Coproducts
Mostrando 1-12 de 40 artigos, teses e dissertações.
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1. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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2. GC-MS-Based Metabolomic Profiles Combined with Chemometric Tools and Cytotoxic Activities of Non-Polar Leaf Extracts of Spondias mombin L. and Spondias tuberosa Arr. Cam.
Agroindustrial residues, such as leaves of fruit plants, can be sources of bioactive molecules, thus adding value to co-products that are rarely explored in agroindustry. In this context, this study aimed to look into the phytochemical profiles in detail and to explore the antitumor potential of S. tuberosa and S. mombin leaves. We observed that, S. tuberosa
J. Braz. Chem. Soc.. Publicado em: 2020-02
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3. Energy balance and CO2 emission in mechanized biomass harvesting in pine stands under thinning
Abstract: Biomass is an important component of the Brazilian energy matrix, with a potential contribution of co-products from thinned forests. The aim of this work was to evaluate the energy balance and CO2 potential emission in mechanized biomass harvesting operations in Pinus taeda stands at 9 and 10 years-old and under thinning, searching to support the
An. Acad. Bras. Ciênc.. Publicado em: 25/11/2019
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4. Composição nutricional e valores energéticos determinados com frangos de corte de coprodutos do processamento do etanol de milho
ABSTRACT It was determined by the total collection of excreta method, with broilers from 22 to 32 days of age, the coefficients of apparent metabolism of dry matter, crude protein and crude energy and apparent metabolizable energy corrected for zero nitrogen balance (AMEn) of the ethanol co-products of corn: acid oil and dried distillery grains with soluble
Arq. Bras. Med. Vet. Zootec.. Publicado em: 28/10/2019
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5. INDUSTRIAL PLANT FOR PRODUCTION OF Spirulina sp. LEB 18
ABSTRACT Biorefineries based on microalgae produce biofuels and co-products with added value. Microalgae mainly require water, carbon dioxide and sunlight for growth. The bioproducts of the cultivation of these microorganisms can be fully used in a microalgae photobiorefinery. The objective of this work was to study the behavior of physico-chemical variables
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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6. Feeding effects of cottonseed and its co-products on the meat proteome from ram lambs
ABSTRACT: Gossypol easily pairs with lysine side chains and enzymes involved in the cellular growth process. The effect of gossypol (a compound present in cotton co-products) in ruminant metabolism and meat quality is not yet clear. This study was undertaken in order to evaluate the effects of cotton co-products in lamb muscle proteome. Twenty-four Santa In�
Sci. agric. (Piracicaba, Braz.). Publicado em: 30/05/2019
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7. Análises de risco na operação de usinas de reciclagem de resíduos eletroeletrônicos (REEE)
Resumo O manuseio de resíduos eletroeletrônicos (REEE), se executado de forma inadequada, possui grande potencial para causar severos danos ao meio ambiente e à saúde dos trabalhadores que executam estas tarefas. A identificação e avaliação de riscos ambientais, de saúde e segurança do trabalhador são ferramentas essenciais para prevenir acidentes
Gest. Prod.. Publicado em: 16/05/2019
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8. Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high pro
Food Sci. Technol. Publicado em: 29/10/2018
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9. Fatty acid composition in muscles from lambs fed diets containing agroindustrial co-products
ABSTRACT The objective of this study was to evaluate the effects of supplementing diet of lambs with agroindustrial co-products on the nutritional quality of meat fat and study the variation of fat quality parameters based on the type of muscle. Twenty lambs were distributed into four experimental groups and fed a control diet or diets containing cottonseed,
R. Bras. Zootec.. Publicado em: 22/10/2018
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10. Chemical and mineralogical characterization of silicon manganese iron slag as railway ballast
Abstract In nature, metal ores such as iron, lead, aluminum and others are found in an impure state, sometimes oxidized and mixed with silicates of other metals. During casting, when the ore is exposed to high temperatures, these impurities are separated from the molten metal and can be removed. The mass formed by these compounds is slag. Slag is the co-prod
REM, Int. Eng. J.. Publicado em: 2017-12
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11. Impact of feeding cottonseed coproducts on reproductive system of male sheep during peripubertal period
ABSTRACT Cottonseed coproducts contain gossypol which can have specific effects upon the male reproductive system. We evaluated the reproductive development of male lambs close to puberty fed on three cotton coproducts. Twenty-four 5-month old male lambs received four diets: 20 % of dry matter intake of whole cottonseed (WCS), high oil cottonseed meal (CSC),
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-12
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12. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016