{"id":"https://openalex.org/W2097484172","doi":"https://doi.org/10.5380/cep.v21i1.1154","title":"INFLU\u00caNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS MOLES PRODUZIDAS COM E SEM GOMA GELANA","display_name":"INFLU\u00caNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS MOLES PRODUZIDAS COM E SEM GOMA GELANA","publication_year":2003,"publication_date":"2003-06-30","ids":{"openalex":"https://openalex.org/W2097484172","doi":"https://doi.org/10.5380/cep.v21i1.1154","mag":"2097484172"},"language":"pt","primary_location":{"id":"doi:10.5380/cep.v21i1.1154","doi":"https://doi.org/10.5380/cep.v21i1.1154","is_oa":true,"landing_page_url":"https://doi.org/10.5380/cep.v21i1.1154","pdf_url":null,"source":{"id":"https://openalex.org/S4210169724","display_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","issn_l":"0102-0323","issn":["0102-0323","1983-9774"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["jufo-1","norway-1","poland-20","russia-white-list-4"],"host_organization":"https://openalex.org/P4310312455","host_organization_name":"Universidade Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312455"],"host_organization_lineage_names":["Universidade Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://doi.org/10.5380/cep.v21i1.1154","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5061495850","display_name":"Ana L\u00facia Fadini","orcid":"https://orcid.org/0000-0001-5618-0977","observed_orcids":["https://orcid.org/0000-0001-5618-0977"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"ANA L\u00daCIA FADINI","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5112204873","display_name":"Fernanda Dell Antonio Facchini","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"FERNANDA FACCHINI","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5058421338","display_name":"Marise Bonif\u00e1cio Queir\u00f3z","orcid":"https://orcid.org/0000-0002-5123-7273","observed_orcids":["https://orcid.org/0000-0002-5123-7273"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"MARISE BONIF\u00c1CIO QUEIROZ","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"middle","author":{"id":"https://openalex.org/A5110189516","display_name":"Val\u00e9ria Delgado de Almeida Anjos","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"VAL\u00c9RIA DELGADO DE A. ANJOS","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]},{"author_position":"last","author":{"id":"https://openalex.org/A5000581902","display_name":"KATUMI YOTSUYANAGI","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"KATUMI YOTSUYANAGI","raw_affiliation_strings":[],"raw_orcid":null,"affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":4,"citation_normalized_percentile":{"value":0.25762678,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":93},"biblio":{"volume":"21","issue":"1","first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.9976000189781189,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.9976000189781189,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.0012000000569969416,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/gellan-gum","display_name":"gellan gum","score":0.9110000133514404},{"id":"https://openalex.org/keywords/soft-candy","display_name":"soft candy","score":0.7760000228881836},{"id":"https://openalex.org/keywords/hardness","display_name":"hardness","score":0.8299999833106995},{"id":"https://openalex.org/keywords/cocoa-powder","display_name":"cocoa powder","score":0.7089999914169312},{"id":"https://openalex.org/keywords/strawberry-pulp","display_name":"strawberry pulp","score":0.8140000104904175},{"id":"https://openalex.org/keywords/low-acyl-gellan-gum","display_name":"low acyl gellan gum","score":0.8619999885559082},{"id":"https://openalex.org/keywords/gelling-properties","display_name":"gelling properties","score":0.3840000033378601},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.7889999747276306},{"id":"https://openalex.org/keywords/polysaccharide-modification","display_name":"polysaccharide modification","score":0.640999972820282},{"id":"https://openalex.org/keywords/texture-modification","display_name":"texture