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Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. Effects of high hydrostatic pressure (HHP) processing (200?400 MPa/5 or 10 min) on functional properties of cellulose acetate (CA) films were investigated. As for mechanical properties, HHP caused a r... ... Repository: BDPA Publication year: 2020
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Pedotransfer functions: the role of soil chemical properties units coversion for soil classification. Chemical soil analysis data can be expressed by weight (i.e., gravimetric basis) or volume (i.e., volumetric basis) of the fine earth (sieved >=2 mm), resulting in different units, cmolc kg-1 and cmol... ... Repository: BDPA Publication year: 2020
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a poten... ... Repository: BDPA Publication year: 2022
Functional, thermal, and pasting properties of cooked carioca bean (Phaseolus vulgaris L.) flours. This study verified if cooking presoaked beans in the steam of autoclave improves the pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged carioca bean' flours.... ... Repository: BDPA Publication year: 2022
Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy pro... ... Repository: BDPA Publication year: 2014
Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages. Abstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory prop... ... Repository: BDPA Publication year: 2015
The functional carbonated beverage properties of guabiroba juice using the ice fraction from gravitational block freeze concentration. The freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverag... ... Repository: BDPA Publication year: 2024
Stability of a mixed tropical fruit juice with functional properties. Repository: BDPA Publication year: 2014
Developing of functional beverage with antioxidant properties to reduce oxidative stress. Repository: BDPA Publication year: 2015

Showing 1 - 10 of 498 results.

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