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Registros recuperados: 32
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Avaliação do látex e da borracha natural de clones de seringueira no Estado de São Paulo. Repositório Alice
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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Calidad del arroz de tierras altas en función del tiempo de cocción y del cultivar de arroz. Repositório Alice
ASCHERI, D. P. R.; PEREIRA, L. D.; BASSINELLO, P. Z.; CARVALHO, C. W. P.; ASCHERI, J. L. R..
Se han estudiado los efectos que causan el cultivar y el tiempo de cocción en la calidad de granos de cinco cultivares de arroz de tierras altas (BRS Primavera, BRS Pepita, BRS Sertaneja, BRS MG Curinga y BRS Monarca) que fueron cocidos en diferentes tiempos de cocción (0, 10, 20, 30 e 40 min). Se han determinado los contenidos de agua, almidón y amilosa, viscosidad máxima y tendencia a la retrogradación y se realizaron ensayos de cocción (rendimiento, pegajosidad y textura). Los resultados demostraron que cuanto mayor es el tiempo de cocción mayor es la disponibilidad de los contenidos de almidón y de amilosa para sus determinaciones y sus valores difieren entre los cultivares de arroz de tierras altas. Se ha observado sinergismo entre los factores...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Arroz; Oryza sativa; Cocção; Amido; Viscosidade; Tecnologia de alimento; Food technology; Starch; Viscosity; Pasting properties.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/859163
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Caracterização Físico-Química e Morfológica de Amidos do Tipo Ceroso de Genótipos Selecionados de Mandioca (Manihot esculenta Crantz). Repositório Alice
SANTOS, T. B. dos.
bitstream/item/179566/1/Dissertacao-Caracterizacao-Fisico-Quimica-e-Morfologica-de-Amidos-do-Tipo-Ceroso-de-Genotipos-Selecionados-de-Mandioca-Manihot-esculenta-Crantz-Thais-Barbosa-dos-Santos.pdf
Tipo: Tese/dissertação (ALICE) Palavras-chave: Amido ceroso; Viscosidade de pasta; Difração de raio-x; Waxy starch; Tecnologia de Alimento; Amido; Mandioca; Amilopectina; Cassava starch; Amylopectin; X-ray diffraction; Viscosity; Pastes; Starch; Food technology.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093160
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Effect of a commercial pectinmethylesterase on tomato paste consistency Electron. J. Biotechnol.
Zúñiga-Hansen,María Elvira; Pérez-Torres,Eduardo; Caballero-Valdés,Eduardo; Fernández-Parodi,José.
Background: Consistency is one of the main traits that define commercial quality and price of tomato paste. Pectins are partially responsible for consistency in tomato paste, therefore enzymatic pectin modification could be used to increase paste consistency. Results: This work reports the effects of a commercial enzymatic preparation of pectin-methyl-esterase (PME) (NovoShape™) on tomato paste consistency taking into account variables as enzyme/substrate ratio (0,1% w/w - 1% w/w), reaction time (0 hr - 3 hrs) and reaction temperature (40ºC-60ºC). The results indicate that NovoShape™ increased consistency when reaction temperature ranged from 40 to 50ºC with an enzyme/substrate ratio of 0.5 to 1 (l PME solution/g tomato paste on dry base). On the other...
Tipo: Journal article Palavras-chave: Pectin methyl esterase; Tomato paste; Viscosity.
Ano: 2012 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000300009
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Effect of pectin extracted from citrus pulp on digesta characteristics and nutrient digestibility in broilers chickens R. Bras. Zootec.
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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Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie. Repositório Alice
RIBEIRO, L. DE O.; BRIGIDA, A. I. S.; SÁ, D. de G. C. F. de; CARVALHO, C. W. P. de; SILVA, J. P. L. da; MATTA, V. M. da; FREITAS, S. P..
bitstream/item/206201/1/ART19055.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Euterpe edulis martius; Antocianina; Viscosidade; Anthocyanins; Viscosity.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115953
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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
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Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch BABT
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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Effects of carbohydrate source on physicochemical properties of the exopolysaccharide produced by Lactobacillus fermentum TDS030603 in a chemically defined medium OAK
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...
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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Effets des caractéristiques physico-chimiques et biorhéologiques de l'eau sur la physiologie, les performances adaptatives et la sélection de l'habitat chez la sole commune Solea solea (Linnaeus, 1758) ArchiMer
Couturier, Christine.
