Gum
Mostrando 1-12 de 440 artigos, teses e dissertações.
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1. 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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2. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic
Food Sci. Technol. Publicado em: 2021-03
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3. Orofacial characteristics of the very low-birth-weight preterm infants
Abstract Objective: To evaluate the orofacial characteristics of very low-birth-weight preterm infants through anthropometric facial measures, orofacial anteroposterior analysis and the relationship between the gum pads. Method: Orofacial examinations was performed in 154 infants, classified into two groups: Group A comprised 54 very low-birth-weight infan
J. Pediatr. (Rio J.). Publicado em: 2021-02
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4. Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential
Food Sci. Technol. Publicado em: 2020-12
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5. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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6. Chitosan Nanoparticles Loaded with Carvacrol and Carvacryl Acetate for Improved Anthelmintic Activity
Carvacrol (CV) and carvacryl acetate (CVA) are bioactive compounds that have anthelmintic action and the nanoencapsulation may be an alternative to potentialize their efficacy. The aim of this work was to nanoencapsulate CV and CVA using chitosan/gums and evaluate cytotoxicity and the anthelmintic activity. A 24 factorial experimental design was performed to
J. Braz. Chem. Soc.. Publicado em: 2020-08
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7. 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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8. Defatted chia flour improves gluten-free bread nutritional aspects: a model approach
Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was emplo
Food Sci. Technol. Publicado em: 2020-06
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9. Relationships Between Tooth Loss and Masticatory Performance, Nutrition Intake, and Nutritional Status in the Elderly
Abstract Objective: To analyze the associations between posterior tooth loss and masticatory performance, nutrition intake, and nutritional status in the elderly. Material and Methods: A total of 158 subjects aged 60 years and older from Depok, West Java, Indonesia were enrolled in this cross-sectional study. Posterior teeth contacts were assessed and the
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 13/01/2020
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10. Differences in Pain Threshold Values of Masseter and Temporalis Muscles Before and After Mastication
Abstract Objective: To analyze the differences in the pain thresholds of the masseter and temporalis muscles before and after chewing at the 5th and 10th minutes. Material and Methods: In this cross-sectional study, the pain thresholds of the muscles in both sides of 43 non-TMD subjects were measured using a digital algometer before and after chewing the b
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 13/01/2020
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11. 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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12. Characterization and optimization of oil microcapsules from Attalea phalerata Mart. for the preservation of bioactive compounds
This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and content of phenolic compounds, carotenoids and antioxidant activity in different processes conditions (concentrat
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019