12 research outputs found
Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos
Full text linkCalcium impact on xanthan gel and frozen coconut quality
No full textThe objective of this investigation was to understand the impacts of xanthan matrices with various strength degrees of gels with/without calcium ions on the quality preservation of frozen coconut pulp. Xanthan without Ca2+ protected textural firmness, drip loss, and browning of the freeze-thaw coconut pulp. However, once the Ca2+ was present, the Ca2+-xanthan matrices improved the firmness but increased the drip loss and browning development. These phenomena were likely related to the gel strength of the xanthan and Ca2+-xanthan matrices. These findings suggested that the addition of ions has a strong impact on the structural arrangement, gel-like degree and cryoprotectability of hydrocolloids.Y
Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnation
No full textMathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor
No full textThe Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation
No full textAntifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp.
No full textThermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown
No full textNumerical simulation of heat transfer and phase change during freezing of potatoes with different shapes at the presence or absence of ultrasound irradiation
No full textImpact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods
No full textIsolation and Characterization of Antifreeze Proteins from the Antarctic Marine Microalga Pyramimonas gelidicola
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