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TEXTNN-A MATLAB program for textural classification using neural networks
(Pergamon-elsevier Science LtdOxfordInglaterra, 2009)
Degradabilidade e digestibilidade de híbridos de milho em função do estádio de colheita, tamanho de partícula e processamento por meio do esmagamento na ensilagem
(2014-01-01)
During the process of silage corn, should take into consideration some aspects that will result in better utilization. The aim of this study was to evaluate the degradability of dry matter (DM), crude protein (CP), neutral ...
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
(Wiley-Blackwell, 2014-01-15)
BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations ...
Crystallographic texture evolution in Ti-35Nb alloy deformed by cold rolling
(Elsevier Sci LtdOxfordInglaterra, 2014)
Compositional and textural properties of milkfat-soybean oil enzymatic interesterification
(ELSEVIER SCI LTD, 2011)
Milkfat-soybean oil blends were enzymatically interesterified (EIE) by Aspergillus niger lipase immobilized on SiO(2)-PVA hybrid composite in a solvent free system. An experimental mixture design was used to study the ...
Washings and cryoprotectants for the production of Tilapia Surimi
(2017-07-01)
This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCO3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production ...
Effect of thermal treatment over the structure and textural properties of aerated whey protein isolate (WPI) gels
(2014)
Dispersed air provides an additional phase within foods may accommodate new textural and functional demands. The objective of this work was to study the effect of thermal treatment and pH of whey protein isolate (WPI) ...