Consulta: subjectFacets:"Functional properties"
Registros recuperados: 16
Data/hora: 03/06/2024 03:04:54

Functional properties of the three hemoglobin phenotypes of Nelore cattle
Provedor de dados: 74
Autores: Di Vito,A.; Schwantes,A.R.; Schwantes,M.L.B.
Blood and stripped hemoglobin from Nelore cattle individuals were submitted to oxygen equilibrium experiments in both gasometric and spectrophotometric methods. No difference was detected in oxygen affinity and Bohr effect among Hb A, Hb B and Hb AB in experiments with both blood and stripped hemoglobin, in the presence and absence of the chloride ion. However, n values (Hill plots) were higher in Hb B and Hb AB (&gt;2) than in Hb A (&lt;2).
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Allohemoglobins; Functional properties; Nelore cattle; Cooperativity; Bohr effect; Modulatators effect.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572002000200004

Queijo artesanal caprino maturado e defumado adicionado de cultura lática probiótica.
Provedor de dados: 14
Autores: LAGUNA, L. E.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; SALLES, H. O.; EGITO, A. S. do.
O objetivo do trabalho foi obter um queijo artesanal caprino em escala labo-ratorial, adicionado de cultura probiótica de Lactobacillus rhamnosus, por meio de um processo tecnológico capaz de manter a sua viabilidade durante o pro-cesso de fabricação, defumação a frio, maturação e armazenamento do produ-to adequado
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Queijo de cabra; Queijo defumado; Queijo maturado; Queijo artesanal; Produção artesanal; Fabricação artesanal; Processamento artesanal; Fabricaçao; Processed animal products; Produto Derivado do Leite; Tecnologia de Alimento; Goat cheese; Goats; Cheeses; Food technology; Probiotics; Brazil.; Processed foods; Functional properties.
Ano: 2019
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1117110

Agronomical and molecular characterization of banana germplasm
Provedor de dados: 86
Autores: Mattos,Lorenna Alves; Amorim,Edson Perito; Amorim,Vanusia Batista de Oliveira; Cohen,Kelly de Oliveira; Ledo,Carlos Alberto da Silva; Silva,Sebastião de Oliveira e.
The objective of the present work was to characterize banana accessions from the Germplasm Bank at Embrapa Mandioca e Fruticultura Tropical (Brazil), using agronomical, physical and physicochemical characteristics of fruit and simple sequence repeats (SSR) markers. Twenty-six accessions were analyzed, in which high genetic variability was found, especially for the agronomical characters number of fruit and weight of bunch. Accessions with high contents of carotenoids (diploid 'Jaran'), polyphenols (triploid 'Caipira' and tetraploid 'Teparod') and vitamin C (diploid 'Tuugia' and an unknown triploid AAA) in the fruit were identified. Thirteen microsatellite primers revealed an average of 7.23 alleles, which showed high variability. A dendrogram was prepared...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Musa; Functional properties; Fruit quality; Hybrids; Yield.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2010000200005

Consumer attitudes toward GM food with hypothetical functional characteristics
Provedor de dados: 31
Autores: Marin,   Floriana; Notaro,   Sandra.
Since their introduction in the early 1990s, genetically modified organisms in agriculture tended to emphasize improved yield. Europeans, perceiving unacceptable risk and too little benefit, resoundingly disapproved of GMO use in agro-food processes. More recently, research has turned to developing products that use GMO components that better match consumer interest, including nutritionally enhanced foods, environmentally friendly crops, and other areas.  The question that arises is whether Europeans perceive that the new, prospective benefits outweigh the olds risks, opening the market to such products. This paper investigates consumer preferences for a number of hypothetical genetic modifications in a widely consumed food product: yoghurt. We explore the...
Tipo: Conference Paper or Presentation
Palavras-chave: GMOs; Functional properties; Willingness to pay; Choice modelling; Food Consumption/Nutrition/Food Safety.
Ano: 2007
URL: http://purl.umn.edu/7878

Bioactive compounds and antioxidant activity in tropical fruits grown in the lower-middle São Francisco Valley
Provedor de dados: 124
Autores: Batista,Patrício Ferreira; Lima,Maria Auxiliadora Coêlho de; Alves,Ricardo Elesbão; Façanha,Rafaela Vieira.
ABSTRACT The aim of this study was to evaluate the levels of bioactive compounds and antioxidant activity in fruit of commercial cultivars of mango, acerola, guava, atemoya and custard apple produced in the lower-middle São Francisco Valley, with a view to adding value to the product because of their functional properties. Fruits harvested in commercial areas of the region were evaluated for levels of ascorbic acid, total anthocyanins, yellow flavonoids, total carotenoids and total extractable polyphenols, and for total antioxidant activity, using the ABTS and ORAC methods. The data were submitted to descriptive statistical analysis. All the fruits under evaluation presented levels of bioactive compounds and antioxidant activity, especially the acerola,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tropical fruit production; Functional properties; Quality.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000400616

