Now showing items 111-116 of 116
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 ...
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
(LWT, 2019-05-01) [Artigo]
With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. ...
SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
(Food Research International, 2019-08-01) [Artigo]
Soybean Protein Isolate (SPI) is a by-product from soybean oil industries with good nutritional and functional properties. Denaturation of hydrated SPI can change its properties, allowing the formation of gel-like particles, ...
Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties
(Journal Of Food Processing And Preservation, 2019-07-29) [Artigo]
This work aimed to investigate the effects of temperature and relative humidity on the moisture transfer kinetics and browning during black garlic processing. The final product quality was also evaluated based on the total ...
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 ...
Structural, thermal, and morphological characteristics of cassava amylodextrins
(Journal of the Science of Food and Agriculture, 2018-05-01) [Artigo]
BACKGROUND: Amylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. ...