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| Registros recuperados: 30 | |
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| Khoramabadi, Vahid; Akbari, Mohammad Reza; Khajali, Fariborz; Noorani, Hossein; Rahmatnejad, Enayat. |
| The effect of wheat-based diet (WBD), supplemented with xylanase and surplus vitamin A, on performance, nutrient digestibility, intestinal morphology and digesta viscosity of broiler chickens was investigated. Based on a completely randomized design, 240-day-old chickens were randomly divided into six experimental diets and four replications with 10 chickens each. Experimental diets consisted of corn-based diet (CBD) (T1), WBD with routine amounts of vitamin A (9000 IU kg-1) (T2), T2 without vitamin A in premix (T3), T2 + 6000 IU kg-1 vitamin A (T4), T2 + 420 IU kg-1 xylanase (T5), and T2 + 6000 IU kg-1 vitamin A + 420 IU kg-1 xylanase (T6). For Feed Conversion Rate (FCR) between day 1 and 21 and between day 21 and 42 WBD supplemented with vitamin A and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibility; Enzyme; Morphology; Viscosity; Vitamin A; Wheat. |
| Ano: 2014 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/23910 |
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| Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S.. |
| The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer. The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617 |
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| Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu. |
| The effects of floral location on the physicochemical and thermal parameters of honey samples from Enugu North senatorial zone were evaluated. Floral location had significant effects (P 0.05) on viscosity, electrical conductivity, sugar content, free acidity, ach content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, F/G ratio and specific heat capacity. Honeys from Igbo-Eze South were more viscose than the rest of the honey samples from other floral locations, with a mean viscosity value at 25 oC (15.58cSt) higher than that at 60 oC (12.63cSt). The electrical conductivity, ash content, moisture content and density ranged between 226.5 - 211.45 µS cm-1, 0.06 - 0.57%, 16.59 – 22.55% and 0.82 – 1.25 g... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Moisture content; Fructose; Free acidity; Density; Thermal heat diffusivity; Viscosity; Electrical conductivity. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7343 |
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| FAKAYODE, OLUGBENGA ABIOLA; PETER, EDIDIONG ETIM; OJOAWO, OLAYEMI OLUBUNMI. |
| Production, characterization and development of models for glucose syrup obtained from selected agricultural crops were studied. Glucose syrups were produced at 60, 80 and 100oC. The rheological properties of the glucose syrups were investigated and the effect of temperature on viscosity was determined. Also, the effect of shear rate on viscosity was determined at spindle speeds of 10, 20, 50 and 100 rpm. Data obtained were fitted into Power law model for analyzing the viscosity and for fluid classification. The starch yields were 71.7, 85.3 and 91.5% and the syrup yields were 78.82, 86.35 and 88.65% for maize, rice and cassava respectively. Viscosities of the syrups showed an inverse relationship with temperature and shear rates. The power law index (n)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agricultural Engineering Glucose; Power Law Model; Viscosity; Pseudo-plastic; Non-Newtonian fluid.. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5150 |
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| SANTOS,FRANCISCO K.G.; DANTAS FILHO,ANTONIO N.; LEITE,RICARDO H.L.; AROUCHA,EDNA M.M.; SANTOS,ANDARAIR G.; OLIVEIRA,THIAGO A.. |
| The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Arrhenius model; Glucose; Moisture; Rheology; Viscosity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200981 |
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| ZÓCALO,YANINA; BIA,DANIEL; LLUBERAS,SEBASTIÁN; ARMENTANO,RICARDO L. |
| Background: The characterization of the dynamic process of veins walls is essential to understand venous functioning under normal and pathological conditions. However, little work has been done on dynamic venous properties. Aim: To characterize vein compliance (C), viscosity (η), peak-strain (W St) and dissipated (W D) energy, damping (ξ), and their regional differences in order to evalúate their role in venous functioning during volume-pressure overloads. Methods: In a mock circulation, pressure (P) and diameter (D) of different veins (anterior cava, jugular and femoral; from 7 sheep), were registered during cyclical volume-pressure pulses. From the P-D relationship, C, W St and ξ (at low and high P-D leveis), η and W D... |
| Tipo: Journal article |
Palavras-chave: Compliance; Damping; Energetic; Vascular physiology; Venous wall; Viscosity. |
| Ano: 2008 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602008000200012 |
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| Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina. |
| The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018 |
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| Bueno,Silvia Messias; Garcia-Cruz,Crispin Humberto. |
| Six polysaccharide-producing bacteria, isolated from soil samples and identified as Pseudomonas and Arthrobacter (Strains 3B, 4B, 7B, 21B, 18E and 21D), were tested for the yield of polysaccharides produced during growth in two culture media: one containing glucose and the other sucrose (1, 2, 3, 4 and 5%). The yield was quantified measuring the viscosity of the broth, using the Poiscuille equation. The effect of temperature and pH of the culture media was investigated. The largest polysaccharide yield was obtained when the concentration of the carbon source was lower than 2%. Glucose and sucrose stimulated the polysaccharide production in a similar way. When the initial pH of the fermentation broth was increased from 5.0 up to 7.0, there was an increase... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacteria; Soil; Polysaccharide production; Viscosity. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300018 |
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| Nepomuceno,Rafael Carlos; Watanabe,Pedro Henrique; Freitas,Ednardo Rodrigues; Carvalho,Luiz Euquerio de; Oliveira,Emanuela Lima de; Veira,Alini Mari. |
