Water Activity
Mostrando 13-24 de 2959 artigos, teses e dissertações.
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13. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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14. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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15. Two-dimensional spatial distribution modeling of sprinkler irrigation
ABSTRACT Irrigation can provide significant agronomic and financial returns on agricultural activity. The maximization of the benefits obtained from irrigation depends, among other factors, on the water use efficiency, which is intrinsically related to application uniformity. For the sprinkler method, the irrigation uniformity assessment is based on results
Rev. Ceres. Publicado em: 2021-08
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16. Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey pr
Food Sci. Technol. Publicado em: 2021-06
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17. Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars
Abstract Tahini (sesame seed paste) is a low water activity product that has been involved in several salmonellosis outbreaks. The objectives of the study were to examine over a year the impact of aw and storage temperature of tahini on the viability of Salmonella serovars previously stressed by drying or heat exposure. Tahini samples adjusted to aw values o
Food Sci. Technol. Publicado em: 2021-03
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18. A new polysaccharide isolated from Dendrobium offcinale, stimulates aquaporin-3 expression in human keratinocytes
Abstract Polysaccharides are the major components of the water extract from Dendrobium officinale, which have been thoroughly studied and found to have favorable moisturizing properties on mammalian skin. However, the structures of polysaccharides on skin moisturizing properties remains unknown. The aim of this study was to extract and characterize D. offici
Food Sci. Technol. Publicado em: 2021-03
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19. Mucuna pruriens fiber: nutritional, functional and biological properties
Abstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by mea
Food Sci. Technol. Publicado em: 2021-03
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20. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes
Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic
Food Sci. Technol. Publicado em: 2021-03
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21. Evaluation of Antibacterial Activity, Chromatographic Analysis for Rutin and Quercetin Quantification Using HPLC-UV-Vis from the Hydro-Alcoholic Extract Obtained from Bidens pilosa Linné
Novel and miniaturized technique, a dynamic sonication-assisted solvent extraction before the analysis by high performance liquid chromatography-ultraviolet visible (HPLC-UV-Vis) for isolation, identification and quantification of rutin and quercetin metabolites in alcoholic extracts from Bidens pilosa Linné, was developed. The results showed that the flowe
J. Braz. Chem. Soc.. Publicado em: 2021-03
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22. ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.)
ABSTRACT This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties. The spectral data were subjected to first and second derivative treatments to perform the statistical analyses. Three varieties of coffee pulp were
Eng. Agríc.. Publicado em: 2021-02
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23. An Efficient and Recyclable Sn-Based Phosphotungstic Acid with Tunable Brønsted/Lewis Acidity for Selective Oxidation of Benzyl Alcohol
A series of metal ion (M = Sn2+, Fe3+, Ni2+, Co2+, Ag+, Cu2+) exchanged tungstophosphoric acid (H3PW12O40; TPA) catalysts with tunable Brønsted/Lewis acidity were synthesized and exploited for the oxidation of benzyl alcohol (BzOH) to benzaldehyde (BzH) using hydrogen peroxide (H2O2) as oxidant. The structure of these M-TPA composite salts was also characte
J. Braz. Chem. Soc.. Publicado em: 2021-01
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24. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12