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A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation Ciênc. Tecnol. Aliment.
URAN,Harun; YILMAZ,İsmail.
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019
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Application of fats in some food products Ciênc. Tecnol. Aliment.
Rios,Raquel Vallerio; Pessanha,Meibel Durigan Ferreira; Almeida,Poliana Fernandes de; Viana,Clara Leonel; Lannes,Suzana Caetano da Silva.
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat replacer; Ice cream; Breadmaking; Chocolate; Microstructure; New trends.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100001
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Assessment of radio frequency heating on composition, microstructure, flowability and rehydration characteristics of milk powder Ciênc. Tecnol. Aliment.
ZHONG,Yu; WU,Yuwei; ZHENG,Yuanrong; ZHU,He; LIU,Zhenmin; JIAO,Shunshan.
Abstract Radio frequency heating (RFH) provides higher efficiency and more uniform heating zone compared with conventional method. The aim of present work is to evaluate the effect of RFH (at 90 °C for 5 or 10 min) on the changes in composition (protein oxidation and fat distribution), microstructure, flow characteristic and rehydration property of infant milk powder. The results indicate that the concentration of protein dityrosine was slightly enhanced, more free fat appeared on powder surfaces (> 50% increase), and porosity in powder matrix as tested by SEM was increased after RFH treatment. For powder flowability, raw sample had low cohesiveness (specific energy = 4.39 mJ/g), and RFH provided better flowability and decreased compressibility....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Radio frequency heating; Infant milk powder; Microstructure; Powder flowability; Powder rehydration.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400544
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Atributos micromorfologicos de solos do Projeto Jaiba, Norte de Minas Gerais. Repositório Alice
OLIVEIRA, C. V.; KER, J. C.; DUARTE, M. N.; CURI, N.; FONTES, L. E. F..
Amostras indeformadas de horizontes representativos de solos do Projeto Jaíba, norte de Minas Gerais, e camadas compactadas e não compactadas de solos sob uso intensivo foram coletadas e analisadas micromorfologicamente, com vistas em obter maiores informações relativas ao seu grau de evolução e avaliar as alterações causadas nos solos pelo uso agrícola. Foram estudados quatro solos derivados de calcário (P1, P2, P3 e P4) e um originado a partir de sedimentos detríticos (P5), além das camadas com e sem indícios de compactação. A micromorfologia revelou que os solos apresentam características bastante distintas e variáveis, dependendo da classe e do material de origem. O Cambissolo originado de calcário tem como característica marcante o fluxo vertical de...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Microestrutura; Compactacao; Sedimento detritico; Compaction; Detritic sediments; Calcário; Solo; Limestone; Microstructure; Soil.
Ano: 2000 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/336476
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Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion BABT
Debiagi,Flávia; Mali,Suzana; Grossmann,Maria Victória Eiras; Yamashita,Fábio.
Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA), sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1) starch / PVA (100 - 70%), (X2) chitosan (0 - 2%) and (X3) fibers from sugar cane (0 - 28%). The effects of varying proportions of these three components on foam properties were studied, as well the relationship between their properties and foam microstructure. The addition of starch/PVA in high proportions increased the expansion index and mechanical resistance of studied foams. Fibers addition improved the expansion and mechanical properties of the foams. There was a trend of red and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Mechanical properties; Microstructure; Expansion.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500023
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Cascade of Peritectic Reactions in the B-Fe-U System ArchiMer
Dias, M.; Carvalho, P. A.; Dias, A. P.; Bohn, Marcel; Franco, N.; Tougait, O.; Noel, H.; Goncalves, A. P..
The solidification paths for UFeB4, UFe3B2 and UFe4B, ternary compounds, situated along the U:(Fe,B) = 1:5 line in the B-Fe-U phase diagram, are proposed based on x-ray powder diffraction measurements, differential thermal analysis, heating curves and scanning electron microscopy observations complemented with energy and wavelength dispersive x-ray spectroscopies. The compounds melt incongruently and are formed by peritectic reactions. The present work demonstrates the existence of a cascade of peritectic reactions along the U:(Fe,B) = 1:5 composition line, establishes peritectic temperatures and proposes an isopleth diagram along this line.
Tipo: Text Palavras-chave: Microstructure; Phase transformations; Ternary alloy system.
