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Mostrando 13-24 de 1068 artigos, teses e dissertações.
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13. Influence of the physical characteristics of sand and the crushed filler content on the properties of self-leveling mortars
Abstract The properties of self-leveling mortars (SLMs) in the fresh and hardened state are strongly affected by their formulation. In this study, the influence of three different quartz sands (different physical characteristics) was investigated in SLMs, as well as the replacement of these sands by crushed basalt filler. The tests performed were: spreading,
Cerâmica. Publicado em: 2021-06
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14. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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15. Are clinicopathological features of the isthmic thyroid nodule different from nodules in thyroid lobes? A single center experience
ABSTRACT Objectives: Thyroid nodules located in isthmus were found less prevalent, although papillary thyroid cancer in this location was reported to be more aggressive behaviour in some studies. Our aim was to evaluate hormonal,ultrasonographic, and cytopathologic features of nodules located in isthmus (isthmic nodules). Subjects and methods: Patients who
Arch. Endocrinol. Metab.. Publicado em: 2021-06
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16. EFFECT OF THE DISTANCE BETWEEN THE CUTTING DISC AND FURROW OPENERS EMPLOYED IN ROW CROP PLANTING ON SOIL MOBILIZATION
ABSTRACT The objective of this study was to determine the effect of the longitudinal distance between a cutting disc and a fertilizer furrow opener on the operational performance of the furrow opener working at different forward speeds during soil mobilization. The soil in the experimental area was classified as Typic Hapludalf with a loam soil texture. The
Eng. Agríc.. Publicado em: 2021-04
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17. Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality
Abstract The purpose of this investigation was to evaluate the effects of the addition of passion fruit peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour in different amounts (wheat flour replacement rate: 0%, 5%, 10%, and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The phys
Food Sci. Technol. Publicado em: 2021-03
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18. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03
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19. Applicability of computer vision in seed identification: deep learning, random forest, and support vector machine classification algorithms
ABSTRACT The use of computer image analysis can assist the extraction of morphological information from seeds, potentially serving as a resource for solving taxonomic problems that require extensive training by specialists whose primary method of examination is visual identification. We propose to test the ability of deep learning, SVM and random forest algo
Acta Bot. Bras.. Publicado em: 2021-03
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20. 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
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21. 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
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22. Effect of oil type and batter ingredients on the properties of deep-frying flakes
Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interes
Food Sci. Technol. Publicado em: 2020-12
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23. Anencephaly alters renal parenchymal volume in human fetuses?
Abstract Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interes
Int. braz j urol.. Publicado em: 2020-12
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24. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scale
Food Sci. Technol. Publicado em: 2020-12