Process Tapioca
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Resistant starch in cassava products
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance of cassava products in Brazilian diet, the objective of this study was to analyze total starch, resistant starch, and digestible starch
Food Sci. Technol. Publicado em: 20/06/2014
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2. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011
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3. Application of microbial α-amylase in industry - A review
Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. α-Amylases can be obtained from plants, animals and microorganisms. However, enzymes
Brazilian Journal of Microbiology. Publicado em: 2010-12
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4. Desenvolvimento de pão de forma sem adição de açucares, gorduras e emulsificantes, com o uso de enzimas e amido de mandioca modificado. / No sugar, fat and emulsifier bread development using enzymes and tapioca modified starch.
Modern societies are presenting a growing interest in healthy foods, low calories and free from undesirable ingredients such as sugar, saturated and "trans" fatty acids but maintaining sensorial characteristics of the original foods. This work intends to present an option of sliced bread with total substitution of sugar, fat and emulsifiers, with the use of
Publicado em: 2006
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5. Farinhada: construção simbólica na reprodução da agricultura familiar
This work deals with the tradition of knowing how to make flour, the farinhada, as a cultural heritage. It is an indigenous cultural heritage absorbed by the Portuguese during the Colonial Period and kept up till now as a cultural expression of the small farmers through the cassava transformation process, exchanging tradition and modernity. The space in stud
Publicado em: 2006
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6. Farinhada: construção simbólica na reprodução da agricultura familiar
This work deals with the tradition of knowing how to make flour, the farinhada, as a cultural heritage. It is an indigenous cultural heritage absorbed by the Portuguese during the Colonial Period and kept up till now as a cultural expression of the small farmers through the cassava transformation process, exchanging tradition and modernity. The space in stud
Publicado em: 2006
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7. Filtração de gases: estudo da deposição de diferentes tortas de filtração em diferentes meios filtrantes.
The particle retention inside a filter medium, after cleaning, significantly improves the initial pressure drop during the subsequent cycle, that is, the residual pressure drop. However, the way as these particles accommodate inside the filter isnt still very clear, as well as, its impact on filtering performance. This work aims to verify the spatial disposa
Publicado em: 2006
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8. Chemical modification of tapioca and study about its application in couche covering / Modificação quimica do amido de mandioca e estudo de sua aplicação em revestimento couche
Neste presente trabalho, foi estudada a grafitização de N-metilol acrilamida em amido de mandioca nativo, em meio aquoso, com proporções de 20, 30 e 40% em relação ao peso de amido, tendo como objetivo avaliar a aplicação técnica do produto resultante em formulações de tintas de revestimentos couché, aplicado sobre uma superficie de papel cartão
Publicado em: 2005