Ano: 2010 URL: http://archimer.ifremer.fr/doc/00002/11369/8168.pdf
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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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Cuticle microstructure as a new tool in systematic paleontology Naturalis
Waugh, David A.; Feldmann, Rodney M..
Fossil decapod cuticle has received little systematic study. The purpose of the present note is to survey the cuticle architecture of eleven extant decapod crabs arrayed within ten families, and to develop a classification scheme of cuticle types suitable for describing fossil and Recent decapod cuticle morphology.
Tipo: Article / Letter to the editor Palavras-chave: Decapoda; Cuticle; Microstructure; Systematic paleontology.
Ano: 2003 URL: http://www.repository.naturalis.nl/record/534333
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Effect of Brea Gum on the characteristics of wheat bread at different storage times Ciênc. Tecnol. Aliment.
López,Estela Patricia; Pérez,Gabriela Teresa; Erramouspe,Patricia Liliana Jiménez de; Cuevas,Carlos Mario.
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the study was to investigate the effect of BG on the characteristics of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and microstructure. Bread quality was assessed by the physical parameters (volume, specific volume index, width/height ratio, crumb moisture, color, and hardness) and crumb grain structure (total cell number, total cell area, average size of cells, and number of cells per unit area). The effect of BG on the characteristics of the crumb during 24, 48, and 72 hours of storage was determined according to changes in moisture, hardness, and amylopectin retrogradation. Furthermore, the microstructure of the crumb was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brea Gum; Bread quality; Crumb texture; Microstructure.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400021
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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Ciênc. Tecnol. Aliment.
PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí.
Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193
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Effect of Preheating on Microstructure and Tensile Properties of Friction Stir Welded AA7075 Aluminium Alloy Joints BABT
Poongkundran,R.; Senthilkumar,K..
ABSTRACT The high strength AA7075 aluminum alloy is commonly used in the aerospace components due to its exclusive mechanical properties like lightweight and high strength. This alloy cannot be welded by fusion welding techniques due to solidification cracking which severely degrade the mechanical properties of the joint. In contrast, through friction stir welding (FSW) process solidification relate defects can be eliminated. Anyhow, the strength of friction stir welded joint is influenced by process parameters and tool parameters. These parameters govern the heat input, metal flow, microstructure evolution and mechanical properties of the weld. In normal welding condition, (without preheating) heat is generated by friction force which is produced between...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aluminum alloy; Preheating; Friction stir welding; Tensile strength; Microstructure.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000300404
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Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks Ciênc. Tecnol. Aliment.
LUCAS,Bárbara Franco; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira.
Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Microalga; Microstructure; Nutrition; Snack.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000700016
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Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber Ciênc. Tecnol. Aliment.
Barretto,Andrea Carla da Silva; Pacheco,Maria Teresa Bertoldo; Pollonio,Marise Aparecida Rodrigues.
The objective of this work was to study the effect of adding wheat fiber and partial pork back fat on the quality characteristics of bologna sausage. The compound central rotating design was used with treatments containing fixed levels of inulin (5%) and oat fiber (1%) and variable levels of wheat fiber (0-4%) and pork back fat (0-10%). The pH and protein were similar in all the treatments, the fat was lower than the control treatment and the moisture content was higher than the control treatment (CF) without fibers. The wheat fiber increased the hardness and reduced cohesiveness and scores were given for overall impression. We found that it was possible to prepare low-fat bologna sausage with the addition of 6.58% fiber (5% inulin, 1% oat fiber and 0.58%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat substitutes; Wheat fiber; Bologna sausage; Microstructure.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100100
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Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets ArchiMer
Cheret, Romuald; Chapleau, Nicolas; Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; De Lamballerie, Marie.
High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up-to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage.. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural, quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa...
Tipo: Text Palavras-chave: Preservation; Microstructure; Texture profile analysis; High pressure; Fish.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-734.pdf
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Evidence of a Biological Control over Origin, Growth and End of the Calcite Prisms in the Shells of Pinctada margaritifera (Pelecypod, Pterioidea) ArchiMer
Cuif, Jean-pierre; Burghammer, Manfred; Chamard, Virginie; Dauphin, Yannicke; Godard, Pierre; Le Moullac, Gilles; Nehrke, Gernot; Perez-huerta, Alberto.
