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Registros recuperados: 5
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Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt Inra
Martin, F.; Cayot, N.; Vergoignan, C.; Journaux, L.; Gevais, P.; Cachon, R..
The aim of this work was to study the effect of different gaseous conditions on the physico-chemical properties of yoghurt. Four conditions of oxidoreduction potential (Eh7), +433 mV (milk gassed with air), +405 mV (ungassed milk), +283 mV (milk gassed with N2) and −349 mV (milk gassed with N2–H2) were applied to milk. The rheological properties and microstructure of these yoghurts were determined by measuring apparent viscosity, whey separation (WS) and using confocal laser scanning microscopy. Exopolysaccharide (EPS) production by lactic acid bacteria (LAB) was also studied, and production was increased for extreme Eh7 values: the highest values were obtained for air (oxidizing condition) and for N2–H2 (reducing condition). Yoghurts made under bubbled...
Tipo: Journal Article Palavras-chave: OXIREDUCTION POTENTIAL; LACTOBACILLUS DELBRUECKII SUBSP. BULGARIS; STREPTOCOCCUS THERMOPHILUS; NON-FAT YOGHURT; GEL STRUCTURE; EXOPLYSACCHARIDES.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20109bdce69a&uri=/notices/prodinra1/2010/07/
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Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study Inra
Savary; Moreau, C.; Cayot, N..
The gelation mechanism of carrageenan depends on the amount and nature of the polysaccharide, and is cation sensitive. From a rheological approach, this specificity leads to different textural properties. In composite gels with carrageenans, starch and sucrose, the presence of κ/κ2-carrageenan, even at low levels, has an impact on textural and structural properties. In this study, rheological and diffusion NMR measurements were performed on composite gels to probe gel structure at the macro- and micro-scale. Variations were made in the gel composition by varying the carrageenan content and the nature of the polysaccharide and cations. We showed that all the factors that increased the rigidity of the composite gels – polysaccharide content and specific...
Tipo: Journal Article Palavras-chave: POLYSACCHARIDE-STARCH COMPOSITE GELS; K-CARRAGEENAN; DIFFUSION; AROMA COMPOUNDS; DOSY NMR; RHEOLOGY.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010ab46e4eb&uri=/notices/prodinra1/2010/07/
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Influence of ingredients on the self-diffusion of aroma compounds in a model fruit preparation: an nuclear magnetic resonance-diffusion-ordered spectroscopy investigation Inra
Savary, G.; Guichard, E.; Doublier, J.L.; Cayot, N.; Moreau, C..
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with viscosity, water activity, and dry matter parameters was evidenced. DOSY-PGF NMR spectroscopy was found to be a relevant and accurate technique to follow self-diffusion of aroma compounds at low concentrations in a complex food matrix and to obtain information on diffusion of the sucrose and of the water molecules. We showed that aroma self-diffusion was strongly decreased in fruit preparation because of the high sucrose content, which induces...
Tipo: Journal Article Palavras-chave: DOSY NMR SPECTROSCOPY; AROMA COMPOUND SELF DIFFUSION; FRUIT PREPARATION; SUCROSE CONTENT; MATRIX STRUCTURE.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200877a829e&uri=/notices/prodinra1/2008/11/
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Physico-chemical and sensory characterization of a non-conventional food protein source from earthworms Inra
Cayot, N.; Cayot, P.; Bou Maroun, E.; Laboure, H.; Abad Romero, B.; Pernin, K.; Seller-Alvarez, N.; Hernández, A.V.; Marquez, E.; Medina, A.L..
This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w/w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile fraction were ketones with undecan-2-one, alcohols with pentan-1-ol, and aldehydes with...
Tipo: Journal Article Palavras-chave: BIOMASS UTILISATION; FLAVOUR BIOGENESIS; FOOD FORTIFICATION; NON-CONVENTIONAL PROTEINS; PHYSICO-CHEMICAL PROPERTIES; SENSORY EVALUATION.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20101f6480d9&uri=/notices/prodinra1/2010/07/
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Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert Inra
Cayot, N..
Custard dessert was chosen as a reference model system for inter-laboratory studies within the programme of COST Action 921. A recipe based on tapioca starch and -carrageenan was used. Two different tapioca starches and two different processes were tested. A penetrometry test and a mechanical spectrum were proposed to characterize the rheological properties of the products. The products showed typical behaviour of a well-structured matrix but were different from a real gel. The repeatability of the process was considered acceptable. Extra-shearing seemed to be a way to improve repeatability. The products were flavoured with a strawberry aroma. The impact of the flavouring on the rheological properties should be further investigated for one of the starches....
Tipo: Journal Article Palavras-chave: SEMI-SOLIDS; STARCH; TEXTURE; STRUCTURE; PENETROMETRY; PHYSICOCHEMICAL INTERACTIONS; OSCILLATION MEASUREMENTS.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20088d8db997&uri=/notices/prodinra1/2008/11/
Registros recuperados: 5
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