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Agro-industrial residues and starch for growth and co-production of polyhydroxyalkanoate copolymer and α-amylase by Bacillus sp. CFR-67 BJM
Shamala,T. R.; Vijayendra,S.V.N.; Joshi,G.J..
Polyhydroxyalkanoates (PHA) and α-amylase (α-1,4 glucan-4-glucanohydrolase, E.C. 3.2.1.1) were co-produced by Bacillus sp. CFR-67 using unhydrolysed corn starch as a substrate. Bacterial growth and polymer production were enhanced with the supplementation of hydrolysates of wheat bran (WBH) or rice bran (RBH) individually or in combination (5-20 g L-1, based on weight of soluble substrates-SS). In batch cultivation, a mixture of WBH and RBH (1:1, 10 g L-1 of SS) along with ammonium acetate (1.75 g L-1) and corn starch (30 g L-1) produced maximum quantity of biomass (10 g L-1) and PHA (5.9 g L-1). The polymer thus produced was a copolymer of polyhydroxybutyrate-co-hydroxyvalerate of 95:5 to 90:10 mol%. Presence of WBH and corn starch (10-50 g L-1) in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Α-amylase; Bacillus sp.; Corn starch; Polyhydroxyalkanoate; Rice bran hydrolysate; Wheat bran hydrolysate.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300036
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Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates Ciênc. Tecnol. Aliment.
FANG,Yizhou; JI,Jinjian; ZHANG,Jianyou; LIU,Shulai; LIU,Jianhua; DING,Yuting.
Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led to darker, greener, yellower and lower crude protein content of extrudates, but no significant difference was observed in expansion ratio, bulk density and hardness. The lowest protein in vitro digestibility of 82.83±0.39% appeared when the corn starch content was 20 wt%. The results of DSC revealed that tuna meat with corn starch content of 30 wt% and 20 wt% had the highest and lowest denaturation...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion cooking; Tuna; Corn starch; Physicochemical properties; Extrudate.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300627
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Filme para alimentos à base de amido de milho modificado. Repositório Alice
GALVÃO, A. M. M. T.; OLIVEIRA, M. de A.; BASTOS, M. do S. R..
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Film; Corn starch; Ascorbic acid; Glycerol; Filmes; Amido de milho; Ácido ascórbico; Glicerol.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1059136
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Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread BABT
López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves.
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009
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Incorporação de extrato crioconcentrado de erva-mate em amido de milho. Repositório Alice
LAZZAROTTO, S. R. da S.; HORNUNG, P. S.; LAZZAROTTO, M.; WENDLING, I.; SCHNITZLER, E..
A erva-mate possui propriedades farmacológicas relacionadas ao teor de compostos fenólicos, metilxantinas e saponinas. A crioconcentração é uma técnica empregada para concentrar estes compostos bioativos e preserválos. Este trabalho teve como objetivo crioconcentrar extrato aquoso de erva-mate e incorporar em amido de milho. A incorporação do extrato crioconcentrado em amido de milho proporciona maior aplicabilidade, pois o amido é excelente veículo para diversas formulações industriais. Através de análise de sólidos totais (ST) e cinzas, foi possível verificar que o processo de crioconcentração foi eficiente. E a análise térmica avaliou através das curvas de TG-DTA, a incorporação do extrato de erva-mate crioconcentrado no amido de milho. Os compostos...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Erva mate; Crioconcentração; Ilex paraguariensis; Amido; Milho; Corn starch.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1080703
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Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch. Repositório Alice
LAZZAROTTO, S. R. da S.; BET, C. D.; HORNUNG, P. S.; LAZZAROTTO, M.; SCHNITZLER, E..
Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically. Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO4) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis. Results and discussion. Corn starch was oxidised with KMnO4 at different concentrations (0.01; 0.02 and 0.05 mol L-1) at pH = 6.0 for 1 hour. (0.01; 0.02 and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Milho; Amido; Oxidação; Permanganato de potássio; Corn starch; Oxidation; Potassium permanganate.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1080555
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Pasting and gel texture properties of starch-molasses combinations Ciênc. Tecnol. Aliment.
GÖKŞEN,Gülden; EKIZ,Hacı Ibrahim.
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Wheat starch; Grape molasses; Carob molasses; Pasting properties; Textural profile.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093
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Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources BJM
Pavezzi,Fabiana Carina; Gomes,Eleni; Silva,Roberto da.
Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55ºC, and, in the substratum absence, the thermostability was for 1h at 50ºC. The optimum pH of activity was pH 3.5 - 4.0 and the pH stability between 5.0 and 7.0. The half life at...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glucoamylase; Aspergillus awamori; Saccharomyces cerevisiae; Corn starch; Potato starch; Cassava starch.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100024
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Research report on corn products Thai Agricultural
Paichit Chandrawong.
1 ill., 2 tables
Palavras-chave: Corn; Maize; Corn foods; Corn products; Corn oil; Corn flakes; Corn meal; Hominy feed; Corn gluten feed; Corn oil cake; Corn syrup; Corn sugar; Corn sugar molass; Corn starch; Corn margarine; Dietary foods; Dextrose; Processing; Producttion; ข้าวโพด; น้ำมันข้าวโพด; ผลิตภัณฑ์จากข้าวโพด.
Ano: 1976 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3881
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Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch Ciênc. Tecnol. Aliment.
Martínez-Bustos,Fernando; Viveros-Contreras,Rubí; Galicia-García,Tomás; Nabeshima,Elizabeth Harumi; Verdalet-Guzmán,Iñigo.
Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Sugarcane bagasse fiber; Dietary fiber; Whey protein concentrate; Corn starch.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007
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Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch Ciênc. Tecnol. Aliment.
SANTOSO,Budi; HAZIRAH,Ranti; PRIYANTO,Gatot; HERMANTO,dan; SUGITO,dan.
Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Edible film; Filtrate; Uncaria gambir Roxby.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400837
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การผลิตและการใช้ประโยชน์จากแป้งข้าวโพด Thai Agricultural
Sukoncheun Sringam; Rasamee Supasri.
Tipo: PhysicalObject Palavras-chave: Production; Utilization; Corn starch; Suwan 1; Corn; ข้าวโพด; แป้งข้าวโพด; พันธุ์สุวรรณ 1; กรรมวิธีการผลิตแป้ง; คุณสมบัติของแป้ง; กรดแลกติก; สารละลายซัลเฟอร์ไดออกไซด์; ความหนืด.
Ano: 1987 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5144
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