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	Provedor de dados CIGR Journal (1) Ciênc. Tecnol. Aliment. (1) Autor BERMEO ANDRADE,Helga Patricia (1) Swami, Shrikant Baslingappa (1) SÁNCHEZ RIAÑO,Andrea Milena (1) Thakor, Nayan Singh (1) VALENZUELA REAL,Claudia Patricia (1) Wagh, Seema S. (1) Mais... Palavra-chave Mango pulp (2) Cashew apple syrup (1) Food Engineering (1) Food Process Engineering (1) Food Rheology kokum (1) Food Science (1) Food additives (1) Fruit leathering (1) Karonda (1) Polysaccharides (1) Quality attributes (1) Rheology (1) Viscosity (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2018 (1) 2013 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última 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 Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety Ciênc. Tecnol. Aliment. SÁNCHEZ RIAÑO,Andrea Milena; BERMEO ANDRADE,Helga Patricia; VALENZUELA REAL,Claudia Patricia. Abstract The effect of four hydrocolloids on the physico-chemical, bioactive and rheological properties in sweetened mango leather sheets of the Yulima variety were analyzed. Parametric and non-parametric statistical tests were done to analyze the differences among samples (four of treatment against two of control). The findings show significant positive effects caused by the hydrocolloids made from Gum Arabic (AG), Maltodextrin (MTD) and Citric Slow Pectin (CSP) on leathers’ quality and appearance attributes. Only the Carboxymethylcellulose (CMC) reported adverse effects on the mango leather's quality; therefore, its use on an industrial scale is not recommended for this line of processed product. Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit leathering; Mango pulp; Food additives; Polysaccharides; Quality attributes. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500109 Registros recuperados: 2 Primeira ... 1 ... Última

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