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| Registros recuperados: 25 | |
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| TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de. |
| A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente cozidos ou na forma de farinhas devido ao seu elevado teor de amido, constituindo assim uma oportunidade interessante para uso como ingrediente na indústria alimentícia. O objetivo deste trabalho foi caracterizar o amido extraído de 12 genótipos, dentre plátanos e bananas, pertencentes ao banco ativo de germoplasma da Embrapa. Os amidos apresentaram teor considerável de amilose (29,7% a 37,8%), baixos teores de fósforo (0,01% a 0,03%) e de lipídios (< 0,1%), larga faixa de temperatura de gelatinização (66,9 ºC a 90,8 ºC), estrutura granular heterogênea com... |
| Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) |
Palavras-chave: Food technology; Amylose; Pasting properties; Retrogradation; Ingredients; Viscosity. |
| Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128743 |
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| PAES, M. C. D.; GUIMARAES, P. E. de O.; CARVALHO, C. W. P. de; OLIVEIRA, A. C. de. |
| As propriedades térmicas e reológicas do amido são determinantes na qualidade tecnológica deste biopolímero, entretanto essas não são consideradas no desenvolvimento de cultivares de milho no Brasil, não permitindo a apropriação ao diversificado setor agroindustrial. Assim, o objetivo do presente estudo foi caracterizar híbridos de milho quanto ao perfil viscoamilográfico do amido isolado. Os amidos isolados de trinta e seis híbridos de milho, experimentais e comerciais, foram caracterizados em um analisador rápido de viscosidade (RVA), sendo avaliadas as variáveis temperatura de pasta, viscosidade máxima a frio, viscosidade máxima, viscosidade mínima no aquecimento, viscosidade de quebra, viscosidade máxima no resfriamento, retrogradação e viscosidade... |
| Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) |
Palavras-chave: RVA; Gel; Zea Mays; Propriedade Físico-Química; Viscosidade; Fenômeno Físico; Gelatinização; Pasta; Gelatinization; Viscosity. |
| Ano: 2021 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1135370 |
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| Fukuda, Kenji; Shi, Tala; Nagami, Kentaro; Leo, Fiame; Nakamura, Tadashi; Yasuda, Kumi; Senda, Akitsugu; Motoshima, Hidemasa; Urashima, Tadasu; 福田, 健二; 浦島, 匡. |
| A thermophilic lactic acid bacterium, Lactobacillus fermentum TDS030603, produced about 100 mg/L of EPS in purified form when grew in de Man-Rogosa-Sharpe (MRS) broth. The 1% (w/v) solution of the purified EPS was highly viscous, exhibiting an apparent 22 viscosity (ηapp) of 0.88 Pa s at a shear rate of 10/s. To investigate the impact of carbohydrate source on the production yield and chemical structure of EPS and the viscosity of EPS solution, a chemically defined medium (CDM) has been developed. Results of TLC, HPLC, 25 and 1H NMR spectroscopy indicated that the chemical structures of EPS released in MRS and in the CDM supplemented with glucose, galactose, lactose or sucrose were very similar. All the 1% solutions of EPSs released in CDMs were highly... |
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Palavras-chave: Chemical structure; Chemically defined medium; Exopolysaccharide; Lactic acid bacteria; Viscosity. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2694 |
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| Horvatovic,MP; Glamocic,D; Zikic,D; Hadnadjev,TD. |
| Enzyme supplementation of diets enhances broiler performance by improving some of the basic production parameters such as average feed intake, feed conversion ratio, or average weight gain. The enzyme NSPase is commonly used in broiler diets containing high levels of viscous cereals such as barley, oat, wheat, or sorghum. The use of NSPase in diets with different levels of sunflower meal has been not been extensively explored. The experiment was carried out to evaluate the effects of the inclusion of sunflower meal levels in grower and finisher broiler diets supplemented or not with enzymes (cellulase, β-glucanase, and xylanase) on broiler performance, intestinal function, and carcass traits. A completely randomized experimental design, with 3*2 factorial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass characteristics; Enzyme activity; Performance; Viscosity. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000100025 |
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| Pereira,Edimir A.; Brandão,Edimir M.; Borges,Soraia V.; Maia,Maria C. A.. |
| In this experimental work the rheological behavior of umbu pulp has been studied by shear flow (pseudoplasticity, apparent viscosity) and in oscillatory mode (dynamic modules) in the linear domain of viscoelasticity. The studies were carried out with the use of a controlled stress Rheometer Haake RS 100, at different soluble solid concentrations (10, 15, 20 and 25 °Brix), measured at 30 °C. Tests in steady shear were conducted over a shear rate range of 0.1 - 300 s-1 and oscillatory measurements over a frequency range of 0.01 - 100 Hz. The results indicated that umbu pulp behaves as a non-Newtonian fluid, with pseudoplastic characteristics and yield stress appearance and exhibits tixotropic properties. Rheograms were fitted to the Herschel-Bulkey model.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Viscosity; Viscoelasticity; Soluble solid content (°Brix). |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662008000100013 |
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| Silva,Vanessa Karla; Morita,Viviane de Souza; Boleli,Isabel Cristina. |
| The experiment was carried out to evaluate the effects of continuous ingestion of pectin on intestinal viscosity, intestinal transit time, excreta moisture content, nutrient digestibility and energy metabolism of broilers at starter and growth phases. We used 240 one-day-old Cobb male broiler chicks, distributed in a completely randomized experimental design. Treatments consisted of four concentrations of pectin (0, 10, 30 and 50 g kg-1) with six replicates of 10 birds each. The ingestion of pectin supplied in the feed by broilers at the starter phase increased intestinal viscosity and intestinal transit time, reduced excreta moisture, improved the use of apparent metabolizable energy, nitrogen-corrected apparent metabolizable energy, coefficient of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Development; Feed additive; Metabolism; Soluble fiber; Viscosity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000800007 |
