Development Of New Products
Mostrando 1-12 de 587 artigos, teses e dissertações.
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1. Synthesis and Evaluation of Antibacterial Activity of 1,2,3-Triazole and Ether Derivatives of Paeonol
Multi-drug-resistant bacteria (MDR) are the cause of different infections and diseases that have affected humanity for a long time, and have been an emerging global health problem that has led to increased morbidity and mortality. The growing emergence of MDR bacteria has underlined the need for development and discovery of new antibacterial compounds. In th
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. RECENT ADVANCES IN CYANATION REACTIONS
Transformations involving structurally complex molecules, natural products and representative molecules are extremely important to obtain key reaction intermediates, in addition to accessing molecules with bioactive properties. The development of cyanation methodologies in those molecules becomes important, because nitriles are versatile and important buildi
Química Nova. Publicado em: 2022
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3. Innovation capabilities in agribusiness: evidence from Brazil
Abstract Purpose This paper aims to identify the winning combination of innovation capabilities for selected Brazilian agribusiness firms along different value chain links. Design/methodology/approach Adopting a quantitative approach, the authors analyzed the relationship between innovation capabilities and innovative performance of 300 agribusiness firms
RAUSP Management Journal. Publicado em: 2022
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4. Reaching Circular Economy through Circular Chemistry: The Basis for Sustainable Development
Circular chemistry (CC) is an approach for establishing chemical processes to become truly circular and sustainable. It adopts the principles of circular economy (CE), employing life cycle approaches and systems thinking, which help to understand and address the sustainability issues of chemical processes and products. Within this whole context, it is possib
Journal of the Brazilian Chemical Society. Publicado em: 2022
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5. Healthy chocolate enriched with probiotics: a review
Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during p
Food Sci. Technol. Publicado em: 2021-09
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6. Response surface optimization of polysaccharide extraction from Galla Chinensis and determination of its antioxidant activity in vitro
Abstract Galla Chinensis was a traditional Chinese medicine used as an ingredient in many prescriptions for the treatment of oxidant damage-associated symptoms in China. The current research on the isolation of polysaccharides from Galla Chinensis and their antioxidant activities still remain as an ongoing challenge. The purpose of this study is to develop a
Food Sci. Technol. Publicado em: 2021-03
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7. A IMPORTÂNCIA DAS CUMARINAS PARA A QUÍMICA MEDICINAL E O DESENVOLVIMENTO DE COMPOSTOS BIOATIVOS NOS ÚLTIMOS ANOS
Coumarins are natural products characterized as 2H-chromen-2-one, according to IUPAC nomenclature, largely distributed in plants, as well as, in species of fungi and bacteria. Nowadays, many synthetic procedures allow the discovery of coumarins with expanded chemical space. The ability to exert non-covalent interactions with many enzymes and receptors in liv
Quím. Nova. Publicado em: 2021-02
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8. NOVAS TECNOLOGIAS PARA O TRATAMENTO DA TUBERCULOSE: O QUE AS PATENTES NOS DIZEM
Tuberculosis still is the world’s leading cause of death from a single infectious agent and has affected approximately 10 million people in 2018. The development of new technologies for treating tuberculosis is among the priority goals for the global fight against the disease. The present work makes a technological prospecting from patent documents, aiming
Quím. Nova. Publicado em: 20/07/2020
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9. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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10. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 2020-06
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11. Foreign direct investment in developing economies A study on the productivity spillover effects in Latin America
Abstract Purpose The aim of this study was to investigate how the productivity spillover effects of foreign direct investment (FDI) in the Latin American economies are manifested. Specifically, the paper sought to identify the role of foreign presence and government intervention through an industrial policy on total factor productivity in Latin American cou
RAUSP Manag. J.. Publicado em: 2020-03
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12. Gluten-free pasta: development of a new formulation based on rice and lupine bean flour (Lupinus Mutabilis) using a mixture-process design
Abstract Gluten-free pasta was developed by substituting rice flour (RF) with lupin flour (LF). The factors tested were the substitution of RF by LF (10g/100g -30g/100g), egg (8g/100g -30g/100g) and guar gum (0.15g/100g -1g/100g) using a mixture-process design. Seven response variables were measured. Luminosity, ash content, protein content, chrome, hue, wei
Food Sci. Technol. Publicado em: 20/12/2019