Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 4
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation Ciênc. Tecnol. Aliment.
URAN,Harun; YILMAZ,İsmail.
Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1%) and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Transglutaminase; Chicken burger; Quality; Textural properties; Microstructure.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100019
Imagem não selecionada

Imprime registro no formato completo
Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice BABT
Yang,Liu; Sun,Yong-Hai; Liu,Yang; Mao,Qian; You,Li-Xin; Hou,Ju-Min; Ashraf,Muhammad Aqeel.
ABSTRACT Effects of leached amylose (AM) and amylopectin (AP) on textural and morphological properties of cooked rice were investigated separately by replacing cooking liquid with AM and AP separated from pouring cooking liquid. The pouring of cooking water reduced the hardness (from 28.45 to 19.42N) and stickiness (from 1.74 to 1.19N·s) significantly. However, the addition of AM and AP enhanced the hardness (27.63N) and stickiness (1.71N·s).Scanning electron microscopy show that the leached short-chain AM entered the surface hollows in the cooked rice after water evaporation. Meanwhile, the Long-chain AM cross-linked to formed a three-dimensional network structures, which covered on the filled hollows. This distribution led to a harder texture of cooked...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylose; Amylopectin; Leached; Morphological properties; Textural properties.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000200500
Imagem não selecionada

Imprime registro no formato completo
Textural properties of Köftür, a fruit based dessert Ciênc. Tecnol. Aliment.
GERÇEKASLAN,Kâmil Emre; AKTAŞ,Nesimi.
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Textural properties; Storage; Köftür; Fruit based dessert.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005024104
Imagem não selecionada

Imprime registro no formato completo
ผลของการเก็บรักษาข้าวต่อคุณภาพด้านเนื้อสัมผัสและรีโทรเกรเดชันของข้าวหุงสุกแช่เยือกแข็ง Thai Agricultural
Wanthinee Ketkong; Sanguansri Charoenrein.
This study investigated the effect of rice aging on the textural and retrogradation properties of frozen cooked rice. Milled rice cultivar Khoa Dawk Mali 105 which aged for three different time periods, ranging from 0-12 months were used in this study. The frozen cooked rice was freeze-thawed up to 5 cycles. For the textural properties, the fresh cooked rice from rice aged for 12 months had higher in hardness and lower in stickiness than rice aged for 3 months and 0.7 months, respectively. In addition, the freeze-thaw cooked rice had a tendency to increase hardness and decrease stickiness with subsequent freeze-thaw cycles. After repeated freeze-thaw cycles, an mylopectin retrogradation enthalpy increased with progressive aging time and a number of...
Tipo: Collection Palavras-chave: Rice aging; Frozen cooked rice; Textural properties; Retrogradation properties; Freeze-thaw cycle; ข้าว; ข้าวหุงสุกแช่เยือกแข็ง; คุณภาพเนื้อสัมผัส; การเก็บรักษาข้าว; การคืนรูปจากเยือกแข็ง; รีโทรเกรเดชัน; ระยะเวลาการเก็บรักษา.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5382
Registros recuperados: 4
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