A5036947211- Food composition and properties
- Polysaccharides Composition and Applications
- Cassava research and cyanide
- Electrospun Nanofibers in Biomedical Applications
- Radiation Effects and Dosimetry
- Microbial Metabolites in Food Biotechnology
- Agricultural and Food Sciences
- GABA and Rice Research
- Plant Genetic and Mutation Studies
- Botanical Research and Applications
- Additive Manufacturing and 3D Printing Technologies
- Plant Micronutrient Interactions and Effects
- Dye analysis and toxicity
- Phytase and its Applications
- Potato Plant Research
- Magnetic and Electromagnetic Effects
- Pineapple and bromelain studies
- Rice Cultivation and Yield Improvement
Universidade de São Paulo
2014-2021
Universidade Cidade de São Paulo
2020
Instituto de Tecnologia de Alimentos
1973
Universidade Estadual de Campinas (UNICAMP)
1973
In this work, maize starch was modified using ultrasound (US) and ozone (O3) treatments, each one alone also in combination. The molecular structure, granule characteristics properties were evaluated. US treatment did not show influence on the physical characteristics. On other hand, O3 treatment, or combination with US, led to significant changes molecules by increasing carbonyl carboxyl groups apparent amylose content, while decreasing pH size distribution. granules' particle distribution...
This work evaluated the ozonation of cassava starch, correlating process conditions with starch structure and properties. The was considering both molecules granules. Ozonation resulted in an increased number carbonyl carboxyl groups increasing ozone consumption. Moreover, a reduction large branched observed, consequent increase smaller sized molecules. structural changes significantly influenced pasting properties, gel texture, water absorption solubility indexes. As main result, improved...
Starches are ingredients with wide industrial applications. In fact, there is constant search for new starch sources, to obtain properties. Uvaia (Eugenia pyriformis Cambess) a Brazilian fruit native from the Atlantic Forest, which exploration has been subtle. This work described uvaia seed as potential source, obtaining and characterizing it. The obtained was evaluated in relation its structure properties, were compared other traditional nonconventional sources. irregular granules type B...
O objetivo deste trabalho foi realizar a caracterização físico-química, funcional e nutricional de duas cultivares brasileiras arroz. arroz da cultivar IAC 202 apresentou maior temperatura gelatinização, absorção água, volume expansão, perda sólidos, pegajosidade amido lentamente digerível. IRGA 417 teor proteínas, lipídeos, amilose aparente, viscosidade em RVA, dureza, rapidamente digerível resistente. características textura mais apreciada pelos brasileiros, com grão cozido firme menos...
Little has been reported about the effects of gamma radiation on physical and sensory characteristics rice. Samples were irradiated with 60 Co in doses 0, 1, 2 5 kGy, a rate 0.4 kGy h-1 .The evaluation instrumental color showed that increasing promoted yellowing (higher b* value) rice grains. Hardness was decreased stickiness increased cooked doses. Sensory using quantitative descriptive analysis higher occurrence yellowish appearance, emergence burnt aroma, an increase bitter taste. The...
A batata (Solanum tuberosum L.) é um tubérculo possuidor de qualidades nutritivas e por adaptar-se facilmente a vários tipos solo, seu consumo generalizou-se em todo o mundo. irradiação nos últimos anos está sendo utilizada como alternativa no aumento vida útil prateleira alimentos, portanto esse trabalho objetivou avaliar efeito da radiação gama na conservação batatas inglesas minimamente processadas. As foram higienizadas, processadas embaladas vácuo posteriormente irradiadas dose 0; 1; 2;...