Effects of extrusion conditions on the physical and functional properties of instant  cereal beverage powders admixed with mulberry (Morus alba L.) leaves
Provedor de dados: 106
Autores: Chulaluck Charunuch; Plernchai Tangkanakul; Nipat Limsangouan; Vayhu Sonted.
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RSM) was employed to investigate the interaction of operating conditions at varying screw speed (300, 350 and 400 rpm), mulberry content  (5, 10 and 15%) and feed moisture (15, 17 and 19%) on the physical and  antioxidant property of product. Data were modelled by multiple regression analysis and the coefficient indicating for best fit model. The results showed that the effect of mulberry content and feed moisture had significant on bulk density, color, viscosity, water absorption index, antioxidant activity and total phenolic compound. Increasing of mulberry...
Tipo: PhysicalObject
Palavras-chave: Mulberry leaves; Extrusion conditions; Instant cereal beverage powders; Functional properties; Physical properties; Antioxidant activity; Phenolic compounds; เครื่องดื่มสำเร็จรูปธัญพืช; ใบหม่อน; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติเชิงกล; คุณสมบัติเชิงหน้าที่.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5139

Optimization of extrusion conditions for functional ready-to-eat breakfast cereal
Provedor de dados: 106
Autores: Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model)....
Tipo: PhysicalObject
Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2011
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262

Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables
Provedor de dados: 106
Autores: Nipat Limsangouan; Makiko Takenaka; Itaru Sotome; Kazuko Nanayama; Chulaluck Charunuch; Seiichiro Isobe.
This study demonstrated the effect of extrusion processing on the functional properties of extruded snack foods developed from cereal and legumes, and the by-products from herbs and vegetables. The functional properties considered were antioxidant capacity, total phenolic compounds and resistant starch content. The results showed that Japanese green tea had the highest antioxidant capacity and phenolic content (68.31mmol Trolox/g and 337.58 mg GAE/g, respectively) and egoma leaves had the second highest (8.35 mmol Trolox/g and 60.60 mg GAE/g, respectively). Red kidney beans had the highest resistant starch content (33.78 % w/w) and corn grits had the second highest content (13.67% w/w). The extrusion process slightly decreased the antioxidant capacity...
Tipo: PhysicalObject
Palavras-chave: Cereal-legume snacks; Herbs; Vegetable by-products; Functional properties; Extrusion; ธัญพืช; ผัก; สมุนไพร; ถั่ว; คุณสมบัติทางกายภาพ; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; องค์ประกอบทางเคมี.
Ano: 2010
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5247

สภาวะที่เหมาะสมในการพัฒนาผลิตภัณฑ์พองกรอบผสมผงชาเขียวญี่ปุ่นเพื่อสุขภาพ
Provedor de dados: 106
Autores: Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization conditions for Japanese green tea snack production were investigated using response  surface methodology.  A central  composite design with four  independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0,  5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant  starch content.  A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture...
Tipo: PhysicalObject
Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248

Application of mulberry (Morus alba L.) for supplementing antioxidant activity in extruded Thai rice snack
Provedor de dados: 106
Autores: Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted.
Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product...
Tipo: Image
Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136

Effect of milling process on functional properties of legumes
Provedor de dados: 106
Autores: Nipat Limsangouan; Seiichiro Isobe.
This study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p&lt;0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes....
Tipo: PhysicalObject
Palavras-chave: Legume; Milling; Functional properties; Antioxidant capacity; Resistant starch; พืชตระกูลถั่ว; สารต้านอนุมูลอิสระ; กระบวนการบด; คุณสมบัติเชิงหน้าที่; สารต้านอนุมูลอิสระ; สารประกอบฟีนอล.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5142

Physical-chemical characteristics determination of potato ( Solanum phureja Juz. &amp;amp; Bukasov) starch
Provedor de dados: 109
Autores: Velásquez-Herrera,Julián David; Lucas-Aguirre,Juan Carlos; Quintero-Castaño,Víctor Dumar.
Abstract The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. &amp; Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Functional properties; Gelatinization; Native potato; Starch gelatinization transition; Thermal characteristics.
Ano: 2017
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300323

Effects of blending on the phytochemical, functional and proximate properties of Mucuna solannie-based composite flour
Provedor de dados: 111
Autores: Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu; Orji, Precious Chimaraoge.
Brachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34  and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant () increase in the moisture content of the composite flours (8.3- 14 %). Increase in % AA flour inclusion resulted in...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Phytochemical composition; Postharvest processing; Functional properties; Proximate composition; Mucuna solannie; Blending proportion; Flour blends.
Ano: 2022
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7405

Chemical composition and functional properties of malted corn flours
Provedor de dados: 52
Autores: Grossmann,Maria Victória E.; Mandarino,José Marcos G.; Yabu,Márcia Cristina.
Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Malting; Corn flour; Functional properties.
Ano: 1998
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200003

Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran
Provedor de dados: 52
Autores: Silveira,Cristina Moreira da; Badiale-Furlong,Eliana.
Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Functional properties; Solid-state fermentation; Defatted rice bran; Wheat bran.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027

Effect of treatment with alkaline hydrogen peroxide associated with extrusion on color and hydration properties of oat hulls
Provedor de dados: 52
Autores: Galdeano,Melicia Cintia; Grossmann,Maria Victória Eiras.
An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swollen volume (SV) and color. The analysis of variance showed that temperature was the most important variable for the hydration properties. The highest values of WRC and SV were obtained when oat hulls were processed in the condition of 7% hydrogen peroxide, 32% feed moisture and 90ºC extrusion temperature. Modified hulls had a WRC 70% higher and SV 55% higher than the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dietary fiber; Oat hulls; Chemical modification; Functional properties.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100010