Colorant
Mostrando 13-22 de 22 artigos, teses e dissertações.
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13. Synthèse et caractérisation de molécules organiques qui émettent dans la région du rouge
Lors de ce projet il a été synthétisé et caractérisé photophysiquement des dérivés de colorant fluorescent des cyanines Cy5, symétriques et asymétriques, qui ont l'absorption et l’émission dans le rouge. Ces molécules on été obtenues en 3 étapes, à savoir : la synthèse du dérivé propylidène (étape 1), quaternisation d’indole (étape
Publicado em: 2010
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14. Evaluation of beta-carotene microencapsulated antimutagenic activity in cells of rats treated with antitumor doxorubicin using micronucleus test and comet assay / Avaliação da atividade antimutagênica do beta-caroteno microencapsulado em células de ratos tratados com o antitumoral doxorrubicina empregando os ensaios de micronúcleo e cometa
Colorants are commonly used in the food industry. From natural or synthetic origin, these colorants are used in food production in order to recompense the loss of color during manufacturing and stowage processes, guarantee color uniformity and also attribute color to those colorless ones. Among natural pigments, beta-carotene (BC) has been one of the most ad
Publicado em: 2010
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15. Inclusion of bixin, curcumin and betanin in cyclodextrin for application in food industry / Inclusão de bixina, curcumina e betanina em ciclodextrina para aplicação na industria de alimentos
The food industry has grown significantly in recent years, and when observing any type of food, it is clear that the visual impact caused by its color is more important than that caused by other factors. This attribute is one of the most important in the commercialization of foods and constitutes a criterion for the acceptance or non-acceptance of the produc
Publicado em: 2008
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16. Extraction and estability of blue colorant from jenipapo (Genipa americana L.) / Extração e estabilidade do corante azul de jenipapo (Genipa americana L.)
O presente trabalho teve por objetivo a avaliação da potencialidade do fruto do jenipapo como fonte de corante azul natural, objetivando torná-lo tecnicamente viável, bem como identificar o solvente adequado para a extração dos pigmentos do jenipapo, avaliar o efeito do pH e da temperatura na produção do corante, e estudar a estabilidade dos pigmento
Publicado em: 2008
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17. Influência de antibióticos na morfogênese in vitro, transformação genética e isolamento de RNA de urucum (Bixa orellana L.) / Influence of antibiotics on in vitro morphogenesis, genetic transformation and RNA isolation of annatto (Bixa orellana L.)
The manipulation of genes involved in carotenoid biosynthesis in Bixa orellana has been attempted with the objective of generating plants producing high content of a natural natural colorant, bixin, and studying the biosynthetic pathway for the accumulation of this unique carotenoid in annatto seeds. The biotechnology, by means of plant tissue culture techni
Publicado em: 2007
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18. Biodegradação e toxicidade de efluente contendo corantes, tratado com Pleurotus sajor-caju. / Biodegradation and effluent toxicity with colorant, treated with Pleurotus sajor-caju.
O objetivo deste trabalho consistiu em obter informações pertinentes ao processo de descoloração de efluente têxtil por duas linhagens de Pleurotus sajor-caju, sendo avaliado o potencial e as condições que o influenciam, assim como estudar os produtos obtidos através da biodegradação, avaliando-se a toxicidade e a caracterização dos possíveis me
Publicado em: 2004
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19. Obtenção e avaliação da estabilidade de carmim de cochonilha (Dactylopius coccus)
In this work was obtained a natural colorant, of red colour, from an insect called cochineal (Dacty/opius coccus Costa). For the obtention of colorant was analised some effects: pH, time and concentration of reagents. The objective was obtain a colorant visually equal to the comercial one throw the variation of conditions and with a high concentration of pig
Publicado em: 1997
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20. Obtenção e avaliação de bixina a partir de extrato de urucum (Bixa orellana L.)
Purified dark red extract of bixin was obtained from crude extract of annatto (Bixa. orellana L.) This natural colorant was obtained by acid and alkaline precipitation of the crystals of bixin. The stability of the pigment was studied as a function of temperature (105°C) and as well ligth as critical moisture from the extracts. Crude extract of annatto was
Publicado em: 1994
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21. Obtenção e avaliação de curcumina a partir de rizomas secos de curcuma (Curcuma longa L.)
An investigation was undertaken to obtain the natural colorant - curcumin, of yellow colour, from rhizomes of turmeric (Curcuma longa L.). The colorant was obtained as turmeric oleoresin and crystals of curcumin. The stability of turmeric oleoresin and curcumin was studied in function of the effects of temperature (50°C to 125°C), pH (2,4 to 7,7) and light
Publicado em: 1993
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22. Chlorophyllin intervention reduces aflatoxin–DNA adducts in individuals at high risk for liver cancer
Residents of Qidong, People's Republic of China, are at high risk for development of hepatocellular carcinoma, in part from consumption of foods contaminated with aflatoxins. Chlorophyllin, a mixture of semisynthetic, water-soluble derivatives of chlorophyll that is used as a food colorant and over-the-counter medicine, has been shown to be an effective
The National Academy of Sciences.