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	Provedor de dados Rev. Ciênc. Agron. (1) Scientia Agricola (1) Ciência e Agrotecnologia (1) Autor Romero,Javier Telis (3) Barbosa,Roger Darros (1) Barretto,Andrea Carla da Silva (1) Catelam,Kelly Tafari (1) Gomes,Maron Stanley Silva Oliveira (1) Lopes Filho,José Francisco (1) Polachini,Tiago Carregari (1) Sanches,Marcio Augusto Ribeiro (1) Silva,Patrícia Maria Onofre Colombo (1) Trindade,Carmen Sílvia Fávaro (1) Mais... Palavra-chave Maltodextrin (2) Angus (1) GAB model (1) Gum arabic (1) Gum arabic Water activity (1) Isotherms (1) NaCl (1) Nelore (1) Wagyu (1) Water gain (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2021 (1) 2019 (1) 2011 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk Ciência e Agrotecnologia Catelam,Kelly Tafari; Trindade,Carmen Sílvia Fávaro; Romero,Javier Telis. Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Maltodextrin; Gum arabic; GAB model. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600021 The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder Rev. Ciênc. Agron. Gomes,Maron Stanley Silva Oliveira; Polachini,Tiago Carregari; Lopes Filho,José Francisco; Romero,Javier Telis. ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Isotherms; Maltodextrin; Gum arabic Water activity. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584 Mass transfer in beef: effect of crossbreeding and ultrasound application Scientia Agricola Sanches,Marcio Augusto Ribeiro; Silva,Patrícia Maria Onofre Colombo; Barbosa,Roger Darros; Romero,Javier Telis; Barretto,Andrea Carla da Silva. ABSTRACT: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash... Tipo: Info:eu-repo/semantics/article Palavras-chave: NaCl; Wagyu; Angus; Nelore; Water gain. Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000500902 Registros recuperados: 3 Primeira ... 1 ... Última

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