Alternative Products
Mostrando 13-24 de 979 artigos, teses e dissertações.
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13. Zinc Hexacyanoferrate/Multi-Walled Carbon Nanotubes Films for Rechargeable Aqueous Batteries
Zinc hexacyanoferrate (ZnHCF) is a Prussian Blue analog and can be intercalated by both monovalent and divalent ions. ZnHCF/multi-walled carbon nanotube (MWCNT) film could be used as a cathode for zinc ions battery. Carbon nanotubes improved significantly the electrochemical performance of the electrode. It is described the preparation of ZnHCF/MWCNT films b
J. Braz. Chem. Soc.. Publicado em: 2020-09
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14. APRESENTAÇÃO - História Antiga: Diferentes Perspectivas
Biodiesel is a suitable alternative to replace the petro-diesel. The biodiesel is formed by unsaturated esters easily degraded by interferences of oxygen, temperature, contact with metals or contaminants. The aim of this research was to investigate the biodiesel degradation process via 1H nuclear magnetic resonance (NMR) spectroscopy, observing the olefinic,
Rev. Bras. Hist.. Publicado em: 2020-08
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15. Evaluation of the Oxidation Degradation Process of Biodiesel via 1H NMR Spectroscopy
Biodiesel is a suitable alternative to replace the petro-diesel. The biodiesel is formed by unsaturated esters easily degraded by interferences of oxygen, temperature, contact with metals or contaminants. The aim of this research was to investigate the biodiesel degradation process via 1H nuclear magnetic resonance (NMR) spectroscopy, observing the olefinic,
J. Braz. Chem. Soc.. Publicado em: 2020-08
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16. Liquid whey protein concentrates as primary raw material for acid dairy gels
Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-ind
Food Sci. Technol. Publicado em: 2020-06
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17. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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18. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 2020-06
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19. Pyrolysis of the Caupi Bean Pod (Vigna unguiculata): Characterization of Biomass and Bio-Oil
The use of agricultural residues for the production of bio-oil is an important alternative to the use of fossil fuels. In this study, the Caupi bean pod (Vigna unguiculata) was characterized and used as biomass in the production of bio-oil. This biomass was evaluated in terms of physicochemical, morphological (scanning electron microscopy (SEM)), and thermal
J. Braz. Chem. Soc.. Publicado em: 2020-06
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20. Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)
Abstract This study aimed to evaluate the capability of lactic acid bacteria (LAB) isolated from different kinds of fermented fish products (Plaa-som) on the production of γ-aminobutyric acid (GABA). Among them, isolate L10-11, identified as Lactobacillus plantarum, offered the highest GABA production and was selected for further study. The highest producti
Food Sci. Technol. Publicado em: 2020-06
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21. Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying
Abstract The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pul
Food Sci. Technol. Publicado em: 2020-03
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22. The Tatuí Formation as a source of raw material in the ceramic pole of Santa Gertrudes (SP)
Abstract The importance of the Santa Gertrudes Ceramic Complex (SGCC) in the ceramic market is directly associated with the high quality of the Corumbataí Formation clays used in the manufacture of its products. Although the volumetric capacity of the Corumbataí Formation is able to meet the SGCC demand for the coming years, its industries are always in se
REM, Int. Eng. J.. Publicado em: 2020-03
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23. STUDYING THE GRAMMAGE IN LVL PANELS GLUED WITH CASTOR OIL-BASED POLYURETHANE ADHESIVE: A POSSIBLE ALTERNATIVE TO FORMALDEHYDE RELEASING ADHESIVES.
ABSTRACT Efforts have been done in order to decrease the human dependence on petroleum materials. This idea can be applied for wood adhesives and wood products. This study proposes to evaluate laminated veneer lumber (LVL) panels of Hevea brasiliensis produced with castor oil-based polyurethane and resorcinol formaldehyde in different grammages. Six rubber t
CERNE. Publicado em: 2020-03
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24. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 20/12/2019