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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/06/2000 |
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Data da última atualização: |
19/06/2000 |
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Autoria: |
SOARES JUNIOR, M. S.; GROSSMANN, M. V. E.; SILVA, R, S. S. F.; CALIARI, M.; SPINOSA, W, A. |
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Afiliação: |
Universidade Estadual de Londrina. |
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Título: |
Expansion and hydration properties of cassava starch extruded with emulsifier |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v.2, n.1,2, p.57-61, Campinas, 1999 |
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ISSN: |
1516-7275 |
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Idioma: |
Inglês |
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Conteúdo: |
Cassava starch was processed in a single screw laboratory model extruder with an emulsfier (400kg-1 monoglycerides) to study the functional properties of the extruded products. The effects of emulsifier level (7.5 and 22.5g kg-1), moisture content (180 and 220g kg-1) and temperature (125 and 175oC) during extrusion were studied, applying surface response methodology. Water absorption index and water solubility index were affected significantly by the three variables studied while moisture and emulsifier level only influenced the expansion index only. Temperature was significant for specific volume. Minimum water solubilityindex and water absorption index were observed at 125oC, 220g kg-1 moisture and 22.5g kg-' emulsifier. Higher values for expansion index were obtained at the lower level of moisture and emulsifier, while the product with the highest specific volume was obtained at 175oC. |
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Palavras-Chave: |
Amido de mandioca; Cassavastarch; Emulsifier; Extrucao; Extrusion cooking; Monoglicerideos; Monoglycerides. |
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Thesagro: |
Emulsificante. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01681naa a2200277 a 4500
001 1635798
005 2000-06-19
008 1999 bl uuuu u00u1 u #d
022 $a1516-7275
100 1 $aSOARES JUNIOR, M. S.
245 $aExpansion and hydration properties of cassava starch extruded with emulsifier
260 $c1999
520 $aCassava starch was processed in a single screw laboratory model extruder with an emulsfier (400kg-1 monoglycerides) to study the functional properties of the extruded products. The effects of emulsifier level (7.5 and 22.5g kg-1), moisture content (180 and 220g kg-1) and temperature (125 and 175oC) during extrusion were studied, applying surface response methodology. Water absorption index and water solubility index were affected significantly by the three variables studied while moisture and emulsifier level only influenced the expansion index only. Temperature was significant for specific volume. Minimum water solubilityindex and water absorption index were observed at 125oC, 220g kg-1 moisture and 22.5g kg-' emulsifier. Higher values for expansion index were obtained at the lower level of moisture and emulsifier, while the product with the highest specific volume was obtained at 175oC.
650 $aEmulsificante
653 $aAmido de mandioca
653 $aCassavastarch
653 $aEmulsifier
653 $aExtrucao
653 $aExtrusion cooking
653 $aMonoglicerideos
653 $aMonoglycerides
700 1 $aGROSSMANN, M. V. E.
700 1 $aSILVA, R, S. S. F.
700 1 $aCALIARI, M.
700 1 $aSPINOSA, W, A.
773 $tBrazilian Journal of Food Technology$gv.2, n.1,2, p.57-61, Campinas, 1999
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Ocidental. Para informações adicionais entre em contato com cpaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
23/03/2018 |
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Data da última atualização: |
02/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BRUM, A.; CARDOSO, L.; CHAGAS, E. C.; CHAVES, F. C. M.; MOURIÑO, J. L. P.; MARTINS, M. L. |
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Afiliação: |
Aline Brum, AQUOS; Lucas Cardoso, AQUOS; EDSANDRA CAMPOS CHAGAS, CPAA; FRANCISCO CELIO MAIA CHAVES, CPAA; José Luiz Pedreira Mouriño, AQUOS; Maurício Laterça Martins, AQUOS. |
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Título: |
Histological changes in Nile tilapia fed essential oils of clove basil and ginger after challenge with Streptococcus agalactiae. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Aquaculture, v. 490, p. 98-107, 2018. |
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DOI: |
https://doi.org/10.1016/j.aquaculture.2018.02.040 |
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Idioma: |
Inglês |
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Conteúdo: |
Dietary supplementation with natural products is a promising alternative for increasing immunological capacity and disease resistance in farmed fish. However, information about the effects of these additives on morphology and functionality of fish organs are scarce. The aim of this study was to verify the effects of dietary supplementation with essential oils of clove basil (Ocimum gratissimum L.) and ginger (Zingiber officinale Rosc.) on gut morphology and histological alterations in internal organs of Nile tilapia (Oreochromis niloticus). |
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Palavras-Chave: |
Gut morphology. |
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Thesagro: |
Ocimum Gratissimum; Oreochromis Niloticus; Zingiber Officinale. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01321naa a2200241 a 4500
001 2089638
005 2018-05-02
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.aquaculture.2018.02.040$2DOI
100 1 $aBRUM, A.
245 $aHistological changes in Nile tilapia fed essential oils of clove basil and ginger after challenge with Streptococcus agalactiae.$h[electronic resource]
260 $c2018
520 $aDietary supplementation with natural products is a promising alternative for increasing immunological capacity and disease resistance in farmed fish. However, information about the effects of these additives on morphology and functionality of fish organs are scarce. The aim of this study was to verify the effects of dietary supplementation with essential oils of clove basil (Ocimum gratissimum L.) and ginger (Zingiber officinale Rosc.) on gut morphology and histological alterations in internal organs of Nile tilapia (Oreochromis niloticus).
650 $aOcimum Gratissimum
650 $aOreochromis Niloticus
650 $aZingiber Officinale
653 $aGut morphology
700 1 $aCARDOSO, L.
700 1 $aCHAGAS, E. C.
700 1 $aCHAVES, F. C. M.
700 1 $aMOURIÑO, J. L. P.
700 1 $aMARTINS, M. L.
773 $tAquaculture$gv. 490, p. 98-107, 2018.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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