Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados CIGR Journal (1) Ciênc. Tecnol. Aliment. (1) Autor Brazaca,Solange Guidolin Canniatti (1) Coelho,Antonio Augusto Domingos (1) Fischer,Flávia Salgado (1) Gutierrez,Érika Maria Roel (1) Halder, Kumaresh (1) Lemes,Dayane Elizabeth Aoqui (1) Mahapatra, Suryakanta (1) Savino,Vicente José Maria (1) Souza,Miriam Coelho de (1) Spada,Fernanda Papa (1) Srivastav, Prem Prakash (1) Mais... Palavra-chave Foam stability (2) Albumen height (1) Aloe vera gel (1) Egg (1) Foam expansion (1) Foam formation (1) PH (1) Post harvest engineering and Food Processing optimisation (1) Strain (1) Temperature (1) Time (1) Vacuum concentration (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2012 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Optimisation of Process Parameters for Vacuum Concentration and Foaming Behaviour of Aloe vera (Aloe barbadensis Miller) Gel CIGR Journal Mahapatra, Suryakanta; Srivastav, Prem Prakash; Halder, Kumaresh. This study on Aloe vera gel was conducted to investigate the optimum condition for vacuum concentration in relation to its physicochemical properties and optimum foaming condition of the concentrated products which was used as raw material of foam mat drying. Twenty experiments were conducted for vacuum concentration at different temperature and time combinations. Solutions of numerical optimisation were obtained by using Design-Expert program 7.0 of stat-Ease software for the optimum concentration condition covering the criteria as temperature 55⁰C and time 60 min for concentration are- ascorbic acid 4.095%, total soluble solids  3.6 ºBx, total solids 3.7% , acidity 0.0698 % (as malic acid) and pH 4.97, while the experimental values at temperature 55⁰C... Tipo: Info:eu-repo/semantics/article Palavras-chave: Post harvest engineering and Food Processing optimisation; Aloe vera gel; Vacuum concentration; Temperature; Time; Foam expansion; Foam stability. Ano: 2017 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3709 Viscosity of egg white from hens of different strains fed with commercial and natural additives Ciênc. Tecnol. Aliment. Spada,Fernanda Papa; Gutierrez,Érika Maria Roel; Souza,Miriam Coelho de; Brazaca,Solange Guidolin Canniatti; Lemes,Dayane Elizabeth Aoqui; Fischer,Flávia Salgado; Coelho,Antonio Augusto Domingos; Savino,Vicente José Maria. Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Strain; Egg; Foam formation; Foam stability; PH; Albumen height. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100007 Registros recuperados: 2 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