Alcohols
Mostrando 1-12 de 705 artigos, teses e dissertações.
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1. RECENT ADVANCES IN CYANATION REACTIONS
Transformations involving structurally complex molecules, natural products and representative molecules are extremely important to obtain key reaction intermediates, in addition to accessing molecules with bioactive properties. The development of cyanation methodologies in those molecules becomes important, because nitriles are versatile and important buildi
Química Nova. Publicado em: 2022
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2. Biologically Active Volatile Organic Compounds (VOCs) Produced by Rhizospheric Actinobacteria Strains Inhibit the Growth of the Phytopathogen Colletotrichum musae
The antifungal potential of volatile organic compounds (VOCs) produced by actinobacterial strains Streptomyces sp. (ACTB-77) and Amycolatopsis sp. (ACTB-290) from the rhizosphere of Caatinga plants against Colletotrichum musae was investigated. VOCs produced by these microorganisms (axenic and co-culture) were investigated using headspace-solid phase micro-e
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Volatile Metabolomics from Cashew Leaves: Assessment of Resistance Biomarkers Associated with Black Mold (Pilgeriella anacardii Arx & Müller)
Black mold, a disease caused by the fungus Pilgeriella anacardii Arx & Müller, affects cashews (Anacardium occidentale). Some cashew clones are more resistant to the pathogen; however, little is known about the chemical profile responsible for this trait. The investigation of volatile organic compounds (VOCs) from leaves of dwarf cashew clones resistant (BR
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. The influence of cultivar and enzyme treatment on the aroma complex of apple juice
Abstract This paper aims to determine the influence of a cultivar (Golden delicious and Granny Smith) and enzyme treatments (hot and cold) on the aroma complex of clear apple juice. While the composition of aromatic components of the juice was determined by Gas Chromatography Mass Spectrometry (GC/MS) technique, a panel of 24 semi trained evaluators carried
Food Sci. Technol. Publicado em: 2021-06
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5. New Greener Method for the Preparation of Heteropolyacid Compounds (HPW) Modified with Metallic Tin and Application in the Lactic Acid Esterification Reaction
The main objective of this work was to design an innovative method to prepare heterogeneous heteropolyacid catalysts. The heteropolyacid H3PW12O40 (HPW) was modified with tin(II) by two methodologies: a conventional aqueous ion-exchange (CS) and a redox solid-state (SS). In both cases, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD
J. Braz. Chem. Soc.. Publicado em: 2021-03
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6. Properties of Cu-Co Composite Catalysts for Synthesis of Aliphatic Alcohols
Cu-Co-containing cellulose-based carbon composite materials (Cu-Co/Cel) were formed by a matrix isolation method. Using X-ray diffraction (XRD), transmission electron microscopy (TEM), infrared-Fourier spectroscopy (IR-Fourier spectroscopy), and non-isothermal research methods, the physicochemical properties of the composites were established. The catalysts
J. Braz. Chem. Soc.. Publicado em: 2021-02
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7. UTILIZAÇÃO DE BIOMASSA EM AULAS DE GRADUAÇÃO DE QUÍMICA ORGÂNICA EXPERIMENTAL: EXTRAÇÃO DE FLAVONOIDES A PARTIR DE RESÍDUOS DE CASCAS DE FRUTAS CÍTRICAS
This work describes the importance of using renewable sources in experimental classes for undergraduate students, as well as to spread the ideas of using biomass wastes as a source of products of interest. Therefore, in the proposed experiment, citrus fruit peel waste was employed to obtain pure flavonoids by extraction and recristalization. These procedures
Quím. Nova. Publicado em: 2020-12
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8. The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in
Food Sci. Technol. Publicado em: 2020-12
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9. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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10. Mestrado Profissional em Climatologia e Aplicações nos Países da CPLP e áfrica
AuPd nanoparticles have gained substantial attention due to their application in selective oxidation of alcohols. However, due to the radical nature of the oxidation of benzyl alcohol, under specific conditions, even without a catalyst, the reaction occurs and affects the selectivity of the system. Therefore, we aimed to develop a catalyst that enables the c
Rev. bras. meteorol.. Publicado em: 2020-09
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11. Accessing Basic Sites on Modified CoFe2O4 Nanoparticles: Addressing the Selective Oxidation of Benzyl Alcohol and Unraveling the Au:Pd Ratio Effects by XPS
AuPd nanoparticles have gained substantial attention due to their application in selective oxidation of alcohols. However, due to the radical nature of the oxidation of benzyl alcohol, under specific conditions, even without a catalyst, the reaction occurs and affects the selectivity of the system. Therefore, we aimed to develop a catalyst that enables the c
J. Braz. Chem. Soc.. Publicado em: 2020-09
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12. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06