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Registros recuperados: 12
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Avaliação do látex e da borracha natural de clones de seringueira no Estado de São Paulo. Repositório Alice
MORENO, R.M.B.; FERREIRA, M.; GONÇALVES, P. de S.; MATTOSO, L.H.C..
Este trabalho teve como objetivo avaliar parâmetros do látex e da borracha natural de quatro clones de seringueira [Hevea brasiliensis (Willd. ex Adr. de Juss.) Muell.-Arg.] cultivados em larga escala na Fazenda Cambuhy no Município de Matão, Estado de São Paulo. Foram utilizados látex de 20 árvores do estande de cada um dos clones, GT 1, PB 235, IAN 873 e RRIM 600, com 12 anos de idade, no quarto ano de sangria sob o sistema 1/2S d/3 6d/7. 11m/y. ET 5,0%. Pa 12/y. Foram analisados o conteúdo de borracha seca, porcentagem de cinzas, porcentagem de nitrogênio, plasticidade Wallace (PO), índice de retenção de plasticidade e viscosidade Mooney (VR). O conteúdo de borracha seca apresentou tendência de queda com o decréscimo da temperatura ao longo do ano (r =...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Hevea brasiliensis; Plasticidade; Viscosidade; Propriedade reológica; Plasticity; Viscosity; Rheological properties.
Ano: 2003 URL: http://www.alice.cnptia.embrapa.br/handle/doc/108996
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Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour. Repositório Alice
ASCHERI, D. P. R.; BOÊNO, J. A.; BASSINELLO, P. Z.; ASCHERI, J. L. R..
As with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Arroz; Oryza sativa; Propriedade reológica; Propriedade físico-química; Cereal; Physicochemical properties; Rice; Rheological properties.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/921490
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Density and rheological parameters of goat milk Ciênc. Tecnol. Aliment.
Gabas,Ana Lúcia; Cabral,Renato Alexandre Ferreira; Oliveira,Carlos Augusto Fernandes de; Telis-Romero,Javier.
The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat milk; Physical property; Rheological properties; Rheometer.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026
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Efecto de la disminución de azúcar en la calidad del pan OceanDocs
Álvarez, M.; Hernández, W.; Rodríguez, I.; González, I..
Se evaluó el efecto que produjo en la calidad del pan la reducción de azúcar en la fórmula, sin hacer otras variaciones importantes en el proceso tecnológico. Se emplearon dos calidades de harina diferentes y se aplicó la fórmula con el azúcar a 4 % (base harina) y también con 2 y 0 %, el resto de los ingredientes fueron: harina 100 %, agua 52 %, sal 2 %, grasa 1 %, levadura seca y mejorador 0,3 %. Los panes se elaboraron a escala de laboratorio, por el método directo, con 1 kg de harina. Los análisis que se realizaron a los panes fueron: humedad, volumen específico, altura, diámetro, penetrabilidad de la miga y evaluación sensorial. Con la harina de peor calidad se afectó significativamente (p≤0,05) el color de la corteza y la dureza del pan al disminuir...
Tipo: Journal Contribution Palavras-chave: Quality; Bread; Rheological properties; Wheat flour; Cane sugar.
Ano: 2008 URL: http://hdl.handle.net/1834/5017
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Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. Repositório Alice
CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H..
The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Creamy cheese; Sal emulsificante; Citrato de sódio; Hexametafosfato de sódio; Tripolifosfato de sódio; Pirofosfato tetrassódico; Requeijão; Composição de alimento; Propriedade reológica; Processed cheeses; Food composition; Emulsifiers; Sodium citrate; Sodium hexametaphosphate; Sodium tripolyphosphate; Tetrasodium pyrophosphate; Rheological properties; Quesos fundidos; Composición alimentaria; Emulsificadores; Propiedades rheológicas.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/951742
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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements Ciênc. Tecnol. Aliment.
Vidigal,Márcia Cristina Teixeira Ribeiro; Minim,Valéria Paula Rodrigues; Ramos,Afonso Mota; Ceresino,Elaine Berger; Diniz,Mayra Darliane Martins Silva; Camilloto,Geany Peruch; Minim,Luis Antonio.
