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3,441 to 3,450 of 3,858 Results

Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory", https://doi.org/10.25824/redu/N5BHS7, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== [fileUNF] These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.
Sheep_goat_whey_beverages_Composition_microbiology_physicocheminal_microstructure_bioactity_sensory_REDU.tab Oct 9, 2023 - Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory Tabular Data - 889 B - 13 Variables, 7 Observations - UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.
Stability of neutral and fermented sheep/ goat whey: screening of stabilizers Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "Stability of neutral and fermented sheep/ goat whey: screening of stabilizers", https://doi.org/10.25824/redu/FSJJ0L, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:y7x4q8SunuxkhsPwBRoCSw== [fileUNF] These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)
Screening_stabilizers.tab Oct 9, 2023 - Stability of neutral and fermented sheep/ goat whey: screening of stabilizers Tabular Data - 1.4 KB - 4 Variables, 27 Observations - UNF:6:y7x4q8SunuxkhsPwBRoCSw== Stability of neutral and fermented sheep/ goat whey: Screening of Stabilizers
NIR backscattering data of sheep and goat whey beverage during storage Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "NIR backscattering data of sheep and goat whey beverage during storage", https://doi.org/10.25824/redu/7JQ5Z9, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:/Nwi4UpfqzGCbQWanPCmUg== [fileUNF] These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.
NIR_backsccatering_data_whey_beverages_during_storage_REDU.tab Oct 9, 2023 - NIR backscattering data of sheep and goat whey beverage during storage Tabular Data - 1.6 KB - 11 Variables, 15 Observations - UNF:6:/Nwi4UpfqzGCbQWanPCmUg== These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.
Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin Oct 9, 2023 Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin", https://doi.org/10.25824/redu/8ZOSGR, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:Ag2Vsl/tjNynewPw/tOoLA== [fileUNF] These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease). Results includes lactic acid bacteria count, pH, acidity, particle size distribution...
Microbiology_physicochemical_structural_data_ samples_Goat_and_sheep_cheese_whey_added_with_pectin_REDU.tab Oct 9, 2023 - Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin Tabular Data - 2.6 KB - 18 Variables, 24 Observations - UNF:6:Ag2Vsl/tjNynewPw/tOoLA== Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin
NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation Oct 9, 2023 Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation", https://doi.org/10.25824/redu/9HCUK5, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:DN/gB/8lMv+Z7CcyNf512g== [fileUNF] These data refer to characterization of sheep and goat cheese whey pasteurized at different binomials and acidified (pH 5.5-2.5) or fermented (with or without Alcalase). Results includes particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)
Turbiscan_particle_size_data_samples_Goat_and_sheep_cheese_whey_REDU.tab Oct 9, 2023 - NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation Tabular Data - 2.3 KB - 11 Variables, 23 Observations - UNF:6:DN/gB/8lMv+Z7CcyNf512g==

Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory", https://doi.org/10.25824/redu/N5BHS7, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== [fileUNF]

These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.

Sheep_goat_whey_beverages_Composition_microbiology_physicocheminal_microstructure_bioactity_sensory_REDU.tab

Oct 9, 2023 - Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory

Tabular Data - 889 B - 13 Variables, 7 Observations -

These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.

Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "Stability of neutral and fermented sheep/ goat whey: screening of stabilizers", https://doi.org/10.25824/redu/FSJJ0L, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:y7x4q8SunuxkhsPwBRoCSw== [fileUNF]

These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)

Screening_stabilizers.tab

Oct 9, 2023 - Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Tabular Data - 1.4 KB - 4 Variables, 27 Observations -

Stability of neutral and fermented sheep/ goat whey: Screening of Stabilizers

NIR backscattering data of sheep and goat whey beverage during storage

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "NIR backscattering data of sheep and goat whey beverage during storage", https://doi.org/10.25824/redu/7JQ5Z9, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:/Nwi4UpfqzGCbQWanPCmUg== [fileUNF]

These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.

NIR_backsccatering_data_whey_beverages_during_storage_REDU.tab

Oct 9, 2023 - NIR backscattering data of sheep and goat whey beverage during storage

Tabular Data - 1.6 KB - 11 Variables, 15 Observations -

These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.

Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin

Oct 9, 2023

Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin", https://doi.org/10.25824/redu/8ZOSGR, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:Ag2Vsl/tjNynewPw/tOoLA== [fileUNF]

These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease). Results includes lactic acid bacteria count, pH, acidity, particle size distribution...

Microbiology_physicochemical_structural_data_ samples_Goat_and_sheep_cheese_whey_added_with_pectin_REDU.tab

Oct 9, 2023 - Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin

Tabular Data - 2.6 KB - 18 Variables, 24 Observations -

Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin

NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation

Oct 9, 2023

Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation", https://doi.org/10.25824/redu/9HCUK5, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:DN/gB/8lMv+Z7CcyNf512g== [fileUNF]

These data refer to characterization of sheep and goat cheese whey pasteurized at different binomials and acidified (pH 5.5-2.5) or fermented (with or without Alcalase). Results includes particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)

Turbiscan_particle_size_data_samples_Goat_and_sheep_cheese_whey_REDU.tab

Oct 9, 2023 - NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation

Tabular Data - 2.3 KB - 11 Variables, 23 Observations -

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