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Aplicação de amido modificado no processo de clarificação de cerveja artesanal
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2015-12-21)
The flavor of beer is determined by the feedstock, the type of process and the yeast used, in addition to the compounds produced during fermentation and maturation, that ecxercises greater impact. The production of modified ...
Caracterização do amido de mandioca fermentado submetido a tratamento de dextrinização
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-09-26)
This study aimed to subjecting the fermented cassava starch (brand Amafil) heat treatment typical dextrinization (150 ° C) at different times to obtain dextrins from the lactic acid present in the medium and evaluate the ...
Obtaining lactic acid through discontinuing fermentation using sugarcane molasses, cassava by-product meal, fructose and cassava starch
(Universidade Tecnológica Federal do Paraná (UTFPR), 2010)
Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada
(Universidade Estadual Paulista (Unesp), 2009-02-18)
Amidos e gomas são hidrocolóides usados freqüentemente em alimentos para conferir textura apropriada, controlar a umidade e a mobilidade da água. Estudos têm relatado que a interação de gomas e amidos em sistemas alimentícios ...
Structural and physicochemical characteristics of lintnerized native and sour cassava starches
(Wiley-Blackwell, 2002-10-01)
The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and ...
Structural and physicochemical characteristics of lintnerized native and sour cassava starches
(Wiley-Blackwell, 2002-10-01)
The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and ...
Structural and physicochemical characteristics of lintnerized native and sour cassava starches
(2002-10-01)
The comprehension of the structure of starch granules is important for the understanding of its physicochemical properties. Native and sour cassava starches after being analyzed with respect to their pasting properties and ...
Avaliação dos parâmetros físico-químicos de amido de mandioca fermentado seco ao sol e em estufa
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-03-06)
The product of higher value-added cassava starch is a carbohydrate found in abundance in nature. Structurally, the starch is a homopolysaccharide composed of chains of amylose and amylopectin. Due to its physico - chemical ...
Utilização de Saccharomyces cerevisiae em co-cultura com bactérias do ácido láctico para produção de polvilho azedo
(Universidade Federal de Minas GeraisBrasilFARMACIA - FACULDADE DE FARMACIAPrograma de Pós-Graduação em Ciência de AlimentosUFMG, 2017-05-26)
Brazil has been the second largest producer of cassava in the world. In the food industry, cassava is used in the elaboration of various products and by-products such as: biscuits, cheese bread, among others. These products ...