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Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration Inra
Gaiani, C.; Schuck, P.; Scher, J.; Desobry, S.; Banon, S..
A simplified method to study rehydration was used on different dairy powders. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor. The changes of turbidity occurring during powder rehydration highlighted the rehydrationstage, and the influence of the proteins’ state on rehydration was clarified. Casein powders had a quick wetting time but very slow dispersion, making the totalrehydration process time-consuming. On the other hand, whey powders were found to have poor wettability but demonstrated immediate dispersion after wetting.Mixing casein (80%) and whey (20%) before spray drying greatly improved rehydration time compared with casein powder; whereas mixing whey powder with casein powder at the same ratio after...
Tipo: Journal Article Palavras-chave: REHYDRATION; POWDER; PROTEIN; AGGLOMERATION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081f9e4fa8&uri=/notices/prodinra1/2008/02/
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Free fat, surface fat and dairy powders: interactions between process and product. A review Inra
Vignolles, M.L.; Jeantet, R.; Lopez, C.; Schuck, P..
Nowadays, fat-filled spray-dried dairy powders have acquired an economic importance.Increasing the fat content leads to further quality implications such as off-flavors, and poor rehydration and flowing properties. However, the control of the drying operation and of the powder properties is still rather empirical in this case and few studies have focused on the whole issue up to now. This review aims at giving an overview of research work on fat-filled powders. The so-called“free fat” is often related to fat-filled powders, but the review also highlights the relevance of “surface fat” to powder physical properties. Quantitative and qualitative analytical techniques, mainly referring to free fat, are described here. This review focuses on the specific and...
Tipo: Journal Article Palavras-chave: FREE FAT; SPAY DAIRING; POWDER; FUNCTIONAL PROPERTIES.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008fd38ecb3&uri=/notices/prodinra1/2008/08/
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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach Inra
Gaiani, C.; Scher, J.; Schuck, P.; Hardy, J.; Desobry, S.; Banon, S..
A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilledwater at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted thedetermination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powderincluding particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, theviscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolutiontime. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of...
Tipo: Journal Article Palavras-chave: CASEIN; DISSOLUTION; RHEOLOGY; POWDER.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20078e7aa267&uri=/notices/prodinra1/2008/01/
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Water transfer during rehydration of micellar casein powders Inra
Schuck, P.; Mejean, S.; Dolivet, A.; Gaiani, C.; Banon, S.; Scher, j.; Jeantet, R..
La réhydratation est un facteur déterminant essentiel de la qualité d'une poudre laitière puisque la plupart des poudres doivent être dissoutes avant utilisation. Des problèmes peuvent apparaître au cours des différentes étapes du procédé de réhydratation, i.e. : aptitude au mouillage/mouillabilité, aptitude au coulage/coulabilité, dispersibilité et solubilité. De nombreux moyens de détection et méthodes d'analyse, comme l'indice d'insolubilité, la spectroscopie RMN, la turbidité, la viscosité, la distribution des tailles de particules, peuvent être utilisés pour étudier le transfert d'eau dans les concentrés de protéines laitières au cours de la réhydratation. La poudre de caséine micellaire (CM), obtenue par microfiltration du lait suivie de séchage par...
Tipo: Journal Article Palavras-chave: POUDRE; MICELLE; REHYDRATATION; TRANSFERT D'EAU; SOLUBILITE WATER; MICELLAR CASEIN; POWDER; REHYDRATION; WETTABILITY; DISPERSIBILITY; SOLUBILITY.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081a1b686e&uri=/notices/prodinra1/2008/05/
Registros recuperados: 4
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