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| Registros recuperados: 33 | |
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| Melo,Cristina de; Garcia,Patrícia Salomão; Grossmann,Maria Victória Eiras; Yamashita,Fábio; Dall'Antônia,Luiz Henrique; Mali,Suzana. |
| The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay combinations, containing glycerol as plasticizer. Scanning electron microscopy (SEM) of the starch-xanthan extruded films showed reticulated surface and smooth interior, indicating that the gum was mostly concentrated on the surface of the films, while starch/xanthan/nanoclays films showed a more homogeneous surface, suggesting that the introduction of nanoclays provided a better biopolymeric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Film blowing; Cassava starch; Microstructure; Mechanical properties; Water vapor permeability. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600019 |
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| Reno,Marciu José; Prado,Mônica Elisabeth Torres; Resende,Jaime Vilela de. |
| Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microstructure; Cellular fluid loss; Pectin. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100038 |
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| Perrechil,Fabiana de Assis; Santana,Rejane de Castro; Fasolin,Luiz Henrique; Silva,Cesar Augusto Sodré da; Cunha,Rosiane Lopes da. |
| The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Microstructure; Emulsion; Salad dressing. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200027 |
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| URAN,Harun; YILMAZ,İsmail. |
| Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019 |
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| Rios,Raquel Vallerio; Pessanha,Meibel Durigan Ferreira; Almeida,Poliana Fernandes de; Viana,Clara Leonel; Lannes,Suzana Caetano da Silva. |
| Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fat replacer; Ice cream; Breadmaking; Chocolate; Microstructure; New trends. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100001 |
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| Ghazaei,Shiva; Mizani,Maryam; Piravi-Vanak,Zahra; Alimi,Mazdak. |
| Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Octenyl succinic anhydride; Cholesterol; Mayonnaise; Particle size distributions; Rheological characteristics; Microstructure. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100150 |
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| PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. |
| Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 |
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| López,Estela Patricia; Pérez,Gabriela Teresa; Erramouspe,Patricia Liliana Jiménez de; Cuevas,Carlos Mario. |
| The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brea Gum; Bread quality; Crumb texture; Microstructure. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400021 |
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| ZHANG,Xiaoyan; PENG,Yong; WANG,Qingguo. |
| Abstract In this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. In addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chinese water chestnut; Microstructure; Relaxation time; Browning control; Chitosan. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200396 |
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| ZHONG,Yu; WU,Yuwei; ZHENG,Yuanrong; ZHU,He; LIU,Zhenmin; JIAO,Shunshan. |
| Abstract Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Radio frequency heating; Infant milk powder; Microstructure; Powder flowability; Powder rehydration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400544 |
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| LI,Yibin; CHEN,Junchen; LAI,Pufu; TANG,Baosha; WU,Li. |
| Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze drying; Color; Microstructure; Polysaccharide; Free amino acids. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000314 |
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| LUCAS,Bárbara Franco; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira. |
| Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Microalga; Microstructure; Nutrition; Snack. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700016 |
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| Pereira,Juliane Mascarenhas; Aquino,Ana Carolina Moura de Sena; Oliveira,Daiana Cardoso de; Rocha,Gabriela; Francisco,Alícia de; Barreto,Pedro Luiz Manique; Amante,Edna Regina. |
| ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sour cassava starch; Fermentation; Water; Microstructure. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400732 |
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| Vianna,Felipe Santana; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno; Salim,Ana Paula; Balthazar,Celso Fasura; Costa,Marion Pereira; Panzenhagen,Pedro; Rachid,Rachel; Franco,Robson Maia; Adam Conte-Junior,Carlos; Silva,Adriana Cristina de Oliveira. |
| ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented products; Texture; Microstructure; Sheep milk; Goat milk. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600750 |
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| Shuai,Cijun; Nie,Yi; Gao,Chengde; Lu,Haibo; Hu,Huanlong; Wen,Xuejun; Peng,Shuping. |
| Cracks often occur when nano-hydroxyapatite bone scaffolds are fabricated with selective laser sintering, which affect the performance of scaffolds. In this study, a small amount of poly (l-lactide acid) (PLLA) was added into nano-hydroxyapatite (nano-HAP) powder by mechanical blending in order to improve the sintering properties. The nano-HAP powder combined with 1wt % PLLA was sintered under different laser power (5W, 7.5W, 10W, 12.5W, 15W and 20W). The fabricated scaffolds were characterized using Scanning Electron Microscope (SEM), X-ray Diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and Micro Hardness Tester. The results showed that nano-HAP particles grew up quickly with the laser power increasing, and there were many strip-like... |
| Tipo: Journal article |
Palavras-chave: Hardness; Microstructure; Nano-hydroxyapatite; Thermal properties. |
| Ano: 2012 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000600004 |
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| Registros recuperados: 33 | |
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