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	Provedor de dados Ciênc. Tecnol. Aliment. (4) Autor LAURINDO,João Borges (4) BAMPI,Marlene (2) SCHMIDT,Franciny Campos (2) TRIBUZI,Giustino (2) ARAGÃO,Gláucia Maria Falcão de (1) BLANCO-PASCUAL,Nuria (1) SCHMIDT,Vivian Consuelo Reolon (1) SERENO,Alberto Mariano (1) Mais... Palavra-chave Biodegradable (1) Charque (1) DSC (1) Denaturation temperature (1) Films (1) Jerked beef (1) Meat (1) Microwave vacuum drying (1) Mussel meat (1) Overpressure retort (1) Physical properties (1) Protein (1) Retort pouch (1) Sodium replacement (1) Starch acetate (1) Sterilization (1) Yield (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2019 (2) 2016 (1) 2015 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties Ciênc. Tecnol. Aliment. SCHMIDT,Vivian Consuelo Reolon; BLANCO-PASCUAL,Nuria; TRIBUZI,Giustino; LAURINDO,João Borges. Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve films formulations were studied: native cassava starch (S), starch acetate S0.6 and S1.1, with two glycerol concentrations (0.25 g.100 g-1 (25) and 0.30 g.100 g-1 (30)). The films were conditioned at the relative humidities (RH) of 58% and 75% for 96 h before characterization. Water vapor permeability, water solubility, water sorption isotherms, microstructural analyses, and mechanical properties in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Films; Starch acetate; Biodegradable; Physical properties. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200491 A fast drying method for the production of salted-and-dried meat Ciênc. Tecnol. Aliment. BAMPI,Marlene; SCHMIDT,Franciny Campos; LAURINDO,João Borges. Abstract The objective of this work was to investigate the application of microwave vacuum drying (MWVD) as a fast drying method to produce salted-and-dried beef cuts. Moreover, aiming to reduce the sodium content in the meat product, the partial replacement of NaCl by KCl during the salting stage was also investigated. To this end, beef cuts were salted by immersion in one of three saline solutions before drying: Solution A- 100% NaCl; Solution B- 75% NaCl and 25% KCl; and (iii) Solution C- 50% NaCl and 50% KCl. The proposed MWVD method was compared with convective drying (CD) and vacuum drying (VD) in terms of drying kinetics as well as physicochemical and mechanical properties of obtained samples. The average drying times for the samples to reach water... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microwave vacuum drying; Sodium replacement; Charque; Jerked beef. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600526 Processing of chopped mussel meat in retort pouch Ciênc. Tecnol. Aliment. TRIBUZI,Giustino; ARAGÃO,Gláucia Maria Falcão de; LAURINDO,João Borges. Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters. Tipo: Info:eu-repo/semantics/article Palavras-chave: Mussel meat; Retort pouch; Overpressure retort; Sterilization; Yield. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612 Evaluation of different software tools for deconvolving differential scanning calorimetry thermograms of salted beef Ciênc. Tecnol. Aliment. BAMPI,Marlene; SERENO,Alberto Mariano; SCHMIDT,Franciny Campos; LAURINDO,João Borges. Abstract The objective of this research was to evaluate the ability and efficiency of different software tools for the deconvolution of DSC thermograms of protein denaturation in salted beef. The salted samples were obtained by immersing beef pieces in NaCl solutions with concentrations of 20, 50, 100 and 330 g NaCl L-1 of water for 48 hours at 10 °C. The raw beef were used as control samples. Three software tools were considered: (i) Pyris7, (ii) OriginPro v.8, and (iii) Solver tool from MS-Excel. These computer programs were used for estimating the thermal denaturation temperature of myosin, sarcoplasmic proteins, and actin, as well as the value of denaturation enthalpy of these proteins. Based on the results obtained, we concluded that the model... Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat; Protein; Denaturation temperature; DSC. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400694 Registros recuperados: 4 Primeira ... 1 ... Última

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