Water Hold Capacity
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Quality and antioxidant potential of byproducts from refining of fruit pulp
Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to c
Food Sci. Technol. Publicado em: 16/04/2018
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2. Efeito da fibra de colageno na qualidade funcional de "cooked frozen beef" . / Effects of collagen fiber on the meat quality functional attributes of "cooked frozen beef ".
This project evaluated the functional behavior of the resulting products of the interactions between collagen fibers and muscular fibers in two boneless cut of bovine forequarter: Brisket and Clod, Pectoralis profundi and Triceps brachii muscles, respectively. The base of the enhance formulation was 1.0 % aqueous solution of sodium chloride (NaCl). The TPF c
Publicado em: 2008
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3. MAGNETIC CHITOSAN FOR REMOVAL OF URANIUM (VI) / Quitosana magnética para remoção de urânio (VI)
The chitosan, an aminopolysaccharide formed for repeated units of Dglucosamine, is a deacetylation product of chitin. It presents favorable ionic properties acting as chelant, being considered a removing ionic of contaminants from water effluents. It has ample bioactivity, that is, is biocompatible, biodegradable, bioadesive and biosorbent. The chitosan inte
Publicado em: 2007
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4. Sustentabilidade ambiental do cultivo intensivo de Tilápias (Oreochromis niloticus) em tanques-rede e a capacidade de suporte de quatro reservatórios em uma região semi-árida tropical
Intensive production of tilápias, in cages or net tanks, has been proposed as an alternative to increase fish production, that would generate income and offer animal protein in different tropical and subtropical countries. However, this system of production enriches the aquatic environment with nutrients, principally nitrogen and phosphor derived from the d
Publicado em: 2006
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5. Effects of sodium nitrite and erythorbate on microbiological stability of mechanically deboned meat and processing of coated reestructured product. / Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte.
The breasts of heavy fowls, white commercial egg-layers and chickens were manually deboned in order to evaluate and compare technological propertieswater hold and emulsifying capacityand pH and centesimal composition, as well as to prepare and assess a restructured coated product. The results of the analyses indicated that there was not a significant dif
Publicado em: 2003