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Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules Ciência Rural
Pereira,Juliane Mascarenhas; Aquino,Ana Carolina Moura de Sena; Oliveira,Daiana Cardoso de; Rocha,Gabriela; Francisco,Alícia de; Barreto,Pedro Luiz Manique; Amante,Edna Regina.
ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sour cassava starch; Fermentation; Water; Microstructure.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400732
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Determination of structural and mechanical properties, diffractometry, and thermal analysis of chitosan and hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol Ciênc. Tecnol. Aliment.
Rotta,Jefferson; Minatti,Edson; Barreto,Pedro Luiz Manique.
In this work, the structural, mechanical, diffractometric, and thermal parameters of chitosan-hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol were studied. Solutions of HPMC (2% w/v) in water and chitosan (2% w/v) in 2% acetic acid solution were prepared. The concentration of sorbitol used was 10% (w/w) to both polymers. This solutions were mixed at different proportions (100/0; 70/30; 50/50; 30/70, and 0/100) of chitosan and HPMC, respectively, and 20 mL was cast in Petri dishes for further analysis of dried films. The miscibility of polymers was assessed by X-ray diffraction, scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), and thermal gravimetric analysis (TGA). The results obtained indicate that the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Films; Chitosan; Hydroxypropylmethylcellulose; Physico-chemical properties.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200026
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Effects of fat replacement on properties of whole wheat bread BJPS
Scheuer,Patrícia Matos; Mattioni,Bruna; Barreto,Pedro Luiz Manique; Montenegro,Flávio Martins; Gomes-Ruffi,Cristiane Rodrigues; Biondi,Sílvia; Kilpp,Mariana; Francisco,Alicia de.
Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat flour/centesimal composition; Whole wheat bread/characteristics; Fat/replacers; Food fibers.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502014000400703
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Evaluation of oxidative stability of mayonnaise containing poly ε- caprolactone nanoparticles loaded with thyme essential oil BJPS
Passos,Rhaysa Beatriz dos; Bazzo,Giovana Carolina; Almeida,Aline da Rosa; Noronha,Carolina Montanheiro; Barreto,Pedro Luiz Manique.
Suspensions of poly ε-caprolactone (PCL) nanoparticles loaded with thyme essential oil were prepared as a natural antioxidant in mayonnaise. Mean particle size was 204.9 ± 2.7 and 240.0 ± 5.5 nm respectively for nanoparticles prepared with PCL alone (NP-C) and for those loaded with thyme essential oil (NP-T). The polydispersity index indicated a homogeneous distribution of all particles, with no significant difference between NP-C and NP-T samples. The nanoparticles showed a large negative charge evidenced by zeta potential rates, indicating high physical stability. The use of PCL as a polymer provided high encapsulation efficiency for thyme essential oil (91.15 ± 2.12 %). DPPH (2,2-diphenyl-1-picrylhydrazyl) method determined IC50 rates were 476.4 ± 33.6...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nanoparticles Poly ε-caprolactone Thyme Essential Oil Mayonnaise Oxidative stability Antioxidants/adverse effects Thymus Plant Aromatherapy/utilization Butylated Hydroxytoluene/analysis Oxidation/prevention & Control.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502019000100505
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Optimization of the extraction of carrageenan from Kappaphycus alvarezii using response surface methodology Ciênc. Tecnol. Aliment.
Webber,Vanessa; Carvalho,Sabrina Matos de; Ogliari,Paulo José; Hayashi,Leila; Barreto,Pedro Luiz Manique.
This study aims to optimize an alternative method of extraction of carrageenan without previous alkaline treatment and ethanol precipitation using Response Surface Methodology (RSM). In order to introduce an innovation in the isolation step, atomization drying was used reducing the time for obtaining dry carrageenan powder. The effects of extraction time and temperature on yield, gel strength, and viscosity were evaluated. Furthermore, the extracted material was submitted to structural analysis, by infrared spectroscopy and nuclear magnetic resonance spectroscopy (¹H-NMR), and chemical composition analysis. Results showed that the generated regression models adequately explained the data variation. Carrageenan yield and gel viscosity were influenced only...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Red algae; Biopolymer; Gelificant agent.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400026
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Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system Ciênc. Tecnol. Aliment.
Falcão,Ana Paula; Chaves,Eduardo Sidinei; Falcão,Leila Denise; Gauche,Cony; Barreto,Pedro Luiz Manique; Bordignon-Luiz,Marilde Terezinha.
Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera L.; Vitis labrusca L.; Anthocyanin; Xanthan gum; Rheological behavior.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024
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