01-10T11:11:11Zpt_BR
dc.subject.thesagroRequeijãopt_BR
dc.subject.thesagroComposição de alimentopt_BR
dc.subject.thesagroPropriedade reológicapt_BR
dc.subject.nalthesaurusProcessed cheesespt_BR
dc.subject.nalthesaurusFood compositionpt_BR
dc.subject.nalthesaurusEmulsifierspt_BR
dc.subject.nalthesaurusSodium citratept_BR
dc.subject.nalthesaurusSodium tripolyphosphatept_BR
dc.subject.nalthesaurusRheological propertiespt_BR
riaa.ainfo.id951742pt_BR
riaa.ainfo.lastupdate2019-01-10 -02:00:00pt_BR
dc.identifier.doi10.1111/j.1750-3841.2012.02797.xpt_BR
dc.contributor.institutionCLARISSA RESCHKE DA CUNHA, CPAF-AC; Maria Regina Alcântara; Walkiria H. Viotto.pt_BR
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