Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 49
Primeira ... 123 ... Última
Imagem não selecionada

Imprime registro no formato completo
Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt Ciência Rural
Silva,Danielle Cristina Guimarães da; Abreu,Luiz Ronaldo de; Assumpção,Giovana Maria Pereira.
Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Yogurt; Water-soluble soy extract; Rheology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000300026
Imagem não selecionada

Imprime registro no formato completo
Antimicrobial effect of Anacardium Occidentale extract and cosmetic formulation development BABT
Gonçalves,Gisele Mara Silva; Gobbo,Juliana.
The objective of this work was to assess the activity of the extract of Anacardium occidentale Staphylococcus epidermidis and S. aureus and then to develop cosmetic formulations from those extracts. These formulations were stable in relation to their pH and rheological behavior, but were gradually darkened when stored for assessment at temperatures between 40 and 60ºC. Thus, even though the extract appeared a promising raw material for use in cosmetic formulations, those compounds might still require adjustments to improve the stability.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anacardium occidentale L; Antimicrobial; Cosmetic; Extract; Rheology.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600006
Imagem não selecionada

Imprime registro no formato completo
Biodegradable blends of urea plasticizes thermoplastic starch (UTPS) and poly (&-coprolactone) (PCL): morphological, reological, thermal and mechanical properties. Repositório Alice
CORREA, A. C.; CARMONA, V. B.; SIMÃO, J. A.; MATTOSO, L. H. C.; MARCONCINI, J. M..
bitstream/item/167879/1/P-Biodegradable-Blend-of-Urea-....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: UTPS; PCL; Polymer blends; Rheology; Morphology; Mechanical properties; Thermal analysis.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081128
Imagem não selecionada

Imprime registro no formato completo
Characterization and evaluation of stability of bioactive compounds in fruit smoothies Ciênc. Tecnol. Aliment.
MOURA,Sílvia Cristina Sobottka Rolim de; VISSOTTO,Fernanda Zaratini; BERBARI,Shirley Aparecida Garcia; SOUZA,Elaine de Cássia Guerreiro; TOTI,Fabíola Guirau Parra; ALVES JÚNIOR,Paulo.
Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Smoothie; Rheology; Phenolic compounds; Shelf-life; Sensory evaluation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216
Imagem não selecionada

Imprime registro no formato completo
Characterization of Brazilian wheat cultivars for specific technological applications Ciênc. Tecnol. Aliment.
Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia.
Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat; Composition; Rheology; Baking.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041
Imagem não selecionada

Imprime registro no formato completo
Chocolate rheology Ciênc. Tecnol. Aliment.
Gonçalves,Estela Vidal; Lannes,Suzana Caetano da Silva.
Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Texture; Chocolate.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400002
Imagem não selecionada

Imprime registro no formato completo
Comportamiento reológico-sensorial de la textura de la langosta (Panulirus argus) entera cruda almacenada en congelación OceanDocs
Nodarse Díaz, M. L.; Trujillo Vento, Z.; de Hombre Morgado, R.; Tamarit Pino, Y.; Noa Ruiz, Y..
The freezing raw whole lobster is one of the products that are commercialized in the outer market; nevertheless the main factor that causes its rejection is the mass texture. Nodarse et al. (2005) determined that this product stayed with very good characteristics for its exportation until 10 months, after this period it began to detect a softening of the mass. There are different methods to determine the food texture, which is grouped in sensorial and instrumental. The objective of the present work was to determine the sensorial and instrumental texture of this product. Five raw whole lobsters by duplicate with different time storage (6, 8, 10, 12, 14 months) were evaluated using for it a paired comparison test. In order to measure the product firmness. It...
Tipo: Journal Contribution Palavras-chave: Texture; Rheology; Texture; Rheology; Http://aims.fao.org/aos/agrovoc/c_15578; Http://aims.fao.org/aos/agrovoc/c_28543.
Ano: 2009 URL: http://hdl.handle.net/1834/3452
Imagem não selecionada

