Sweeteners Concentration
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Utilization of molasses and sugar cane bagasse for production of fungal invertase in solid state fermentation using Aspergillus niger GH1
Agro-industrial wastes have been used as substrate-support in solid state fermentation for enzyme production. Molasses and sugarcane bagasse are by-products of sugar industry and can be employed as substrates for invertase production. Invertase is an important enzyme for sweeteners development. In this study, a xerophilic fungus Aspergillus niger GH1 isolate
Braz. J. Microbiol.. Publicado em: 2014-06
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2. Desenvolvimento e otimização de metodologia para análise de edulcorantes por Eletroforese Capilar
An innovative methodology was developed to simultaneously separate and quantify aspartame, cyclamate, saccharin and acesulfame-K through capillary electrophoresis with direct and indirect detection of UV, analysis time of roughly 6 minutes and with no sample derivatization. As the cyclamate has low absorptivity we used a system of electrolyte added to a chro
Publicado em: 2010
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3. Seleção de microrganismos produtores de frutosiltransferase e estudo das propriedades bioquimicas da frutosiltransferase de Penicillium sp / Screening of microrganisms for transfructosylating activity and study of biochemical properties of fructosyltransferase from Penicillium sp
t: Impulsionados pela grande demanda por alimentos ¿saudáveis¿ e de calorias controladas, têm surgido desde os anos 80 um grande número de adoçantes alternativos e, entre eles, diversos oligossacarídeos. Entre os oligossacarídeos mais estudados estão os frutooligossacarídeos (FOS), que se tornaram mais importantes por suas propriedades funcionais q
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/02/2009
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4. Formulation of low soluble solids fruit jellies with different sweetners / Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes
O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades das pessoas em dietas de restrição de açúcares, com as mesmas características sensoriais dos doces cremosos com teor elevado de sólidos solúveis. Analisou-se a vida útil
Publicado em: 2008
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5. Analysis of different sweeteners in peach nectar : determination of ideal sweetness, equivalent sweetness, acceptance analysis and determination of the sensory profile. / Analise de diferentes edulcorantes em nectar de pessego : determinação da doçura ideal, equivalencias em doçura, analise de aceitação e determinação do perfil sensorial.
Nowadays, consumers expect more pleasure from food as well as pleasant sensory characteristic s, such as taste, flavor, color and texture. On the other hand, food must be low in fat, sugar and calories, maintaining or increasing health and well being. With obesity as an epidemic and the increase of people?s interest in food that provide health benefits, swee
Publicado em: 2007
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6. Sensory characterization by free choice profile and time-intensity analysis reconstituted pineapple juice (Ananas comosus L. Merril) with the addition of sugar and differents sweeteners. / Caracterização sensorial por perfil livre e analise tempo-intensidade de suco de abacaxi (Ananas comosus L. Merril) reconstitutido e adoçado com diferentes edulcorantes.
The tropiacais fruits for its caracteristicos aroma and flavor are appreciated in the entire world. It enters the fruits of bigger prominence meets the pineapple, with differentiated and potential sensorial quality of exportation in expansion. Brazil, world-wide bigger room producing, exported in 2004 an amount of juice of pineapple about 5 times bigger in c
Publicado em: 2005
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7. Determinação espectrofotométrica de aspartame em adoçantes por injeção em fluxo usando um reator em fase sólida contendo fosfato de zinco imobilizado
A flow injection spectrophotometric method was developed for determining aspartame in sweeteners. Sample was dissolved in water and 250 µL of the solution was injected into a carrier stream of 5.0 x 10-5 mol L-1 sodium borate solution. The sample flowed through a column (14 cm x 2.0 mm) packed with Zn3(PO4)2 immobilized in a polymeric matrix of polyester re
Química Nova. Publicado em: 2000-04
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8. Influência de agentes suspensores e edulcorantes na suspensão de estearato de eritromicina / Influence of suspending agents and sweeteners in erithromycin stearate suspension
Suspensions of erithromycin stearate of national origin present the inconvenience of the high viscosity or of the flotation of the dispersed drug. Different pharmaceutical helpers were studied in order to verify of the erythromycin stearate suspension. BoniasolR2600 (sodium carboxymethyl cellulose), VeegumR HV (aluminum magnesium silicate) and ViscosolR RV (
Publicado em: 1985
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9. Changes in IP3 and cytosolic Ca2+ in response to sugars and non-sugar sweeteners in transduction of sweet taste in the rat.
1. The transduction pathways of sweet-sensitive cells in rat circumvallate (CV) taste buds were investigated with assays for inositol 1,4,5-trisphosphate (IP3) and with Ca2+ imaging. Stimulation with the non-sugar sweeteners SC-45647 and saccharin rapidly increased the cellular content of IP3 by 400 pmol (mg protein)-1, while sucrose had a much smaller effec