Chemical Characterization
Mostrando 13-24 de 1729 artigos, teses e dissertações.
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13. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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14. Ethanol and aqueous extracts characterization from guava (Psidium guajava L.) and avocado (Persea americana Mill.) residues
Abstract In Mexico, avocado and guava production generate agronomic residues that contain bioactive compounds as secondary metabolites produced in plants. Their consumption offer favourable health effects; therefore, the objective of the present research was to characterize the bioactive compounds and antioxidant properties in guava (Psidium guajava L.) and
Food Sci. Technol. Publicado em: 2021-09
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15. Liquid Phase Nitration of Benzene Catalyzed by a Novel Salt of Molybdovanadophosphoric Heteropolyacid
A highly efficient and reusable catalyst QA-HPMV was successfully prepared by the reaction of quinoline-2-formic acid (QA) with molybdovanadophosphoric heteropolyacid (H4PMo11VO40, HPMV) for the nitration of benzene. The physical and chemical properties of the sample was characterized by X-ray diffraction analysis (XRD), Fourier transform infrared spectrosco
J. Braz. Chem. Soc.. Publicado em: 2021-06
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16. Expansibility of vermiculite (Santa Luzia, Brazil) irradiated with microwave
Abstract The effect of microwave heating on the expansion of vermiculite was studied at a level of 700 W for 4 min exposure time and compared with raw vermiculite. In this study, the characterization of vermiculite from a mine in the northeast region of Brazil was performed using thermogravimetry, N2-adsorption, cation exchange capacity, X-ray powder diffrac
Cerâmica. Publicado em: 2021-06
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17. Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.)
Abstract The study aimed to know how almonds from Pequi (Caryocar brasiliense Camb.), a byproduct of this fruit from Brazilian Cerrado, can be used to improve value to cereal bars. To respond to this question, the study characterized pequi almonds and cereal bars with pequi, and evaluate sensory acceptance. The preparation of cereal bars enriched with pequi
Food Sci. Technol. Publicado em: 2021-06
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18. Synthesis, Characterization, and Application of Europium(III) Complexes as Luminescent Markers of Banknotes
In this work, three complexes were synthesized from the trivalent europium ion (EuIII), using the picrate anion (pic), and delta-valerolactam (DVL), epsilon-caprolactam (EPK), and oenantholactam (OEN). The synthesized complexes [Eu(pic)3·(DVL)3], [Eu(pic)3·(EPK)3], and [Eu(pic)3·(OEN)3] were studied as luminescent markers for application as security eleme
J. Braz. Chem. Soc.. Publicado em: 2021-05
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19. PEACH PIT CHEMICALLY TREATED BIOMASS AS A BIOSORBENT FOR METFORMIN HYDROCHLORIDE REMOVAL: MODELING AND SORPTION MECHANISMS
ABSTRACT In this work, the potential of peach pit biosorption in the removal of the drug metformin hydrochloride from water is evaluated. Experiments are carried out in a closed batch system to evaluate the effect of the solution pH (2–10), temperature (25, 35 and 45 °C), stirring (100, 150 and 200 rpm) and chemical treatments. During the study, biosorben
Eng. Agríc.. Publicado em: 2021-04
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20. Synthesis, Spectroscopic Characterization, DFT Calculations and Preliminary Antifungal Activity of New Piperine Derivatives
Four new piperine derivatives, PC1-PC4, were synthesized, and their structures were fully characterized by infrared (IR) and 1H and 13C nuclear magnetic resonance (NMR) spectroscopies. Quantum chemical calculations were performed using density functional theory (DFT) with the B3LYP-D3/6-31G(d,p) and 6-311+G(2d,p) basis sets. Electronic properties, such as th
J. Braz. Chem. Soc.. Publicado em: 2021-03
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21. Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars
Abstract In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars
Food Sci. Technol. Publicado em: 2021-03
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22. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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23. Evaluation of the Seasonality and Extraction Method on the Polar Extracts of Croton grewioides Baill. by Chromatogram Fingerprinting and Isolation of a New Triglycosylated Flavonoid
Croton grewioides Baill. popularly known as “canelinha” or “canelinha-de-cheiro” has been used for the treatment of influenza, antitussive, febrifuge and headache; however, the study of its phytochemical composition is limited. The aim of this study was to investigate the effect of the extraction method and seasonality through leaf extracts of four a
J. Braz. Chem. Soc.. Publicado em: 2021-02
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24. PROPRIEDADES DE PROTEÇÃO TÉRMICA DO CARBETO DE SILÍCIO EM REVESTIMENTOS CERÂMICOS
In recent years, research on the development of protective materials has expanded significantly in order to find efficient and economically viable solutions for application in various industrial segments. Among these materials, those aimed at protecting metallic substrates against high temperatures that end up causing corrosive processes, stand out due to th
Quím. Nova. Publicado em: 2021-01