|
|
|
|
| |
|
| |
|
| |
|
|
| Falcão,Ana Paula; Chaves,Eduardo Sidinei; Falcão,Leila Denise; Gauche,Cony; Barreto,Pedro Luiz Manique; Bordignon-Luiz,Marilde Terezinha. |
| Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitis vinifera L.; Vitis labrusca L.; Anthocyanin; Xanthan gum; Rheological behavior. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024 |
| |
|
|
| Correa Leite,José Alberto; Pozzi,Eloiza; Pelizer,Lúcia Helena; Zaiat,Marcelo; Barboza,Marlei. |
| Background: The aim of this study was the production of xanthan gum from salts of volatile fatty acids, which can be generated in anaerobic processes for the production of hydrogen from organic wastewaters. Xanthan gum was produced with three different acid salts used to replace the traditional citrate, which is normally used in the culture for the production of this biopolymer. The volatile fatty acids (VFA) salts used were sodium acetate 0.0328 M, sodium propionate 0.0219 M, and sodium butyrate 0.0164 M. Results: The values of biomass yield, (Yp/x) obtained were 9.2 g/g for acetate, 11.78 g/g for citrate, 11.80 g/g for butyrate and 14.59 g/g for propionate, while the values of the product yield (Yp/s), were 0.92; 0.59; 0.71 and 0.72 for acetate, citrate,... |
| Tipo: Journal article |
Palavras-chave: Rheology; Volatile fatty acids; Xanthan gum. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000200006 |
| |
|
|
| Rodrigues,Leticia M.; Januário,Jaqueline G. B.; Santos,Suelen S. dos; Bergamasco,Rita; Madrona,Grasiele S.. |
| ABSTRACT This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myrtaceae; Bioactive compounds; Lyophilization; Maltodextrin; Xanthan gum. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600424 |
| |
|
|
| Cavalcante,Rosane Souza; Silva,Claudio Ernani Mendes da. |
| ABSTRACTThe consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Low calorie; Sucralose; Xanthan gum. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400718 |
| |
|
|
|
