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| Registros recuperados: 54 | |
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| Hernández, A.; Díaz, J. A.. |
| El objetivo de este trabajo fue evaluar el penetrómetro de cono de 30º para control de la consistencia de quesos, así como su aplicabilidad tanto en la elaboración industrial como en la investigación. Fue determinado el error total de medición para diferentes tipos de quesos, como el Camembert y el Gouda. En el caso de quesos semiduros en un intervalo de grado de penetración (hp ) de 49 a 83 mm/10, el error total medio fue de 3,65 mm/10; mientras en el caso de los quesos de pasta blanda en un intervalo de hP de 66 a 132 mm/10, el error total medio fue de 5,28 mm/10. Los coeficientes de correlación mejores y significativos durante la maduración del queso fueron obtenidos con las propiedades elasticidad, masticabilidad y dureza. El hP medido presentó... |
| Tipo: Journal Contribution |
Palavras-chave: Texture; Measuring instruments; Penetrometers. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/4704 |
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| Lu,Dengsheng; Batistella,Mateus. |
| Many texture measures have been developed and used for improving land-cover classification accuracy, but rarely has research examined the role of textures in improving the performance of aboveground biomass estimations. The relationship between texture and biomass is poorly understood. This paper used Landsat Thematic Mapper (TM) data to explore relationships between TM image textures and aboveground biomass in Rondônia, Brazilian Amazon. Eight grey level co-occurrence matrix (GLCM) based texture measures (i.e., mean, variance, homogeneity, contrast, dissimilarity, entropy, second moment, and correlation), associated with seven different window sizes (5x5, 7x7, 9x9, 11x11, 15x15, 19x19, and 25x25), and five TM bands (TM 2, 3, 4, 5, and 7) were analyzed.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Aboveground biomass; TM image; Correlation; Amazon. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672005000200015 |
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| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Laroche, M; Kaushik, Sadasivam. |
| Three isoproteic (crude protein content: 56%) diets with different fat levels (11%, 20%, and 26%) were fed to triplicate groups of triploid brown trout (initial average body weight of 1.5 kg), reared in seawater. At the end of 3 months of feeding, fish fed the high-fat (HF) diet were split into two groups: a triplicate group of fish received the low-fat diet and another triplicate group was kept unfed for a further 2-month period. Fish initially fed the low-fat diet during the first period were continued to be fed the same diet. Fish fed the medium-fat (MF) diet during period 1 were eliminated for period 2. At the end of each period, comparative whole body analyses, sensory and instrumental (texture and colour) analyses were made on fresh and smoked... |
| Tipo: Text |
Palavras-chave: Texture; Colour; Sensory analyses; Starvation fat deposition; Dietary fat; Salmo trutta. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-377.pdf |
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| Prestes,Rosa Cristina; Carneiro,Eliana Beleski Borba; Demiate,Ivo Mottin. |
| The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Factorial design; Non-meat ingredients. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700027 |
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| Saldaña,Erick; Lemos,Ana Lúcia da Silva Corrêa; Selani,Miriam Mabel; Spada,Fernanda Papa; Almeida,Marcio Aurélio de; Contreras-Castillo,Carmen Josefina. |
| Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate and guar gum. Fatty acid composition, lipid oxidation, color and instrumental texture as well as the sensorial difference between low, substituted-fat and the traditional formulations for mortadella-type products were analyzed. Both substitution and reduction of animal fat decreased the saturated fatty acids percentage from 40% down to 31%. A texture profile analysis showed differences between the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lipid profile; Lipid oxidation; Fat-replacers; Fat vegetal; Texture. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000600495 |
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| Leiva,Javier; Rodríguez,Valeria; Muñoz,Elias. |
| The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P < 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest... |
| Tipo: Journal article |
Palavras-chave: Fluidity; Ideal concept; Soy; Texture. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013 |
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| Guiné, Raquel P.F.; Matos, Susana; Gonçalves, Christphe; Gonçalves, Fernando; Costa, Daniela; Mendes, Mateus. |
| Blueberry is a widely consumed fruit with major economic value, appreciated due to its characteristic flavor as well as health benefits. The present work aimed to evaluate the effect of several production factors and storage conditions on some chemical and physical properties of blueberries. Some physical and chemical characteristics (moisture, acidity, sugars, color and texture) of blueberries from three cultivars, originating from five different locations and conventional or organic farming, were evaluated. The variation of the properties along time was also evaluated for storage at room temperature and refrigeration. Moreover, artificial neural network models were developed to estimate the physical-chemical characteristics of the blueberries, as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food engineering artificial neural network; Conservation; Colour; Production mode; Texture. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4763 |
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| Lu,Dengsheng; Batistella,Mateus; Li,Guiying; Moran,Emilio; Hetrick,Scott; Freitas,Corina da Costa; Dutra,Luciano Vieira; Sant'Anna,Sidnei João Siqueira. |
| Land use/cover classification is one of the most important applications in remote sensing. However, mapping accurate land use/cover spatial distribution is a challenge, particularly in moist tropical regions, due to the complex biophysical environment and limitations of remote sensing data per se. This paper reviews experiments related to land use/cover classification in the Brazilian Amazon for a decade. Through comprehensive analysis of the classification results, it is concluded that spatial information inherent in remote sensing data plays an essential role in improving land use/cover classification. Incorporation of suitable textural images into multispectral bands and use of segmentation‑based method are valuable ways to improve land use/cover... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Data fusion; Multiple sensor data; Nonparametric classifiers; Texture. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000900004 |
