Boiling
Mostrando 1-12 de 493 artigos, teses e dissertações.
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1. Errata
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Alea. Publicado em: 2020-12
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2. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12
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3. Assessing beauticians’ knowledge of cutaneous melanoma and willingness to contribute to melanoma surveillance practices on the general population,
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
An. Bras. Dermatol.. Publicado em: 2020-12
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4. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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5. 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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6. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 13/12/2019
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7. Interference of aqueous and ethanolic solutions of Adiantum latifolium Lam. (Pteridaceae) leaves on in vitro Ceratocystis cacaofunesta mycelial growth
RESUMO A espécie Ceratocystis cacaofunesta é o agente etiológico do mal-do-facão, patogenia caracterizada por danos irreversíveis no sistema vascular da planta. O controle da doença é difícil e a busca por soluções alternativas e econômicas é necessária. Sabe-se que os compostos das plantas medicinais possuem atividade microbiana e podem ser uma
Arq. Inst. Biol.. Publicado em: 02/12/2019
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8. Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia
Resumo Este estudo investiga o efeito de diferentes tratamentos térmicos, a saber, fervura, cozimento em micro-ondas e cozimento sob pressão sobre o ácido ascórbico e a atividade antioxidante no extrato de Momordica charantia. A atividade antioxidante total dos extratos de M. charantia foi determinada pelo poder redutor-antioxidante férrico e pelos ensa
Braz. J. Food Technol.. Publicado em: 14/11/2019
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9. Influence of water absorption on glass fibre reinforced IPN composite pipes
Abstract Glass fibre reinforced composite pipes were fabricated by using an IPN blend of 0%, 10%, 20%, 30%, 40%, 50% PU prepolymer (Polyurethane) with VER(Vinylester) resin. The prepared IPN (Interpenetrating polymer networks) composite pipes were subjected to boiling water immersion tests in order to study the effect of moisture absorption characteristics.
Polímeros. Publicado em: 04/11/2019
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10. Assessment of coconut fibers for textile applications
ABSTRACT Brazil is the fourth larger producer in coconut fruit in the world. However, the industry processes only a small portion of coconut byproducts, which have caused serious environmental problems. The purpose of this article is to test an alternative for the recovery of coconut byproduct. In a series of experiments, recovered coconut fibers (coir) were
Matéria (Rio J.). Publicado em: 16/09/2019
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11. THERMODYNAMIC ANALYSIS AND MODELING OF BRAZILIAN CRUDE OIL AND ASPHALTENE SYSTEMS: AN EXPERIMENTAL MEASUREMENT AND A PC-SAFT APPLICATION
ABSTRACT Asphaltenes represent the heaviest fraction of crude oils, being recognized by their tendency to self-associate and precipitate. Asphaltene precipitation and subsequent deposition can cause problems in all stages of production. The objective of this paper is to model Brazilian crude oil and asphaltene systems using the PC-SAFT equation of state. Asp
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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12. EVALUATION OF DISTILLATION CURVES FOR BIO-OIL OBTAINED FROM THERMAL CRACKING OF WASTE COOKING OIL
ABSTRACT Bio-oil obtained from thermal cracking of waste cooking oil (WCO) is a complex mixture of different chemical compounds and, like crude oil, it is composed mainly of hydrocarbons. The large number of compounds in bio-oil leads to complex and expensive methods for its properties determination. In this study, the distillation curves were constructed fo
Braz. J. Chem. Eng.. Publicado em: 15/07/2019