modification","score":0.3179999887943268},{"id":"https://openalex.org/keywords/shelf-life","display_name":"shelf life","score":0.40700000524520874}],"concepts":[{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.508527398109436},{"id":"https://openalex.org/C2781220964","wikidata":"https://www.wikidata.org/wiki/Q416694","display_name":"Gellan gum","level":2,"score":0.47198158502578735},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.4264225959777832},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.42237389087677},{"id":"https://openalex.org/C15708023","wikidata":"https://www.wikidata.org/wiki/Q80083","display_name":"Humanities","level":1,"score":0.3248329162597656},{"id":"https://openalex.org/C142362112","wikidata":"https://www.wikidata.org/wiki/Q735","display_name":"Art","level":0,"score":0.10592225193977356}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.5380/cep.v21i1.1154","doi":"https://doi.org/10.5380/cep.v21i1.1154","is_oa":true,"landing_page_url":"https://doi.org/10.5380/cep.v21i1.1154","pdf_url":null,"source":{"id":"https://openalex.org/S4210169724","display_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","issn_l":"0102-0323","issn":["0102-0323","1983-9774"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["jufo-1","norway-1","poland-20","russia-white-list-4"],"host_organization":"https://openalex.org/P4310312455","host_organization_name":"Universidade Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312455"],"host_organization_lineage_names":["Universidade Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","raw_type":"journal-article"}],"best_oa_location":{"id":"doi:10.5380/cep.v21i1.1154","doi":"https://doi.org/10.5380/cep.v21i1.1154","is_oa":true,"landing_page_url":"https://doi.org/10.5380/cep.v21i1.1154","pdf_url":null,"source":{"id":"https://openalex.org/S4210169724","display_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","issn_l":"0102-0323","issn":["0102-0323","1983-9774"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":["jufo-1","norway-1","poland-20","russia-white-list-4"],"host_organization":"https://openalex.org/P4310312455","host_organization_name":"Universidade Federal do Paran\u00e1","host_organization_lineage":["https://openalex.org/P4310312455"],"host_organization_lineage_names":["Universidade Federal do Paran\u00e1"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Boletim do Centro de Pesquisa de Processamento de Alimentos","raw_type":"journal-article"},"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":7,"referenced_works":["https://openalex.org/W53141533","https://openalex.org/W250412788","https://openalex.org/W581874741","https://openalex.org/W598156609","https://openalex.org/W1486083773","https://openalex.org/W2057225377","https://openalex.org/W4285719527"],"related_works":["https://openalex.org/W3196492737","https://openalex.org/W2998409893","https://openalex.org/W7215700024","https://openalex.org/W1573972871","https://openalex.org/W4364368499","https://openalex.org/W2921760238","https://openalex.org/W3010910990","https://openalex.org/W2043561297","https://openalex.org/W7010338106","https://openalex.org/W1978719794"],"abstract_inverted_index":{"Estudou-se":[0],"a":[1,47,72,160,183,199,206,341],"influ\u00eancia":[2],"de":[3,15,20,93,97,106,127,131,162,167,176,185,194,201,211],"tr\u00eas":[4,82],"ingredientes,":[5],"a\u00e7\u00facar":[6],"impalp\u00e1vel":[7],"(formula\u00e7\u00e3o":[8],"padr\u00e3o),":[9],"cacau":[10],"em":[11,81,172,178,188],"p\u00f3":[12],"e":[13,25,54,56,65,87,89,111,175],"polpa":[14],"morango":[16],"desidratado,":[17],"na":[18,57,91,143],"firmeza":[19,107,174],"balas":[21,136,157,202],"moles":[22],"produzidas":[23,70,137,158],"com":[24,71,159,191,203],"sem":[26,138],"goma":[27,48,73,139,163],"gelana":[28,49,74],"(nome":[29],"gen\u00e9rico":[30],"do":[31,37],"polissacar\u00eddio":[32],"produzido":[33],"pela":[34,129],"fermenta\u00e7\u00e3o":[35],"controlada":[36],"microrganismo":[38],"Pseudomonas":[39,272],"elodea).":[40,273],"Na":[41],"forma":[42,58],"nativa":[43],"(":[44,60],"high":[45],"acyl),":[46],"pode":