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Marion P. Costa,Anisio Iuri L. S. Rosario,Vitor L. M. Silva,Carla P. Vieira,Carlos A. Conte-Junior 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1
The use of skim milk is a strategy to increase goat milk yogurt acceptability. However;it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus;this study aimed to investigate the effects of fat replacers on the rheological;physical;and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY);skim yogurt (SY);skim yogurt with inulin (SIY);skim yogurt with maltodextrin (SMY);and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts;chemical composition;pH;water holding capacity;instrumental color and texture;rheological and sensory analyses. All samples showed reducing pH values;water holding capacity;and L* and b* value during storage. Regarding texture;the firmness and consistency decreased during storage. On the other hand;the viscosity index significantly increased during refrigerated storage time. Moreover;all treatments exhibited viscoelastic behaviour. In addition;SIY and SMY showed the highest apparent viscosity. Furthermore;SIY;SMY;and SWY formulations exhibited positive sensory scores for appearance;color;aroma;texture;and viscosity. However;the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY;SMY;and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus;inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.
Effects of Hydrocarbon Additions on Gas-liquid Mass Transfer Coefficients in Biphasic Bioreactors
Alberto Reis,Teresa Lopes da Silva,Vitor Calado,Nadia Silva,Rui L. Mendes,Sebastiao S. Alves,Jorge M. T. Vasconcelos 한국생물공학회 2006 Biotechnology and Bioprocess Engineering Vol.11 No.3
The effects of aliphatic hydrocarbons (n-hexadecane and n-dodecane) on the volumetric oxygen mass transfer coefficient (kLa) were studied in flat alveolar airlift reactor and continuous stirred tank reactors (CSTRs). In the flat alveolar airlift reactor, high aeration rates (>2 vvm) were required in order to obtain efficient organic-aqueous phase dispersion and reliable kLa measurements. Addition of 1% (v/v) n-hexadecane or n-dodecane increased the kLa 1.55- and 1.33-fold, respectively, compared to the control (superficial velocity: 25.8 × 10-3 m/s, sparger orifice diameter: 0.5 mm). Analysis of the gas-liquid interfacial area a and the liquid film mass transfer coefficient kL suggests that the observed kLa increase was a function of the media’s liquid film mass transfer. Addition of 1% (v/v) n-hexadecane or n-dodecane to analogous setups using CSTRs led to a kLa increase by a factor of 1.68 and 1.36, respectively (superficial velocity: 2.1 × 10-3 m/s, stirring rate: 250 rpm). These results propose that low-concentration addition of oxygen-vectors to aerobic microbial cultures has additional benefit relative to incubation in purely aqueous media.
Marion P. Costa,Anisio Iuri L. S. Rosario,Vitor L. M. Silva,Carla P. Vieira,Carlos A. Conte-Junior 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2
The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.
Effects of Hydrocarbon Additions on Gas-liquid Mass Transfer Coefficients in Biphasic Bioreactors
Silva, Teresa Lopes da,Calado, Vitor,Silva, Nadia,Mendes, Rui L.,Alves, Sebastiao S.,Vasconcelos, Jorge M.T.,Reis, Alberto The Korean Society for Biotechnology and Bioengine 2006 Biotechnology and Bioprocess Engineering Vol.11 No.3
The effects of aliphatic hydrocarbons (n-hexadecane and n-dodecane) on the volumetric oxygen mass transfer coefficient $(k_L\;a)$ were studied in flat alveolar airlift reactor and continuous stirred tank reactors (CSTRs). In the flat alveolar airlift reactor, high aeration rates (>2vvm) were required in order to obtain efficient organic-aqueous phase dispersion and reliable $k_La$ measurements. Addition of 1% (v/v) n-hexadecane or n-dodecane increased the $k_La$ 1.55- and 1.33-fold, respectively, compared to the control (superficial velocity: $25.8{\times}10^{-3}m/s$, sparger orifice diameter: 0.5 mm). Analysis of the gas-liquid interfacial area a and the liquid film mass transfer coefficient $k_L$ suggests that the observed $k_La$ increase was a function of the media's liquid film mass transfer. Addition of 1% (v/v) n-hexadecane or n-dodecane to analogous setups using CSTRs led to a $k_La$ increase by a factor of 1.68 and 1.36, respectively (superficial velocity: $2.1{\times}10^{-3}m/s$, stirring rate: 250 rpm). These results propose that low-concentration addition of oxygen-vectors to aerobic microbial cultures has additional benefit relative to incubation in purely aqueous media.