Byproducts
Mostrando 1-12 de 487 artigos, teses e dissertações.
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1. Characteristics and utilization prospects of red ceramic waste in lightweight aggregates: a systematic review
Abstract Red ceramic waste (RCW) is one of the main by-products generated by the production of ceramic materials. Its application in lightweight aggregates (LWAs) has not yet been tested. Thus, this review intends to evaluate the perspectives of using RCW in the manufacture of LWAs. The search was carried out in the ScienceDirect database. 47 articles were s
Cerâmica. Publicado em: 2022
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2. Evaluation of the use of blast furnace slag as an additive in mortars
Abstract Clinker is the raw material used in the manufacture of cement. However, this material is very harmful to the environment, since it is estimated that for every ton of clinker produced, about 1.0 ton of CO2 is released into the atmosphere. For this reason, alternatives were sought for the use of other materials that are less harmful to the environment
REM - International Engineering Journal. Publicado em: 2022
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3. Anti-Zika Virus Effects, Placenta Protection and Chemical Composition of Passiflora edulis Seeds Ethanolic Extract
Various beneficial biological activities have been reported for passion fruit (Passiflora edulis), grown in tropical and subtropical regions. However, no study has yet demonstrated its action against the Zika virus (ZIKV) infection. The present study aimed to investigate the anti-ZIKV of the ethanolic passion fruit seed extract (PFSE), from which, liquid chr
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Analyzing complexities in the Brazilian soybean supply chain: a systems thinking and modeling approach
Abstract Purpose This study aims to analyze the complexities of the Brazilian soybean supply chain (SSC) and develop strategic interventions to improve the origin system’s performance. Design/methodology/approach This study used stakeholder interviews to identify the SSC bottlenecks and determine and assess drivers of competitiveness. A methodological fr
RAUSP Management Journal. Publicado em: 2022
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5. Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters
Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feed
Food Sci. Technol. Publicado em: 2020-12
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6. Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential
Food Sci. Technol. Publicado em: 2020-12
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7. ADSORPTION OF ATRAZINE BY BIOCHARS PRODUCED FROM BYPRODUCTS OF THE WOOD INDUSTRY
ABSTRACT Atrazine is a herbicide widely used in agriculture; however, because of its toxicity, alternatives are needed to remove this compound from the environment. In this study, we investigated the adsorption process and the atrazine-adsorbing ability of three biochars produced at different pyrolysis temperatures from byproducts of the wood industry. The b
Eng. Agríc.. Publicado em: 2020-12
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8. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 2020-09
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9. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with
Food Sci. Technol. Publicado em: 2020-09
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10. On the possibility of obtaining high-quality lyophilized collagen hydrolysate and its applicability in the sausage production
Abstract The paper discusses the issues of rational use of secondary collagen-containing raw material in the food industry, namely cattle by-products. The technology of obtaining collagen hydrolysate from this type of raw material with the subsequent freeze-drying is proposed, which maximizes the level of preservation of native properties and the expands the
Food Sci. Technol. Publicado em: 2020-09
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11. Errata
Birnessite type manganese oxide (δ-MnO2) was synthesized for use in degradation of the cationic dye methylene blue in aqueous solution. The material was characterized using infrared spectroscopy, X-ray diffraction, and Brunauer-Emmett-Teller (BET) surface area calculations. The removal of the dye from aqueous solutions was evaluated considering the effects
Ambient. constr.. Publicado em: 2020-07
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12. Application of a Chemometric Method to Interpret Spectrophotometric Data Obtained for Degradation of an Organic Dye in Water Using Manganese Oxide
Birnessite type manganese oxide (δ-MnO2) was synthesized for use in degradation of the cationic dye methylene blue in aqueous solution. The material was characterized using infrared spectroscopy, X-ray diffraction, and Brunauer-Emmett-Teller (BET) surface area calculations. The removal of the dye from aqueous solutions was evaluated considering the effects
J. Braz. Chem. Soc.. Publicado em: 2020-07