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| Gomes,V.S.; Mano,S.B.; Freitas,M.Q.; Santos,M.D.; Conte Júnior,C.A.; Silva,J.M.; Santos,E.B.. |
| ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ± 6 months and initial body weight of 382.7 ± 28.4kg were kept in feedlot stalls and fed the following cottonseed levels: 0; 2.22 %; 4.44 %; 6.66 %; 8.88 %; 11.11 % of the dietary dry matter. The cottonseed used in this experiment had an average free gossypol content of 4.5g/kg of cottonseed. The overall impression of the samples, assessed by the triangle test for difference, did not differ for more than 62 % of the panelists (P>0.01). The shear strength of roasted meat varied from 6.00 to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Texture; Gossypol; Whole cottonseed. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000401069 |
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| Oliveira,MR; Gubert,G; Roman,SS; Kempka,AP; Prestes,RC. |
| Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Hematoxylin-eosin; Fluid loss; Microwave. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165 |
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| Stolf,Rubismar; Thurler,Álvaro de Mendonça; Bacchi,Osny Oliveira Santos; Reichardt,Klaus. |
| Macroporosity is often used in the determination of soil compaction. Reduced macroporosity can lead to poor drainage, low root aeration and soil degradation. The aim of this study was to develop and test different models to estimate macro and microporosity efficiently, using multiple regression. Ten soils were selected within a large range of textures: sand (Sa) 0.07-0.84; silt 0.03-0.24; clay 0.13-0.78 kg kg-1 and subjected to three compaction levels (three bulk densities, BD). Two models with similar accuracy were selected, with a mean error of about 0.02 m³ m-3 (2 %). The model y = a + b.BD + c.Sa, named model 2, was selected for its simplicity to estimate Macro (Ma), Micro (Mi) or total porosity (TP): Ma = 0.693 - 0.465 BD + 0.212 Sa; Mi = 0.337 +... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Degree of compaction; Modeling; Macropore; Texture; Maximum bulk density; Relative bulk density. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-06832011000200014 |
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| Vianna,Felipe Santana; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno; Salim,Ana Paula; Balthazar,Celso Fasura; Costa,Marion Pereira; Panzenhagen,Pedro; Rachid,Rachel; Franco,Robson Maia; Adam Conte-Junior,Carlos; Silva,Adriana Cristina de Oliveira. |
| ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented products; Texture; Microstructure; Sheep milk; Goat milk. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600750 |
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| Marcatti,Bruna; Habitante,Ana Mônica Quinta Barbosa; Sobral,Paulo José do Amaral; Favaro-Trindade,Carmen Sílvia. |
| Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactobacillus acidophilus; Probiotic viability; Sensory evaluation; Texture. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400008 |
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| Yommi,Alejandra Karina; Di Gerónimo,Natalia Marcela; Carrozzi,Liliana Esther; Quillehauquy,Victoria; Goñi,María Gabriela; Roura,Sara Inés. |
| The aim of this study was to determine quality changes in petioles of self-blanching celery (Apium graveolens), cv. Golden Boy, harvested at 80, 87, 94, 101, 108, 115, 122 and 129 days after-transplanting (DAT). Total weight (TW), total length (TL), number of leaves per plant (LN) and by plant zone (external, LNZ E; middle, LNZ M; internal, LNZ I), and petiole length (PL) were evaluated at each harvest time. Petioles quality of each zone in the plant were analyzed in terms of: color (hue angle), texture (cutting force), total soluble solids content (TSS) and titratable acidity (TA). The petioles also were sensorially evaluated by descriptive analysis considering visual characteristics (flexibility, hollowness), flavor (typical flavor and odor) and texture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apium graveolens; Bolting; Growth; Maturity; Senescence; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362013000200010 |
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| Combatt-Caballero,Enrique Miguel; Palencia-L,Manuel; Borja-M.,Katerine. |
| Abstract The aim of this study was to evaluate the Bouyoucos method, at different stirring times and using two chemical dispersants, for particle size determination and distribution in slightly alkaline soils of Córdoba, Colombia. Eight soils were mechanically dispersed applying a slow stirring; 60 rpm with five stirring times as follows: 2, 4, 6, 10 and 16 hours and a control experiment at 0 h. Chemical dispersion of samples was performed using two dispersants: Calgon (0.058 molL-1 (NaPO3)6 + 0.075 molL-1 Na2CO3) and a mixture of Calgon and 0.1 molL-1 Na4P2O7 at pH 9.1, which was proposed by authors. In addition, particle size distribution was determined by Pipette method, which was used as reference method. Tests of means and regression models were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Stirring; Clay; Sand; Chemical dispersants; Silt; Texture; Timing. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100126 |
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| Cázares-Gallegos,R; Silva-Vázquez,R; Hernández-Martínez,CA; Gutiérrez-Soto,JG; Kawas-Garza,JR; Hume,ME; Méndez-Zamora,GM. |
| ABSTRACT The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p<0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p<0.05) slaughter... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Body weight; Breast; Sensory; Texture. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100320 |
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| Fernandes,Anderson Felicori; Madeira,Raul Antônio Viana; Carvalho,Carlos Wanderlei Piler; Pereira,Joelma. |
| ABSTRACT Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pellet; Extrusion; Sensory; Texture. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000200235 |
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| Registros recuperados: 54 | |
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