Texture Analysis
Mostrando 13-24 de 374 artigos, teses e dissertações.
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13. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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14. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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15. Follicular Lesions with Papillary Nuclear Characteristics: Differences in Chromatin Detected by Computerized Image Analysis
ABSTRACT Objective: Follicular lesions of the thyroid with papillary carcinoma nuclear characteristics are classified as infiltrative follicular variant of papillary thyroid carcinoma-FVPTC (IFVPTC), encapsulated/well demarcated FVPTC with tumour capsular invasion (IEFVPTC), and the newly described category “non-invasive follicular thyroid neoplasm with p
Arch. Endocrinol. Metab.. Publicado em: 2020-10
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16. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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17. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 2020-06
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18. Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the ha
Food Sci. Technol. Publicado em: 2020-03
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19. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 2020-03
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20. Artificial neural network for determining the hedonic score of texture of and distinguishing different grades of ham sausages
Abstract The preference of consumers of ham sausages is mainly determined on its texture. A method of determining hedonic score of texture and distinguishing different grades of ham sausages based on artificial neural network was established in this study. The topological texture of the artificial neural network was developed on the basis of analyzing the ha
Food Sci. Technol. Publicado em: 13/12/2019
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21. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulkin
Food Sci. Technol. Publicado em: 13/12/2019
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22. Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system
Resumo Passiflora cincinnata Mast., conhecida como maracujá da caatinga ocorre no Semiárido nordestino, Goiás, Minas Gerais e na Bahia. A região de cultivo e os sistemas de manejo das espécies do gênero Passiflora podem interferir na qualidade físico-química dos frutos. Objetivou-se avaliar características físico-química e química dos frutos de
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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23. Analysis of the Dynamic Stability of Ball-End Milling of AISI D6 Hardened Steel
AISI D6 hardened steel is a difficult to cut material that it is employed in mould and die manufacturing where long ball-end mills are frequently required to machine deep cavities. This condition can lead to excessive vibration between tool and workpiece resulting in a poor surface finishing and reduced tool life. This work analyses the dynamic stability of
Mat. Res.. Publicado em: 02/12/2019
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24. Radiographic predictors determined with an objective assessment tool for neonatal patients with necrotizing enterocolitis
RESUMO Objetivo: O objetivo deste estudo foi desenvolver e validar uma ferramenta computacional para auxiliar as decisões radiológicas na enterocolite necrotizante. Metodologia: Pacientes que exibiam sinais clínicos e evidências radiográficas do estágio 2 ou superior de Bell foram incluídos no estudo, que resultou em 64 exames. A ferramenta foi usad
J. Pediatr. (Rio J.). Publicado em: 25/11/2019