Chemical Control
Mostrando 13-24 de 1918 artigos, teses e dissertações.
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13. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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14. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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15. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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16. Chemical Constituents and Cytotoxic Activity of Rhinella jimi (Anura: Bufonidae)
Rhinella jimi toads (Stevaux, 2002) belong to the Bufonidae family, are endemic in the Brazilian Northeast and are commonly found during rainy periods. In general, amphibians of this family have in their poisons different metabolites that show a diversity of pharmacological activities. The isolation and identification of these compounds are of great importan
J. Braz. Chem. Soc.. Publicado em: 2021-05
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17. Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies
Abstract The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antiox
Food Sci. Technol. Publicado em: 2021-03
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18. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03
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19. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
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20. Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour
Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash
Food Sci. Technol. Publicado em: 2020-12
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21. Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit
Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surf
Food Sci. Technol. Publicado em: 2020-12
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22. NANOMATERIAIS PLASMÔNICOS: PARTE II. QUÍMICA DE COORDENAÇÃO DE SUPERFÍCIE E SUA APLICAÇÃO EM SENSORES E CATALISADORES
In this second part we will discuss how surface chemistry properties of plasmonic nanomaterials can be tailored by applying coordination chemistry, supramolecular and materials chemistry approaches, in which nanoparticles with well-controlled features conjugated with properly chosen molecules are the basis of functional organized structures that can be appli
Quím. Nova. Publicado em: 2020-12
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23. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.
Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.)
Food Sci. Technol. Publicado em: 2020-12
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24. Changes in chemical composition of germinated leguminous under abiotic stress conditions
Abstract The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung beans (Vigna radiata L.) were germinated for 120 hours. We studied the influence of abiotic stress on the
Food Sci. Technol. Publicado em: 2020-12