Imprime registro no formato completo
Contenido y caracterización reológica de los polisacáridos estructurales de nopalitos (Opuntia spp.) en un gradiente de domesticación. Colegio de Postgraduados
López Palacios, Cristian.
Evidencias diversas indican que la domesticación del género Opuntia comenzó con la selección de variantes de O. streptacantha, seguida de O. hyptiacantha y O. megacantha y se centró en O. albicarpa y O. ficus indica. Las causas por las cuales se domesticó Opuntia fueron por sus frutos y nopalitos. Los polisacáridos más abundantes en los nopalitos son del tipo estructural. La hipótesis que se plantea es que los polisacáridos muestran un gradiente de concentración y sus propiedades reológicas han sido modificadas en función del grado de domesticación de Opuntia. Los polisacáridos estructurales fueron extraídos de cladodios jóvenes de 14 variantes pertenecientes a especies representantes del gradiente de domesticación (O. streptacantha, O. hyptiacantha, O....
Palavras-chave: Opuntia; Gradiente de domesticación; Reología; Fibra alimentaria; Mucílagos; Pectinas; Hemicelulosas; Celulosa; Domestication gradient; Rheology; Dietary fiber; Mucilages; Pectins; Hemicelluloses; Cellulose; Maestría; Botánica.
Ano: 2011 URL: http://hdl.handle.net/10521/354
Imagem não selecionada

Imprime registro no formato completo
Correlation between rheological properties and capillary fixation for modelling creams BJPS
Demoliner,Lara Brogni; Agnol,Lucas Dall; Zanotti,Suzana Bittencourt; Dias,Fernanda Trindade Gonzalez; Angeli,Valeria Weiss; Bianchi,Otavio.
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixation. In this work, three formulations for modelling creams were prepared by different concentrations of the fixatives StylezeTM W20 and PVP K90 and their properties characterized by physicochemical, rheological and sensory analysis. The capillary masks produced were stable oil-in-water (O/W) emulsions with uniform droplets of 2.05-2.82 μm sizes and pseudoplastic thixotropic behavior (0.19 < n <...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Microscopy; N-vinyl-2-pyrrolidone; Polyquaternium-55; Modelling cream/physicochemical properties; Cosmetics.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000300621
Imagem não selecionada

Imprime registro no formato completo
Development of nanotechnology-based drug delivery systems with olive vegetable oil for cutaneous application BJPS
Silva,Silas Arandas Monteiro e; Lacerda,Rísia; Bernegossi,Jéssica; Chorilli,Marlus; Leonardi,Gislaine Ricci.
ABSTRACT Liquid-Crystalline Systems represent active compounds delivery systems that may be able to overcome the physical barrier of the skin, especially represented by the stratum corneum. To obtain these systems, aqueous and oily components are used with surfactants. Of the different association structures in such systems, the liquid-crystalline offer numerous advantages to a topical product. This manuscript presents the development of liquid-crystalline systems consisting, in which the oil component is olive oil, its rheological characterizations, and the location of liquid crystals in its phase map. Cytotoxic effects were evaluated using J-774 mouse macrophages as the cellular model. A phase diagram to mix three components with different proportions...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Liquid-Crystalline Systems/development; Liquid-Crystalline Systems/reology; Drugs/skin delivery; Olive Oil/use/Liquid-Crystalline Systems; Rheology; Cytotoxicity; Bioadhesion..
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100023
Imagem não selecionada

Imprime registro no formato completo
Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes. Repositório Alice
COSTA, M. S.; SCHOLZ, M. B. dos S.; MIRANDA, M. Z. de; FRANCO, C. M. L..
bitstream/item/170452/1/ID44276-2017v76n1p11Bragantia.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glutenina; Cozimento; Reologia; Glutenins; Baking quality; Rheology.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1084434
Imagem não selecionada

Imprime registro no formato completo
Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes Bragantia
Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi.
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
Imagem não selecionada

Imprime registro no formato completo
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese IPB - Escola Superior Agrária
Oliveira, Nuno M.; Dourado, Fernando Q.; Peres, António M.; Silva, Marta V.; Maia, João M.; Teixeira, José A..
In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed...
Tipo: Article Palavras-chave: Edamcheese; Low fat; Guar gum; Rheology; Texture; Calorimetry.
Ano: 2011 URL: http://hdl.handle.net/10198/6404
Imagem não selecionada

