Texture Evaluation
Mostrando 1-12 de 144 artigos, teses e dissertações.
-
1. Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique
Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatme
Food Sci. Technol. Publicado em: 2021-09
-
2. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
-
3. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
-
4. The effect of extraction method and types of coagulants on the results and physicochemical properties of tofu
Abstract Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using
Food Sci. Technol. Publicado em: 2020-12
-
5. 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
-
6. 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
-
7. DESENVOLVIMENTO DE METODOLOGIA DE REVELAÇÃO DE IMPRESSÃO DIGITAL LATENTE COM CHALCONAS
Fingerprints are unique for each individual contributing to human identification in forensic cases. Visualization of latent fingerprints usually involves the use of a chemical substance that creates a contrast between fingerprint residues and the surface on which the print was deposited. Commercial powders used as fingerprint developers by papilloscopy have
Quím. Nova. Publicado em: 21/10/2019
-
8. A randomized, prospective clinical study evaluating effectiveness of a bulk-fill composite resin, a conventional composite resin and a reinforced glass ionomer in Class II cavities: one-year results
Abstract Bulk-fill restorative materials such as bulk-fill composite resins and high viscous glass ionomer cements have become very popular materials in operative dentistry because their application is easy and time-saving. Objectives: The aim of this clinical study was to evaluate the clinical performance of a highly viscous reinforced glass ionomer materi
J. Appl. Oral Sci.. Publicado em: 07/10/2019
-
9. Toughness in Santa Inês lamb meat has negative impact on consumer evaluation
RESUMO A maciez da carne é um atributo importante para os consumidores do mundo todo. Porém, ainda faltam estudos sobre sua importância na área de carne de cordeiro para consumidores brasileiros. O objetivo do estudo foi verificar a avaliação dos consumidores em relação à carne de cordeiro com força de cisalhamento elevada. Oito cordeiros foram aba
Rev. bras. saúde prod. anim.. Publicado em: 29/07/2019
-
10. Evaluation of the use of fertilizer obtained from pharmaceutical effluent
Resumo A sustentabilidade envolve um número grande de aspectos. Entre eles, o de aproveitamento de nutrientes presentes em efluentes tratados com diferentes tipos de processos. Nos últimos anos, têm sido detectados danos ambientais decorrentes do despejo de fármacos e de efluentes da indústria farmacêutica, em função da difícil recalcitrância de al
Rev. Ambient. Água. Publicado em: 18/07/2019
-
11. CADAVER PRESERVATION FOR SURGICAL SKILL TRAINING: COMPARISON OF TWO EMBALMING FORMULATIONS
Resumo Na Escola de Medicina Veterinária e Zootecnia da Universidade de São Paulo, o treinamento cirúrgico inicial em animais vivos foi substituído pelo uso de cadáveres caninos quimicamente preservados. O objetivo deste estudo foi melhorar a técnica de embalsamamento baseada na solução Larssen modificada através de modificações em sua formulaçã
Ciênc. anim. bras.. Publicado em: 18/07/2019
-
12. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019