Consistently classified among the references for calcite simple prisms, the microstructural units that form the outer layer of the Pinctada margaritifera have been investigated through a series of morphological, crystallographical and biochemical characterizations. It is often said that the polygonal transverse shape of the prisms result from the competition for space between adjacent crystals. In contrast to this classical scheme the Pinctada prisms appear to be composed of four successive developmental stages from the concentrically growing disks on the internal side of the periostracum to the morphological, structural and compositional changes in both envelopes and mineral components at the end of the prisms. These latest structural and compositional...
Tipo: Text Palavras-chave: Biomineralization; Bivalve shell; Microstructure; Calcite prisms.
Ano: 2014 URL: http://archimer.ifremer.fr/doc/00249/36039/34574.pdf
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Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis Ciênc. Tecnol. Aliment.
LI,Yibin; CHEN,Junchen; LAI,Pufu; TANG,Baosha; WU,Li.
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Freeze drying; Color; Microstructure; Polysaccharide; Free amino acids.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000314
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La Biominéralisation de Pecten maximus L. : Anomalies liées aux Perturbations du Milieu ArchiMer
Larvor, Helene.
L'étude du brunissement pathologique des valves de la coquille Saint-Jacques a permis d'identifier différents types d'altérations des mécanismes de la calcification : des détériorations microstructurales concomitantes avec une pigmentation brune anormale de la couche interne des tests. Les mécanismes de biominéralisation contrôlant l'intégration du carbonate de calcium dans les structures coquillières ne sont pas altérés : le taux de calcium, la minéralogie et la composition en acides aminés des matrices organiques cristallines sont équivalents dans les valves brunes et les valves blanches. Par contre, la présence d'une eumélanine, responsable de la coloration brune, est détectée dans les matrices organiques insolubles des régions coquillières aux...
Tipo: Text Palavras-chave: Calcification; Coquille; Mélanine; Microstructure; Pecten maximus; Mollusques; Perturbations environnementales; Biominéralisation.
Ano: 1996 URL: http://archimer.ifremer.fr/doc/00043/15449/12823.pdf
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Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation Ciênc. Tecnol. Aliment.
Reno,Marciu José; Prado,Mônica Elisabeth Torres; Resende,Jaime Vilela de.
Strawberries were submitted to freezing after pre-treatments with hydrocolloid and calcium salts (pectin and calcium chloride) at different concentrations, in the attempt to establish a correlation of the effects of these substances and their processing, on the physical and microstructural characteristics of fruits after thawing. Strawberry halves were submitted to impregnation with controlled vacuum pressure of 84.4, 50.5 and 16.6 kPa; comprising pectin at concentrations of 0, 1.5 and 3%; with the addition of calcium chloride at concentrations of 0, 3 and 6%; and glucose at 20%, for 4 hours. Measurements were made of the total soluble solid contents, cellular fluid loss, texture and viscosity of the solution, before and after the freezing/thawing. Images...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microstructure; Cellular fluid loss; Pectin.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100038
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Milk from different species on physicochemical and microstructural yoghurt properties Ciência Rural
Vianna,Felipe Santana; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno; Salim,Ana Paula; Balthazar,Celso Fasura; Costa,Marion Pereira; Panzenhagen,Pedro; Rachid,Rachel; Franco,Robson Maia; Adam Conte-Junior,Carlos; Silva,Adriana Cristina de Oliveira.
ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented products; Texture; Microstructure; Sheep milk; Goat milk.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600750
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Nature et propriétés de l'horizon diagnostic de Latosols du Plateau Central brésilien. Repositório Alice
REATTO, A..
The Latosols correspond to about 40% of the Brazilian Central Plateau. They are characterized by low activity clay, little horizon differentiation, a weak macrostructure and a strong microgranular structure resulting in microaggregates 50 to 300um in size. Ten Latosols (L) were selected along a 350-km long regional toposequence across the South American Surface (SAS) (L1 to L4) and Velhas Surface (VS) (L5 to L10). The studied Latosols take into account the textural and mineralogical variability, as well as the topographical location and parental material variability. Our results showed a large variation of the kaolinite and gibbsite content in relation to a regional component attributed to the age of the geomorphic surface and a local component mainly...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Cerrado; Solo; Mineralogia; Geologia; Micromorfologia; Propriedade hidráulica do solo; Soil; Mineralogy; Geology; Micromorphology; Soil hidraulic properties; Oxisol; Termite; Microstructure.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/570960
Registros recuperados: 35
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