Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 8
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Bulk-phase viscoelastic properties of seawater ArchiMer
Jenkinson, Ian.
Deformation and mixing in any medium are controlled by its viscosity and elasticity. The present study provides preliminary information, at oceanic shear rates, on the viscosity and elasticity in the bulk phase of seawater. Thirty-two samples of seawater, obtained on cruises at four times of year in a meso-oligotrophic part of the Mediterranean, were measured for bulk-phase viscoelastic properties in an oscillating-shear Couette flow with measuring gap 0.5 mm, over shear rates gamma from 0.0021 to 0.286 s-1. Fifteen samples were obtained on a single cruise in the German Bight, North Sea, when Phaeocystis blooms were taking place, and these were similarly measured at gamma from 0.0021 to 0.973 s-1. The bulk-phase measurements suffered interference...
Tipo: Text Palavras-chave: RHEOLOGY; PHYTOPLANKTON; ORGANIC AGGREGATES; SURFACE MICROLAYER; DISSOLVED ORGANIC MATTER (DOM).
Ano: 1993 URL: http://archimer.ifremer.fr/doc/00099/21057/18683.pdf
Imagem não selecionada

Imprime registro no formato completo
Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure Inra
Renan, M.; Arnoult-Delest, V.; Pâquet, D.; Brulé, G.; Famelart, M.H..
Abstract – The aim of this study was to compare the rheological properties of stirred acid milk gels, acidified using two different acidification procedures. Pre-heated milks were acidified either bymeans of glucono-δ-lactone (GDL gel) at 20 ◦C or by incubation with lactic acid bacteria (lactic gel)at 38 ◦C. The latter procedure gave a harder acid set gel with a more heterogeneous structure. Onceformed, the gels were filtered and stirred, then immediately characterised using the low-amplitude dynamic oscillation method for 20 h at 4 ◦C or creep measurement at 4 ◦C. The stirred gels were stored at 4 ◦C for 28 d, during which the pH and the viscosity at 64 s−1 were measured. After stirring, the lactic gel made at 38 ◦C had a higher instantaneous elastic...
Tipo: Journal Article Palavras-chave:  STIRRED YOGHURT; SET YOGHURT; ACIDE MILK; GEL; RHEOLOGY.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200926f1f8b1&uri=/notices/prodinra1/2009/12/
Imagem não selecionada

Imprime registro no formato completo
Comparative behaviour of goat β and αs1-caseins at the air-water interface and in solution Inra
Beaufils, S.; Hadaoui-Hammoutène, R.; Vié, V.; Miranda, G.; Perez, J; Terriac, E.; Henry, G.; Delage, M.M.; Léonil, J.; Martin, P.; Renault, A..
Here we present a comparative study of caprine b- and as1-caseins behaviours at the air–water interface and in solution. Both caseinswere purified from the milk of a single goat homozygous at the as1- and b-Cn loci, with a high degree of purity (98%). Physicalmeasurements (ellipsometry, surface pressure and surface rheology) were performed at the air–water interface, whereas SAXSmeasurements were performed on casein solutions. Our results clearly show that self-organizations, both at the air–water interface and insolution are different for b- and as1-caseins. b-casein is unfolded in solution and forms a network at the interface, while as1-casein formscompact objects in solution and is organised in fluid domains at the interface. We also show that the...
Tipo: Journal Article Palavras-chave: CASEIN; RHEOLOGY; GOAT; INTERFACE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084f99eb24&uri=/notices/prodinra1/2008/02/
Imagem não selecionada

