Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352246
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorunicampTribst, Alline Artigiani Lima-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleMilk-clotting activity of high pressure processed coagulants: evaluation at different pH and temperatures and pH influence on the stabilitypt_BR
dc.contributor.authorLeite Júnior, Bruno Ricardo de Castro-
dc.contributor.authorTribst, Alline Artigiani Lima-
dc.contributor.authorYada, Rickey Y.-
dc.contributor.authorCristianini, Marcelo-
dc.subjectCoagulantespt_BR
dc.subject.otherlanguageCoagulantspt_BR
dc.description.abstractThis study evaluated the milk-clotting activity (MCA) at different pH values and temperatures of milk and the influence of pH on the stability of commercial coagulants subjected to high pressure processing (HPP). The pressurized enzymes showed higher MCA for almost all conditions studied, as compared to the non-processed samples, and the differences were more pronounced at higher temperatures and lower pH values. For the conditions used in industrial cheese making (pH 6.6 at 35 °C), the HPP led to an increase in MCA of 27, 9, 8, and 5% for the recombinant camel chymosin, bovine rennet, calf rennet, and porcine pepsin, respectively. In addition, HPP increased the pH stability for most of the enzymes. Therefore, HPP emerges as an effective technology to improve the hydrolytic profile of these enzymes as a function of pH and temperaturept_BR
dc.relation.ispartofInnovative food science & emerging technologiespt_BR
dc.relation.ispartofabbreviationInnov. food sci. emerg. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2018-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume47pt_BR
dc.description.firstpage384pt_BR
dc.description.lastpage389pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1466-8564pt_BR
dc.identifier.eissn1878-5522pt_BR
dc.identifier.doi10.1016/j.ifset.2018.04.006pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S146685641630460Xpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber#2012/13509-6; 2014/17782-4; 2016/01425-3pt_BR
dc.date.available2020-11-12T14:37:17Z-
dc.date.accessioned2020-11-12T14:37:17Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-12T14:37:17Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-12T14:37:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352246-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeNúcleo de Estudos e Pesquisas em Alimentaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordHigh pressure processingpt_BR
dc.subject.keywordMilk-clotting activitypt_BR
dc.subject.keywordpH stabilitypt_BR
dc.identifier.source000444364100044pt_BR
dc.creator.orcid0000-0001-9030-2819pt_BR
dc.creator.orcid0000-0003-1946-9354pt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos
NEPA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.