Curdlan: an important microbial hydrocolloid

Detalhes bibliográficos
Autor(a) principal: Cunha, Mário Antônio Alves da
Data de Publicação: 2003
Outros Autores: Gómez, Raúl J. H. Castro, Amorim, Elaine Soares
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2203
Resumo: The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.
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spelling Curdlan: an important microbial hydrocolloidGoma curdlana: um importante hidrocolóide microbianoCurdlanBiopolymersHydrocolloidsGumsPolysaccharides.CurdlanaBiopolímerosHidrocolóidesGomasPolissacarídeos.The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.O uso das gomas na indústria de alimentos baseia-se principalmente no aproveitamento de suas propriedades funcionais, que estão relacionadas à capacidade de prevenir ou retardar uma série de fenômenos físicos, desempenhando papel importante na estabilidade de muitos alimentos industrializados. É indispensável o uso destas na produção de diversos produtos alimentícios, pois contribuem para o espessamento, gelificação, estabilização, suspensão, formação de filme e podem atuar como agentes auxiliares de processamento. Desta forma, o presente trabalho buscou avaliar as propriedades físico-químicas, bem como, as áreas de aplicação da goma curdlana que é um hidrocolóide de origem microbiana.UEL2003-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/220310.5433/1679-0359.2003v24n2p379Semina: Ciências Agrárias; Vol. 24 No. 2 (2003); 379-384Semina: Ciências Agrárias; v. 24 n. 2 (2003); 379-3841679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2203/1892Cunha, Mário Antônio Alves daGómez, Raúl J. H. CastroAmorim, Elaine Soaresinfo:eu-repo/semantics/openAccess2009-05-26T19:03:28Zoai:ojs.pkp.sfu.ca:article/2203Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2009-05-26T19:03:28Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Curdlan: an important microbial hydrocolloid
Goma curdlana: um importante hidrocolóide microbiano
title Curdlan: an important microbial hydrocolloid
spellingShingle Curdlan: an important microbial hydrocolloid
Cunha, Mário Antônio Alves da
Curdlan
Biopolymers
Hydrocolloids
Gums
Polysaccharides.
Curdlana
Biopolímeros
Hidrocolóides
Gomas
Polissacarídeos.
title_short Curdlan: an important microbial hydrocolloid
title_full Curdlan: an important microbial hydrocolloid
title_fullStr Curdlan: an important microbial hydrocolloid
title_full_unstemmed Curdlan: an important microbial hydrocolloid
title_sort Curdlan: an important microbial hydrocolloid
author Cunha, Mário Antônio Alves da
author_facet Cunha, Mário Antônio Alves da
Gómez, Raúl J. H. Castro
Amorim, Elaine Soares
author_role author
author2 Gómez, Raúl J. H. Castro
Amorim, Elaine Soares
author2_role author
author
dc.contributor.author.fl_str_mv Cunha, Mário Antônio Alves da
Gómez, Raúl J. H. Castro
Amorim, Elaine Soares
dc.subject.por.fl_str_mv Curdlan
Biopolymers
Hydrocolloids
Gums
Polysaccharides.
Curdlana
Biopolímeros
Hidrocolóides
Gomas
Polissacarídeos.
topic Curdlan
Biopolymers
Hydrocolloids
Gums
Polysaccharides.
Curdlana
Biopolímeros
Hidrocolóides
Gomas
Polissacarídeos.
description The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.
publishDate 2003
dc.date.none.fl_str_mv 2003-05-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2203
10.5433/1679-0359.2003v24n2p379
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2203
identifier_str_mv 10.5433/1679-0359.2003v24n2p379
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2203/1892
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 24 No. 2 (2003); 379-384
Semina: Ciências Agrárias; v. 24 n. 2 (2003); 379-384
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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