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| Registros recuperados: 43 | |
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| Kim, Sam Churl; Chung, Yung Ho; Chung, Tae Ho; Choi, In Hag. |
| This study was a small pen trial in which we investigated comparative effects of dietary sea urchin shell powder and feed additives on meat quality and fatty acid profiles of broiler breast meat. A total of 108 male broilers were assigned to 3 groups (control, 1% sea urchin shell powder, and 1% feed additives) with 3 replicates of 12 chicks per pen in a completely randomized design for 28 days. The following parameters have been investigated: proximate composition (DM, CP, EE, and ash), physicochemical properties (pH, TBARS, cooking loss and DPPH radical scavenging), meat color and fatty acid profiles. No remarkable effects between treatment and storage day were observed for proximate composition, physicochemical properties, meat color and fatty acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sea urchin shell; Proximate composition; Physicochemical properties; Meat color; Fatty acid. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27069 |
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| Alam, Md. Shafiq; Gupta, Kalika; Khaira, Harjot; Javed, M.. |
| In order to develop dried carrot pomace of high quality, experiments were conducted in completely randomized design (CRD). The carrot pomace was subjected to various blanching pretreatments i.e. water blanching (WB), steam blanching (SB), citric acid blanching (CB) and potassium metabisulphate (KMS) dipping after blanching (WBS). A control sample (untreated, UT) was kept for comparison. The samples were further dried by various drying methods i.e. convective drying (55°C and 65°C), sun drying and solar drying. The 65°C convective dried samples witnessed minimum drying time with higher fiber, total carotenoids, β-carotene content and minimum change in color parameters. Among the blanching pretreatments, the CB pretreatment showed better efficacy in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carrot pomace; Pretreatments; Blanching; Drying; Physicochemical properties. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2541 |
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| Orhevba, Bosede Adelola. |
| This study investigated the extraction and characterisation of hog plum seed kernel. Oil was extracted using solvent method; normal hexane was used as solvent for the extraction process. The study was carried out at moisture contents of 8.03, 10.57 and 12%, and at extraction temperatures of 40, 50 and 60̊ C. The physicochemical properties of the oil investigated were density, saponification value, acid value and free fatty acid. The statistical analysis done showed that moisture content and extraction temperature significantly affected the oil yield; the maximum oil yield in this study was found to be 13.42% at moisture content of 12% and extraction temperature of 60oC. The physicochemical properties of the investigated oils were within the requirements... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extraction temperature; Moisture content; Physicochemical properties; Oil yield.. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5495 |
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| CORAPCI,Bengunur; GUNERI,Nilgun. |
| Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze drying; Trout mince; Nutrition composition; Physicochemical properties. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028104 |
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| CARVALHO,Gisandro Reis de; MILANI,Talita Maira Goss; TRINCA,Natália Righetti Rocha; NAGAI,Letícia Yuri; BARRETTO,Andrea Carla da Silva. |
| Abstract Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat products; Physicochemical properties; Sensory evaluation; Protein-polysaccharide interactions. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500010 |
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| NASCIMENTO,Madson Moreira; JESUS,Raildo Mota de; SANTOS,Herick Macedo; SILVA JUNIOR,André Luiz Sampaio da; CAMPOS,Nícolas Mateus Cosme Oliveira; SILVA,Erik Galvão Paranhos da; LÔBO,Ivon Pinheiro. |
| Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Annona muricata L.; Frozen soursop pulp; Physicochemical properties; Essential elements; Multivariate statistics; Principal component analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000302 |
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| NASCIMENTO,Madson Moreira; JESUS,Raildo Mota de; SANTOS,Herick Macedo; SILVA JUNIOR,André Luiz Sampaio da; CAMPOS,Nícolas Mateus Cosme Oliveira; SILVA,Erik Galvão Paranhos da; LÔBO,Ivon Pinheiro. |
| Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Annona muricata L.; Frozen soursop pulp; Physicochemical properties; Essential elements; Multivariate statistics; Principal component analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200508 |
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| FANG,Yizhou; JI,Jinjian; ZHANG,Jianyou; LIU,Shulai; LIU,Jianhua; DING,Yuting. |
| Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led to darker, greener, yellower and lower crude protein content of extrudates, but no significant difference was observed in expansion ratio, bulk density and hardness. The lowest protein in vitro digestibility of 82.83±0.39% appeared when the corn starch content was 20 wt%. The results of DSC revealed that tuna meat with corn starch content of 30 wt% and 20 wt% had the highest and lowest denaturation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion cooking; Tuna; Corn starch; Physicochemical properties; Extrudate. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300627 |
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| BOTELHO, S. de C. C.; BOTELHO, F. M.; RAMOS JUNIOR, E. U.; SCHOPF, P. A.. |
| Resumo: A dessecação de lavouras de soja tem sido utilizada, em algumas situações, para acelerar a senescência das plantas e o processo de secagem natural dos grãos, possibilitando escalonar e condicionar a cultura à colheita mecanizada com menor índice de perdas. Por desconhecimento ou na imi nência de períodos climáticos instáveis que impossibilitem a colheita, alguns produtores realizam a dessecação em estádios anteriores ao recomendado. Dessa forma, avaliou-se a influência da aplicação de dessecante em dife rentes estádios de maturação dos grãos de soja na qualidade dos grãos e do óleo. Duas cultivares (BRS 7980 e M8372 IPRO) foram avaliadas quanto à dessecação em cinco estádios fenológicos (R5.5, R6, R7.1 R7.3, R8.1), utilizando-se o dessecante... |
| Tipo: Folhetos |
Palavras-chave: Glycine Max; Soja; Propriedade Físico-Química; Dessecante; Tecnologia de Alimento; Soybeans; Physicochemical properties; Desiccants; Food technology. |
| Ano: 2023 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1159219 |
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| Registros recuperados: 43 | |
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