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| Cruz,Mabel Ribeiro da; Morais,João Paulo Saraiva; Muniz,Celli Rodrigues; Rosa,Morsyleide de Freitas; Souza Filho,Men de Sá Moreira de; Azeredo,Henriette Monteiro Cordeiro de. |
| Abstract: The objective of this work was to determine a suitable combination of the polysaccharide mesquite seed gum (MSG) and the protein Nile tilapia fish gelatin in the composite MSG/gelatin film for food packaging applications, and to evaluate the effect of cellulose nanocrystals (CNCs) on the film. MSG and gelatin were extracted from mesquite seeds and Nile tilapia residues, respectively, and the CNCs from mesquite pods by acid hydrolysis. The MSG:gelatin ratio with the best combination of tensile and barrier properties was used to produce the bionanocomposite films, by adding different CNC contents to the MSG/gelatin dispersion. The MSG:gelatin ratio of 1:1 had a good combination of water vapor permeability (WVP) and tensile strength. The properties... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prosopis juliflora; Bionanocomposites; Packaging; Polysaccharide; Protein. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000400495 |
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| Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann. |
| ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752 |
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| Azeredo,Henriette Monteiro Cordeiro de; Araújo,Fátima Beatriz Silva de; Garruti,Deborah dos Santos; Queiroz,Ana Amélia Martins; Pinto,Gustavo Adolfo Saavedra. |
| Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mango; Hurdle technology; Osmotic dehydration. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000200015 |
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