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Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
(Elsevier, 2007-12-23)
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus ...
Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution
(Wiley Blackwell Publishing, Inc, 2017-06)
Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg ...
Obtenção e caracterização de amido modificado por reticulação: emprego de isotermas de adsorção de azul de metileno
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilQuímicaUTFPR, 2014-12-10)
Starches modified by crosslinking are widely used in food processing and have been increasingly applied in the formulation of drugs, composing a controlled release matrix, as it is biodegradable and biocompatible materials ...
Inhibitory activity of phosphates on moulds isolated from foods and food processing plants
(International Association for Food Protection, 2005-12)
Inhibition by six commercial phosphates on the growth of 17 molds isolated from food sources was investigated. The assays were performed at neutral and natural (without pH adjustment) pH values, streaking the molds on ...
Extração e caracterização de amido nativo e modificado da palma forrageira (Opuntia ficus indica)
(BrasilUFRNPROGRAMA DE PÓS-GRADUAÇÃO EM QUÍMICA, 2017-03-08)
Obtaining and chemical modification of starch from forage Palma (Opuntia ficus indica) is the object of study of this work. The starch was extracted from cactus pear presented purity 99.30% and modified routes this starch ...
Effect of salt addition on sous vide cooked whole beef muscles from Argentina
(Elsevier, 2007-11-17)
Sodium chloride (NaCl, 0–1.4%) and sodium tripolyphosphate (STPP, 0–0.5%) were added to Semitendinosus muscles and submitted to sous vide cooking at different temperatures (55–75 °C). The effects of these three factors on ...
Competitive adsorption between natural organic matter and sodium tripolyphosphate cross-linked chitosan microspheres by Cd(II) ions in aqueous media
(Universidade Estadual Paulista (Unesp), 2022-08-26)
Níveis elevados de metais potencialmente tóxicos em ambientes aquosos têm chamado a atenção devido à sua toxicidade em seres vivos. Dentre as várias abordagens sustentáveis de tratamento / monitoramento, o método de adsorção ...