Brightness
Mostrando 1-12 de 229 artigos, teses e dissertações.
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1. Impact of fuel quantity on luminescence properties of Sr3Al2O6:Eu by combustion synthesis
Abstract The photoluminescent behavior of Eu-doped Sr3Al2O6 obtained by highly efficient solution combustion synthesis is reported. In order to understand the influence of the fuel on the synthesis, the stoichiometric quantity and an excess of fuel were evaluated. By adjusting the amount of fuel, different luminescence responses were obtained, allowing europ
Cerâmica. Publicado em: 2023
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2. Number of experiments necessary to more accurately differentiate common bean genotypes for grain physical traits and minerals in cluster analysis
ABSTRACT The number of experiments that provides greater detail in the differentiation of common bean genotypes for grain physical traits and minerals in cluster analysis is not known. This study was undertaken to determine the number of experiments necessary to more accurately differentiate common bean genotypes for grain physical traits and minerals in clu
Revista Ceres. Publicado em: 2023
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3. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scale
Food Sci. Technol. Publicado em: 2020-12
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4. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 2020-06
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5. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switch
Food Sci. Technol. Publicado em: 2020-06
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6. EVALUATION OF POLY(VINYL ALCOHOL) ADDITION EFFECT ON NANOFIBRILLATED CELLULOSE FILMS CHARACTERISTICS
ABSTRACT In this study, based on the mechanical shear treatment, the cellulosic pulp was fibrillated in nanofibrils dispersed in aqueous suspension. Nanofibrillated Cellulose (NFC) matrix - Polyvinyl Alcohol (PVA) nanocomposite films’ were prepared by casting from NFC/PVA suspension mixtures. The thermal and mechanical properties of the obtained films were
CERNE. Publicado em: 2020-03
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7. Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)
Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the h
Braz. arch. biol. technol.. Publicado em: 20/12/2019
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8. Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switch
Food Sci. Technol. Publicado em: 20/12/2019
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9. PROCESSO DE FORMAÇÃO DO CONCEITO DE COR EM CRIANÇAS DE 8 - 10 ANOS: BUSCANDO INVARIANTES OPERATÓRIOS
RESUMO: Este trabalho foi resultado de uma pesquisa conduzida com 63 crianças de 8 - 10 anos de uma escola pública de Minas Gerais, que está inserida em uma pesquisa longitudinal ainda em curso. Nosso objetivo era identificar invariantes operatórios utilizados pelas crianças em uma situação que envolvia a formação de cores e sombras, por meio de exp
Ens. Pesqui. Educ. Ciênc. (Belo Horizonte). Publicado em: 25/11/2019
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10. Optimization of the blanching time and temperature in the manufacture of Hass avocado pulp using low quality discarded fruits
Resumo No Peru, aproximadamente 20% da produção de abacate var. Hass é descartada pelo baixo calibre, sendo vendida a preços baixos nos mercados locais. O propósito do trabalho foi otimizar o tempo e a temperatura de branqueamento para a produção de polpa de abacate, utilizando como matéria-prima frutos de descarte por baixo calibre. A otimização f
Braz. J. Food Technol.. Publicado em: 14/11/2019
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11. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 11/11/2019
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12. A green approach for the treatment of dye and surfactant contaminated industrial wastewater
Resumo Os corantes sintéticos, particularmente corantes reativos e ácidos, são comumente usados na indústria têxtil devido às suas vantagens como excelente solidez da cor e brilho. Além disso, os surfactantes são usados para incrementar o sucesso da coloração na indústria têxtil. Um dos principais problemas relativos às águas residuais têxteis
Braz. J. Biol.. Publicado em: 21/10/2019