Diacetyl
Mostrando 1-12 de 117 artigos, teses e dissertações.
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1. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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2. A Multicommuted Flow System for Spectrophotometric Determination of Formaldehyde in Mushroom
Formaldehyde is a carcinogenic compound that was employed as fungicide in the past. Despite its disuse, some foods such as mushrooms naturally produce formaldehyde, showing the importance of its determination. In this work, a mechanized flow system based on solenoid valves is proposed for spectrophotometric formaldehyde determination in mushrooms. The analyt
J. Braz. Chem. Soc.. Publicado em: 2018-07
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3. An original method for producing acetaldehyde and diacetyl by yeast fermentation
Abstract In this study a natural culture medium that mimics the synthetic yeast peptone glucose medium used for yeast fermentations was designed to screen and select yeasts capable of producing high levels of diacetyl and acetaldehyde. The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomas
Braz. J. Microbiol.. Publicado em: 2016-12
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4. Development of an autochthonous starter culture for spreadable goat cheese
Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with
Food Sci. Technol. Publicado em: 09/09/2016
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5. Use of whey powder and skim milk powder for the production of fermented cream
Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Samples were analyzed for changes in their biochemical and physico
Food Sci. Technol. Publicado em: 29/08/2016
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6. Antiproliferative activity of marine stingray Dasyatis sephenvenom on human cervical carcinoma cell line
AbstractBackgroundVenoms comprise mixtures of numerous bioactive compounds that have a wide range of pharmacologic actions. Toxins from venomous animals have attracted the attention of researchers because of their affinity for primary sites responsible for lethality and their efficacy at extremely low concentrations. The venoms of marine stingrays have not b
J. Venom. Anim. Toxins incl. Trop. Dis. Publicado em: 10/11/2015
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7. Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products
In this study, nineteen Lactobacillus isolated from Algerian goat's milk, 13 belonging to L. plantarum, three to L. pentosus, two to L. rhamnosus and one to L. fermentum, were examined in vitro in order to be used as adjunct culture in dairy products. The strains were tested for their proteolytic activity, sensory and safety properties. Strains LbMS16 and Lb
Braz. arch. biol. technol.. Publicado em: 31/01/2014
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8. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011
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9. Atividade de ureases em solos e avaliação de potenciais inibidores / Ureases activity in soil and potencial inhibitors evaluation
The urease is an enzyme that catalyzes the hydrolysis of urea to carbon dioxide and ammonia. The inhibitors are used to minimize the volatilization of NH3 from hydrolysis of urea. The present study proposes to evaluate the activity of urease in crop, tillage and conventional system from pasture and eucalyptus and evaluate the compounds potential of imine and
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/07/2011
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10. Mecanismo de oxidação aeróbica de acetoacetato e 2-metilacetoacetato catalisada por mioglobina: implicações em desordens cetogênicas / Mechanism of the aerobic oxidation of acetoacetate and 2- methylacetoacetate catalyzed by Mb: implications for ketogenic disorders
Acetoacetato (AA) e 2-metilacetoacetato (MAA) são compostos β-cetoácidos acumulados em diversas desordens metabólicas como no diabetes e na isoleucinemia, respectivamente. Examinamos o mecanismo de oxidação aeróbica de AA e MAA iniciada por intermediários reativos de mioglobina de coração de cavalo (Mb) gerados pela adição de H2O2. Uma rota q
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/04/2011
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11. Aspectos biotecnológicos da interação entre bactérias e cana-de-açúcar (Saccharum sp., L.) / Biotechnological aspects of bacteria-sugarcane (Saccharum sp., L.) interactions
Sugarcane is one of the most important Brazilian crops. Its importance is increasing due to the gradual substitution of fossil fuel for renewable and cleaner energy sources, such as ethanol Consequently, the biotechnological aspects that mediate sugarcane-bacterium interactions must be evaluated; studies from tropical countries are incipiente Bacterium-plant
Publicado em: 2010
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12. Efeito da temperatura de cozimento sobre as propriedades tecnologicas do queijo de coalho / Effect of cooking temperature on the technological properties of "queijo de coalho"
Queijo de coalho was made using three different curd cooking temperatures (40, 45 and 50ºC). The objective of this study was to evaluate the effect of cooking temperature on the composition, proteolysis, functionality and sensory acceptance of this type of cheese. The development of enterococci and lactic bacteria during manufacture and refrigerated sto
Publicado em: 2008