Additives
Mostrando 1-12 de 651 artigos, teses e dissertações.
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1. Determination of Ethyl Carbamate in Commercial Sweetened Sugar Cane Spirit by ESI-MS/MS Using Modified QuEChERS and 18-Crown-6/Trifluoroacetic Acid Spiking Additives
A fast, sensitive, and selective direct injection electrospray tandem mass spectrometry (DI ESI MS/MS) method that is able to quantify ethyl carbamate in commercial sweetened sugar cane spirit is described. The preparation method uses a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) with potassium carbonate added to sweetened sugar cane
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Fermentative profile of corn silages with the inclusion of chemical additives or bacterial inoculant
RESUMO Objetivou-se avaliar a inclusão de aditivos químicos ou inoculante bacteriano na silagem de milho. O delineamento experimental foi inteiramente ao acaso, com cinco tratamentos: silagem sem aditivo; silagem aditivada com ureia (3,0%); silagem aditivada com calcário (3,0%); silagem aditivada com açúcar cristal (3,0%); e silagem com inoculante bacte
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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3. Development of technology for bakery products
Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active a
Food Sci. Technol. Publicado em: 2021-09
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4. Biodiesel: An Overview II
The crescent number of scientific articles published per year shows that research on biodiesel continues to play an important role to support the growing demand for this biofuel. The second edition of Biodiesel: An Overview presents the worldwide research in the last 15 years. Microalgae biomass is the most studied raw material alternative in this period and
J. Braz. Chem. Soc.. Publicado em: 2021-07
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5. Effect of Preparation Additives on the Antimicrobial Activity and Cytotoxicity of Polypyrrole
The search for new biomaterials has increased continuously in recent years and, in this context, the application of polypyrrole (PPy) as a promising material for this function has been reported as a result of positive responses, such as bioactivity and biocompatibility. In this study, PPy was obtained through modifications/adaptations made in methodologies o
J. Braz. Chem. Soc.. Publicado em: 2021-06
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6. Sintering mechanisms of partially stabilized zirconia (TZ3Y) with ZnO and Co3O4 as sintering additives
Abstract In this work, the sintering mechanisms of 3 mol% yttria-stabilized zirconia (TZ3Y) and TZ3Y containing 0.3 wt% of ZnO or Co3O4 were analyzed by determining the apparent activation energy of sintering from dilatometry data and observing the evolution of microstructure. Dilatometry test was performed at a heating rate ranging from 5 to 20 °C/min from
Cerâmica. Publicado em: 2021-06
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7. Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
Abstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures w
Food Sci. Technol. Publicado em: 2021-06
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8. Freeze-casting applied to ceramic materials: a short review of the influence of processing parameters
Abstract In recent years there is a high interest in the freeze-casting process because it is a simple, economical, and environmentally friendly method for obtaining highly porous materials. Most of the materials obtained by this technique have directional pore structure and anisotropic properties. However, a wide range of pore size and morphology can be obt
Cerâmica. Publicado em: 2021-03
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9. Salivary glands of fetuses are adversely affected by artificial food colorings in rats
SUMMARY OBJECTIVE: Artificial food colorings, as types of food additives, are widely used at present in daily life. We aimed to investigate the effects of exposure to artificial food colorings during the intrauterine period on the salivary glands in adulthood. METHODS: A total of 30 Wistar albino female pregnant rats were included in this study. The treatm
Rev. Assoc. Med. Bras.. Publicado em: 2021-02
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10. Synthesis of Antioxidant Additive from Safflower Seed Oil
Several published studies have evaluated the problems associated with the utilization of biodiesel obtained from safflower (Carthamus tinctorius L.) oil due to the low oxidative stability, caused by the high content of unsaturated fatty acids. Thus, this study aimed at the extraction of safflower seed oil and its use as an unsaturation source to obtain a syn
J. Braz. Chem. Soc.. Publicado em: 2021-01
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11. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
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12. Risk perception related to food
Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional a
Food Sci. Technol. Publicado em: 2020-12