Ashes
Mostrando 1-12 de 154 artigos, teses e dissertações.
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1. Production of nanostructured crystalline composite using residual ashes from flocculated sludge burning process in a poultry slaughterhouse wastewater treatment system
Abstract Nanostructured crystalline composite (activated carbon) was synthesized from residual ashes of the burning process of the sludge generated in the flotation step of a poultry slaughterhouse and was used for Allura red dye adsorption. The ashes were chemically activated using two types of reagents, H2O2 and H3PO4, and the structure, morphology, and su
Cerâmica. Publicado em: 2022
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2. Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil
Abstract This study aimed to evaluate the wine composition from vine clones of Merlot (181, 346, 347, 348) and Cabernet Sauvignon (R5, 18A, 163, 338, 341). The grapes were harvested between 2010 and 2012, then on the same day, taken to the winery facility for winemaking. After crushing and destemming the grapes, the musts were transferred to glass containers
Food Sci. Technol. Publicado em: 2021-06
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3. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
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4. Thermal and Catalytic Fast Pyrolysis of Oily Extracts of Microalgae: Production of Biokerosene
Three different microalgae species, Desmodesmus sp., Nannochloropsis oculata and Halamphora coffeaeformis were grown under controlled conditions. The resulting dry biomass was characterized by TG-DTA (thermogravimetry-differential thermal analysis) and extracted with three solvents having different polarities. The extracts gross mass yields varied from 2% us
J. Braz. Chem. Soc.. Publicado em: 2021-04
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5. Sugar derived from genetically modified sugarcane
Abstract Sugar is an ancient food and currently one of the most used ingredients in human nutrition and in the food industry. In tropical regions, sugar is produced mainly from sugarcane, while temperate countries produce sugar preferably from sugar beets. Due to its widespread use, the forthcoming adoption of genetically modified (GM) sugarcane varieties ma
Food Sci. Technol. Publicado em: 2021-03
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6. Reordering of Depolymerized Silicates as Adsorbents for Large Nitrogen Compounds
The adsorption capacities of two synthesized zeolites (crystalline ZSM-5 and semi-crystalline faujasite Y) for a mixture of indole, quinoline and carbazole were studied. The different samples obtained show different crystalline degree, mesoporosity and Si/Al ratios. The synthesis procedure is based on the simultaneous depolymerization of a mixture of high su
J. Braz. Chem. Soc.. Publicado em: 2021-01
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7. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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8. Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR-ATR Spectroscopy and Multivariate Techniques
The objective of this work is the identification of cheese maturation time using attenuated total reflection Fourier transform spectroscopy (FTIR-ATR) data and analytical measurements associated with chemometrics techniques. Minas artisanal cheeses were collected from 8 producers matured at times 1, 7, 14, 21, 28, 45 and 60 days, fractioned in rind and crumb
J. Braz. Chem. Soc.. Publicado em: 2020-10
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9. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06
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10. Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332
The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical const
J. Braz. Chem. Soc.. Publicado em: 2020-04
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11. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations
Abstract The main constituents of the Euterpe oleracea Mart., Arecaceae, fruits (açaí) are anthocyanins. This paper aimed to standardize the extraction process and characterize an anthocyanin-rich dry extract obtained from this fruit. A 23 full factorial design was used. The volumes of ethanol 92% and acetic acid and the extraction time were used as factor
Rev. bras. farmacogn.. Publicado em: 09/12/2019
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12. Digestibility and Physicochemical Characteristics of Tambaqui Waste Biological Silage Meal Included in Commercial Layer Diets*
ABSTRACT This study aimed at evaluating the effects of the physicochemical and nutritional characteristics of a biological silage meal made of tambaqui waste on dietary nutrient apparent digestibility and energy metabolism of commercial layer diets. Seventy-two 61-week-old Hisex White hens were assigned according to a completely randomized experimental desig
Braz. J. Poult. Sci.. Publicado em: 05/12/2019