Moisture
Mostrando 13-24 de 1770 artigos, teses e dissertações.
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13. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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14. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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15. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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16. High-barrier and antibacterial films based on PET/SiOx for food packaging applications
Abstract High-barrier and antibacterial materials have potential applications in the field of preservative packaging for fresh meat products. In this paper, UV irradiation and silane coupling agent (KH550) were used to modify the surface of SiOx coating on polyester (PET)/SiOx film to prepare the PET/SiOx/chitosan and PET/SiOx/chitosan-nano-ZnO composite fil
Food Sci. Technol. Publicado em: 2021-09
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17. Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach
Abstract The shelf-life of the product need to be evaluated according to the commercialization of the product. Shelf-life assessment of the product can be done using acceleration method (Accelerated Shelf-life Testing) with critical moisture content approach. This research used the acceleration method to predict the expired date of the energy bar based banan
Food Sci. Technol. Publicado em: 2021-06
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18. Storage of soybean with high percentage of grains damaged by bugs in the crop
ABSTRACT Bugs are pest insects that, when not adequately controlled, may cause significant losses in the soybean crop. Their damage to grains compromises delivery in the storage unit and storage success. Thus, the objective of this study was to evaluate, during storage, the effect of temperature and moisture content on soybean grain quality with high damage
Rev. Ceres. Publicado em: 2021-06
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19. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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20. In-vitro bioaccessibility of antioxidant properties of bee pollen in Turkey
Abstract The study aims to determine certain physicochemical properties (moisture, ash, titratable acidity, pH, and color), total phenolic content, antioxidant capacity (CUPRAC, ABTS, DPPH) and bioaccessibility of 20 bee pollen samples (10 unpackaged and 10 trademarked products in their original packages) sold in Turkey. The total phenolic content of the bee
Food Sci. Technol. Publicado em: 2021-06
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21. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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22. Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Cen
Food Sci. Technol. Publicado em: 2021-06
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23. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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24. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06