Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor POURAHMAD,Rezvan (3) AHOUEI,Mohamad Hossein (1) AKBARI-ADERGANI,Behrouz (1) AZIN,Mehrdad (1) AZIZINEZHAD,Reza (1) DAVOODI,Daryoush (1) EIN ALI AFJEH,Maryam (1) MOGHARI,Ali Akbarian (1) MORTAZAVI,Ali (1) VAHIDMOGHADAM,Farideh (1) Mais... Palavra-chave Chitosan nanoparticles (1) Encapsulation (1) Enzyme activity (1) Fish oil (1) Glucose oxidase (1) Gum arabic (1) Immobilization efficiency (1) Isomalt (1) Kinetic parameters (1) Maltodextrin (1) Nano-emulsion (1) Rebaudioside A (1) Whey protein concentrate (1) Whipping cream (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2019 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles Ciênc. Tecnol. Aliment. EIN ALI AFJEH,Maryam; POURAHMAD,Rezvan; AKBARI-ADERGANI,Behrouz; AZIN,Mehrdad. Abstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan nanoparticles; Enzyme activity; Glucose oxidase; Immobilization efficiency; Kinetic parameters. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100068 Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin Ciênc. Tecnol. Aliment. AHOUEI,Mohamad Hossein; POURAHMAD,Rezvan; MOGHARI,Ali Akbarian. Abstract The aim of this study was to produce sugar-free whipping cream with desirable quality. Rebaudioside A and isomalt were used as a sucrose substitute and maltodextrin to adjust the taste and texture of the whipping cream. Samples containing different amounts of rebaudioside A, isomalt and maltodextrin (50% Rebaudioside A+50%Isomalt, 50% Rebaudioside A +50%Maltodextrin, 50% Rebaudioside A +25%Isomalt+25% Maltodextrin, 60% Rebaudioside A +40%Isomalt, 60% Rebaudioside A +40% Maltodextrin, 60% Rebaudioside A +20%Isomalt+20% Maltodextrin) were stored for two months. During storage, the syneresis of the samples decreased, but the viscosity increased significantly (p ≤ 0.05). The lowest syneresis value was recorded for the sample containing 60%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Isomalt; Maltodextrin; Rebaudioside A; Whipping cream. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100170 Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials Ciênc. Tecnol. Aliment. VAHIDMOGHADAM,Farideh; POURAHMAD,Rezvan; MORTAZAVI,Ali; DAVOODI,Daryoush; AZIZINEZHAD,Reza. Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencapsulated fish oil powder. Gum arabic and WPC were used in varying amounts for nanoencapsulation of fish oil. An oil-in-water emulsion with 6% fish oil and 20% aqueous solution of wall materials was prepared by sonication (24 kHz for 120 sec). The diameter of the emulsion droplets was measured by particle size analysis and they then were dried in a freeze-drier. The results showed that the type and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Encapsulation; Fish oil; Gum arabic; Nano-emulsion; Whey protein concentrate. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600475 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco