Now showing items 1-4 of 4
Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides
(Food Hydrocolloids, 2019-02-01) [Artigo]
Starch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive ...
Probiotic potential and safety of enterococci strains
(Annals of Microbiology, 2019-03-05) [Artigo]
The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) ...
Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures
(Food Hydrocolloids, 2019-07-01) [Artigo]
The rheological behavior of gels prepared from albumin (ALB) and a mixture of ALB and low methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory rheological tests, Fourier transform infrared ...
Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature
(Powder Technology, 2019-09-01) [Artigo]
Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations ...