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Incorporation of xanthan gum to gluten-free pasta with cassava starch: Physical, textural and sensory attributes
(Elsevier Science, 2020-09)
Our aim was to develop gluten-free pasta from a formulation with cassava starch and corn flour (proportion 80:20) and the incorporation of xanthan gum (XG) at different concentrations to optimize it (0.4; 0.6 and 0.8%). ...
Avaliação qualitativa do processo de cozimento de goma da indústria têxtil por simulação computacionalQualitative evaluation of the gum cooking process in the textile industry through computer simulation
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia QuímicaEngenharia Química, 2022)
Goma da linhaça (Linum usitatissimum L.) para uso como hidrocolóide na indústria alimentícia
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-02-25)
This work aimed to assess the yield of extractions of the flaxseed gum (whole and ground) and meal flaxseed in different concentrations, and check the effect of adding flaxseed gum in beef burguer with different levels of ...
Gluten free pasta rheology: influence of cooking time on structural features
(Nova Science Publishers, 2014)
Pasta is a stable food product that is produced mainly by mixing durum wheat semolina and water. It can be consumed after cooking as fresh pasta or can also be dried for future use. Pasta products are one of the most typical ...
Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design
(Elsevier Science, 2016-06)
The aptitude of seven functional ingredients was evaluated by applying the tensile strength test on cooked noodles. Each formulation included the functional ingredient; modified rice flour obtained by planetary ball milling; ...
Physicochemical, nutritional, and stability aspects of a meat product (gluteus medius) enriched with encapsulated fish oil in polyelectrolyte beads containing prosopis alba exudate gum
(Springer, 2019-04-15)
This work explores the physicochemical, nutritional, and stability aspects of a meat product enriched with fish oil encapsulated in polyelectrolyte beads. Particularly, a non-conventional exudate gum obtained from Prosopis ...
Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
(Pontificia Universidad Católica de Valparaíso, 2003)
Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time
(Elsevier, 2015-09)
The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry ...
Effects of locus bean gum, kappa carrageenan and iota carrageenan on the syneresis, texture and some sensory characteristics of cooked ham / efecto de la goma de algarrobo, la carragenina kappa y la carragenina iota sobre la sinéresis, textura y algunas c
(Universidad Nacional de Colombia - Sede Medellín, 2013)
The current study evaluated the effect of the additionof locus bean gum (LBG), Kappa carrageenan (KC) and Iotacarrageenan (IC) on some characteristics of cooked ham. For this purpose, a 2% mixture of LBG: KC: IC was added ...
Avaliação da substituição parcial da água por vinho em topping de abacaxi
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-10-06)
Fruit topping were widely used in bakeries, in Brazil there is little industrial production, most of the production are artisanal. The topping are produced by cooking sugar, thickener and fruits to reach the desired ...