Now showing items 1-10 of 494
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. ...
Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage
(Proceedings of the Second Inter-american Drying Conference, 2001-01-01) [Trabalho apresentado em evento]
Fresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte ...
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 ...
Heat transfer in a packed sugar cane bagasse bed
(CHISA 2008 - 18th International Congress of Chemical and Process Engineering, 2008-12-01) [Trabalho apresentado em evento]
Heat transfer in a packed bed of sugar cane bagasse, which is a potential biofuel used in cars and industries, percolated with air flow was studied. The fibers were washed, sieved, oven dried, and afterwards moisture content ...
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 ...