Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

Autor: Clarissa Reschke da Cunha, Maria Regina Alcântara, Walkiria Hanada Viotto, Renato Grimaldi

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The objective of this work was to evaluate the effect of different types of fat (butter oil, partially hydrogenated soybean fat and soybean oil) on the functionality, rheology and sensory acceptance of spreadable cheese analogues. Analogues made with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74e18eadd47ac1ad5bcca85d925c9c1a
https://doi.org/10.1111/j.1471-0307.2012.00876.x

Stability of fruit bases and chocolate fillings

Autor: Maria Regina Alcântara, Suzana Caetano da Silva Lannes, Joice Natali Miquelim

Publikováno v: Food Science and Technology, Volume: 31, Issue: 1, Pages: 270-276, Published: MAR 2011
Food Science and Technology, Vol 31, Iss 1, Pp 270-276 (2011)
Food Science and Technology v.31 n.1 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Syrups with high sugar content and dehydrated fruits in its composition can be added to chocolate fillings to reduce the need of artificial flavor and dyes attributing a natural appeal to the product. Fruit bases were produced with lyophilized strawb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e27f3d07fd874d0bb4c6f93e676e786c
https://doi.org/10.1590/s0101-20612011000100041

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA

Autor: Maria Regina Alcântara, Maricê Nogueira de Oliveira, Maria Regina Damin, Eimy Minowa

Publikováno v: Journal of Texture Studies. 39:40-55

We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ae82ff56b88c88b569417bcb0704489
https://doi.org/10.1111/j.1745-4603.2007.00129.x

Effect of the type of emulsifying salt on microstructure and rheological properties of 'requeijão cremoso' processed cheese spreads

Autor: Walkiria Hanada Viotto, Maria Regina Alcântara, Clarissa Reschke da Cunha

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The role of different types of emulsifying salts—sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)—on microstructure and rheology of “requeijao cremoso” processed cheese

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ab16f4e81355ee9a4ec3e470ec5abf9
http://www.alice.cnptia.embrapa.br/alice/handle/doc/951742

Magnetic Susceptibility and Saturation Magnetization of some Carbonyl Iron Powders used in Magnetorheological Fluids

Autor: Marcelo Knobel, Inés Joekes, Antonio J. F. Bombard, Maria Regina Alcântara

Publikováno v: Materials Science Forum. :753

Some commercial carbonyl iron powders, from BASF AG, were characterized through their magnetic susceptibility and saturation magnetization. The saturation magnetization increases in the order: HQ < OX < CS < CC < CL SM. Although all the powders have

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29bf55f5a12b2795c52d75100c4bce0c
https://doi.org/10.4028/www.scientific.net/msf.416-418.753