Sweetening
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Storage of markies cultivar potatoes for prossessing
ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidas
Rev. Ceres. Publicado em: 2021-04
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2. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
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3. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 28/10/2019
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4. Parametric study of sweetening process of sour gas by Molybdenum oxide nanoparticles
Abstract The purpose of this work is to study the application of nano-molybdenum oxide adsorbent in gas sweetening process. Experiments were made to evaluate the operating and geometrical parameters in the adsorption process. The process performance of H2S removal from methane gas on molybdenum oxide nanoparticles was defined as the ratio of final concentrat
Braz. J. Chem. Eng.. Publicado em: 2017-10
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5. PROPIEDADES FISICOQUÍMICAS DE MIELES MONOFLORALES DE ENCENILLO DE LA ZONA ALTOANDINA EN BOYACÁ, COLOMBIA
Honey is the natural product with sweetening properties more widely known, is produced by bees from the nectar of flowers and secretions from the plants. Its physicochemical properties depend on the season of harvest, environmental factors prevailing in the harvest period and the biogeographic zones. The aim of this work was focused in honeys produced by Wei
Quím. Nova. Publicado em: 2017-09
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6. Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves
The aim of this study was to evaluate the physical and physicochemical properties of different brands of traditional (A, B and E), low calorie (C) and sugar-free (D) guava preserves. The results of these analysis indicated that there are differences in the physical and physicochemical properties of the different brands studied, and the partial and/or total e
Braz. J. Chem. Eng.. Publicado em: 2013-09
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7. Simulation and optimization of sweetening and dehydration process of natural and refinary gas / Simulação e otimização dos processos de adoçamento e desidratação de gas natural e de refinaria
Two processes are widely used in the gas processing: sweetening and dehydration. Sweetening consists in removing acid gases, H2S and CO2, while dehydration is for water removing. The presence of these components causes several problems with the handling and transport of the gas like toxicity, corrosion and hydrate formation. So, it is clear the importance of
Publicado em: 2007
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8. Evaluation of the activated charcoals and adsorption conditions used in the treatment of sugarcane bagasse hydrolysate for xylitol production
Xylitol has sweetening, anticariogenic and clinical properties that have attracted the attention of the food and pharmaceutical industries. The conversion of sugars from lignocellulosic biomass into xylitol by D-xylose-fermenting yeast represents an alternative to the chemical process for producing this polyol. A good source of D-xylose is sugarcane bagasse,
Brazilian Journal of Chemical Engineering. Publicado em: 2006-03
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9. Efeito do ciclamato de sódio sobre o pâncreas exócrino fetal de ratos: estudo cariométrico e esterelógico.
Cyclamate, a sweetening substance derived from N-cyclo-hexyl-sulfamic acid, is largely used as a non-caloric artificial edulcorant in foods and beverages as well as in the pharmaceutical industry. This study aims at evaluating different karyometric and stereological quantitative parameters in the exocrine pancreas of rat fetuses . In five pregnant rats, a do
Publicado em: 2006
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10. Caracterização de sistemas, simulação e otimização de etapas da planta de processamento de gas natural
Natural gas, like petroleum, is a non-renewable energy resource and has been used commercially for more than a century. Natural gas does not have a unique composition, it is a mixture of light hydrocarbons, mainly methane, and other organic and inorganic substances in smaller quantities, that in some cases need to be removed. With the aid of the HYSYS proces
Publicado em: 2002
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11. Efeito de diferentes açucares, pectinas e ligações de agua na formação de geis pecticos
Pectin gels were made with HMP and LMP using sucrose glucose fructose and sorbitol as sweetening agents. The absorption of water at controlled aw, the different water association forms and the values for SAG in each gel were measured and correlated with gel formation mechanisms. Polygalacturonic acid partially and methylated derivative as well were exaustive
Publicado em: 1992
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12. Pyrophosphorylases in potato. V. Allelic polymorphism of UDP-glucose pyrophosphorylase in potato cultivars and its association with tuber resistance to sweetening in the cold.
UDP-glucose pyrophosphorylase (UGPase) was cloned from six American and nine European potato (Solanum tuberosum L.) cultivars. Restriction mapping of the different UGPase-cDNAs with BamHI, HindIII, and EcoRI revealed that at least two mRNA populations were present in most cultivars. Staining for UGPase activity in nondenaturing gels of proteins extracted fro