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Registros recuperados: 38 | |
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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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Assad-Bustillos,Melissa; Ramírez-Gilly,Mariana; Tecante,Alberto; Chaires-Martínez,Leandro. |
Huauzontle seeds (Chenopodium berlandieri spp. nuttalliae) are produced in the central part of Mexico but their use is limited to seedling process. Thus, in order to diversify their applications it is necessary to study their components such as proteins and starch. Therefore, the objective of this study was to extract and characterize the starch contained in the seeds of huauzontle by means of chemical and physical techniques. Analysis of the results showed 50 % extraction yield, 72.5 % starch purity, 5.32 % moisture, 1.09 % ash, 0.083 % fat, 11.4 % total nitrogen, and 4.13 % crude fiber. The amylose content was 10.5 %, which suggests that huauzontle starch gels could have a low tendency to retrograde. Swelling and solubility were similar to reported... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chenopodium berlandieri; Rheology; Starch; Viscoelasticity; Microscopic structure. |
Ano: 2014 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952014000800003 |
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SANTOS,FRANCISCO K.G.; DANTAS FILHO,ANTONIO N.; LEITE,RICARDO H.L.; AROUCHA,EDNA M.M.; SANTOS,ANDARAIR G.; OLIVEIRA,THIAGO A.. |
The aim of this paper was to investigate the physicochemical characteristics and rheological behavior of some floral honeys from species of wild plants found in the Caatinga biome, as well as, correlate honey viscosities with its chemical composition. Thus, five honeys with floral predominance of typical plants foraged by honeybees in Caatinga were analyzed. Results showed that moisture content of honeys ranged from 17.45 to 21.50 g/100g. The samples exhibited higher fructose content (37.58 - 43.95 g/100g) and lower glucose content (27.41- 33.80 g/100g). The glucose-water ratio ranged from 1.55 to 1.80. Sucrose contents, excluding Croton campestris honey sample, exhibited values above the highest sucrose content (6.0 g/100g) allowed by Brazilian norm. The... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Arrhenius model; Glucose; Moisture; Rheology; Viscosity. |
Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200981 |
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Costa,Mariana Souza; Scholz,Maria Brígida dos Santos; Miranda,Martha Zavariz; Franco,Célia Maria Landi. |
ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: High and low molecular weight glutenin subunits; Rheology; Baking. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011 |
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Izidoro,Dayane Rosalyn; Scheer,Agnes de Paula; Sierakowsk,Maria-Rita. |
In this work, the rheological behaviour of emulsions (mayonnaises) stabilized by green banana pulp using the response surface methodology was studied. In addition, the emulsions stability was investigated. Five formulations were developed, according to design for constrained surfaces and mixtures, with the proportion, respectively: water/soy oil/green banana pulp: F1 (0.10/0.20/0.70), F2 (0.20/0.20/0.60), F3 (0.10/0.25/0.65), F4 (0.20/0.25/0.55) and F5 (0.15/0.225/0.625) .Emulsions rheological properties were performed with a rotational Haake Rheostress 600 rheometer and a cone and plate geometry sensor (60-mm diameter, 2º cone angle), using a gap distance of 1mm. The emulsions showed pseudoplastic behaviour and were adequately described by the Power Law... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana pulp; Emulsion; Rheology; Response surface methodology. |
Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600026 |
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Demoliner,Lara Brogni; Agnol,Lucas Dall; Zanotti,Suzana Bittencourt; Dias,Fernanda Trindade Gonzalez; Angeli,Valeria Weiss; Bianchi,Otavio. |
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixation. In this work, three formulations for modelling creams were prepared by different concentrations of the fixatives StylezeTM W20 and PVP K90 and their properties characterized by physicochemical, rheological and sensory analysis. The capillary masks produced were stable oil-in-water (O/W) emulsions with uniform droplets of 2.05-2.82 μm sizes and pseudoplastic thixotropic behavior (0.19 < n <... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Microscopy; N-vinyl-2-pyrrolidone; Polyquaternium-55; Modelling cream/physicochemical properties; Cosmetics. |
Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502018000300621 |
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Silva,Silas Arandas Monteiro e; Lacerda,Rísia; Bernegossi,Jéssica; Chorilli,Marlus; Leonardi,Gislaine Ricci. |
ABSTRACT Liquid-Crystalline Systems represent active compounds delivery systems that may be able to overcome the physical barrier of the skin, especially represented by the stratum corneum. To obtain these systems, aqueous and oily components are used with surfactants. Of the different association structures in such systems, the liquid-crystalline offer numerous advantages to a topical product. This manuscript presents the development of liquid-crystalline systems consisting, in which the oil component is olive oil, its rheological characterizations, and the location of liquid crystals in its phase map. Cytotoxic effects were evaluated using J-774 mouse macrophages as the cellular model. A phase diagram to mix three components with different proportions... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Liquid-Crystalline Systems/development; Liquid-Crystalline Systems/reology; Drugs/skin delivery; Olive Oil/use/Liquid-Crystalline Systems; Rheology; Cytotoxicity; Bioadhesion.. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502016000100023 |
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ARSHAD,Nazish; AHMAD,Asif; NADEEM,Muhammad; AMIR,Rai Muhammad; ARSHAD,Muhammad Sajid. |
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Breads; Surfactants; Rheology; Chemical analysis; Sensory evaluation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005020102 |
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Scheuer,Patrícia Matos; Francisco,Alicia de; Miranda,Martha Zavariz de; Ogliari,Paulo José; Torres,Gisele; Limberger,Valéria; Montenegro,Flávio Martins; Ruffi,Cristiane Rodrigues; Biondi,Sílvia. |
Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wheat; Composition; Rheology; Baking. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300041 |
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Perrechil,Fabiana de Assis; Santana,Rejane de Castro; Fasolin,Luiz Henrique; Silva,Cesar Augusto Sodré da; Cunha,Rosiane Lopes da. |
The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rheology; Microstructure; Emulsion; Salad dressing. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200027 |
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XIAO,Zuobing; XU,Ziqi; ZHU,Guangyong. |
Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lin-nanocapsules; Flavor; Encapsulation; Rheology. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400613 |
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MOHAMED,Abdellatif Abdelhakim; ALAMRI,Mohammed Salih; HUSSAIN,Shahzad; IBRAHEEM,Mohamed AbduRabu; QASEM,Akram Abdo. |
Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis,... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Rheology; Date syrup; Pasting; Sweet potato. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030 |
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Registros recuperados: 38 | |
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