Use este identificador para citar ou linkar para este item:
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/725
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Giarola, Raquel Carolina; et al. | - |
dc.contributor.other | PT_Br | |
dc.date.accessioned | - | |
dc.date.accessioned | 2023-04-18T19:35:45Z | - |
dc.date.available | PT_Br | |
dc.date.available | 2023-04-18T19:35:45Z | - |
dc.date.copyright | - | |
dc.date.issued | 2023 | - |
dc.identifier | PT_Br | |
dc.identifier.citation | International Journal of Food Science & Technology, Londres, versão online antes de publica em um volume, p.1–9, 2023. doi:10.1111/ijfs.16345 | pt_BR |
dc.identifier.uri | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/725 | - |
dc.description.abstract | This study evaluated the formation and dispersion effects with 4% w/w total biopolymer [sunflower meal protein (SMP) and pectin (P)] at SMP:P ratio 1:0, 25:1, 15:1, 5:1, pH 3.7, prepared at room temperature (RT) or heat treated (HT) at 98 °C on emulsion stabilisation. At RT, increasing P concentration increased apparent viscosity and gel-like behaviour of biopolymer dispersions and emulsions. At SMP:P-RT ratio 5:1, the dispersion structure showed protein attached to pectin and individual pectin dispersed in the continuous phase. Under this condition, the emulsion presented stability regarding creaming, flocculation and/or coalescence. Whereas when HT, all samples showed low apparent viscosity, but at SMP:P ratio 25:1 and 15:1 emulsions exhibit gel-like behaviour. However, SMP:P ratio 5:1 dispersion presented spheroid particles and emulsion behaved as liquid-like material with lower creaming, flocculation and/or coalescence. Therefore, depending on the process parameters, sunflower meal may be used as an ingredient to obtain different food emulsion structure. | pt_BR |
dc.format | PT_Br | |
dc.language | PT_Br | |
dc.language.iso | en | pt_BR |
dc.rights | PT_Br | |
dc.source | PT_Br | |
dc.subject | Electrostatic complexes | pt_BR |
dc.subject | Emulsion stability | pt_BR |
dc.subject | Polysaccharide | pt_BR |
dc.subject | Rheological properties | pt_BR |
dc.subject | Sunflower | pt_BR |
dc.title | Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation | pt_BR |
dc.type | Article | pt_BR |
dc.date.updated | - | |
dc.subject.cnpq | PT_Br | |
dc.contributor.CRUESP | PT_Br | |
dc.subjec.otherlanguage | ||
dc.subject.wos | PT_Br | |
dc.identifier.italrecordnumber | - | |
dc.creator.id | PT_Br | |
dc.contributor.authoremail | PT_Br | |
dc.contributor.authorital | PT_Br | |
dc.contributor.authorexternal | PT_Br | |
dc.contributor.nameofprogram | PT_Br | |
dc.contributor.institution | PT_Br | |
dc.contributor.event | PT_Br | |
dc.publisher.city | PT_Br | |
dc.publisher.country | PT_Br | |
dc.date.monthofcirculation | - | |
dc.description.areaofknowledge | PT_Br | |
dc.description.references | PT_Br | |
dc.description.reference | PT_Br | |
dc.description.sponsor | PT_Br | |
dc.description.sponsor-standard | PT_Br | |
dc.description.sponsorremissive | PT_Br | |
dc.description.sponsordocumentnumber | PT_Br | |
dc.description.volume | PT_Br | |
dc.description.volumesupplement | PT_Br | |
dc.description.issuenumber | - | |
dc.description.issuesupplement | PT_Br | |
dc.description.issuespecial | PT_Br | |
dc.description.firstpage | PT_Br | |
dc.description.lastpage | PT_Br | |
dc.rights.accessrights | PT_Br | |
dc.identifie.eissn | PT_Br | |
dc.identifie.wos | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.doi | PT_Br | |
dc.identifie.url | PT_Br | |
dc.identifie.local | PT_Br | |
dc.format.support | PT_Br | |
dc.creator.orcid | PT_Br | |
Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
Effect of pectin and temperature on sunflower....pdf | 1.04 MB | Adobe PDF | Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.