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Enthalpy-entropy compensation based on isotherms of mango
(Food Science and Technology (Campinas), 2005-06-01) [Artigo]
Dados de equilíbrio da umidade da polpa de manga foram determinados utilizando-se o método estático gravimétrico. As isotermas de adsorção e dessorção foram obtidas na faixa de 30-70 ºC e as atividades de água (a w) de ...
Physicochemical and structural characteristics of rice starch modified by irradiation
(Food Chemistry, 2016-01-15) [Artigo]
This work evaluated the physicochemical and structural properties of rice starch of the cultivars IAC 202 and IRGA 417 modified by irradiation. Starch samples were irradiated by (60)Co in doses 1, 2 and 5kGy, on a rate of ...
Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch
(Food Science And Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2015) [Artigo]
The effect of heat-moisture treatment on structural, physicochemical, and rheological characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed with starch samples conditioned to 28% ...
Efeito da utilização de substitutos de gordura em queijos light
(Revista do Instituto Adolfo Lutz, 2011) [Artigo]
Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of ...
Microbiota contaminante em bebidas lácteas fermentadas comerciais
(Revista do Instituto Adolfo Lutz, 2013) [Artigo]
Lately, the acceptability of fermented dairy beverages has been increased, due to the nutritional benefits, the practical consumption and the low cost of product for the manufacturers, and consequently for final market ...
Compostos bioativos benéficos presentes em castanhas e nozes
(UNOPAR Científica. Ciências Biológicas e da Saúde, 2011) [Artigo]
Epidemiological studies have shown an inverse relationship between nuts, including walnuts, intakes and chronic diseases such as cardiovascular diseases and cancers. The nuts contain phenolics compounds and flavonoids and ...
Evolução da microbiota contaminante em linha de processamento de queijos Minas frescal e ricota
(Revista do Instituto Adolfo Lutz, 2010) [Artigo]
Fresh cheeses such as Minas frescal and ricotta are excellent means for undesirable microorganisms to thrive, damaging quality and wholesomeness of these products. In this context, this study aimed at evaluating the ...
Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle
(Ids'2018: 21st International Drying Symposium, 2018-01-01) [Trabalho apresentado em evento]
Pirarucu (Arapaima gigas Schinz) farming has been encouraged and, among meat preservation techniques, the salting process is a relatively simple and low-cost method. The objective of this work was to study the sodium ...
O ensino da compostagem e produção de sabão como forma de gerenciamento dos resíduos sólidos domiciliares
(Revista Ciência em Extensão, 2011) [Resumo]
Introdução: O adequado gerenciamento dos resíduos sólidos domiciliares (RSD) tem se estabelecido nas últimas décadas como um importante instrumento na diminuição do lixo doméstico destinados aos aterros. A compostagem ...
Avaliação da qualidade de óleos de fritura utilizados em restaurante universitário
(Revista Ciência em Extensão, 2014) [Artigo]
Frying is a widely used method of preparing food, because it is a very fast and convenient process, and because it provides specific characteristics of color, flavor, odor, and texture, besides having great consumer ...