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| Queiroga Neto,Vicente; Bora,Pushkar Singh; Diniz,Zeomar Nitão; Cavalheiro,José Marcelino Oliveira; Queiroga,Karine Formiga. |
| The Dipteryx lacunifera Ducke is an oleaginous legume with high oil and protein content that can be used in human nutrition. The specie is a native of the Piauí and Maranhão state in the north east of Brazil. The measure physico-chemical properties of the oil are specific density, refractive index, acid, peroxide, iodine and saponification values of 0.91, 1.4651, 0.60 (% oleic acid), 2.81, 70.80 and about 179, respectively. Gas chromatographic analysis of the oil showed the presence of 20.6% saturated, 65.1% monounsaturated and 14.3% polyunsaturated fatty acids. The saturated fatty acids C6:0, C8:0, C12:0 and C17:0 were present in trace (<0.01%) amounts while the C16:0, C18:0, C20:0, C22:0 and C24:0 were at concentrations of 10.3, 5.4, 3.4, 0.9 and 0.6%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dipteryx lacunifera; Seed kernel oil; Physical-chemical properties; Fatty acids composition; Thermogravimetric analysis. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000600020 |
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| KANG,Zhuang Li; ZHU,Dong-yang; LI,Bin; MA,Han-Jun; SONG,Zhao-Jun. |
| Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pre-emulsified sesame oil; Physical-chemical properties; Pork; Dynamic rheological; LF-NMR. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400620 |
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| Fernandes,Rachel Torquato; Rosa,Ivone Garros; Conti-Silva,Ana Carolina. |
| ABSTRACT: The honey from Tiúba bees (Melipona fasciculata) is commercially important in the Brazilian state of Maranhão. However, the absence of any specific legislation for this kind of honey is an obstacle to its increased production and commercialization. Determining the microbiological and physical-chemical characteristics of different Tiúba honey can inform the elaboration of specific legislation. Thus, honey samples from two Water Catchment Areas in Maranhão (Munim and Pericumã, sample size 20 for each) were collected and submitted for microbiological analysis (total coliforms, thermotolerant coliforms, molds and yeasts, Clostridium sulfite reducers and Salmonella sp.) and physical-chemical analysis (moisture content, reducing and non-reducing... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Melipona fasciculata; Honey; Munim; Pericumã; Brazil; Microbiological characteristics; Physical-chemical properties; Quality standard. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500453 |
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| Mussolini,Renata C.; Lopes Filho,José F.; Duarte,Aildson P.. |
| The influence of physical-chemical characteristics of maize grains and lactic acid concentrations on byproduct yields, generated by conventional wet milling, was studied during steeping, for four maize hybrids and two lactic acid concentrations (0.55 and 1.00%). For physical-chemical characterization, grain dimensions (length, thickness, and width) were determined, as well as mass of 100 grains, percentage of floating grains, volumetric mass, and centesimal composition. Statistical differences were found for percentage of floating grains (2.33 to 24.67%), volumetric mass (0.814 to 0.850 kg.L-1), mass of 100 grains (0.033 to 0.037 kg), water content (11.86 to 12.20%), proteins (8.21 to 9.06%), lipids (3.00 to 4.77%), and ashes (1.07 to 1.26%). There were no... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Zea mays L.; Physical-chemical properties; Starch recovery; Steeping. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162014000300015 |
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