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Registros recuperados: 13
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Characterization of Breast Meat Collected from Spent Lohmann Brown Layers in Comparison to Commercial Ross Broilers Rev. Bras. Ciênc. Avic.
Limpisophon,K; E-tun,S; Koeipudsa,C; Charoensuk,D; Malila,Y.
ABSTRACT The objective of this study was to compare characteristics and properties of breast meat from spent Lohmann Brown layers (SP, 90 weeks old, n = 24) and those of commercial broilers (BR, 6 weeks old, n = 24). The breasts of both SP and BR were collected from a local processing plant, vacuum-packed in a plastic bag, and stored at -18ºC until further analyses. The SP showed a greater water-holding capacity, tougher and chewier texture (p<0.05). Both raw and cooked SP breasts comprised the greater total collagen but lower soluble collagen than those of BR (p<0.05). Muscle fibers of the SP, observed under scanning electron microscope, were small, with average fiber diameter of 37.85±1.40 μm, densely packed and surrounded by complex networks of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Muscle fiber; Physicochemical properties; Protein fractionation; Technological properties; Thermal properties..
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300315
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Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties BJM
Marroki,Ahmed; Zúñiga,Manuel; Kihal,Mabrouk; Pérez-Martínez,Gaspar.
Nineteen strains of Lactobacillus isolated from goat's milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation patterns using API 50 CHL system. Isolates were also characterized by partial 16S rDNA sequencing. Results obtained with phenotypic methods were correlated with the genotypic characterization and 13 isolates were identified as L. plantarum, two isolates as L. rhamnosus and one isolate as L. fermentum. Three isolates identified as L. plantarum by phenotypic characterization...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Lactobacillus; Identification; Goat's milk; Technological properties; Algeria.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100020
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Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil BABT
Matsuguma,Luciana Shizue; Lacerda,Luiz Gustavo; Schnitzler,Egon; Carvalho Filho,Marco Aurélio da Silva; Franco,Célia Maria Landi; Demiate,Ivo Mottin.
Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Peruvian carrot varieties; Starch; Hydrogen peroxide; Technological properties.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022
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Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying Ciênc. Tecnol. Aliment.
NASCIMENTO,Cintieley dos Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da.
Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1, water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mammea americana L.; Film; Refractance window; Biocompounds; Technological properties.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100245
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Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced Ciênc. Tecnol. Aliment.
Silva,Vanessa Martins; Viotto,Luiz Antonio.
In this study, the effect of the process variables of the air-drying of Sicilian lemon residues on some technological properties of the fibers produced was studied. The determination and modeling of desorption isotherms were used to establish the equilibrium moisture content at 60, 75, and 90 °C using the static method with 8 saturated salt solutions. The best fit was obtained with BET and GAB models. The drying process was conducted in a vertical tray dryer and delineated according to a central composite experimental design (2²) using the following as factors: air velocity (0.5, 0.75 and 1 m/s) and temperature (60, 75, and 90 °C), and it presented a good fit to the exponential model (R² > 99.9%). The experimental design responses evaluated were the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Residues; Sicilian lemon; Desorption isotherms; Convective dryer; Dietary fiber; Technological properties.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200020
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Functional properties and proximate composition of cactus pear cladodes flours Ciênc. Tecnol. Aliment.
López-Cervantes,Jaime; Sánchez-Machado,Dalia Isabel; Campas-Baypoli,Olga Nydia; Bueno-Solano,Carolina.
The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Edible cactus; Drying process; Vegetable powders; Technological properties.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016
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Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products Ciênc. Tecnol. Aliment.
SILVA,Evandro Oliveira Onofre e; NESPOLO,Cássia Regina; Sehn,Carla Pohl; Pinheiro,Franciane Cabral; Stefani,Lenita Moura.
Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Technological properties; Brazil; Lactic acid bacteria; Sheep milk.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031109
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Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami Ciênc. Tecnol. Aliment.
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Cunha Junior,Anildo; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião.
L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control.
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. plantarum; Technological properties; Milano-type salami.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300030
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Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Ciênc. Tecnol. Aliment.
Sawitzki,Maristela Cortez; Fiorentini,Ângela Maria; Bertol,Teresinha Marisa; Sant'Anna,Ernani Sebastião.
In the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D - and L - lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures.
Tipo: Info:eu-repo/semantics/article Palavras-chave: L. plantarum; Technological properties; Sausage.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200016
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Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry Ciênc. Tecnol. Aliment.
PIRES,Márlia Barbosa; AMANTE,Edna Regina; LOPES,Alessandra Santos; RODRIGUES,Antonio Manoel da Cruz; SILVA,Luiza Helena Meller da.
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flour; Technological properties; Peach palm; Bactris gasipae KUNTH.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300613
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Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour Ciênc. Tecnol. Aliment.
Carvalho,Ana Vânia; Mattietto,Rafaella de Andrade; Bassinello,Priscila Zaczuk; Koakuzu,Selma Nakamoto; Rios,Alessandro de Oliveira; Maciel,Renan de Almeida; Carvalho,Rosangela Nunes.
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Phaseolus vulgaris; Oryza sativa L.; Thermoplastic extrusion; Technological properties; Nutritional characteristics; Sensory acceptability.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014
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Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses BJM
Santos,Karina Maria Olbrich dos; Vieira,Antônio Diogo Silva; Salles,Hévila Oliveira; Oliveira,Jacqueline da Silva; Rocha,Cíntia Renata Costa; Borges,Maria de Fátima; Bruno,Laura Maria; Franco,Bernadette Dora Gombossy de Melo; Todorov,Svetoslav Dimitrov.
This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Enterococcus faecium; Probiotic properties; Technological properties; Virulence factors; Antibiotic resistance.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237
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Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion Ciênc. Tecnol. Aliment.
Silva,Reginaldo Ferreira da; Pereira,Rosemary Gualberto Fonseca Alvarenga; Ascheri,José Luis Ramirez; Ascheri,Diego Palmiro Ramirez.
Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extrusion; Rice; Coffee; Mixtures; Technological properties.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100002
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