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| Registros recuperados: 78 | |
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| LOS,Francine Gomes Basso; PRESTES,Rosa Cristina; GRANATO,Daniel; SIMÕES,Deise Rosana Silva; ROMAN,Silvane Souza; DEMIATE,Ivo Mottin. |
| This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Histology; Sensory analysis; Texture; Freezing-thawing. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100124 |
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| Zepeda-Bastida,Armando; Martínez,Maricela Ayala; Simental,Sergio Soto. |
| ABSTRACT The objective of this study was to use different parts of the Tithonia tubaeformis plant in feed for fattening rabbits and then observe the effects on carcass and meat quality. Forty-eight weaned rabbits (35 days of age) were randomly assigned to four groups (n = 12 by treatment). Animals were fed ad libitum a control diet as well as three experimental diets, with addition of Tithonia tubaeformis leaves, whole plant, and stems. Rabbits were slaughtered after 63 days of age without fasting. Results indicate that live weight (0.917), skin (0.79), feet (6.679), and lumbar circumference of the carcass (0.707) have higher positive correlations with hot carcass. There were no significant differences between treatments for all variables measured, except... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Invasive plant; Meat; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100532 |
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| Kato,H.C.A.; Lourenço,L.F.H.; Araújo,E.A.F.; Sousa,C.L.; Joele,M.R.S. Peixoto; Ribeiro,S.C.A.. |
| The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Tambaqui; Texture; Response surface. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100224 |
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| 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 |
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| 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 |
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| Garcia,Diva Mendonça; Bassinello,Priscila Zaczuk; Ascheri,Diego Ramiro Palmirez; Ascheri,José Luis Ramirez; Trovo,José Benedito; Cobucci,Rosário de Maria Arouche. |
| Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oryza sativa L; Texture; Stickiness; Amylase; Gelatinization temperature; Cluster. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200010 |
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| García Cruz, Edgar. |
| En la presente investigación se analizaron imágenes digitales de hojas de frijol (Phaseolus vulgaris L.) para identificar con un clasificador, deficiencias de hierro (Fe) y manganeso (Mn). A los 24 días después de la siembra (dds) se les suministró la solución nutritiva de acuerdo a ocho tratamientos: dos deficiencias parciales, una de 50 % Fe y otra de 50 % Mn; dos deficiencias totales totales, 0 % Fe y una más de 0 % Mn además de una interacción (0 % Fe, 0 % Mn) y dos dosis excedentes (200 % Fe y 200 % Mn); finalmente un tratamiento testigo (100 % Fe, 100 % Mn) usando como referencia la solución Steiner. A partir de imágenes digitales de muestras de hojas de los tratamientos obtenidas a los 63 dds, se calcularon variables de color con los valores... |
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Palavras-chave: RGB; Textura; Redes neuronales; Phaseolus vulgaris; Hierro; Manganeso; Texture; Neural networks; Iron; Manganese; Edafología; Maestría. |
| Ano: 2013 |
URL: http://hdl.handle.net/10521/2076 |
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| Trujillo Vento, Z.; Nodarse Díaz, M. de L.; Tamarit Pino, Y.. |
| Crustaceans are harmed rapidly due to the post mortem different processes, specially the dark spot knew as melanosis or enzymatic darkening. Those spots are controlled by the sulfite treatments, but the potential dangers associated with the use of these compounds oblige to develope rigorous control methods. Besides, in these species are observed texture affectations during the storage time, changing to pasty mass and reducing its commercial quality. For these reasons, it was realized a durability study, analizing chemical, microbiological and sensorial parameters to the frozen products raw lobster tails and tail mass. The results indicated a shelf life of 21 months for the lobster tails and 18 months for the tails mass. |
| Tipo: Journal Contribution |
Palavras-chave: Texture; Texture; Http://aims.fao.org/aos/agrovoc/c_15578. |
| Ano: 2009 |
URL: http://hdl.handle.net/1834/3471 |
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| IULIANO,Loredana; GONZÁLEZ,Gloria; CASAS,Nidia; MONCAYO,Diana; COTE,Sandra. |
| Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bars; Chia seeds; Andean grains; Shelf life; Peroxide index; Texture; Consumer acceptance. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500218 |
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| Reyes Flores, Maciel. |
| La detección oportuna de deficiencias nutrimentales en hojas de plantas cultivadas permite tomar medidas correctivas inmediatas asi como predecir rendimientos. Las características espectrales y de textura de las imágenes se pueden utilizar para obtener información y correlacionarlos con el estado nutrimental de elementos esenciales que generan sintomatología similar en hojas de las plantas. En la presente investigación se estableció un experimento para medir las propiedades espectrales y característica texturales del cultivo de frijol con diferentes concentraciones de nitrógeno y magnesio de imágenes obtenidas con escáner. A partir de los valores de reflectancia se generaron modelos de regresión para asociar la concentración de nitrógeno y magnesio en el... |
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Palavras-chave: Reflectancia; Discriminación; Espacios de color; Textura; Redes neuronales; Reflectance; Discrimination; Color spaces; Texture; Neural networks; Edafología; Maestría. |
| Ano: 2013 |
URL: http://hdl.handle.net/10521/2077 |
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| Huerta, V. M.; Díaz, R.; Hernández, A.. |
| Este trabajo tuvo como objetivo evaluar el efecto que ejercen los diferentes tratamientos sobre la textura de la jícama en la elaboración de una conserva con procesamiento mínimo. En la experimentación se ensayaron diferentes tratamientos: escaldado a 78 ºC durante 2 min y envasado a 93 ºC; envasado en diferentes líquidos de cobertura a 55 ºC; envasado en escabeche con vinagre y mezcla de ácido acético y cítrico con temperatura de cierre a 55 y 85 ºC. La textura fue medida a 21 ºC mediante un vástago cilíndrico plano de 3 mm de diámetro utilizando un analizador de textura a una velocidad de 2,5 mm/s. La fuerza máxima aplicable fue de 5 kg. El tratamiento más apropiado para la elaboración de jícama con procesamiento mínimo fue el de líquido de cobertura con... |
| Tipo: Journal Contribution |
Palavras-chave: Food; Texture; Packing materials; Canned foods; Yam beans; Scalding. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4897 |
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| Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.. |
| Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042 |
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| HERNANDEZ-CHAVEZ,Juan Francisco; GUEMES-VERA,Norma; OLGUIN-PACHECO,Marisol; OSORIO-DIAZ,Perla; BELLO-PEREZ,Luis Arturo; TOTOSAUS-SANCHEZ,Alfonso. |
| Abstract Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lupinus flour addition, including 2.5%, 5% and 7.5%. Doughs treated with 2.5%, 5% and 7.5% Lupinus flour had higher adhesiveness values of 2.84, 2.38 and 4.62 N, respectively. The same effect was observed for the hardness measurements of the same treatments (2.38, 2.56 and 2.84 N, respectively). Based on the adhesiveness results, the doughs were subsequently used to make tortillas. The lowest tensile... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Doughs; Legumes; Adhesiveness; Rollability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300704 |
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| Registros recuperados: 78 | |
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