Engineering Aspects of Milk and Dairy Products, 2009
Aqueous Two-Phase Systems Applied to Whey Protein Separation Abraham Damian Giraldo Zuniga, Jane ... more Aqueous Two-Phase Systems Applied to Whey Protein Separation Abraham Damian Giraldo Zuniga, Jane Sélia dos Reis Coimbra,* José Antonio Couto Teixeira, and Lígia Rodrigues CONTENTs 4.1 Introduction.................................................................................................... 57 4.2 Types of ...
[Excerpt] Introduction: Adsorption is defined as a spontaneous process during which one or more c... more [Excerpt] Introduction: Adsorption is defined as a spontaneous process during which one or more components of system concentrates on the interfacial region. Adsorption is, in most cases, a transient process, involving a solid and a fluid. The use of a solid is the main distinguishing feature from other processes such as absorption, distillation, or extraction. Solids are able to adsorb only traces of solute, therefore making this method useful for dilute solutions. The adsorbed solute, the adsorbate, does not dissolve into the solid; it stays on its surface or inside the pores. The process of adsorption is mostly reversible, and changes in pressure or temperature can easily provoke the removal of that solute from the solid. Adsorption has been used by the chemical and food industries for quite some time, and is taking its place in the purification and isolation of biocompounds in the pharmaceutical and fine-chemistry areas. The applications of adsorption in the food industry removal of color, odor, and other compounds that are a negative influence on the sensory characteristics of foods, such as liquid and crystal sugars, alcoholic drinks, fruit juices, fats and edible oils, among others; industrial purification of air and other gases, wastewater recycling, and organic solvents recovery; separation and purification of high-added-value products, such as various acids, vitamins, enzymes, and proteins (e.g., cheese whey proteins). [...](undefined)info:eu-repo/semantics/publishedVersio
Boletim do Centro de Pesquisa de Processamento de Alimentos, 2003
O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerante sabor guaraná, ... more O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerante sabor guaraná, sendo seis produzidas por pequenas empresas e uma por empresa líder de mercado. A Análise Descritiva Quantitativa (ADQ) foi utilizada para descrever e quantificar os atributos sensoriais das amostras. A aceitabilidade sensorial das marcas de refrigerante foi determinada mediante escala hedônica e os resultados avaliados pela Análise de Componentes Principais, Mapa de Preferência Interno e ANOVA. A maioria dos consumidores preferiu o refrigerante da marca líder de mercado, que apresentou os atributos sabor e aroma característico em maior intensidade e sabor e aroma tutti-fruti em menor intensidade.
To develop a new enzymatic xylose-to-xylitol conversion, deeper knowledge on the regulation of xy... more To develop a new enzymatic xylose-to-xylitol conversion, deeper knowledge on the regulation of xylose reductase (XR) is needed. To this purpose, a new strain of Debaryomyces hansenii (UFV-170), which proved a promising xylitol producer, was cultivated in semi-synthetic media containing different carbon sources, specifically three aldo-hexoses (D-glucose, D-galactose and D-mannose), a keto-hexose (D-fructose), a keto-pentose (D-xylose), three aldo-pentoses (D-arabinose, L-arabinose and D-ribose), three disaccharides (maltose, lactose and sucrose) and a pentitol (xylitol). The best substrate was lactose on which cell concentration reached about 20 g l(-1) dry weight (DW), while the highest specific growth rates (0.58-0.61 h(-1)) were detected on lactose, D-mannose, D-glucose and D-galactose. The highest specific activity of XR (0.24 U mg(-1)) was obtained in raw extracts of cells grown on D-xylose and harvested in the stationary growth phase. When grown on cotton husk hemicellulose hydrolyzates, cells exhibited XR activities five to seven times higher than on semi-synthetic media.
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit di... more Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this poly...
Http Dx Doi Org 10 1081 Jfp 200032964, Feb 6, 2007
ABSTRACT The accurate determination of thermophysical properties of milk is very important for de... more ABSTRACT The accurate determination of thermophysical properties of milk is very important for design, simulation, optimization, and control of food processing such as evaporation, heat exchanging, spray drying, and so forth. Generally, polynomial methods are used for prediction of these properties based on empirical correlation to experimental data. Artificial neural networks are better Suited for processing noisy and extensive knowledge indexing. This article proposed the application of neural networks for prediction of specific heat, thermal conductivity, and density of milk with temperature ranged from 2.0 to 71.0degreesC, 72.0 to 92.0% of water content (w/w), and 1.350 to 7.822% of fat content (w/w). Artificial neural networks presented a better prediction capability of specific heat, thermal conductivity, and density of milk than polynomial modeling. It showed a reasonable alternative to empirical modeling for thermophysical properties of foods.
A rapid method for the detection and quantification of the adulteration of milk powder by the add... more A rapid method for the detection and quantification of the adulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein using mid-infrared spectroscopy (MIR). Fluid milk samples were dried and then spiked with different concentrations of GMP and whey. Calibration models were developed using multivariate techniques, from spectral data. For the principal component analysis and discriminant analysis, excellent percentages of correct classification were achieved in accordance with the increase in the proportion of whey samples. For partial least squares regression analysis, the correlation coefficient (r) and root mean square error of prediction (RMSEP) in the best model were 0.9885 and 1.17, respectively. The rapid analysis, low cost monitoring and high throughput number of samples tested per unit time indicate that MIR spectroscopy may hold potential as a rapid and reliable method for detecting milk powder frauds using cheese whey.
