Now showing items 1-4 of 4
Effect of steeping conditions (sulfur dioxide, lactic acid, and temperature) on starch yield, starch quality, and germ quality from the Intermittent Milling and Dynamic Steeping process (IMDS) for a Brazilian corn hybrid
(Cereal Chemistry, 2002-01-01) [Artigo]
Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the ...
Caracterização química dos géis produzidos pelas bactérias diazotróficas Rhizobium tropici e Mesorhizobium sp.
(Química Nova, 2012-01-01) [Artigo]
The exopolysaccharides with characteristics of gel produced by Rhizobium tropici (EPS RT) and Mesorhizobium sp (EPS MR) are acidic heteropolysaccharide composed mainly of glucose and galactose in a molar ratio of 4:1 and ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Journal Of Food Science, 2015-02-01) [Artigo]
The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important ...
Propriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium
(Química Nova, 2010-01-01) [Artigo]
Viscosity of some polysaccharide solutions supports that these molecules can be applied in food sectors. Four exopolysaccharides (R1, R2, R3, R4) produced by different Rhizobium strains were selected. Sugar composition and ...