| ABSTRACT The intestinal health of piglets depends on the balance between diet, microflora and mucosal integrity. Disruption of this balance can compromise the digestive functions, leading to diarrhoeal frame and decline in performance of piglets. However, the level and type of fibre can limit digestive disorders. Thirty newly weaned piglets were used to evaluate the levels of neutral detergent fibre (NDF) in diets regarding performance, pH, viscosity and concentration of short chain fatty acids of digestive contents, gastrointestinal transit time, morphology of the intestinal mucosa, weights of organs and occurrence of diarrhoea. NDF level had quadratic effect on weight gain and feed conversion ratio of piglets, estimating best results at the level of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Short chain fatty acids; Pigs; Transit time; Viscosity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200205 |
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| MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj. |
| Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267 |
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| Terhaag,Marcela Moreira; Almeida,Mariana Bortholazzi; Benassi,Marta de Toledo. |
| The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged from 3.8 (sample E) to 7.0 (A). Most assessors (55%) preferred sample A, which was viscous (26.6 cp), dark (L* = 77.7), and slightly acidic (pH = 6.6). Sample C, which had lower solid content and higher acidity, was preferred by 29% of the assessors. These two beverages showed the greatest commercial potential of the products analyzed. The least-accepted sample (E), preferred by 8% of the assessors, had a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Viscosity; Vanilla flavor; Color; Consumer segmentation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200026 |
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| SEN,Mehmet Akif; PALABIYIK,İbrahim; KURULTAY,Sefik. |
| Abstract The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically significant differences were observed between the glucomannan and starch levels, viscosity values (between 23.90 cP and 430.90 cP), and overrun levels (between % 32.62 and % 42.46) of ice cream mixes and melting qualities of ice cream samples according to species of the salep sample (p < 0.05). It is concluded that high-glucomannan (> 40%) containing salep samples, which were obtained from the species (O. mascula ssp. pinetorum, S. vomeracea ssp. vomeracea) have significantly desired effects on the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glucomannan; Starch; Viscosity; Overrun value. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100082 |
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| Antonio,Graziella Colato; Faria,Flávia Regina; Takeiti,Cristina Yoshie; Park,Kil Jin. |
| The physical and physicochemical characteristics of blueberry (Vaccinium myrtillus) fruits produced in Brazil were analyzed. Rheological properties were measured at 5, 25, 45 and 65 °C, on a stress controlled rheometer equipped with grooved a stainless-steel parallel-plate in a shear rate range of 0-300 s-1, with the objective of determining the influence of temperature on the rheological properties. The pseudoplastic behavior with yield stress was well described by the Ostwald-de-Waele (Power Law), Herschel-Bulkley (HB) and Mizhari Berk models. The yield stress and behavior index decreased with the increase in the temperatures for 5, 25, and 45 °C whereas for the temperature of 65 °C the effects were the opposite exhibiting elevated values. The viscosity... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit; Anthocyanin; Viscosity; Rheological equation; Activation energy. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400006 |
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| Trombini,Fernanda Rossi Moretti; Mischan,Martha Maria; Leonel,Magali. |
| ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Leaves; Starch; Color; Water absorption; Viscosity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573 |
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| TAKEITI, C. Y.; REIS, R. C.; CARVALHO, C. W. P. de; VIANA, E. de S.; OLIVEIRA, N. A. de; JESUS NETA, P. de; OLIVEIRA, L. A. de. |
| A banana assume grande destaque na produção mundial, sendo que o Brasil ocupa a terceira posição da produção. As bananas podem ser consumidas cruas, enquanto os plátanos são consumidos necessariamente cozidos ou na forma de farinhas devido ao seu elevado teor de amido, constituindo assim uma oportunidade interessante para uso como ingrediente na indústria alimentícia. O objetivo deste trabalho foi caracterizar o amido extraído de 12 genótipos, dentre plátanos e bananas, pertencentes ao banco ativo de germoplasma da Embrapa. Os amidos apresentaram teor considerável de amilose (29,7% a 37,8%), baixos teores de fósforo (0,01% a 0,03%) e de lipídios (< 0,1%), larga faixa de temperatura de gelatinização (66,9 ºC a 90,8 ºC), estrutura granular heterogênea com... |
| Tipo: Folhetos |
Palavras-chave: Food technology; Amylose; Pasting properties; Retrogradation; Ingredients; Viscosity. |
| Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128743 |
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| PAES, M. C. D.; GUIMARAES, P. E. de O.; CARVALHO, C. W. P. de; OLIVEIRA, A. C. de. |
| As propriedades térmicas e reológicas do amido são determinantes na qualidade tecnológica deste biopolímero, entretanto essas não são consideradas no desenvolvimento de cultivares de milho no Brasil, não permitindo a apropriação ao diversificado setor agroindustrial. Assim, o objetivo do presente estudo foi caracterizar híbridos de milho quanto ao perfil viscoamilográfico do amido isolado. Os amidos isolados de trinta e seis híbridos de milho, experimentais e comerciais, foram caracterizados em um analisador rápido de viscosidade (RVA), sendo avaliadas as variáveis temperatura de pasta, viscosidade máxima a frio, viscosidade máxima, viscosidade mínima no aquecimento, viscosidade de quebra, viscosidade máxima no resfriamento, retrogradação e viscosidade... |
| Tipo: Folhetos |
Palavras-chave: RVA; Gel; Zea Mays; Propriedade Físico-Química; Viscosidade; Fenômeno Físico; Gelatinização; Pasta; Gelatinization; Viscosity. |
| Ano: 2021 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1135370 |
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| Registros recuperados: 30 | |
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