[50],"produzir":[51],"g\u00e9is":[52,63],"macios":[53],"el\u00e1sticos":[55],"modificada":[59],"low":[61,75,306],"acyl)":[62,279,295],"duros":[64],"quebradi\u00e7os.":[66],"As":[67,99,119],"amostras":[68,100,120],"foram":[69,101,122],"acyl.":[76],"Cada":[77],"ingrediente":[78],"foi":[79],"testado":[80],"diferentes":[83,186],"concentra\u00e7\u00f5es":[84],"(5,":[85,318],"7":[86,319],"10%)":[88,321],"adicionados":[90],"etapa":[92],"estiramento":[94],"da":[95,152,208],"massa":[96],"bala.":[98],"avaliadas":[102],"quanto":[103,124],"ao":[104,125],"par\u00e2metro":[105],"(dureza)":[108],"utilizando-se":[109],"textur\u00f4metro":[110],"os":[112],"resultados":[113],"avaliados":[114],"estatisticamente":[115],"pelo":[116],"teste":[117],"ANOVA.":[118],"tamb\u00e9m":[121],"analisadas":[123],"teor":[126],"umidade":[128],"metodologia":[130],"Karl":[132,361],"Fisher.":[133],"Para":[134],"as":[135,156],"gelana,":[140,164],"o":[141,150,165,192,196],"acr\u00e9scimo":[142],"concentra\u00e7\u00e3o":[144],"dos":[145,169],"ingredientes":[146,170,187],"testados":[147],"influenciou":[148],"diretamente":[149],"aumento":[151],"firmeza.":[153,180],"J\u00e1":[154],"para":[155],"adi\u00e7\u00e3o":[161,184],"uso":[166],"5%":[168,397],"resultou":[171],"maior":[173],"7%":[177,406],"menor":[179],"Concluiu-se":[181],"que":[182],"formula\u00e7\u00e3o":[189],"base,":[190],"objetivo":[193],"variar":[195],"sabor,":[197],"possibilita":[198],"produ\u00e7\u00e3o":[200],"texturas":[204],"distintas":[205],"partir":[207],"mesma":[209],"linha":[210],"fabrica\u00e7\u00e3o.":[212],"INFLUENCE":[213],"OF":[214,225],"DIFFERENT":[215],"INGREDIENTS":[216],"ON":[217],"SOFT":[218],"CANDIES":[219],"TEXTURE":[220],"PRODUCED":[221],"WITH":[222],"THE":[223],"ADDITION":[224],"GELLAN":[226],"GUM":[227],"Abstract":[228],"The":[229,300,333,353],"influence":[230],"of":[231,247,256,269,335,378,391,418,428,434],"three":[232],"ingredients":[233,395,420],"were":[234,302,316,324,347],"studied,":[235],"sugar":[236],"powder,":[237],"cocoa":[238],"powder":[239],"and":[240,252,286,289,297,320,322,344],"strawberry":[241],"dried":[242],"pulp":[243],"in":[244,330,340],"the":[245,254,262,266,270,280,305,327,331,336,345,360,365,376,379,383,389,393,401,405,409,416,422,426,432,440],"hardness":[246,334,372,403],"soft":[248,285],"candies":[249,366,384,435],"produced":[250,303,367,385],"with":[251,386,425,436],"without":[253,368],"addition":[255,390,417],"gellan":[257,281,308,369,387],"gum":[258,282],"(generic":[259],"name":[260],"for":[261],"polysaccharide":[263],"obtained":[264],"by":[265,350,359],"controlled":[267],"fermentation":[268],"microorganism":[271],"At":[274],"its":[275,291],"native":[276],"form":[277,293],"(high":[278],"can":[283],"produce":[284],"elastic":[287],"gels":[288],"at":[290,326,396],"modified":[292],"(low":[294],"hard":[296],"fragile":[298],"gels.":[299],"samples":[301,337,354],"using":[304],"acyl":[307],"gum.":[309],"Three":[310],"different":[311,419],"concentrations":[312],"from":[313,439],"each":[314],"ingredient":[315],"tested":[317,394],"they":[323],"added":[325,380],"pulling":[328],"time":[329],"process.":[332],"was":[338,413],"measured":[339],"texture":[342],"analyzer":[343],"results":[346],"statistically":[348],"analyzed":[349],"ANOVA":[351],"test.":[352],"had":[355],"their":[356,371],"humidity":[357],"verified":[358],"Fischer":[362],"methodology.":[363],"For":[364,382],"gum,":[370,388],"increased":[373],"proportionally":[374],"to":[375,400,421],"percentage":[377],"ingredients.":[381],"all":[392],"concentration":[398,407],"resulted":[399],"highest":[402],"while":[404],"showed":[408],"lowest":[410],"hardness.":[411],"It":[412],"concluded":[414],"that":[415],"basic":[423],"formulation,":[424],"objective":[427],"varying":[429],"flavor,":[430],"possibilitates":[431],"production":[433],"distinct":[437],"textures":[438],"same":[441],"fabrication":[442],"line.":[443]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2021,"cited_by_count":1},{"year":2016,"cited_by_count":1},{"year":2015,"cited_by_count":1}],"updated_date":"2026-09-22T06:50:58.402377","created_date":"2016-06-24T00:00:00"}
