B Textural
Mostrando 1-12 de 97 artigos, teses e dissertações.
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1. 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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2. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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3. Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies
Abstract The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antiox
Food Sci. Technol. Publicado em: 2021-03
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4. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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5. Solvothermal Synthesis of Cerium-Doped Titania Nanostructured Materials Modified with Acetylacetone for Solar-Driven Photocatalysis
This study reports the preparation of nanostructured cerium-doped titanium dioxide photocatalysts containing different cerium concentrations by a modified sol-gel route involving the use of acetylacetone. The nanocrystalline powders had their structural, morphological, and optical properties characterized by X-ray diffraction, vibrational and Raman spectrosc
J. Braz. Chem. Soc.. Publicado em: 2020-01
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6. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 04/11/2019
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7. Estimation of precompression stress in an Ultisol cultivated with sugarcane
RESUMO Propriedades compressivas do solo são frequentemente utilizadas para entender o processo de compactação. Alternativamente a ensaios laboratoriais, funções de pedo-transferência têm sido usadas para estimar o comportamento mecânico em função de parâmetros físicos do solo. Este trabalho objetivou examinar o impacto da densidade (BD) e do con
Rev. bras. eng. agríc. ambient.. Publicado em: 06/05/2019
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8. The effect of cooking methods on some quality characteristics of gluteus medius
Abstract In this research, the effects of cooking by convection oven and cooking by sous-vide method on the physicochemical, textural, sensorial and microbiological of gluteus medius cuts were investigated. For the sous-vide method, the meat was vacuumed sealed in special packaging material (Mylar®Cook) before being stored at + 1 °C for 0, 15, and 30 days
Food Sci. Technol. Publicado em: 29/11/2018
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9. Síntese e caracterização do ferroespinélio Ni0,7Zn0,3Fe2O4: avaliação de desempenho na esterificação metílica e etílica
Resumo O ferroespinélio Ni0,7Zn0,3Fe2O4 foi sintetizado por reação de combustão e seu desempenho catalítico na reação de esterificação metílica e etílica do óleo de soja foi investigado. As amostras foram caracterizadas por difração de raios X, análise de refinamento, espectroscopia de fluorescência de raios X por energia dispersiva, espectro
Cerâmica. Publicado em: 2017-04
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10. Genesis of Soils Formed from Mafic Igneous Rock in the Atlantic Forest Environment
ABSTRACT Different parent materials participate in the formation of soils in the hilly landscape of “Mar de Morros” in the Atlantic Forest environment. Those derived from mafic igneous rock (gabbro) frequently show erosion problems because of land use, which is aggravated by the mountainous relief and soil attributes. This study evaluated the main pedoge
Rev. Bras. Ciênc. Solo. Publicado em: 23/06/2016
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11. Variabilidade de solos em posições distintas da paisagem no Jardim Botânico de Porto Alegre, sul do Brasil
RESUMOO conhecimento das características dos solos em áreas onde são desenvolvidas atividades relacionadas ao meio ambiente, como no Jardim Botânico de Porto Alegre (JB-PoA), é condição fundamental para o uso sustentável desse recurso natural. Objetivo-se, com este estudo, foi caracterizar, classificar e avaliar aspectos da formação dos solos do Ja
Ciênc. agrotec.. Publicado em: 2015-10
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12. Shelf Life of Chicken Meat Balls Submitted to Sous Vide Treatment
The objective of this study was to investigate the appropriate temperature for processing storage of chicken meatballs made of minced chicken meat with the sous vide method. The chicken meatballs were prepared and separated into four experimental groups according to the application of heat treatment (10 and 20 minutes) and storage time (+2 and +10°C). Senso
Rev. Bras. Cienc. Avic.. Publicado em: 2015-06