Yam Water
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream p
Food Sci. Technol. Publicado em: 2020-06
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2. Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream p
Food Sci. Technol. Publicado em: 20/12/2019
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3. Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration
Abstract Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of
Food Sci. Technol. Publicado em: 27/05/2019
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4. Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization
Abstract Lemon essential oil was used as plasticizers to prepare iron yam/maize starch edible films. Changes of physical, microcosmic and antimicrobial properties of films were studied. Results showed that the addition of lemon essential oil led to the decrease of moisture content, transparency, whiteness index, water vapor permeability, solubility and tens
Food Sci. Technol. Publicado em: 13/12/2018
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5. Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Abstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry,
Polímeros. Publicado em: 29/06/2017
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6. Caracterização da diversidade genética de inhame (Dioscorea alata) utilizando marcadores microssatélites / Genetic diversity characterization of water yam (Dioscorea alata L.) with microsatellites markers
O gênero Dioscorea é o mais amplo da família Dioscoreaceae, apresentando cerca de 600 espécies distribuídas, sobretudo, nos trópicos, com grande importância na alimentação, principalmente na África Ocidental, na Sudeste Asiático, no Caríbe e em alguns países da América do Sul. No Brasil, algumas espécies de inhame (Dioscorea spp.), juntamente
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/07/2011
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7. Preparation, characterization and evaluation of the biodegradation of blends of films/chitosan/PVA / PreparaÃÃo, caracterizaÃÃo e avaliaÃÃo da biodegradabilidade de blendas de amido/quitosana/PVA
The objectives of this work were to develop, characterize physico-chemical and rheologicaly blend films of yam (Dioscorea esculenta L.), jalapa (Operculina tuberose Meisn.), taro (Colocassia esculenta L.) and cowpea (Vigna unguiculata (L.) Walp.) starches with chitosan and poly (ninyl alcohol) (PVA) and to evaluate its biodegradation in the soil. The mechani
Publicado em: 2008
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8. ESTUDO FITOQUÃMICO E BIOLÃGICO DAS FOLHAS DA DIOSCOREA ALATA (DIOSCOREACEAE)
O gÃnero Dioscorea à o mais importante da famÃlia Dioscoreaceae, apresentando cerca de 600 espÃcies. Entre estas apenas cinco sÃo consideradas importantes na alimentaÃÃo humana e animal: Dioscorea cyenensis, Dioscorea.alata, Dioscorea bulbifera, Dioscorea esculenta e Dioscorea trifida. A Dioscorea. Alata (inhame Ãgua), originÃria do Sudeste da Ãsia
Publicado em: 2004
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9. Efeito da adição de farinha de cara (Dioscorea alata L.) na qualidade tecnologica da farinha de trigo de alta extração
The importation of wheat to satisfy a continually growing consumption creates an economic burden, not only in Brazil, but in many other developing nations as well. The partial substitution of a locally-produced flour for part of the wheat can help in alleviating such a strain on the national economy. In the present study, the potentiality of the use of the l
Publicado em: 1979