Develop Products Process
Mostrando 13-24 de 149 artigos, teses e dissertações.
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13. Physical and chemical characteristics of cheese bread, using fermented broken rice
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different
Food Sci. Technol. Publicado em: 26/10/2017
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14. The influence of natural clay and organoclay vermiculite on the formation process of bionanocomposites with poly (3-hydroxybutyrate-co-3-hydroxyvalerate)
ABSTRACT During the last decades, a lot of research work focused on several biodegradable and biosourced polyesters for the purpose of reducing the non-degradable polymer wastes. These polyesters are particularly considered to be promising polymers for biomedical applications and short life-time products like packaging. As these packagings are rapidly discar
Matéria (Rio J.). Publicado em: 02/10/2017
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15. Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
Abstract The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water
Food Sci. Technol. Publicado em: 15/05/2017
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16. Plant senescence and proteolysis: two processes with one destiny
Abstract Senescence-associated proteolysis in plants is a complex and controlled process, essential for mobilization of nutrients from old or stressed tissues, mainly leaves, to growing or sink organs. Protein breakdown in senescing leaves involves many plastidial and nuclear proteases, regulators, different subcellular locations and dynamic protein traffic
Genet. Mol. Biol.. Publicado em: 08/08/2016
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17. Ocean Dwelling Actinobacteria as Source of Antitumor Compounds
ABSTRACT Extending over decades, research has been of great focus and enormous progress on exploring the ocean for natural products from marine actinobacteria. Attraction towards alternative medicine has led to improvements in natural product discovery. With great potential to survive in extreme environments, marine actinobacteria, efficiently produce an arr
Braz. arch. biol. technol.. Publicado em: 01/08/2016
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18. Effect of drying conditions on the physical properties of impregnated orange peel
Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperatur
Braz. J. Chem. Eng.. Publicado em: 2013-09
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19. Da compra de produtos e serviços culturais ao direito de produzir cultura: análise de um paradigma emergente
Cultural activities are normally financed according to two classic paradigms: government funding and market financing. The former consists of direct state action or funding of civil society's cultural practices with state resources; the latter is anchored in the liberal or neoliberal tradition, the most recent expression of which involves the dominant curren
Dados. Publicado em: 2013-06
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20. Characterization of pre-gelatinized rice and bean flour
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; scre
Food Sci. Technol. Publicado em: 24/05/2013
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21. Desenvolvimento de um ambiente para simulação da manufatura baseado em features e realidade virtual / Development of environment for simulation of manufacturing based on features and virtual reality
Nowadays with the diversification of products demanded, manufacturing systems have become increasingly complex and with difficult operation. Hardly the person responsible for the manufacturing area has all the information necessary to anticipate the details for their implementation. On the other hand, companies don\ t have the time or resources to test alter
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/10/2012
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22. Contribuição da análise ergonômica do trabalho na avaliação social do ciclo de vida de artefatos de pedra sabão: estudo de caso em Santa Rita de Ouro Preto
The basic principle in the Life Cycle Analysis (LCA) is to evaluate the environmental impacts. For this purpose, the methodology investigates the inputs and outputs of all the life stages of the product under study. The need to include social aspects in LCA was recently observed and the methodology is now called Social Life Cycle Assessment (SLCA). The SLCA
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/03/2012
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23. Desenvolvimento e caracterizaÃÃo centesimal, microbiolÃgica e sensorial de hidrolisados protÃicos de tilÃpia do Nilo (Oreochromis niloticus) / Development and proximate, microbiological and sensory characterization of Nile tilapia (Oreochromis niloticus) protein hydrolyzed
The Nile tilapia is a specie that has been highlighted in recent years for various reasons, however, during their filleting there is a sub use of its chips, resulting in very rich protein sources waste that could be used in food. An alternative for these waste can be the development of protein hydrolyzed, which are constructed using enzymes that hydrolyze pr
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/02/2012
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24. Some aspects of chicken behavior and welfare
Brazil is the world leader in broiler production and export. It achieved this position mainly to its excellent supply chain structure and climate, which favor poultry and grain production throughout its territory. Although Brazilian egg production is not as important as broiler production, this segment presents great potential of increasing its share in the
Rev. Bras. Cienc. Avic.. Publicado em: 2012-09