Now showing items 1-10 of 444
Zymomonas mobilis: um microrganismo promissor para a fermentação alcoólica
(Semina: Ciências Agrárias, 2009-04-01) [Artigo]
In many countries, fermentation studies regarding the use of bacteria instead of yeasts to reduce the period of alcoholic fermentation have been carried out. In Brazil, all the industrial alcohol production is carried out ...
Purification of Candida guilliermondii and Pichia ohmeri killer toxin as an active agent against Penicillium expansum
(Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2009-01-01) [Artigo]
An antifungal assay with cell-free culture supernatant of Pichia ohmeri 158 and Candida guilliermondii P3 was tested against Penicillium expansum strain #2 at 25C by measuring hyphal length and percentage conidia germination. ...
Rheology and fluid dynamics properties of sugarcane juice
(Biochemical Engineering Journal, 2011-02-15) [Artigo]
The sugarcane juice is a relatively low-cost agricultural resource, abundant in South Asia, Central America and Brazil, with vast applications in producing ethanol biofuel. In that way, a good knowledge of the rheological ...
Teores de sacarose e de açúcares redutores em néctares de frutas industrializados comercializados no município de São Paulo
(Higiene Alimentar, 2013) [Artigo]
Effect of milk treatment on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt
(Milchwissenschaft, 2007-01-30) [Artigo]
The effect of milk treatment (heat, high hydrostatic pressure - HHP, or combined heat and HHP) on acidification, physicochemical characteristics, and probiotic cell counts in low fat yogurt was studied. All samples were ...
Drying rates of Rubi grapes submitted to chemical pretreatments for raisin production
(Pesquisa Agropecuária Brasileira, 2006-03-01) [Artigo]
O objetivo deste trabalho foi selecionar o pré-tratamento químico mais apropriado para a secagem de uvas cv. Rubi para a produção de passas. Foram obtidas curvas de secagem convectiva com ar a 50ºC, em um secador de bandejas, ...
Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration
(Food Hydrocolloids, 2014-10-01) [Artigo]
Beyond their nutritional importance, starches present a relevant technological role in processed foods. The gelatinization process that occurs during heating of starch suspensions is generally followed by considerable ...
The effect of different sweeteners in low-calorie yogurts - a review
(International Journal of Dairy Technology, 2005-11-01) [Artigo]
Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper ...
Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
(International Journal Of Food Engineering, 2014-12-01) [Artigo]
Passion fruit seeds are an important by-product of the juice industry. In this study, physical, thermal and water-sorption properties of passion fruit (Passiflora edulis Sims f. flavicarpa Degener) seeds were determined. ...
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose
(Semina: Ciências Agrárias, 2013-01-01) [Artigo]
Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of ...