Imprime registro no formato completo
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey Ciênc. Tecnol. Aliment.
IMBACHÍ-NARVÁEZ,Paola Catalina; SEPÚLVEDA-VALENCIA,José Uriel; RODRÍGUEZ-SANDOVAL,Eduardo.
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented dairy beverage; Whey; Modified cassava starch; Rheology.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134
Imagem não selecionada

Imprime registro no formato completo
Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk Ciênc. Tecnol. Aliment.
LEE,Youngseung; DIAS-MORSE,Palika Namali; MEULLENET,Jean-Francois.
Abstract This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) using brown, head and broken fractions of the two cultivars used. Gelatinization temperatures for each rice variety, milling fraction, and rheological behaviors of rice milk were examined. Flow behaviors of rice milk were significantly affected by the variety and milling fractions of raw rice. The different amylose to amylopectin ratios of the two varieties, the compositional differences and the subsequent impact on the gelatinization temperature of raw rice used in rice milk were the primary reasons...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice milk; Rheology; Rice variety; Milling fraction.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401047
Imagem não selecionada

Imprime registro no formato completo
Effect of size reduction on colour, hydration and rheological properties of wheat bran Ciênc. Tecnol. Aliment.
ONIPE,Oluwatoyin Oladayo; BESWA,Daniso; JIDEANI,Afam Israel Obiefuna.
Abstract The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat bran; Rheology; Colour profile; Hydration properties; Mixing tolerance; Particle size.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300389
Imagem não selecionada

Imprime registro no formato completo
Effect of temperature on viscosity of kokum, karonda, mango pulp and cashew apple syrup CIGR Journal
Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S..
The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer.  The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity.
Ano: 2013 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617
Imagem não selecionada

Imprime registro no formato completo
Fabrication, physicochemical characterization and preliminary efficacy evaluation of a W/O/W multiple emulsion loaded with 5% green tea extract BJPS
Mahmood,Tariq; Akhtar,Naveed; Khan,Barkat Ali; Rasul,Akhtar; Khan,Haji M. Shoaib.
Complex multiple emulsions have an excellent ability to fill large volumes of functional cosmetic agents. This study was aimed to encapsulate large volume of green tea in classical multiple emulsion and to compare its stability with a multiple emulsion without green tea extract. Multiple emulsions were developed using Cetyl dimethicone copolyol as lipophilic emulsifier and classic polysorbate-80 as hydrophilic emulsifier. Multiple emulsions were evaluated for various physicochemical aspects like conductivity, pH, microscopic analysis, rheology and these characteristics were followed for a period of 30 days in different storage conditions. In vitro and in vivo skin protection tests were also performed for both kinds of multiple emulsions i.e. with active...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cosmetics; Green tea; Multiple emulsion; Rheology; Skin; Stability.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000200016
Imagem não selecionada

Imprime registro no formato completo
Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels Ciência e Agrotecnologia
Izidoro,Dayane Rosalyn; Demczuk Junior,Bogdan; Haminiuk,Charles Windson Isidoro; Sierakowski,Maria Rita; Freitas,Renato João Sossela de; Scheer,Agnes de Paula.
In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Green banana; Corn; Microscopy; Rheology.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
Imagem não selecionada

Imprime registro no formato completo
Impact of stabilizers on the rheological properties of ice creams Ciênc. Tecnol. Aliment.
MILLIATTI,Mariana Carniell; LANNES,Suzana Caetano da Silva.
Abstract The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °C), was performed to evaluate the elastic (G’) and viscous (G”) modulus. The ice cream produced using Gelatin and blend of Gelatin and LBG (0.09 and 0.18%) presented higher values of G’, which is an indicative of the presence of ice crystals and greater rigidity. The thermo-oscillatory rheometry was used to correlate the rheological properties and the characteristic of the ice creams (creaminess, sensory, melting). A temperature sweep test, from -10 to 5 °C was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rheology; Structure; Hydrocolloids; Gelatin; Texture.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400733
Registros recuperados: 49
Primeira ... 123 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional