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| Registros recuperados: 30 | |
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| Silva,Vanessa Karla; Morita,Viviane de Souza; Boleli,Isabel Cristina. |
| The experiment was carried out to evaluate the effects of continuous ingestion of pectin on intestinal viscosity, intestinal transit time, excreta moisture content, nutrient digestibility and energy metabolism of broilers at starter and growth phases. We used 240 one-day-old Cobb male broiler chicks, distributed in a completely randomized experimental design. Treatments consisted of four concentrations of pectin (0, 10, 30 and 50 g kg-1) with six replicates of 10 birds each. The ingestion of pectin supplied in the feed by broilers at the starter phase increased intestinal viscosity and intestinal transit time, reduced excreta moisture, improved the use of apparent metabolizable energy, nitrogen-corrected apparent metabolizable energy, coefficient of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Development; Feed additive; Metabolism; Soluble fiber; Viscosity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000800007 |
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| 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 |
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| Marcon,Maria Janete Angeloni; Vieira,Gisele Cristina Netto; Simas,Karina Nunes de; Santos,Karina; Vieira,Manoela Alano; Amboni,Renata Dias de Mello Castanho; Amante,Edna Regina. |
| The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sour cassava starch; Expansion; Viscosity; Sensorial acceptability. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700018 |
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| Fukuda, Kenji; Shi, Tala; Nagami, Kentaro; Leo, Fiame; Nakamura, Tadashi; Yasuda, Kumi; Senda, Akitsugu; Motoshima, Hidemasa; Urashima, Tadasu; 福田, 健二; 浦島, 匡. |
| A thermophilic lactic acid bacterium, Lactobacillus fermentum TDS030603, produced about 100 mg/L of EPS in purified form when grew in de Man-Rogosa-Sharpe (MRS) broth. The 1% (w/v) solution of the purified EPS was highly viscous, exhibiting an apparent 22 viscosity (ηapp) of 0.88 Pa s at a shear rate of 10/s. To investigate the impact of carbohydrate source on the production yield and chemical structure of EPS and the viscosity of EPS solution, a chemically defined medium (CDM) has been developed. Results of TLC, HPLC, 25 and 1H NMR spectroscopy indicated that the chemical structures of EPS released in MRS and in the CDM supplemented with glucose, galactose, lactose or sucrose were very similar. All the 1% solutions of EPSs released in CDMs were highly... |
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Palavras-chave: Chemical structure; Chemically defined medium; Exopolysaccharide; Lactic acid bacteria; Viscosity. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2694 |
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| Sousa,Lorena Salim de; Carvalho,Thiago Soares Martins; Nogueira,Flávia Aparecida; Saldanha,Mariana Masseo; Vaz,Diego Pereira; Bertechini,Antônio Gilberto; Baião,Nelson Carneiro; Lara,Leonardo José Camargos. |
| ABSTRACT The objective of this study was to ascertain the influence of different dietary fiber sources and the usage of xylanase on diet of commercial layers and their influence on productive performance, egg quality, and digestive organ biometry. A total of 864 Lohmann® White hens was fed diets with three different fiber sources (wheat bran, soybean hull, or coffee husk) with or without xylanase inclusion (concentration of 160,000 BXU/g) in a 3×2 factorial arrangement, with six replicates of 24 birds each, from 25 to 44 weeks of age. There were no interactions between dietary fiber and xylanase inclusion. The enzyme supplementation did not influence any parameters evaluated. There were dietary fiber effects on body weight gain, viability, egg weight,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative fiber; Enzyme; Laying hen; Non-starch polysaccharides; Viscosity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982019000100504 |
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| MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj. |
| Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267 |
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| Pereira,Edimir A.; Brandão,Edimir M.; Borges,Soraia V.; Maia,Maria C. A.. |
| In this experimental work the rheological behavior of umbu pulp has been studied by shear flow (pseudoplasticity, apparent viscosity) and in oscillatory mode (dynamic modules) in the linear domain of viscoelasticity. The studies were carried out with the use of a controlled stress Rheometer Haake RS 100, at different soluble solid concentrations (10, 15, 20 and 25 °Brix), measured at 30 °C. Tests in steady shear were conducted over a shear rate range of 0.1 - 300 s-1 and oscillatory measurements over a frequency range of 0.01 - 100 Hz. The results indicated that umbu pulp behaves as a non-Newtonian fluid, with pseudoplastic characteristics and yield stress appearance and exhibits tixotropic properties. Rheograms were fitted to the Herschel-Bulkey model.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Viscosity; Viscoelasticity; Soluble solid content (°Brix). |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662008000100013 |
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| Khoramabadi, Vahid; Akbari, Mohammad Reza; Khajali, Fariborz; Noorani, Hossein; Rahmatnejad, Enayat. |
