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Desenvolvimento e estudo da estabilidade de nanoemulsões do tipo óleo em água com óleos vegetais
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Química - PPGQ, 2011-10-11)
A low energy emulsification method was used to prepare o/w emulsions of sweet almond or Brazil nut oils stabilized by Tween 80 and Span 80. Stable nano emulsions with droplet size of 160 nm and 270 nm were obtained for ...
Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta
(Wiley Blackwell Publishing, Inc, 2017-06-18)
The aim of this work was to analyse the influence of defatted almond flour on soya bean-based gluten-free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The ...
Improving Chocolate Flavor in Poor-Quality Cocoa Almonds by Enzymatic Treatment
(2011)
This paper proposes a method to enzymatically treat poor-quality cocoa almonds (known as “slate”) to ensure
the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these ...
The combination of crop diversification and no tillage enhances key soil quality parameters related to soil functioning without compromising crop yields in a low-input rainfed almond orchard under semiarid Mediterranean conditions
(Elsevier, 2023-04)
Soils provide key ecosystem services and are crucial to combat climate change. Agriculture provides important ecosystem services but also causes negative environmental effects depending on agricultural management. In this ...
Kernel size and weight affected by three plant bioregulators applied at bloom to Non Pareil and Carmel almond cultivars
(PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO, 2018)