Engineering Aspects of Milk and Dairy Products, 2009
Aqueous Two-Phase Systems Applied to Whey Protein Separation Abraham Damian Giraldo Zuniga, Jane ... more Aqueous Two-Phase Systems Applied to Whey Protein Separation Abraham Damian Giraldo Zuniga, Jane Sélia dos Reis Coimbra,* José Antonio Couto Teixeira, and Lígia Rodrigues CONTENTs 4.1 Introduction.................................................................................................... 57 4.2 Types of ...
[Excerpt] Introduction: Adsorption is defined as a spontaneous process during which one or more c... more [Excerpt] Introduction: Adsorption is defined as a spontaneous process during which one or more components of system concentrates on the interfacial region. Adsorption is, in most cases, a transient process, involving a solid and a fluid. The use of a solid is the main distinguishing feature from other processes such as absorption, distillation, or extraction. Solids are able to adsorb only traces of solute, therefore making this method useful for dilute solutions. The adsorbed solute, the adsorbate, does not dissolve into the solid; it stays on its surface or inside the pores. The process of adsorption is mostly reversible, and changes in pressure or temperature can easily provoke the removal of that solute from the solid. Adsorption has been used by the chemical and food industries for quite some time, and is taking its place in the purification and isolation of biocompounds in the pharmaceutical and fine-chemistry areas. The applications of adsorption in the food industry removal of color, odor, and other compounds that are a negative influence on the sensory characteristics of foods, such as liquid and crystal sugars, alcoholic drinks, fruit juices, fats and edible oils, among others; industrial purification of air and other gases, wastewater recycling, and organic solvents recovery; separation and purification of high-added-value products, such as various acids, vitamins, enzymes, and proteins (e.g., cheese whey proteins). [...](undefined)info:eu-repo/semantics/publishedVersio
Boletim do Centro de Pesquisa de Processamento de Alimentos, 2003
O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerante sabor guaraná, ... more O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerante sabor guaraná, sendo seis produzidas por pequenas empresas e uma por empresa líder de mercado. A Análise Descritiva Quantitativa (ADQ) foi utilizada para descrever e quantificar os atributos sensoriais das amostras. A aceitabilidade sensorial das marcas de refrigerante foi determinada mediante escala hedônica e os resultados avaliados pela Análise de Componentes Principais, Mapa de Preferência Interno e ANOVA. A maioria dos consumidores preferiu o refrigerante da marca líder de mercado, que apresentou os atributos sabor e aroma característico em maior intensidade e sabor e aroma tutti-fruti em menor intensidade.
To develop a new enzymatic xylose-to-xylitol conversion, deeper knowledge on the regulation of xy... more To develop a new enzymatic xylose-to-xylitol conversion, deeper knowledge on the regulation of xylose reductase (XR) is needed. To this purpose, a new strain of Debaryomyces hansenii (UFV-170), which proved a promising xylitol producer, was cultivated in semi-synthetic media containing different carbon sources, specifically three aldo-hexoses (D-glucose, D-galactose and D-mannose), a keto-hexose (D-fructose), a keto-pentose (D-xylose), three aldo-pentoses (D-arabinose, L-arabinose and D-ribose), three disaccharides (maltose, lactose and sucrose) and a pentitol (xylitol). The best substrate was lactose on which cell concentration reached about 20 g l(-1) dry weight (DW), while the highest specific growth rates (0.58-0.61 h(-1)) were detected on lactose, D-mannose, D-glucose and D-galactose. The highest specific activity of XR (0.24 U mg(-1)) was obtained in raw extracts of cells grown on D-xylose and harvested in the stationary growth phase. When grown on cotton husk hemicellulose hydrolyzates, cells exhibited XR activities five to seven times higher than on semi-synthetic media.
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit di... more Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this poly...
Http Dx Doi Org 10 1081 Jfp 200032964, Feb 6, 2007
ABSTRACT The accurate determination of thermophysical properties of milk is very important for de... more ABSTRACT The accurate determination of thermophysical properties of milk is very important for design, simulation, optimization, and control of food processing such as evaporation, heat exchanging, spray drying, and so forth. Generally, polynomial methods are used for prediction of these properties based on empirical correlation to experimental data. Artificial neural networks are better Suited for processing noisy and extensive knowledge indexing. This article proposed the application of neural networks for prediction of specific heat, thermal conductivity, and density of milk with temperature ranged from 2.0 to 71.0degreesC, 72.0 to 92.0% of water content (w/w), and 1.350 to 7.822% of fat content (w/w). Artificial neural networks presented a better prediction capability of specific heat, thermal conductivity, and density of milk than polynomial modeling. It showed a reasonable alternative to empirical modeling for thermophysical properties of foods.
A rapid method for the detection and quantification of the adulteration of milk powder by the add... more A rapid method for the detection and quantification of the adulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein using mid-infrared spectroscopy (MIR). Fluid milk samples were dried and then spiked with different concentrations of GMP and whey. Calibration models were developed using multivariate techniques, from spectral data. For the principal component analysis and discriminant analysis, excellent percentages of correct classification were achieved in accordance with the increase in the proportion of whey samples. For partial least squares regression analysis, the correlation coefficient (r) and root mean square error of prediction (RMSEP) in the best model were 0.9885 and 1.17, respectively. The rapid analysis, low cost monitoring and high throughput number of samples tested per unit time indicate that MIR spectroscopy may hold potential as a rapid and reliable method for detecting milk powder frauds using cheese whey.
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