Chemical Components
Mostrando 1-12 de 1065 artigos, teses e dissertações.
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1. Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds
The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of their proximate composition, its antioxidant potential before and after the in vitro digestibility process and ch
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. DESENVOLVIMENTO DE ACESSÓRIO PORTÁTIL DE CONTROLE DE TEMPERATURA PARA MEDIDAS ESPECTROSCÓPICAS
Temperature is a natural phenomenon that may modify the structure of chemical compounds and hence their properties. We aimed to develop a simple portable system based on the Peltier principle for spectral characterization of compounds with temperature-dependent structure. The device was constructed and adapted to three pieces of equipment: X-ray diffractomet
Química Nova. Publicado em: 2022
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3. Evaluation of the Structural Integrity of Layered Double Hydroxides and Mesoporous Silica During the Preparation of Heterostructures
Heterostructures constructed with mesoporous silica and layered double hydroxides are interesting for catalytic and drug delivery applications. Different arrangements between these phases are possible. In this study, we prepared heterostructures by embedding layered double hydroxides phases [M4Al2(OH)12](CO3) (M = Mg2+ or Zn2+) within the MCM41 mesoporous si
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. Determination of physical and chemical properties of kombucha teas prepared with different herbal teas
Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and p
Food Sci. Technol. Publicado em: 2021-06
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5. A VISITA DE FRITZ HABER AO BRASIL
Fritz Haber was awarded with the Nobel Prize in Chemistry in 1918 for the ammonia synthesis from its gaseous components. This work was fundamental to stop starvation around the world. On the opposite, his engagement to produce chemical weapons during the First World War is also an important fact in the life of this scientist. This polemic scientist visited B
Quím. Nova. Publicado em: 2021-04
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6. 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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7. 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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8. Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure
Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (
J. Braz. Chem. Soc.. Publicado em: 2021-01
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9. 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
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10. Quality of tomatoes under different transportation conditions by principal component analysis
ABSTRACT Bulk transportation of tomatoes is a step with high occurrence of mechanical impacts, leading to increased losses and reduction in the quality of fruits arriving at the industry and reaching the consumer market. The present study aimed to evaluate variations in physical-chemical parameters associated with the quality of tomato fruits, occurred durin
Rev. Ceres. Publicado em: 2020-12
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11. Microstructural and mechanical characterisation of the Simon Bolivar's iron bridge structure, 19th century, Arequipa, Peru
Abstract The microstructure of the main structural elements (Phoenix columns, transversal beams and tie-rods) of the Simón Bolivar iron bridge, located in Arequipa (Peru), was investigated. The bridge was supposedly designed by Gustave Eiffel and opened to the public in 1882. The characterisation revealed that the columns, beams and tie-rods are made of pud
REM, Int. Eng. J.. Publicado em: 2020-12
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12. RAPID DETECTION OF VITAMIN C CONTENT IN FRUITS AND VEGETABLES USING A DIGITAL CAMERA AND COLOR REACTION
In this study, we propose a novel method to determine the vitamin C content in fruits and vegetables. The proposed method exploits the image and data processing abilities of computers by coupling a digital camera and a color reaction. An image acquisition device was developed to collect the image information of the solution to be measured after the color rea
Quím. Nova. Publicado em: 2020-12