|
|
|
|
| |
|
|
| Hu,Biao; Huang,Kai; Zhang,Xinlin; Zhang,Pingjun; Yu,Shujuan. |
| L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventional equilibrium solubility method and quantitation was determined using the ion chromatography technique. Seeded MSZW was determined in the range of 51-73% by the calorimetric method. The effect of two salts (potassium chloride and calcium chloride) on the solubility and MSZW of L-arabinose were also evaluated. Results showed that both potassium chloride and calcium chloride increased the solubility of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sucrase; Ion chromatography; Potassium chloride; Calcium chloride. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100051 |
| |
|
|
| VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro. |
| AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561 |
| |
|
|
| VIDAL,Vitor Andre Silva; PAGLARINI,Camila de Souza; FERREIRA,Alef; SANTOS,José Roberto dos; POLLONIO,Marise Aparecida Rodrigues. |
| Abstract The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salted meat; Sodium reduction; Potassium chloride; Calcium chloride. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026102 |
| |
|
| |
|
|
| Alves,Samuel Rodrigues; Avanza,Marcel Ferreira Bastos; Silva,Micheline Ozana da; Ermita,Pedro Ancelmo Nunes; Gomes,Lidiany Lopes; Monteiro,Lorena Chaves; Santos,Paulo Vinícius de Morais; Costa,Caio Monteiro; Ferreira,Gabriella Maria Morais; Mattos,Felipe Sperandio; Ribeiro Filho,José Dantas. |
| ABSTRACT: Six adult Holstein cows were used in this fluid therapy study. All animals were previously submitted to 24 hours of water and food abstaining period and submitted to both hydration treatments for eight hours in a crossover design 6x2. Two treatments with hypotonic solutions (190 mOsm/L) with low strong ion difference and different chloride concentrations solutions were executed. Physical, biochemical, blood gas analysis and urinary evaluation were executed in five different experimental times (T-24h, T0h, T4h, T8h e T24h). The hydration period caused plasmatic volume expansion. An increase in faeces humidity, excretion of Na+ and Cl- in urine, reduction of PCV, osmolarity, blood and urinary pH was observed. Both solutions can be used for fluid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biochemical; Blood gas analysis; Calcium chloride; Electrolyte. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800602 |
| |
|
|
| Ernani,Paulo Roberto; Dias,Jaques; Amarante,Cassandro Vidal Talamini do; Ribeiro,Diorvânia Cardoso; Rogeri,Douglas Antonio. |
| Calcium sprays have normally improved both the quality and the storage life of apples throughout the world because Ca helps to prevent many fruit disorders and that taken up from the soil does not often reach the fruit in adequate amounts. Since the efficacy of Ca sprays varies according to soil, apple cultivar, and weather conditions, this study was carried out from 1998 to 2004, in the Southern of Brazil, in order to assess the effect of Ca sprays on the quality and storability of 'Gala' fruits. The experiment was set up in an orchard planted in 1988, on a density of 1234 trees/ha. Treatments consisted of 0, 4, 8, and 12 annual sprays of 0.5% CaCl2 regularly distributed 30 days after petal fall until one week before harvest. Fruits of the same size and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malus domestica; Nutrition; Bitter pit; Lenticel blotch pit; Calcium chloride. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452008000400009 |
| |
|
|
| Martins,Ramilo Nogueira; Mattiuz,Ben-Hur; Santos,Leandra Oliveira; Morgado,Cristiane Maria Ascari; Mattiuz,Claudia Fabrino Machado. |
| 'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ascorbic acid; Calcium chloride; Cysteine; Citric acid; Isoascorbate. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000400023 |
| |
|
| |
|
|
|
