Buscar
Mostrando ítems 1-10 de 999
WATER HOLDING CAPACITY AND HEAT TRANSFER ASPECTS OF A MIXTURE OF SUGAR CANE BAGASSE AND WHEAT BRAN IN A PARTIALLY FILLED ROTATING DRUM
(Brazilian Soc Chemical Eng, 2019-07-01)
Maximum water holding capacity of a mixture of sugarcane bagasse and wheat bran was determined in static conditions and in a drum rotated at 1 rpm. The variables filling degree, water flow rate, volume of added water and ...
Cor, capacidade de retenção de água e maciez da carne de cordeiro maturada e injetada com cloreto de cálcio
(2007-08-01)
Biceps femoris, Longissimus and Triceps brachii muscles from Morada Nova lambs were submitted to ageing and calcium chloride injection. Colour, water holding capacity and tenderness were studied. Lambs were slaughtered ...
Cor, capacidade de retenção de água e maciez da carne de cordeiro maturada e injetada com cloreto de cálcio
(2007-08-01)
Biceps femoris, Longissimus and Triceps brachii muscles from Morada Nova lambs were submitted to ageing and calcium chloride injection. Colour, water holding capacity and tenderness were studied. Lambs were slaughtered ...
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
(2022-01-01)
Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This ...
Prediction of maximum scaled feed intake in broiler chickens based on physical properties of bulky feeds
(Taylor & Francis Ltd, 2020-08-17)
1. A trial was conducted to investigate the capacity of broiler chickens to consume bulky feeds during three stages of growth. These phases were from 1 to 15 d, 16 to 30 d and from 31 to 45 d. 2. A basal feed was serially ...
CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)
(1995-01-01)
Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity ...
CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)
(1995-01-01)
Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity ...
Microstructural and textural characteristics of soy protein isolate and tara gum cold-set gels
(Elsevier Science, 2019-10)
Soy protein isolates (SPI) are capable of forming cold-set gels. This techno-functional property can be affected by the presence of tara gum (TG). Under certain conditions, these SPI/TG systems may also form water-in-water ...
Influence of protein concentration on the properties of crayfish protein isolated gels
(Taylor & Francis, 2014-03)
Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of ...
Parâmetros qualitativos da carne de cordeiros submetidos aos modelos de produção orgânico e convencional
(2011-10-31)
This work aimed to evaluate qualitative parameters of meat, sensorial analysis, ivermecin residue and heavy metals from 48 Ile de France lambs submitted to organic and conventional production models which were slaughtered ...