Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor AKBULUT,Mehmet (1) COKLAR,Hacer (1) EKIZ,Hacı Ibrahim (1) GÖKŞEN,Gülden (1) Palavra-chave Grape molasses (2) 5-hydroxymethylfurfural (HMF) (1) Carob molasses (1) Corn starch (1) Kinetic parameters (1) Non-enzymatic browning (1) Pasting properties (1) Textural profile (1) Wheat starch (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration Ciênc. Tecnol. Aliment. COKLAR,Hacer; AKBULUT,Mehmet. Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60 and 70 °Bx and stored at three temperatures (50, 65 and 75 °C) for 10 days. HMF accumulation was lower in the grape juices which were treated with Amberlite or activated carbon throughout the boiling. Rate constant, activation energy and Q10 values indicated that activated carbon application has a decelerating effect on HMF formation in molasses, particularly molasses with 50 οBx. Dowex was more... Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape molasses; 5-hydroxymethylfurfural (HMF); Kinetic parameters; Non-enzymatic browning. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000304 Pasting and gel texture properties of starch-molasses combinations Ciênc. Tecnol. Aliment. GÖKŞEN,Gülden; EKIZ,Hacı Ibrahim. Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Wheat starch; Grape molasses; Carob molasses; Pasting properties; Textural profile. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093 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