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| Sousa,Lorena Salim de; Carvalho,Thiago Soares Martins; Nogueira,Flávia Aparecida; Saldanha,Mariana Masseo; Vaz,Diego Pereira; Bertechini,Antônio Gilberto; Baião,Nelson Carneiro; Lara,Leonardo José Camargos. |
| ABSTRACT The objective of this study was to ascertain the influence of different dietary fiber sources and the usage of xylanase on diet of commercial layers and their influence on productive performance, egg quality, and digestive organ biometry. A total of 864 Lohmann® White hens was fed diets with three different fiber sources (wheat bran, soybean hull, or coffee husk) with or without xylanase inclusion (concentration of 160,000 BXU/g) in a 3×2 factorial arrangement, with six replicates of 24 birds each, from 25 to 44 weeks of age. There were no interactions between dietary fiber and xylanase inclusion. The enzyme supplementation did not influence any parameters evaluated. There were dietary fiber effects on body weight gain, viability, egg weight,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative fiber; Enzyme; Laying hen; Non-starch polysaccharides; Viscosity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100504 |
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| Leonel,Magali; Freitas,Taila Santos de; Mischan,Martha Maria. |
| Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Modified starch; Extrusion; Viscosity. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009 |
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| Khoramabadi, Vahid; Akbari, Mohammad Reza; Khajali, Fariborz; Noorani, Hossein; Rahmatnejad, Enayat. |
| The effect of wheat-based diet (WBD), supplemented with xylanase and surplus vitamin A, on performance, nutrient digestibility, intestinal morphology and digesta viscosity of broiler chickens was investigated. Based on a completely randomized design, 240-day-old chickens were randomly divided into six experimental diets and four replications with 10 chickens each. Experimental diets consisted of corn-based diet (CBD) (T1), WBD with routine amounts of vitamin A (9000 IU kg-1) (T2), T2 without vitamin A in premix (T3), T2 + 6000 IU kg-1 vitamin A (T4), T2 + 420 IU kg-1 xylanase (T5), and T2 + 6000 IU kg-1 vitamin A + 420 IU kg-1 xylanase (T6). For Feed Conversion Rate (FCR) between day 1 and 21 and between day 21 and 42 WBD supplemented with vitamin A and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibility; Enzyme; Morphology; Viscosity; Vitamin A; Wheat. |
| Ano: 2014 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/23910 |
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| FAKAYODE, OLUGBENGA ABIOLA; PETER, EDIDIONG ETIM; OJOAWO, OLAYEMI OLUBUNMI. |
| Production, characterization and development of models for glucose syrup obtained from selected agricultural crops were studied. Glucose syrups were produced at 60, 80 and 100oC. The rheological properties of the glucose syrups were investigated and the effect of temperature on viscosity was determined. Also, the effect of shear rate on viscosity was determined at spindle speeds of 10, 20, 50 and 100 rpm. Data obtained were fitted into Power law model for analyzing the viscosity and for fluid classification. The starch yields were 71.7, 85.3 and 91.5% and the syrup yields were 78.82, 86.35 and 88.65% for maize, rice and cassava respectively. Viscosities of the syrups showed an inverse relationship with temperature and shear rates. The power law index (n)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural Engineering Glucose; Power Law Model; Viscosity; Pseudo-plastic; Non-Newtonian fluid.. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5150 |
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| Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S.. |
| The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer. The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617 |
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| Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu. |
| The effects of floral location on the physicochemical and thermal parameters of honey samples from Enugu North senatorial zone were evaluated. Floral location had significant effects (P 0.05) on viscosity, electrical conductivity, sugar content, free acidity, ach content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, F/G ratio and specific heat capacity. Honeys from Igbo-Eze South were more viscose than the rest of the honey samples from other floral locations, with a mean viscosity value at 25 oC (15.58cSt) higher than that at 60 oC (12.63cSt). The electrical conductivity, ash content, moisture content and density ranged between 226.5 - 211.45 µS cm-1, 0.06 - 0.57%, 16.59 – 22.55% and 0.82 – 1.25 g... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Moisture content; Fructose; Free acidity; Density; Thermal heat diffusivity; Viscosity; Electrical conductivity. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7343 |
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| SANTOS,FRANCISCO K.G.; DANTAS FILHO,ANTONIO N.; LEITE,RICARDO H.L.; AROUCHA,EDNA M.M.; SANTOS,ANDARAIR G.; OLIVEIRA,THIAGO A.. |
| The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Arrhenius model; Glucose; Moisture; Rheology; Viscosity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200981 |
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| ZÓCALO,YANINA; BIA,DANIEL; LLUBERAS,SEBASTIÁN; ARMENTANO,RICARDO L. |
| Background: The characterization of the dynamic process of veins walls is essential to understand venous functioning under normal and pathological conditions. However, little work has been done on dynamic venous properties. Aim: To characterize vein compliance (C), viscosity (η), peak-strain (W St) and dissipated (W D) energy, damping (ξ), and their regional differences in order to evalúate their role in venous functioning during volume-pressure overloads. Methods: In a mock circulation, pressure (P) and diameter (D) of different veins (anterior cava, jugular and femoral; from 7 sheep), were registered during cyclical volume-pressure pulses. From the P-D relationship, C, W St and ξ (at low and high P-D leveis), η and W D... |
| Tipo: Journal article |
Palavras-chave: Compliance; Damping; Energetic; Vascular physiology; Venous wall; Viscosity. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602008000200012 |
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| Registros recuperados: 25 | |
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