Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Melina Dick"'
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Akademický článek
Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia
Autor: Jordana Corralo Spada, Melina Dick, Carlos Henrique Pagno, Aline Campos Vieira, Anahí Bernstein, Chaline Caren Coghetto, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro, Nilo Sérgio Medeiros Cardozo, Simone Hickmann Flôres
Publikováno v: Ciência Rural, Vol 44, Iss 2, Pp 374-379 (2014)
No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja c
Externí odkaz: https://doaj.org/article/64cd371230874d8599b26c33897ee832
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3
Zeaxanthin nanoencapsulation with Opuntia monacantha mucilage as structuring material: Characterization and stability evaluation under different temperatures
Autor: Camila de Campo, Melina Dick, Silvia Stanisçuaski Guterres, Tania Maria Haas Costa, Simone Hickmann Flôres, Alessandro de Oliveira Rios, Priscilla Pereira dos Santos, Karina Paese
Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 558:410-421
The use of cactus cladode mucilage (Opuntia monacantha) was exploited as a new natural structuring material to zeaxanthin nanoencapsulation. The zeaxanthin nanoparticles (Zea-NP) were characterized regarding particle size distribution, span value, ze
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e5f14bfb36f3b89509ae3fa57694b3f9
https://doi.org/10.1016/j.colsurfa.2018.09.009
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4
Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers
Autor: Roberta Cruz Silveira Thys, Simone Hickmann Flôres, Christian Limberger, Melina Dick, Alessandro de Oliveira Rios
Publikováno v: Food Chemistry. 314:126178
Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker conta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20e85afe0f9647d8a83476b6caa155cd
https://doi.org/10.1016/j.foodchem.2020.126178
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5
Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance
Autor: Simone Hickmann Flôres, Alessandro de Oliveira Rios, Rafael C. Rodrigues, Melina Dick, Lucas Dal Magro
Publikováno v: International journal of biological macromolecules. 123
Opuntia monacantha mucilage was investigated for its physicochemical characteristics and functional properties. The mucilage extraction yield was 12% (DW) and it consisted of 80.12% carbohydrates, 15.14% ashes, 3.55% proteins, and 1.19% lipids. Monos
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::725d2195fc446728bff0984ae77d9ff9
https://pubmed.ncbi.nlm.nih.gov/30447373
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6
Edible films based on chia flour: Development and characterization
Autor: Simone Hickmann Flôres, Muriel Subirade, Ahmed Gomaa, Alessandro de Oliveira Rios, Tania Maria Haas Costa, Carlos Henrique Pagno, Melina Dick
Publikováno v: Journal of Applied Polymer Science. 133
The aim of this study was to develop and evaluate the structural, physicochemical, barrier (water vapor), and mechanical properties of chia flour (CF)-based films. The films were prepared with the casting method. Three ratios of CF to maize starch (M
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c4e0456a49a9fdecc376313aa0d1b69
https://doi.org/10.1002/app.42455
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8
Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties
Autor: Simone Hickmann Flôres, Tania Maria Haas Costa, Muriel Subirade, Melina Dick, Alessandro de Oliveira Rios, Ahmed Gomaa
Publikováno v: Carbohydrate polymers. 130
This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79e2982a1bfbe52f19c2e4d40bc1389b
https://pubmed.ncbi.nlm.nih.gov/26076617
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9
Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia
Autor: Isabel Cristina Tessaro, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres, Nilo Sérgio Medeiros Cardozo, Melina Dick, Jordana Corralo Spada, Carlos Henrique Pagno, Aline Campos Vieira, Chaline Caren Coghetto, Anahi Bernstein
Publikováno v: Ciência Rural, Volume: 44, Issue: 2, Pages: 374-379, Published: FEB 2014
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Ciência Rural, Vol 44, Iss 2, Pp 374-379 (2014)
Ciência Rural v.44 n.2 2014
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
No desenvolvimento de produtos, é de suma importância o conhecimento da infl uência das modifi cações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::312ceae1b3605f04e7099b4a9c5128f0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000200029&lng=en&tlng=en
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