Imprime registro no formato completo
Designing of a wheat gluten/montmorillonite based system as carvacrol carrier: Rheological and structural properties Inra
Mascheroni, E.; Chalier, P.; Gontard, N.; Gastaldi, E..
An antimicrobial delivery system was designed from film-forming solutions containing wheat gluten 20% (wt/vol) (WG) as matrix, montmorillonites (Mmt) as structuring agent and carvacrol as active agent (15% wt/wt dry WG). The objectives of this work were to understand how the addition of montmorillonites (0-10% wt/wt dry WG) affects the carvacrol retention capacity of both the film forming solution and the resulting film obtained by casting. For this purpose, structural, granulometric and rheological changes that occurred in the film-forming solutions were studied. The introduction of carvacrol in a WG solution containing increasing amounts of Mmt resulted in dramatic changes in its rheological behaviour. Depending on the Mmt amount added (<or >=5%),...
Tipo: Journal Article Palavras-chave: PROTEIN; AROMA COMPOUNDS; LAYERED SILICATES; RHEOLOGY; GRANULOMETRY; RETENTION.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010cb530085&uri=/notices/prodinra1/2010/12/
Imagem não selecionada

Imprime registro no formato completo
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies Inra
Michalski, M.C.; Camier, B.; Gassi, J.Y.; Leconte, N.; Famelart, M.H.; Lopez, L..
Emmental cheeses were produced with control native milk fat globules (CFG) or smaller ones (SFG) selected from the same milk bymicroWltration. Either the same regular technology was used for both cheeses (so-called SFGreg and CFGreg), or two diVerent adapted technologies to obtain cheeses with the same moisture (so-called SFGadapt and CFGadapt). SFGreg cheeses were more humid and presented lower Wrmness and longness than CFGreg cheeses. Yellow index was greater for SFGadapt than CFGadapt cheeses while melting coeYcient and extrusion force were similar. SFGadapt cheeses exhibited improved sensory characteristics. Stretching and elasticity increase werealways greater for SFG than for the corresponding CFG cheeses; eyes were always smaller in SFG cheeses....
Tipo: Journal Article Palavras-chave: EMMENTAL CHEESE; MILK FAT GLOBULE; MICROFILTRATION; RHEOLOGY; FUNCTIONAL PROPERTY; SENSORY PROPERTY; PARTICLE SIZE.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008c916747a&uri=/notices/prodinra1/2008/04/
Imagem não selecionada

Imprime registro no formato completo
Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study Inra
Savary; Moreau, C.; Cayot, N..
The gelation mechanism of carrageenan depends on the amount and nature of the polysaccharide, and is cation sensitive. From a rheological approach, this specificity leads to different textural properties. In composite gels with carrageenans, starch and sucrose, the presence of κ/κ2-carrageenan, even at low levels, has an impact on textural and structural properties. In this study, rheological and diffusion NMR measurements were performed on composite gels to probe gel structure at the macro- and micro-scale. Variations were made in the gel composition by varying the carrageenan content and the nature of the polysaccharide and cations. We showed that all the factors that increased the rigidity of the composite gels – polysaccharide content and specific...
Tipo: Journal Article Palavras-chave: POLYSACCHARIDE-STARCH COMPOSITE GELS; K-CARRAGEENAN; DIFFUSION; AROMA COMPOUNDS; DOSY NMR; RHEOLOGY.
Ano: 2010 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010ab46e4eb&uri=/notices/prodinra1/2010/07/
Imagem não selecionada

Imprime registro no formato completo
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/
Imagem não selecionada

Imprime registro no formato completo
The formation of calcium lactate crystals in responsible for concentrated acid whey thickening Inra
Mimouni, A.; Bouhallab, S.; Famelart, M.H.; Naegele; Schuck, P..
The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during thelactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between physical properties and chemicalcomposition of these products. To understand this phenomenon, we simulated the thickening of concentrated acid whey on a laboratory scale by measuring the flow resistance changes as a function of time and whey composition. The thickening process was characterized by an amplitude of torque and a lag time (induction time).Thickening of lactic acid whey concentrate occurred regardless of the presence of whey proteins or lactose crystals....
Tipo: Journal Article Palavras-chave: ACID WHEY; RHEOLOGY; THICKENING; CALCIUM.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008505510c7&uri=/notices/prodinra1/2008/04/
Registros recuperados: 8
Primeira ... 1 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional