Final Product
Mostrando 1-12 de 906 artigos, teses e dissertações.
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1. Analysis and evaluation of structural properties of Co3O4 microparticles obtained at low temperature
Abstract In the present research, the synthesis of cobalt oxide Co3O4 was carried out using the sol-gel technique with subsequent heat treatment at 225 and 235 °C. The final product obtained was characterized by X-ray diffraction (XRD), showing a pure crystalline phase of Co3O4, cell parameters a=b=c=8.071 Å, and a volume of 525.7 Å3. The particle size wa
Cerâmica. Publicado em: 2022
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2. Consumer profile: blackberry processing with different types of sugars
Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacemen
Food Sci. Technol. Publicado em: 2021-09
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3. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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4. CARTA AO EDITOR SOBRE O MANUSCRITO: O FENÔMENO DE DOSE-RESPOSTA ASSOCIADO AO TREINAMENTO DE FORÇA É INDEPENDENTE DO VOLUME DE SÉRIES E REPETIÇÕES POR SESSÃO
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Rev Bras Med Esporte. Publicado em: 2021-06
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5. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
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6. Autologous blood salvage in cardiac surgery: clinical evaluation, efficacy and levels of residual heparin
ABSTRACT Objective: Intraoperative blood salvage (cell saver technique) in cardiac surgery is universally used in surgical procedures with a marked risk of blood loss. The primary objectives of this study were to determine the concentration of residual heparin in the final product that is reinfused into the patient in the operating room and to evaluate the
Hematol., Transfus. Cell Ther.. Publicado em: 2021-03
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7. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12
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8. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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9. Metabolomics as a potential tool for the diagnosis of growth hormone deficiency (GHD): a review
ABSTRACT Metabolomics uses several analytical tools to identify the chemical diversity of metabolites present in organisms. These metabolites are low molecular weight molecules (<1500 Da) classified as a final or intermediary product of metabolic processes. The application of this omics technology has become prominent in inferring physiological conditions th
Arch. Endocrinol. Metab.. Publicado em: 2020-12
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10. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed o
Food Sci. Technol. Publicado em: 2020-12
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11. Theoretical Calculations on the Mechanism of Hydrogenation of Diphenylacetylene over Pdn (n = 1-4) Clusters
Diphenylacetylene (DPA) is a precursor of stilbene and benzil, and reduction of DPA or its derivatives with metallic reagents is both an old and contemporary topic of research. By means of density function theory (DFT) calculations, a detailed investigation of the mechanism of the hydrogenation of DPA over Pd clusters was carried out at the molecular level.
J. Braz. Chem. Soc.. Publicado em: 2020-10
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12. QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder
Eng. Agríc.. Publicado em: 2020-06