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Mostrando 1-12 de 119 artigos, teses e dissertações.
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1. Foam mat drying kinetics of jambolan and acerola mixed pulp
RESUMO A acerola e o jambolão são frutos com diversos compostos bioativos de origem fenólica e a composição de um produto elaborado com essas duas matérias-primas se afigura como um alimento com elevado potencial antioxidante e nutracêutico. Diante disso, este estudo foi realizado com o objetivo de avaliar a secagem em camada de espuma da polpa mista
Revista Brasileira de Engenharia Agrícola e Ambiental. Publicado em: 2022
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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. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 2020-06
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4. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 20/12/2019
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5. Crescimento de raiz e parte aérea de guar afetados pela compactação do solo
RESUMO O guar (Cyamopsis tetragonoloba L.) é comumente cultivado em terras áridas, por ser altamente tolerante à seca. No entanto, a compactação do solo pode ser um fator limitante ao seu cultivo. Objetivou-se avaliar o crescimento de guar, em função da resistência do solo à penetração (0,20 Mpa; 0,33 Mpa; 0,50 Mpa; 0,93 Mpa; e 1,77 Mpa, em camada
Pesqui. Agropecu. Trop.. Publicado em: 2018-04
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6. Improvement of quality and shelf-life of Sübye, a traditional beverage of Turkey
Abstract Sübye, a traditional beverage of Turkey, is produced from melon seeds, sugar, and water. The standard production protocol for Sübye beverage includes mixing minced rehydrated melon seed mass with sugar to obtain Sübye paste in the ratio of 1:1.125 (w/w), respectively, and mixing 25% of the paste with water. The total moisture, sugar, fat, protein
Food Sci. Technol. Publicado em: 22/03/2018
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7. Stabilization of guava nectar with hydrocolloids and pectinases
Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decr
Polímeros. Publicado em: 15/03/2018
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8. Efeito da utilização de gomas na viscosidade e nas características sensoriais de shake à base de farinha de banana verde
Resumo Este trabalho teve como objetivo testar diferentes proporções de gomas na elaboração de um shake desenvolvido com farinha de banana verde, além de avaliar as suas propriedades organolépticas. Analisaram-se seis formulações com os seguintes ingredientes: farinha de banana verde (FBV), leite em pó integral, sucralose, cacau e diferentes propor�
Braz. J. Food Technol.. Publicado em: 18/01/2018
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9. Detection, purification and characterization of a lectin from freshwater green algae Spirogyra spp.
ABSTRACT Freshwater algae are rich sources of structurally biologically active metabolites, such as fatty acids, steroids, carotenoids and polysaccharides. Among these metabolites, lectins stand out. Lectins are proteins or glycoproteins of non-immune origin which bind to carbohydrates or glycoconjugates, without changing ligand structure. Many studies have
An. Acad. Bras. Ciênc.. Publicado em: 31/08/2017
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10. INCORPORATION AND RELEASE KINETICS OF ALPHA-BISABOLOL FROM PCL AND CHITOSAN/GUAR GUM MEMBRANES
Abstract Alpha-bisabolol, an anti-inflammatory and antioxidant compound extracted from candeia trees (Eremanthus erythropappus), was incorporated into hydrophobic polycaprolactone (PCL) and hydrophilic chitosan/guar gum (Ch-G) membranes aiming at the production of bioactive wound dressings. The incorporation efficiency achieved a maximum of ca. 18% (1 gram o
Braz. J. Chem. Eng.. Publicado em: 2016-09
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11. Avaliação da Goma Guar no desenvolvimento de comprimidos matriciais de liberação controlada de teofilina
Resumo O objetivo desse estudo foi formular e avaliar comprimidos de liberação controlada. Comprimidos de liberação controlada de teofilina foram preparadas pelo método de compressão direta usando dois polímeros como, o HPMC K 100M (polímero hidrofílico) e a Goma Guar (Polímero natural), isolado ou em mistura (GG:HPMC 3:1) e GG:HPMC 1:3). Os compri
Polímeros. Publicado em: 04/12/2015
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12. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies. We studied the effects of animal fat reduction and substitution by hydrogenated vegetal fat, sodium alginate
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-12