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Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration Inra
Gaiani, C.; Schuck, P.; Scher, J.; Desobry, S.; Banon, S..
A simplified method to study rehydration was used on different dairy powders. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor. The changes of turbidity occurring during powder rehydration highlighted the rehydrationstage, and the influence of the proteins’ state on rehydration was clarified. Casein powders had a quick wetting time but very slow dispersion, making the totalrehydration process time-consuming. On the other hand, whey powders were found to have poor wettability but demonstrated immediate dispersion after wetting.Mixing casein (80%) and whey (20%) before spray drying greatly improved rehydration time compared with casein powder; whereas mixing whey powder with casein powder at the same ratio after...
Tipo: Journal Article Palavras-chave: REHYDRATION; POWDER; PROTEIN; AGGLOMERATION.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081f9e4fa8&uri=/notices/prodinra1/2008/02/
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Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids Inra
Gaiani, C.; Scher, J.; Ehrhardt, J.J.; Linder, M.; Schuck, P.; Desobry, S.; Banon, S..
The relationships between powder surface composition and powder rehydration properties undervariable conditions of storage are investigated in this paper. A rheological approach was used toevaluate the modifications induced by storage on the rehydration properties of native phosphocaseinatepowder. Concurrently, the powder surface composition (i.e., lactose, proteins, and lipids) was evaluatedby X-ray photoelectron spectroscopy (XPS). A strong correlation was found between the powderwetting time lengthening and the migration of lipids on the powder surface during storage. XPS studiesindicated also an over-representation of lipids on the powder surface (6%) in comparison with totallipids (0.4%) even on fresh powder before storage. Detailed investigation of...
Tipo: Journal Article Palavras-chave: DAIRY POWDER; LIPID; REHYDRATION; STORAGE; XPS; X-RAY PHOTOELECTRON SPECTROSCOPY.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ad1c4175&uri=/notices/prodinra1/2008/02/
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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach Inra
Gaiani, C.; Scher, J.; Schuck, P.; Hardy, J.; Desobry, S.; Banon, S..
A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilledwater at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted thedetermination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powderincluding particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, theviscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolutiontime. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of...
Tipo: Journal Article Palavras-chave: CASEIN; DISSOLUTION; RHEOLOGY; POWDER.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20078e7aa267&uri=/notices/prodinra1/2008/01/
Registros recuperados: 3
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