Dessert
Mostrando 1-12 de 13 artigos, teses e dissertações.
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1. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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2. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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3. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 25/11/2019
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4. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 04/11/2019
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5. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for
Braz. J. Microbiol.. Publicado em: 09/10/2015
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6. Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert
The aim of this study was to evaluate the probiotic properties of Pediococcus acidilactici B14 and to study its resistance in the gastrointestinal system when combined with Lactobacillus acidophilus ATCC 4356 and used in a potentially symbiotic aerated soy based dessert. P. acidilactici B14 showed some important probiotic characteristics such as survival rat
Braz. arch. biol. technol.. Publicado em: 2014-10
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7. Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim
Food Sci. Technol. Publicado em: 01/10/2013
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8. Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety.
Braz. arch. biol. technol.. Publicado em: 2013-10
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9. Plant regeneration from long-term callus culture of aaa-group dessert banana.
The banana plant is one of the most widely cultivated crops in the world. However, banana breeding has been a slow process, due to the low seed set and low germination rates. Selection of useful somaclonal variations and genetic transformation in cells or calluses are promising techniques to accelerate the breeding process. Therefore, callus culture was carr
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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10. O SABOR DO SANGUE: uma análise sociocultural do chouriço sertanejo
Cette étude propose de réaliser une lecture du chouriço, une confiture faite avec du sang, fabriquée et consommée dans tout le Seridó potiguar. Grace à lobservation ethnographique réalisée entre 2003 et 2007, nous découvrons une économie domestique, une organisation sociale, des formes de sociabilité et de solidarité contruites autour de léleva
Publicado em: 2008
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11. Análisis de Distintos Tipos de Azúcares en el Método de Extracción de Ascosporas de Monosporascus cannonballus en Suelo
The objective of this work was to test different kinds of sugar for the extraction of ascospores of M. cannonballus. The ascospores of this ascomycete involved in melon (Cucumis melo) collapse can be recovered from soil by a physical method using a gradient of sucrose (50% concentration). The use of commercial sucrose represents a high cost per sample. This
Fitopatologia Brasileira. Publicado em: 2006-04
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12. Desenvolvimento de manjar branco potencialmente probiótico / Development of potential probiotic coconut flan
A ingestão de alimentos que, além de fornecerem a nutrição, promovem a saúde, como os alimentos funcionais adicionados de probióticos, que auxiliam no equilíbrio da microbiota intestinal, é de vital importância. Em virtude do crescente interesse da indústria e da comunidade científica por novos produtos probióticos, o desenvolvimento de uma sobre
Publicado em: 2006