Shellfish culture can lead to an accumulation of exopolysaccharides (EPS) over the surface of intertidal mudflats. EPS are rheologically active polymers that change water viscosity and water flow over the branchial basket of the juvenile flatfish that colonise intertidal mudflats. The aim of this study was to assess the impact of water EPS content on various aspects of the physiology and behaviour of the common sole Solea solea. Field studies revealed that water total EPS can be up to 15 mg l 1 in the field. In sole juveniles (aged class 0+) ventilatory distress was observed at concentrations above 4 mg l-1, and the intensity of the constraint decreased with fish size. Nonetheless, neither standard metabolic rate nor tolerance of hypoxia were influenced...
Tipo: Text Palavras-chave: Flatfish; SDA; Growth; Habitat selection; Metabolism; Hypoxia; EPS; Viscosity; Common sole; Poissons plats; SDA; Croissance; Sélection d'habitat; Métabolisme; Hypoxie; EPS; Viscosité; Sole commune.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/these-3461.pdf
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Extração de LCC por prensagem da casca de castanha de caju originária de minifábrica para a obtenção de ácidos anacárdicos. Infoteca-e
CAVALCANTE, J. M.; MATTOS, A. L. A.; CANUTO, K. M.; ZOCOLO, G. J.; BRITO, E. S. de.
O líquido da casca da castanha de caju (LCC) é um subproduto agroindustrial que apresenta características específicas devido à sua rica composição em alquilfenóis. O presente estudo tem como objetivo avaliar o efeito de pressão e temperatura na extração de LCC e seu teor de ácidos anacárdicos.
Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Alquil fenol; Fluido newtoniano; MSR; Viscosidade; Alquil fenol; Fluido newtoniano; MSR; Viscosidade; Alquil phenol; Newtonian fluid; RSM; Viscosity.
Ano: 2018 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1089436
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Fiber source and xylanase on performance, egg quality, and gastrointestinal tract of laying hens R. Bras. Zootec.
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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Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage Ciênc. Tecnol. Aliment.
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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Influence of concentration on the steady and oscillatory shear behavior of umbu pulp AGRIAMBI
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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Influence of xylanase and vitamin A in wheat-based diet on performance, nutrients digestibility, small intestinal morphology and digesta viscosity in broiler chickens Animal Sciences
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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Instant blend from cassava derivatives produced by extrusion Ciência Rural
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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Milling quality and rheological properties of two selected local and newly introduced rice cultivars; impacted by drying parameters and milling system CIGR Journal
Tajaddodi Talab, Kobra; Habibikia, Fateme.
Various postharvest parameters have an impact on the milling quality and rheological properties of rice. The objective of this study was to appraise the whole rice kernel percentage and pasting properties of local and newly introduced rice cultivars as affected by drying air temperature, grain final moisture content and type of rice whitener. The results of whole kernel percentage (WKP) indicated the superiority of abrasive type whitener over the friction type whitener. Bending strength had significant negative correlation with chalkiness, length, width and length to width ratio of grain. There was no significant correlation between WKP and bending strength. For Gohar, results showed that the drying parameters and type of whitener has a significant effect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 1. Department of Agriculturat Engineering; Rice Research Institute of Iran; Agricultural Research; Education and Extension Organization (AREO); Iran; 2. Department of Plant Breeding; Rice Research Institute of Iran; Agricultural Research; Education and Ex Milling quality; Drying methods; Rheological properties; Whole kernel percentage; Viscosity.
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3789
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Neutral detergent fibre in piglet diets: performance and gastrointestinal implications Ciência e Agrotecnologia
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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New therapy of pleural empyema by deoxyribonuclease BJID
Kacprzak,Grzegorz; Majewski,Andrzej; Kolodziej,Jerzy; Rzechonek,Adam; Gürlich,Robert; Bobek,Vladimir.
Empyema is a severe complication of different diseases and traumas. Management of this complication is difficult and should comprise general and local procedures. The general procedure is mainly based on administering wide-spectrum antibiotics. Local management depends on patient general condition, but in all cases the essential procedure is to insert a drain into the pleural cavity and to evacuate the pus. Sometimes pus is very thick and its evacuation and following re-expansion of the lung is rather impossible. In these patients surgical intervention is needed. The use of intrapleural enzymes to support the drainage was first described in 1949 by Tillett and Sherry using a mixture of streptokinase and streptococcal deoxyribonuclease. Nowadays, purified...
Tipo: Info:eu-repo/semantics/report Palavras-chave: Empyema; Lung; Viscosity; Deoxyribonuclease.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-86702013000100015
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Optimization of polysaccharides production by bacteria isolated from soil BJM
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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