Colored Sugar
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Maturity at harvest and postharvest quality of summer squash
Resumo: O objetivo deste trabalho foi avaliar a influência da maturidade, à época da colheita, sobre a composição, a qualidade e a vida pós-colheita da abóbora “zapallito” (Cucurbita maxima var. zapallito). Os frutos foram colhidos em três estágios de desenvolvimento - pequeno, médio e grande, com diâmetros de 30, 70 e 90±10 mm, respectivamen
Pesq. agropec. bras.. Publicado em: 10/06/2019
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2. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
Abstract One of the innovation strategies of the bakery industry is the use of new ingredients capable of increasing the health appeal of products. The objective of this study was to evaluate the effect of partial substitution (15%) of wheat flour by young bamboo culm flour (YBCF) in cookies formulations, using a central composite design with two variables
Food Sci. Technol. Publicado em: 11/04/2019
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3. Influência da cigarrinha-das-raízes (Mahanarva fimbriolata) e da adubação na qualidade do caldo e da canade- açúcar / Influence of froghopper-root (Mahanarva fimbriolata) and nutrition on the quality of the sugar cane juice
O Brasil é o maior produtor mundial de açúcar, produto cujas especificações são de certa forma ditadas pelo mercado. Uma das características importantes para o açúcar diz respeito a sua cor. Açúcares com menor índice de cor representam maior valor agregado e são preferidos pelos compradores. Para se fabricar um açúcar cristal branco com custo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/09/2012
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4. Conservação pós-colheita do jiló em embalagens ativas / The post-harvest conservation of the giló Solanum gilo Raddi in active packages
The Solanum gilo Raddi (jiloeiro) belongs to the Solanaceae family. The immature fruits are light-green or dark-green colored, but become orangereddish when ripe. The flavor of the fruits in all cultivars are characteristically bitter, which is agreeable to some consumers, but limits their consumption by others . The giló S. gilo is considered a vegetable t
Publicado em: 2009
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5. Síntese de ésteres derivados de carboidratos com propriedades surfactantes utilizando lipases imobilizadas em suporte sólido
Sugar esters constitute one of the main kinds of natural surfactants. These called biosurfactants show different advantages related to the synthetic surfactants. They are easily degraded in the ground and water with low toxicity what allows their industrial use in pharmaceutical food and cosmetic products. A particular strategy about these compounds is that
Publicado em: 2006
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6. Functional expression of zeaxanthin glucosyltransferase from Erwinia herbicola and a proposed uridine diphosphate binding site.
Erwinia herbicola, a nonphotosynthetic bacterium, is yellow colored due to the accumulation of unusually polar carotenoids, primarily mono- and diglucosides of zeaxanthin. We have cloned and expressed the gene for the enzyme that catalyzes the glucosylation of zeaxanthin. The enzyme has an apparent molecular mass of 45 kDa on an SDS/polyacrylamide gel, which