Pseudoplastic
Mostrando 1-12 de 66 artigos, teses e dissertações.
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1. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour
Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash
Food Sci. Technol. Publicado em: 2020-12
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2. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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3. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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4. Erythrocytes morphology and hemorheology in severe bacterial infection
BACKGROUND Severe bacterial infections initiate inadequate inflammation that leads to disseminated intravascular coagulation and death. OBJECTIVES To evaluate the influence of bacterial infection on blood viscosity and red blood cells (RBCs) morphology, and the ability of Calotropis procera proteins (CpLP) to prevent the patho-hemorheology in infected an
Mem. Inst. Oswaldo Cruz. Publicado em: 20/12/2019
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5. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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6. Correlation between rheological properties and capillary fixation for modelling creams
The Brazilian male beauty market occupies the second place in world consumption of cosmetics. Among the numerous products consumed by such audience is the capillary fixation mask, which is mainly composed by fixatives. These additives act on stabilizing the cosmetic emulsion, protecting the hair against moisture and also increasing the intensity of hair fixa
Braz. J. Pharm. Sci.. Publicado em: 29/11/2018
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7. Rheological behavior of concentrated tucupi
Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data were obt
Food Sci. Technol. Publicado em: 29/11/2018
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8. Wheat flour and gum cordia composite system: pasting, rheology and texture studies
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase
Food Sci. Technol. Publicado em: 26/07/2018
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9. Surface treated bagasse fiber ash on rheological, mechanical properties of PLA/BFA biocomposites
Abstract The use of silica based bagasse fiber ash (BFA) as a reinforcing filler in polylactic acid (PLA) biocomposites was examined. The effects of surface-treated BFA on the rheological, swelling behavior, and mechanical properties and water absorption of biocomposites were studied. BFA was treated using a silane coupling agent (Bis-[3-(triethoxysilyl)-pr
Polímeros. Publicado em: 06/07/2018
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10. Polysaccharides of red alga Gracilaria intermedia: structure, antioxidant activity and rheological behavior
Abstract A sulfated polysaccharide fraction from the red alga Gracilaria intermedia (PLS) was obtained by papain digestion (60 °C, 30 min). The extract was subjected to colorimetry and turbidimetry analysis, Fourier transform infrared (FTIR) spectroscopy, 1H, 13 C and 2D 1H COSY nuclear magnetic resonance (NMR) and gas chromatography/mass spectrometry anal
Polímeros. Publicado em: 21/05/2018
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11. Humic Acid as Dispersant of an Alumina Suspension and its Rheological Behaviour
Humic acid was extracted and employed as a dispersant in an alumina suspension. The higher zeta potential for HA (-42 mV) was measured at pH 11 showing that an electrostatic repulsion might occur in the alumina/HA suspension. As a consequence of the long chain molecules of HA it was also expected a steric effect on deflocculation. The best dispersion conditi
Mat. Res.. Publicado em: 15/01/2018
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12. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017