Food Texture
Mostrando 1-12 de 105 artigos, teses e dissertações.
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1. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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2. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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3. Effect of oil type and batter ingredients on the properties of deep-frying flakes
Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interes
Food Sci. Technol. Publicado em: 2020-12
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4. Anencephaly alters renal parenchymal volume in human fetuses?
Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interes
Int. braz j urol.. Publicado em: 2020-12
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5. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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6. Characterization of arrowroot starch in different agronomic managements
ABSTRACT Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce, precluding its commercial competition with other similar species, being necessary further studie
Rev. Ceres. Publicado em: 11/11/2019
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7. Development of an organic quinoa bar with amaranth and chia
Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designe
Food Sci. Technol. Publicado em: 11/04/2019
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8. Use of PVC pipes to determine bulk density for irrigation management
RESUMO A irrigação tem grande importância para a produção de alimentos, sendo responsável por consumir grande parcela da água usada nas atividades humanas. Isto torna fundamental o manejo racional do uso da água. Para tal, a determinação da densidade do solo é importante e precisa ser realizada de forma simples e menos honerosa possível, mantendo
Rev. Ciênc. Agron.. Publicado em: 2019-03
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9. Effect of lupin flour incorporation of mechanical properties of corn flour tortillas
Abstract Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lu
Food Sci. Technol. Publicado em: 31/01/2019
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10. Influence of environmental factors on the bathymetric distribution of the flecked box crab Hepatus pudibundus (Herbst, 1785) (Crustacea: Aethroidea) in the Southeastern Brazilian coast
Resumo: Este estudo avaliou as relações dos fatores ambientais e a distribuição espaço-temporal de H. pudibundus, com a hipótese de ocupação diferencial em uma região do litoral sudeste do Brasil. As amostragens ocorreram mensalmente no período de janeiro a dezembro de 2000, ao longo de nove transectos de 2 a 40 m de profundidade, na região de Uba
Biota Neotrop.. Publicado em: 14/01/2019
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11. Pasting and gel texture properties of starch-molasses combinations
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties we
Food Sci. Technol. Publicado em: 11/10/2018
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12. Satellite Spectral Data on the Quantification of Soil Particle Size from Different Geographic Regions
ABSTRACT: The study of soils, including their physical and chemical properties, is essential for agricultural management. Soil quality must be maintained to ensure sustainable production of food and conservation of natural resources. In this context, soil mapping is important to provide spatial information, which can be performed using remote sensing (RS) te
Rev. Bras. Ciênc. Solo. Publicado em: 17/09/2018