Boiling
Mostrando 13-24 de 493 artigos, teses e dissertações.
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13. Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite)
RESUMO Este estudo teve como objetivos comparar as alterações nos compostos bioativos, parâmetros de cor e determinar as opiniões dos consumidores através da análise sensorial de abóbora preparada por diferentes métodos de cocção (ebulição, vapor, micro-ondas e sous vide). Os métodos de cocção reduziram o teor de ácido ascórbico (49,73-50,42
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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14. Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit
RESUMO: Avaliou-se o efeito do cozimento da fervura, emprego de microondas e de preparo da carne envolvida em alumínio (Al) de três formas de cocção na composição de ácidos graxos fosfolipídicos intramusculares de coelho Inra. Os resultados mostraram que, a proporção de ácidos graxos poliinsaturados (AGPI) (por exemplo, C18: 2n-6, C20: 4n-6, C20:
Cienc. Rural. Publicado em: 13/05/2019
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15. Characterization of different techniques for obtaining minced fish from tilapia waste
Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemic
Food Sci. Technol. Publicado em: 31/01/2019
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16. Evaluation of Corrosion Resistance of Commercial Aluminum Alloys in Ethanol Solutions
In the present research, we studied the corrosion resistance of commercial aluminum alloys exposed to ethanol produced in the northeastern region of Argentina and to commercial ethanol as reference medium. Electrochemical tests of potentiodynamic polarization and weight loss were performed by immersion at temperatures below the boiling point of ethanol (25 �
Mat. Res.. Publicado em: 22/10/2018
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17. Effect of different beta-glucan preparation pretreatments on fortified bread quality
Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was
Food Sci. Technol. Publicado em: 21/09/2018
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18. Fast Densification Process in Manufacturing Carbon/Carbon Using Vegetable Precursors
ABSTRACT: The carbon/carbon composite manufacturing processes generally use flammable and toxic precursors. In order to make these processes safer, it is interesting to use less toxic and safer precursors to the environment and people. The present study investigates the types of pyrocarbon resulting from composite carbon/carbon densification produced by the
J. Aerosp. Technol. Manag.. Publicado em: 14/06/2018
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19. Porosity, water sorption and solubility of denture base acrylic resins polymerized conventionally or in microwave
Abstract The proper selection of polymerization cycle is important to prevent overheating of the monomer that could cause degradation, porosity and, consequently, deleterious effects on the denture base properties. Objective This study evaluated the porosity, water sorption and solubility of acrylic resins (Vipi Cril-VC and Vipi Wave-VW) after conventional
J. Appl. Oral Sci.. Publicado em: 07/05/2018
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20. Prediction of moisture transfer parameters for convective drying of shrimp at different pretreatments
Abstract By the analytical model proposed by Dincer and Dost, the mass transfer parameters (moisture transfer coefficient and moisture diffusivity) of shrimp samples were determined. Three sets of drying experiments were performed with three samples of shrimp: without boiling (WB), boiled in salt solution (SB) and boiled in salt solution and subjected to li
Food Sci. Technol. Publicado em: 19/04/2018
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21. Fast Screening of Solvents for Simultaneous Extraction of Furfural, 5-Hydroxymethylfurfural and Levulinic Acid from Aqueous Solution Using SMD Solvation Free Energies
Acid catalyzed decomposition of C5 and C6 sugars has been considered an important source of biomass derived chemicals. An essential step in this process is the extraction of furfural, hydroxymethylfurfural and levulinic acid from aqueous phase. In this work, a computational screening of 178 organic solvents for simultaneous extraction of these chemicals from
J. Braz. Chem. Soc.. Publicado em: 2018-02
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22. Comparison of Methods for Determining the Water Absorption of Glazed Porcelain Stoneware Ceramic Tiles
This work evaluated the water absorption of glazed porcelain stoneware ceramic tiles using three different methods. Two methods were based on a procedure of boiling in water, specified by standards ISO 10545 and ASTM C373, and the third was the vacuum method proposed by the standard ISO 10545. The three products produced under the three different firing cond
Mat. Res.. Publicado em: 17/11/2017
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23. Effects of Composition and Thermal Treatment of Cu-Al-Zn Alloys with Low Content of Al on their Shape-memory Properties
Two Cu-Zn-Al alloys with variable content of Zn (25 and 30 wt%) and constant Al content (4 wt%) prepared by induction melting of pure metals and hot rolled into strips of 0.5 mm thickness were thermally processed by using three different heat treatments: direct quenching, step-quenching and up-quenching with boiling water and room temperature water as the qu
Mat. Res.. Publicado em: 07/08/2017
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24. Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing
Abstract This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time
Food Sci. Technol. Publicado em: 01/06/2017