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Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch
(Brazilian Society of Chemical Engineering, 2003)
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Modificação do amido de mandioca com mistura de anidrido-acético e ácidos orgânicos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2016-06-15)
The native starches do not support extreme conditions, such as strong mechanical agitation or acidic pH and naturally retrogrades. Given that, the chemical modifications are made so that the starch is able to withstand ...
Aplicação de amido modificado no processo de clarificação de cerveja artesanal
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2015-12-21)
The flavor of beer is determined by the feedstock, the type of process and the yeast used, in addition to the compounds produced during fermentation and maturation, that ecxercises greater impact. The production of modified ...
Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch
(ELSEVIER SCIENCE BV, 2010)
Biodegradable films based on cassava starch and with addition of natural antimicrobial ingredients were prepared using the casting technique. The tensile properties tensile strength (TS) [MPa] and percent elongation (E) ...
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
(CHIRIOTTI EDITORI, 2008)
The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...