Overrun
Mostrando 1-12 de 28 artigos, teses e dissertações.
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1. Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristic
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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2. The effect of saleps obtained from various Orchidacease species on some physical and sensory properties of ice cream
Abstract The study was aimed to investigate the effect of different salep properties on ice cream quality parameters. Therefore, salep samples obtained from six different Orchidaceae spp. were examined for glucomannan and starch contents. Statistically significant differences were observed between the glucomannan and starch levels, viscosity values (between
Food Sci. Technol. Publicado em: 26/07/2018
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3. Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation
Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were est
Food Sci. Technol. Publicado em: 07/05/2018
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4. Secagem e caracterização da polpa de murta
RESUMO Neste trabalho objetivou-se desenvolver formulações de polpa de murta adicionada de emulsificante/estabilizante (Emustab® e Super Liga Neutra®) em proporções diferentes; caracterizar a melhor espuma, com base na densidade e over-run; e determinar as cinéticas de secagem nas temperaturas de 50, 60, 70, 80 e 90 oC e nas espessuras 0,5, 1,0 e 1,5
Rev. bras. eng. agríc. ambient.. Publicado em: 2017-12
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5. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
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6. Avaliação da incorporação de galactomanana de Caesalpinia pulcherrima em sorvetes e comparação com estabilizantes comerciais
RESUMO Com o mercado cada vez mais competitivo e consumidores mais exigentes é de suma importância buscar alternativas mais eficientes e diversificadas para a melhoria da qualidade de sorvetes. Este trabalho teve como objetivo desenvolver sorvetes sabor goiaba utilizando galactomanana de Caesalpinia pulcherrima em substituição a estabilizantes, avaliar s
Rev. Ciênc. Agron.. Publicado em: 2016-06
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7. Orange fiber as a novel fat replacer in lemon ice cream
Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange se
Food Sci. Technol. Publicado em: 2014-06
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8. PRODUÇÃO DE SORVETES COM CARACTERÍSTICAS SIMBIÓTICAS E AVALIAÇÃO DA SOBREVIVÊNCIA DE Lactobacillus paracasei EM CONDIÇÕES GASTROINTESTINAIS SIMULADAS / MANUFACTURE OF SYMBIOTIC ICE CREAM AND SURVIVAL OF Lactobacillus paracasei UNDER SIMULATED GASTROINTESTINAL CONDITIONS
Research has demonstrated that ice cream may be an appropriate vehicle for probiotic microorganisms and some prebiotic substances. Also, the widespread acceptance of ice cream, both by infantile, juvenile and adult public as well as by the elderly, and the increase of its consumption encourage the continuation of applied studies for developing functional ice
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/02/2012
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9. A arquitetura na construção da imagem do Estado Getulista: Rio de Janeiro 1930/1945
Europe was overrun by a wave of totalitarian regimes between the decades of 1920 and 1940, motivated by a distrust of liberal democracy and economic liberalism, which, from being considered the foundation for the progress in the nineteenth century, was later regarded as responsible for the outbreak of World War I and the economic crisis that followed, which
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/02/2011
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10. Desenvolvimento de sorvete probiótico a base de leite de cabra: estudo da formulação, características físico químicas, sensoriais e viabilidade das bactérias probióticas / Caprine probiotic ice cream: formulation, physicalchemical and sensory characterization and viability of probiotic bacteria
O presente trabalho teve o objetivo de estudar a produção de sorvete elaborado com leite caprino com adição da bactéria probiótica Bifidobacterium animalis subsp. lactis. Foi estruturado em duas etapas. Inicialmente foram avaliadas quatro formulações de sorvete, nas quais foi utilizada gordura vegetal hidrogenada (F1 e F3) e substituto de gordura (F2
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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11. Efeito de diferentes misturas de adoçantes e tipos de gordura nas propriedades de sorvetes
O desenvolvimento de alimentos processados requer a compreensão do fenômeno que dita as interações entre os ingredientes, normalmente usadas em formulações alimentícias, como os efeitos de numerosas operações envolvidas no processamento do produto final. Em sorvetes, açúcares são responsáveis pelo sabor, porém também afetam o comportamento de
Food Science and Technology. Publicado em: 2011-03
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12. Da fazenda Caguaçu à área de proteção ambiental: a APA do Carmo no cerne da Zona Leste paulistana / From the Caguaçu farm to the area of environmental protection: the APA Carmo in the east zone of São Paulo
Within the fervor of the social movements of the 1980s, an area, on the Eastside of the city of São Paulo, mostly owned by São Paulos Metropolitan Housing Company (COHAB-SP), became the target of the popular movements struggle to safeguard the natural environment, in large part due to the pressure of the intense urbanization that surrounded it. In 1989, af
Publicado em: 2010