It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat-free dairy dessert; Whey protein concentrate; Sensory analysis; Rheological properties; Texture profile analysis.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031
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Milling quality and rheological properties of two selected local and newly introduced rice cultivars; impacted by drying parameters and milling system CIGR Journal
Tajaddodi Talab, Kobra; Habibikia, Fateme.
Various postharvest parameters have an impact on the milling quality and rheological properties of rice. The objective of this study was to appraise the whole rice kernel percentage and pasting properties of local and newly introduced rice cultivars as affected by drying air temperature, grain final moisture content and type of rice whitener. The results of whole kernel percentage (WKP) indicated the superiority of abrasive type whitener over the friction type whitener. Bending strength had significant negative correlation with chalkiness, length, width and length to width ratio of grain. There was no significant correlation between WKP and bending strength. For Gohar, results showed that the drying parameters and type of whitener has a significant effect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 1. Department of Agriculturat Engineering; Rice Research Institute of Iran; Agricultural Research; Education and Extension Organization (AREO); Iran; 2. Department of Plant Breeding; Rice Research Institute of Iran; Agricultural Research; Education and Ex Milling quality; Drying methods; Rheological properties; Whole kernel percentage; Viscosity.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3789
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Optimisation de procédés innovants pour l'obtention de phycocolloïdes ArchiMer
Vauchel, Peggy.
Alginates are polysaccharides which are naturally present in the cell wall of brown algae and extracted because of their rheological properties. The alginate industry uses an extraction protocol, which central step, the carbonatation, is conducted in batch reactors. It is a high water, reagent and time demanding process. The main objective of this thesis is to optimize the alginate extraction process. A study of the existing process, focused on carbonatation step, enabled to highlight points which could be enhanced to optimize the extraction yield and the quality of extracted alginates. Stirring intensity and algae pieces size have been identified as parameters having an influence on the carbonatation reaction kinetics. A specific analysis on medullar and...
Tipo: Text Palavras-chave: Alginate; Extraction; Laminaria digitata; Extrusion réactive; Optimisation; Modélisation; Distribution des temps de séjour; Cinétique; Rendement; Propriétés rhéologiques; Alginate; Extraction; Laminaria digitata; Reactive extrusion; Optimization; Modeling; Residence time distribution; Kinetics; Extraction yield; Rheological properties.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/00002/11364/7937.pdf
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Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch Ciênc. Tecnol. Aliment.
WOJEICCHOWSKI,José Pedro; SIQUEIRA,Geisa Liandra de Andrade de; LACERDA,Luiz Gustavo; SCHNITZLER,Egon; DEMIATE,Ivo Mottin.
Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Non-conventional starch; Rheological properties; FTIR spectroscopy; DSC.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200318
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Technological quality and phenolic compounds content of Embrapa wheat cultivars. Repositório Alice
BARANZELLI, J.; MONTEIRO, C. S.; SMANIOTTO, F. A.; DELALIBERA, E. A.; COSTA, I. F.; SILVA, D. T. da; SOMACAL, S.; MIRANDA, M. Z. de; EMANUELLI, T..
bitstream/item/206424/1/ID44809-2019SLACAposter117047.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Triticum Aestivum; Trigo; Propriedade Reológica; Wheat; Rheological properties; Bioactive compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1116273
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Wheat blast and its effect on technological quality of grain from two sowing dates. Repositório Alice
MIRANDA, M. Z. de; TORRES, G. A. M.; COELHO, M. A. O.; CONSOLI, L.; TATSCH, P. O..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Triticum; Magnaporte; Bread; Physicochemical analysis; Rheological properties; Disease; Wheat; Trigo; Doença; Brusone; Pão; Análises físico-químicas; Propriedades reológicas.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1047980
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緑豆澱粉の物理化学的特性 OAK
Ohwada, Naomy; Ishibashi, Kenichi; Hironaka, Kazunori; Yamamoto, Kazuo.
Palavras-chave: Mungbean starch; Acid hydrolysis; Rheological properties.
Ano: 2003 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1929
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