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Mostrando ítems 1-10 de 17
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Wiley Blackwell Publishing, Inc, 2016-08)
The effect of frozen storage (6 months) on the microstructure (microscopy, flatbed scanning and image analysis), quality (texture, moisture and specific volume) and starch retrogradation of the cake crumb were evaluated. ...
Sponge cake microstructure, starch retrogradation and quality changes during frozen storage
(Universidad Autónoma Metropolitana. Unidad Lerma, 2016)
Produtos de valor agregado de tilápia (Oreochromis niloticus) utilizando diferentes concentrações de amido / Value added products of Nile tilapia (Oreochromis niloticus) using different concentrations of starch
(Acta of Fisheries and Aquatic ResourcesActa of Fisheries and Aquatic ResourcesActa of Fisheries and Aquatic ResourcesActa of Fisheries and Aquatic Resources, 2016)
Optimisation of cooking properties of healthier beef patties and quality evaluation during frozen storage
(Springer Verlag, 2019-09)
The aim of this study was to obtain a meat product with a healthier lipid profile and optimal cooking properties. It was evaluated the effect of corn starch content (0, 5 and 10 g/100 g sample) and whey protein concentrate ...
Preserving potato tuber quality during storage
(Nova Science Publishers, 2021)
Potato tubers are mostly consumed fresh; therefore, it is required to store tubers for long periods after harvest. Premature sprouting and rotting during storage are the leading causes of wastage. Sprouting causes loss of ...
Desarrollo de productos de baja humedad (galletitas tipo crackers) para consumidores celíacos
(2019-04-25)
El objetivo del presente trabajo fue desarrollar una premezcla para la elaboración de galletitas tipo crackers sin TACC para consumidores celíacos, enriquecidas mediante la adición de harina de soja y concentrado proteico ...
Polpa de mandioca como substituto de proteína texturizada de soja em hambúrguer bovino
(Universidade Tecnológica Federal do ParanáMedianeira, 2012-06-26)
Given that nowadays consumers have increased their expectations for innovations in food products, the aim of this project was to use cassava’s pulp (residue produced in starch factories), as an ingredient in bovine burger, ...
Estudo do processamento da alumina como gradiente funcional de porosidade pelo método de consolidação por amido
(Universidade Estadual de Ponta GrossaBrasilDepartamento de Engenharia de MateriaisPrograma de Pós-Graduação em Engenharia e Ciências de MateriaisUEPG, 2021)
Additive manufacturing applied to the construction industry - Development of earthen-based and cement-based matrices for additive construction
(Pontificia Universidad Católica del PerúPE, 2022)
Additive manufacturing applied to the construction industry - Development of earthen-based and cement-based matrices for additive construction
(Pontificia Universidad Católica del PerúPE, 2022)