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Aplicação de xilanase e/ou ciclodextria glicotransferase (CGTase) na produção de pães
(Universidade Estadual Paulista (Unesp), 2010-04-08)
O desenvolvimento da tecnologia de pães é um fenômeno de grande impacto na indústria de alimentos. Ao longo dos anos vários aditivos foram incorporados à tecnologia de panificação, elevando a qualidade destes produtos e ...
Efeito da β-amilase e α-amilase fúngica seguido de desramificação na formação e características estruturais de amido resistente tipo 3 de batata e araruta
(Universidade Estadual Paulista (Unesp), 2014-11-13)
Resistant starch (RS) is defined as the fraction of starch that does not suffer from the action of digestive enzymes from the gastrointestinal tract showing a similar behavior to that of dietary fiber. Retrograded starch, ...
Primary metabolite fruit profile is altered in response to source-sink imbalance and can be used as early quality predictors in nectarine
(2016)
Peaches and nectarines are among the most exported fresh fruits from Chile. Fruit acceptance by final consumers
is defined by quality parameters as size, taste, color and juiciness. In these fruits the balance between ...
Structural and functional characteristics of selected soft wheat starches
(Amer Assoc Cereal Chemists, 2002-03-01)
Starches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain-length distributions of amylopectins were determined ...
Produção e caracterização estrutural, molecular e morfológica de nanocristais a partir de diferentes amidos e sua aplicação em biofilmes
(Universidade Estadual Paulista (Unesp), 2017-06-07)
O efeito do padrão cristalino do amido na obtenção e na morfologia, características estruturais, moleculares e físico-químicas de nanocristais de amido (NCA) e sua aplicação em biofilmes foram estudados. Amidos de mandioca, ...
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment
(Wiley-Blackwell, 2014-07-01)
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heated at 90 degrees C for 8 h. Structural and physicochemical characteristics of the treated starches were evaluated and compared. ...
Electroactive sugars, organic acids and sugar alcohol analysis in wine using anion-exchange chromatography with electrochemical detection
(2019-06-01)
The present work describes an easy, rapid and sensitive alternative methodology for simultaneous detection of sugars (glucose, fructose and arabinose), organic acids (gluconic, glucuronic and glucaric acids) and sugar ...
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to the heat-moisture treatment
(2014)
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heatedat 90°C for 8 h. Structural and physicochemical characteristics of the treated starches wereevaluated and compared. High ...
Structural and functional characteristics of selected soft wheat starches
(Amer Assoc Cereal Chemists, 2002-03-01)
Starches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain-length distributions of amylopectins were determined ...