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	Provedor de dados Ciênc. Tecnol. Aliment. (2) CIGR Journal (1) BABT (1) Autor CHEN,Junchen (1) Danial,Enas N. (1) Gajera, Ramesh R. (1) Garcia,Sandra (1) Hamza,Amal H. (1) Joshi, D. C. (1) LAI,Pufu (1) LI,Yibin (1) Mahmoud,Rasha H. (1) Montanuci,Flávia Daiana (1) Pimentel,Tatiana Colombo (1) Prudencio,Sandra Helena (1) TANG,Baosha (1) Mais... Palavra-chave Storage stability (4) Agricultural Engineering (1) Agril. Process and Food Engg. Blend juice (1) Fat replacer (1) Fermented milk (1) Immobilization (1) Kinetic (1) Microbiological (1) Microencapsulation (1) Phenolics (1) Physicochemical (1) Physicochemical properties (1) Prunus salicina Lindl. (1) Reusability (1) Spray drying (1) Thermal processing (1) Urease (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2018 (1) 2015 (1) 2014 (1) 2012 (1) País Brazil (3) China (1) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Processing and storage stability of bottle gourd (L. siceraria) CIGR Journal Gajera, Ramesh R.; Joshi, D. C.. Abstract: Bottle gourd (Langenariasiceraria), Aonla (EmblicaofficinalisGaertn.), Lemon (Citrus x limon) and Ginger (Zingiberofficinale) juice was blended in the proportion of 87.90: 23.40: 5.70: 6.00 mL, respectively.  Prepared blend juice was hot filled in glass bottles and thermally processed over a temperature range over 80-950C for 5-30 min.  Significant difference was observed in ascorbic acid (vitamin C), total plate counts and, yeast and mould counts (P<0.05), while no significant difference was in pH and TSS (P>0.05).  The best thermal process was found at 85°C hot filling and processing at 85°C for 5 min.  At this temperature-time combination, 3.52 pH, 5.17 oBrix TSS, 38.32 mg per 100 mL ascorbic acid,      35 cfu mL-1 total plate counts, 2... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Agril. Process and Food Engg. Blend juice; Thermal processing; Storage stability; Physicochemical; Microbiological. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2783 Characteristics of Immobilized Urease on Grafted Alginate Bead Systems BABT Danial,Enas N.; Hamza,Amal H.; Mahmoud,Rasha H.. This study evaluated the biological importance of immobilized urease enzyme over the free urease. The support material used for urease immobilization was alginate. Generally, the immobilization of urease in alginate gel showed a marked increase in Km and Vmax. However, the immobilized urease showed higher thermal stability than that of free enzyme. The rate of thermal inactivation of the immobilized enzyme decreased due to entrapment in gel matrix. Also, the activity of the immobilized urease was more stable in retention than that of the free enzyme during the storage in solution, although the activity of the immobilized enzyme was lower in comparison with the free enzyme. A stable immobilized system and long storage life are convenient for applications... Tipo: Info:eu-repo/semantics/article Palavras-chave: Urease; Immobilization; Kinetic; Reusability; Storage stability. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000200147 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 Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability Ciênc. Tecnol. Aliment. LI,Yibin; TANG,Baosha; CHEN,Junchen; LAI,Pufu. Abstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl.), the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed solids content of 11.7%. The maximum microencapsulating efficiency was 87.7% at optimal conditions. Further, the physicochemical properties of the microcapsule powders were improved overall due to the addition of the coating agents. There were no statistically significant differences in phenolic content of the obtained microcapsules for the first 40 days of storage at 25 °C in dark condition (p >... Tipo: Info:eu-repo/semantics/article Palavras-chave: Prunus salicina Lindl.; Microencapsulation; Phenolics; Spray drying; Storage stability; Physicochemical properties. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300530 Registros recuperados: 4 Primeira ... 1 ... Última

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