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| Registros recuperados: 12 | |
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| 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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| 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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| 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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| 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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| 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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| Registros recuperados: 12 | |
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