Breaded
Mostrando 1-12 de 15 artigos, teses e dissertações.
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1. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10
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2. Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
J. Braz. Chem. Soc.. Publicado em: 2020-10
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3. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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4. Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch
Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylatio
Food Sci. Technol. Publicado em: 22/03/2018
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5. Alterations of palm oil (Elaeis guineensis) in the continuous industrial par frying of breaded chicken snacks
The physical and chemical alterations in palm oil during continuous industrial par frying of breaded chicken snacks were evaluated using a pseudo first-order kinetic model. The acidity index, refractive index, concentration of polar compounds, viscosity, color, and absorbance (232 and 268 nm) of 238 samples of the frying oil collected during 26 days of produ
Food Sci. Technol. Publicado em: 25/03/2014
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6. Desenvolvimento e caracterizaÃÃo centesimal, microbiolÃgica e sensorial de hidrolisados protÃicos de tilÃpia do Nilo (Oreochromis niloticus) / Development and proximate, microbiological and sensory characterization of Nile tilapia (Oreochromis niloticus) protein hydrolyzed
The Nile tilapia is a specie that has been highlighted in recent years for various reasons, however, during their filleting there is a sub use of its chips, resulting in very rich protein sources waste that could be used in food. An alternative for these waste can be the development of protein hydrolyzed, which are constructed using enzymes that hydrolyze pr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/02/2012
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7. Propriedades tecnológicas e aceitação sensorial de produtos cárneos empanados com alto teor de grãos inteiros, farinhas, farelos e flocos de cereais / Technological properties and sensory acceptance of breaded meat products with content of wholw grains, flour, bran and flakes cereal
Currently consumers are increasingly interested in food consumption with appeals for the promotion of health. In the development of meat products with functional features, cereals, which have a high proportion of insoluble fiber, have physiological and technological advantages because they are made primarily of cellulose. In this respect, this work was to st
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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8. Elaboração de produtos a partir de carne mecanicamente separada de Cachara (Pseudoplatystoma faciatum).
A demanda por produtos com maior conveniência de preparo aumentou e muitas indústrias têm mostrado interesse em desenvolver novos produtos à base de peixe, como empanados e patês. O objetivo deste trabalho foi adequar uma formulação de empanados e patê usando a carne mecanicamente separada (CMS), tendo como base a formulação usada para a carne de t
SIMPÓSIO SOBRE RECURSOS NATURAIS E SOCIOECONÔMICOS DO PANTANAL. Publicado em: 2011
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9. Avaliação sensorial de pescado: empanado, quibe e hambúrguer produzidos com carne mecanicamente separada de Cachara.
Em função da demanda por produtos com maior conveniência de preparo, muita indústrias têm mostrado interesse em desenvolver novos produtos à base de peixe. A análise sensorial é usada para provocar, medir, analisar e interpretar as reações produzidas pelos novos produtos para os consumidores. O objetivo deste trabalho foi realizar a avaliação sen
SIMPÓSIO SOBRE RECURSOS NATURAIS E SOCIOECONÔMICOS DO PANTANAL. Publicado em: 2011
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10. Alterações físico-químicas do óleo de palma na pré-fritura contínua de produtos cárneos empanados de frango - tipo "snacks"
The lack of time for the preparation of food has caused an increase in consumption of fried foods that are a rapid alternative of preparation that promotes sensory properties highly appreciated by consumers. The continuous frying method is used by the industrial market for pre frying procedures. Palm oil has high oxidative stability by having almost equivale
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/10/2010
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11. DESENVOLVIMENTO E CARACTERIZAÇÃO DE EMPANADO A PARTIR DE CORVINA (Micropogonias furnieri)
The work aimed at the elaboration of breaded fish using the species whitemouth croaker (Micropogonias furnieri). The formulation was chosen through a complete factorial plan 2, with triplicate of the central points varying the wash time of the muscle (0; 15 and 30 seconds), concentration of sodium lactate (0; 0,8 and 1,6%) and of powdered milk (0; 1 and 2%).
Publicado em: 2006
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12. Influencia da transglutaminase (Activa TG-B) e de parametros de processo na textura de um reestruturado empanado de carne de peru
Modern consumer needs have led to the development of ready-to-eat food products which should be quick and easy to prepare and available at competitive prices. Consequently, the meat and poultry industries have launched considerable efforts to comply with the increasing demands of this new market. In this work, a technologically advanced food product has been
Publicado em: 1999