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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through ...
Storage of bovine reproductive tissues and RNA extracts on ice for 24h or repeated freeze–thaw cycles do not affect RNA integrity
(European Society for Domestic Animal Reproduction (ESDAR)European Veterinary Society of Small Animal Reproduction (EVSSAR)Spanish Society of Animal ReproductionMalden, 2014-02)
The aims of this study were to test (i) the effect of time of tissue and RNA extracts storage on ice and (ii) the effect of repeated freeze–thaw cycles on RNA integrity and gene expression of bovine reproductive tissues. ...
Elaboração de sorvete adicionado de extrato de cascas de jabuticaba (Plinia cauliflora): avaliação de compostos bioativos
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoTecnologia em Alimentos, 2013-04-19)
The jabuticaba is a tropical fruit of high nutritional value and is good source of carbohydrates, fiber, vitamins, flavonoids and carotenoids, iron, calcium and phosphorus, and it can be used both for industrialization in ...
Stratigraphic analysis of firn cores from an antarctic ice shelf firn aquifer
(MDPI AG, 2021-03)
In recent decades, several large ice shelves in the Antarctic Peninsula region have experienced significant ice loss, likely driven by a combination of oceanic, atmospheric and hydrological processes. All three areas need ...
Desenvolvimento e caracterização de sorvete vegano de chocolate
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-06-14)
The market for vegan foods is in full extension, due to the occurrence of more and more people having some type of food restriction. The raw material commonly used in the manufacture of ice cream is milk, thus limiting ...
Effects of Cholesterol Extraction Process and Fat and Whey Protein Additions on Ice Cream Mixes
(Wiley Blackwell Publishing, Inc, 2019-05)
The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory ...
Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium
(Springer, 2016)
Bifurcaria bifurcata is a widely extended brown macroalga, whose antimicrobial and antioxidant
properties have previously been described. In this study, ethanolic extracts of B. bifurcata were
included in the icing medium ...
Aplicação de pectina extraída de resíduos de maracujá (Passiflora edulis f. flavicarpa) como agente estabilizante em sorvetes
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2013-12-18)
About 70% of passion fruits generate organic waste, and thus the pectin extracted from the bark and an alternative base for application in ice cream syrups, partially replacing the fat in the formulation. The present work ...
The evolution of crystal fabric in ice sheets and its link to climate history
(Cambridge University Press, 2013-04)
The evolution of preferred crystal-orientation fabrics is strongly sensitive to the initial fabric and texture. A perturbation in climate can induce variations in fabric and texture in the firn. Feedbacks between fabric ...