| The effect of wheat-based diet (WBD), supplemented with xylanase and surplus vitamin A, on performance, nutrient digestibility, intestinal morphology and digesta viscosity of broiler chickens was investigated. Based on a completely randomized design, 240-day-old chickens were randomly divided into six experimental diets and four replications with 10 chickens each. Experimental diets consisted of corn-based diet (CBD) (T1), WBD with routine amounts of vitamin A (9000 IU kg-1) (T2), T2 without vitamin A in premix (T3), T2 + 6000 IU kg-1 vitamin A (T4), T2 + 420 IU kg-1 xylanase (T5), and T2 + 6000 IU kg-1 vitamin A + 420 IU kg-1 xylanase (T6). For Feed Conversion Rate (FCR) between day 1 and 21 and between day 21 and 42 WBD supplemented with vitamin A and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Digestibility; Enzyme; Morphology; Viscosity; Vitamin A; Wheat. |
| Ano: 2014 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/23910 |
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| Trombini,Fernanda Rossi Moretti; Mischan,Martha Maria; Leonel,Magali. |
| ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Leaves; Starch; Color; Water absorption; Viscosity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573 |
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| Nepomuceno,Rafael Carlos; Watanabe,Pedro Henrique; Freitas,Ednardo Rodrigues; Carvalho,Luiz Euquerio de; Oliveira,Emanuela Lima de; Veira,Alini Mari. |
| ABSTRACT The intestinal health of piglets depends on the balance between diet, microflora and mucosal integrity. Disruption of this balance can compromise the digestive functions, leading to diarrhoeal frame and decline in performance of piglets. However, the level and type of fibre can limit digestive disorders. Thirty newly weaned piglets were used to evaluate the levels of neutral detergent fibre (NDF) in diets regarding performance, pH, viscosity and concentration of short chain fatty acids of digestive contents, gastrointestinal transit time, morphology of the intestinal mucosa, weights of organs and occurrence of diarrhoea. NDF level had quadratic effect on weight gain and feed conversion ratio of piglets, estimating best results at the level of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Short chain fatty acids; Pigs; Transit time; Viscosity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200205 |
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| Bueno,Silvia Messias; Garcia-Cruz,Crispin Humberto. |
| Six polysaccharide-producing bacteria, isolated from soil samples and identified as Pseudomonas and Arthrobacter (Strains 3B, 4B, 7B, 21B, 18E and 21D), were tested for the yield of polysaccharides produced during growth in two culture media: one containing glucose and the other sucrose (1, 2, 3, 4 and 5%). The yield was quantified measuring the viscosity of the broth, using the Poiscuille equation. The effect of temperature and pH of the culture media was investigated. The largest polysaccharide yield was obtained when the concentration of the carbon source was lower than 2%. Glucose and sucrose stimulated the polysaccharide production in a similar way. When the initial pH of the fermentation broth was increased from 5.0 up to 7.0, there was an increase... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bacteria; Soil; Polysaccharide production; Viscosity. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300018 |
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| PAES, M. C. D.; GUIMARAES, P. E. de O.; CARVALHO, C. W. P. de; OLIVEIRA, A. C. de. |
| As propriedades térmicas e reológicas do amido são determinantes na qualidade tecnológica deste biopolímero, entretanto essas não são consideradas no desenvolvimento de cultivares de milho no Brasil, não permitindo a apropriação ao diversificado setor agroindustrial. Assim, o objetivo do presente estudo foi caracterizar híbridos de milho quanto ao perfil viscoamilográfico do amido isolado. Os amidos isolados de trinta e seis híbridos de milho, experimentais e comerciais, foram caracterizados em um analisador rápido de viscosidade (RVA), sendo avaliadas as variáveis temperatura de pasta, viscosidade máxima a frio, viscosidade máxima, viscosidade mínima no aquecimento, viscosidade de quebra, viscosidade máxima no resfriamento, retrogradação e viscosidade... |
| Tipo: Folhetos |
Palavras-chave: RVA; Gel; Zea Mays; Propriedade Físico-Química; Viscosidade; Fenômeno Físico; Gelatinização; Pasta; Gelatinization; Viscosity. |
| Ano: 2021 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1135370 |
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| Horvatovic,MP; Glamocic,D; Zikic,D; Hadnadjev,TD. |
| Enzyme supplementation of diets enhances broiler performance by improving some of the basic production parameters such as average feed intake, feed conversion ratio, or average weight gain. The enzyme NSPase is commonly used in broiler diets containing high levels of viscous cereals such as barley, oat, wheat, or sorghum. The use of NSPase in diets with different levels of sunflower meal has been not been extensively explored. The experiment was carried out to evaluate the effects of the inclusion of sunflower meal levels in grower and finisher broiler diets supplemented or not with enzymes (cellulase, β-glucanase, and xylanase) on broiler performance, intestinal function, and carcass traits. A completely randomized experimental design, with 3*2 factorial... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass characteristics; Enzyme activity; Performance; Viscosity. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000100025 |
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| Leonel,Magali; Freitas,Taila Santos de; Mischan,Martha Maria. |
| Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Modified starch; Extrusion; Viscosity. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009 |
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| Registros recuperados: 30 | |
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