Food Gums
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Optimization of polyphenols and acceptability of jelly candies with ginger ( Zingiber officinale R.) extract and honey with Mixture Design
Abstract The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger ext
Braz. J. Food Technol.. Publicado em: 17/05/2018
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2. Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums
The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and
Food Sci. Technol. Publicado em: 2014-12
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3. Processo de secagem da goma de cajueiro (Anacardium occidentale L.) e suas propriedades tecnolÃgicas. / Drying process of goma cashew (Anacardium occidentale L.) and their technological properties
PaÃses tropicais, como o Brasil, sÃo depositÃrios de uma grande variedade de fontes de polissacarÃdeos vegetais conhecidos e outros ainda nÃo explorados que possuem grande potencial em aplicaÃÃes industriais. A goma de cajueiro pode ser citada como um desses polissacarÃdeos. Algumas pesquisas reportam a possibilidade do uso da goma de cajueiro em vÃ
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/06/2011
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4. Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de soja / Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate
Soy based drinks are quite susceptible to sedimentation due the presence of proteins and low pH, requiring addition of food gums to stabilize them. The functional properties of soybean soluble polysaccharide can vary depending on the temperature of extraction and way of drying (freeze or spray dried) of this macromolecule. Moreover, its use as a protein stab
Publicado em: 2009
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5. Avaliação dos conhecimentos e práticas de saúde bucal de gestantes, usuárias do SUS, no município de Dourados - MS / Knowledge and oral health care practices evaluation among a pregnant women group, SUS users from Dourados City MS, Brazil.
Pregnancy causes psychological and physiological changes in women, both directly related to oral health. This study aims to evaluate the knowledge and oral health care practices among a pregnant women group, SUS users from Dourados City MS, Brazil. 260 pregnant women were interviewed and data were registered in the EPI-INFO 3.3.2. Results showed 80,7% pregna
Publicado em: 2006
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6. Identification methodologies of bite marks / "Metodologias de identificação de marcas de mordidas"
ABSTRACT The bite marks has been described in scientific literature like a fundamentals elements of burglars and victims identification. The Forensic Odontology has shown each more contributions in this area of investigation. The aim of this study was to compare four analysis methodologies of bite marks, moreover improvement of the actual techniques, observi
Publicado em: 2004
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7. Tamanho da área de vida e padrão de uso do espaço em grupos de sagüis, Callithrix jacchus (Linnaeus) (Primates, Callitrichidae)
The influence of abundance and distribution of fruits and gums resources in home range size and pattern of range use were investigated in Callithrix jacchus. From October 1996 to January 1998 two groups (QT and PB) that lived in a National Forest/IBAMA-RN in northeastern Brazil (6º5'S, 35º12'W), were observed once a week by instantaneous scan sampling. The
Revista Brasileira de Zoologia. Publicado em: 2003-03
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8. Estudo das interações entre biopolimeros e polpas de frutas tropicais em cisalhamento estacionario e oscilatorio
The rheological behavior of guar and xanthan gums in passion tfuit pulp was evaluated by means of shear flow and oscillatory shear tests. Herschel-Bulckley model represented successfully biopolymers flow behavior and Cross model was used to describe those behaviors in a broad shear stress range. In pulp tfuit systems, xanthan gum showed more pseudoplasticity
Publicado em: 2002
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9. Metodologia para determinação de corantes artificiais em alimentos por cromatografia liquida de alta eficiencia
The control of level of synthetic dyes food isn t a routine procedure, specially by the lack of adequate methodology capable of answering the demand of the number of analyses and the quantitatives determination in the most different kinds of food, besides making available to the implantation in control labs in our country. Trying to overcome this problem, it
Publicado em: 1998