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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Ciência Rural (1) Autor Montanuci,Flávia Daiana (3) Bolanho,Beatriz Cervejeira (1) Garcia,Sandra (1) Jorge,Luiz Mario de Matos (1) Jorge,Regina Maria Matos (1) Pimentel,Tatiana Colombo (1) Prudencio,Sandra Helena (1) Ribeiro,Taís Helena Santos (1) Ruiz,Suelen Pereira (1) Mais... Palavra-chave Absorption (1) Barley (1) Byproduct (1) Fat replacer (1) Fermented milk (1) Hydration isotherm (1) Kinetics (1) Maize flour (1) Passiflora edulis (1) Rice flour (1) Storage stability (1) Thermodynamic properties (1) Transport phenomena (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2018 (1) 2013 (1) 2012 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir Ciênc. Tecnol. Aliment. Montanuci,Flávia Daiana; Pimentel,Tatiana Colombo; Garcia,Sandra; Prudencio,Sandra Helena. The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk; Fat replacer; Storage stability. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400031 Kinetic, thermodynamic properties, and optimization of barley hydration Ciênc. Tecnol. Aliment. Montanuci,Flávia Daiana; Jorge,Luiz Mario de Matos; Jorge,Regina Maria Matos. The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h-1) at 10 ºC, while the cultivar BRS BOREMA... Tipo: Info:eu-repo/semantics/article Palavras-chave: Transport phenomena; Hydration isotherm; Thermodynamic properties; Absorption; Kinetics; Barley. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400014 Physicochemical and sensory characterization of gluten-free fresh pasta with addition of passion fruit peel flour Ciência Rural Ribeiro,Taís Helena Santos; Bolanho,Beatriz Cervejeira; Montanuci,Flávia Daiana; Ruiz,Suelen Pereira. ABSTRACT: The aim of this study was to develop a gluten-free fresh pasta formulation with addition of yellow passion fruit peel flour (PPF). A control formulation containing a mixture of rice flour and corn flour and formulations with 10 and 20% of PPF addition were produced. Sensory analysis, physicochemical characterization and technological properties were assessed. The PPF addition to gluten-free pasta increased cooking time, soluble solids loss and water absorption; it also modified the color of the formulations. The control formulation and the formulation containing 10% PPF had the best sensory parameters, leading to an acceptability index over 70%. The 10% PPF addition increased fiber (3.25%) and ashes (2.15%) content and also lowered percentage of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Maize flour; Rice flour; Byproduct; Passiflora edulis. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200753 Registros recuperados: 3 Primeira ... 1 ... Última

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