Drink Evaluation
Mostrando 13-24 de 36 artigos, teses e dissertações.
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13. Evaluation of a carbonation process for coconut water (Cocus nucifera L.) / Avaliação de processo de carbonatação de agua de coco (Cocus nucifera L.)
A agua de coco verde (Cocus nucifera L.) e bem conhecida por suas propriedades nutritivas, hidratantes e de baixos teores de gordura. Outra bebida com grande participacao no mercado de bebidas no Brasil e o refrigerante, bebida contendo dioxido de carbono (CO2) na sua formulacao. A adicao de CO2 proporciona maior vida e refrescancia para a bebida, alem de co
Publicado em: 2009
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14. Quality of coffee (Coffea arabica L.) pre-processed in coconut / Qualidade de café (Coffea arabica L.) pré-processado por via seca
The maturity stage physiological of coffee fruit after their harvest may influence on the physiological quality of grains and the final quality of coffee drink, mainly because of their peculiarities. The objective of this study was to verify some aspects of pre-process of coffee in coconut, harvesting at different percentages of cherry maturation stage, rela
Publicado em: 2009
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15. Avaliação da Presença de Resíduos de Antimicrobianos em Leite e Bebida Láctea UHT por Teste de Inibição Microbiana Comercial / Evaluation of the presence of antimicrobials residues in Milky Drink and UHT Milk by Microbial Inhibition Commercial Test
A ocorrência de resíduos de antimicrobianos no leite tem sido objeto de preocupação constante por parte das autoridades sanitárias constituindo um sério problema na saúde coletiva, devido aos efeitos tóxicos destes compostos ocasionando alergias, e até mesmo alguns tipos de câncer, além da possibilidade de favorecer o desenvolvimento de microrgani
Publicado em: 2009
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16. Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfur
Brazilian Journal of Chemical Engineering. Publicado em: 2008-06
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17. Monitoring the physical chemical parameters in post-harvest Coffee arabica (Coffea arabica L.) in different stages of maturation. / Monitoramento de parametros fisico-quimicos na pos-colheita de Cafe arabica (Coffea arabica L.) colhido em diferentes estadios de maturação.
Nowadays the quality of coffee became an indispensable aspect for the conquest of new markets. It is known that the quality of coffee is strictly related to diverse physical-chemical constituents of the grain responsible for the characteristic flavor and taste of the drink and this could be compromised for the absence of precaution during the post-harvested
Publicado em: 2008
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18. Avaliação in vitro das alterações superficiais do esmalte dentário de dentes permanentes submetidos à ação de bebidas energéticas / In vitro evaluation of changes on enamel surface of permanent teeth submitted to energy drinks action
The growing consumption of soft drinks and fruit juices and its possible harmful effect on dental structures has aroused great interest in dentistry nowadays. Among the main effects often caused by the action of these carbonated drinks on dental enamel, erosions can be cited. The purpose of this study was to verify the erosive potential of energy drinks sold
Publicado em: 2008
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19. AvaliaÃÃo do elixir sanativo sobre o processo de alveolite dental induzida em ratos (Rattus norvegicus albinus)
Alveolitis is an inflammatory process involving the bone portions of the more superficial of the alveolar dental. To enable an evaluation of the "mechanism" of alveolitis of dental extraction in male rats treated with Elixir SanativoÂ, through histological examination with the aid of a light microscopy were used 36 rats (Rattus norvegicus albinus) Wistar. T
Publicado em: 2008
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20. Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida
Cassava starch sour wastewater is an effluent from cassava starch fermentation process. Fermentation wastewater was studied to a non alcoholic refreshing new beverage production, originally named #Frëshpa#. The principal barrier is mask the cassava starch sour characteristic flavor, conferred by lactic, propionic, butyric acids and other volatile compounds
Publicado em: 2008
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21. Evaluation of the influence of drying aid on the atomized cashew juice properties / AvaliaÃÃo da influÃncia de adjuvantes de secagem sobre as propriedades de suco de caju atomizado
The fruit industries have been compelled to adapt to the increasing consumer requeriments related to convenience, food safety and health benefits. An evidence of such changes is the increasing production of fruit juices and related products. Although the ready-to-drink fruit nectars are convenience products, they have high weight and volume, since they have
Publicado em: 2008
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22. Behavior of the ringspot virus disease in coffee plants and its influence in the quality of coffee drink / Comportamento da Mancha Anular do cafeeiro no campo e sua influÃncia na qualidade da bebida
In this work the development of ringspot virus disease was evaluated in coffee plants in the same coffee crop, from 2003 to 2005 in Lavras, Minas Gerais State -Brazil. It was also elaborated a diagramatical scale for measuring the severity of virus disease and determining its influence in the quality of coffee drink, and the effect of miticides in the contro
Publicado em: 2007
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23. Influence of beverages routinely used in childrens diet on the enamel microhardness of primary teeth: an in vitro evaluation / Influência de bebidas ingeridas rotineiramente por crianças na microdureza do esmalte de dentes decíduos: avaliação in vitro
The aim of this study was to assess, in vitro, the influence of a lemon soft drink (Sprite®), an apple soya juice (Ades®) and a strawberry juice (Kapo®) routinely utilized in childrens diet on the superficial and deep microhardness of primary teeth enamel, as a function of the exposure time. Forty crowns of caries-free human primary incisors were included
Publicado em: 2007
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24. DESENVOLVIMENTO E VALIDAÇÃO DE MÉTODO FOSFORIMÉTRICO EM SUBSTRATO DE CELULOSE PARA DETERMINAÇÃO DE PIRENO E CRISENO / DEVELOPMENT AND VALIDATION OF THE PHOSPHORIMETRIC METHOD IN CELLULOSE SUBSTRATE TO DETERMINATION OF PYRENE AND CHRYSENE
In this work, solid surface room-temperature phosphorimetry (SSRTP) was used to develop ultra-trace and selective methods for determination of chrysene and pyrene in complex samples containing several other polycyclic aromatic hydrocarbons (PAHs). Both chrysene and pyrene were selected because they are classificated by the U.S. Environmental Protection Agenc
Publicado em: 2007