Flavor Ratio
Mostrando 13-24 de 28 artigos, teses e dissertações.
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13. Neutrinos astrofísicos : mecanismo de produção e razão entre sabores / Astrophysical neutrinos : production mechanism and flavor radio
Neutrinos Astrofísicos são produzidos quando prótons ou núcleos, acelerados numa fonte astrofísica, interagem com a matéria nas imediações gerando méons que decaem fracamente produzindo neutrinos. Remanescentes de Supernovas, Núcleos Ativos de Galáxias (AGN) e Explosões de Raios Gama (GRB) são alguns dos candidatos a fontes, e a detecção desse
Publicado em: 2011
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14. Study of the diffractive production ratio of B+→ Ј/Ψ K+ at CMS / Estudo sobre a razão de produção difrativa e total de B+→ Ј/Ψ K+ no CMS
O presente trabalho refere-se ao estudo sobre a razão da produção difrativa e total de B+ decaindo em J=y +K+, no ambiente do experimento CMS do colisor de prótons LHC do CERN, contribuindo assim com a compreensão geral do Modelo Padrão (SM) como a teoria das interações fundamentais entre as partículas elementares. Inicialmente, é apresentada uma a
Publicado em: 2010
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15. Cultivares, variaves de processo, reuso do xarope de sacarose e viabilidade economica da pre-secagem osmotica de pessegoa / Cultivars, process variables, reuse syrup and economicv feasibility of the osmotic pre-driyng of peaches
The objective of the present study was to evaluate the industrialization of peach cultivars from the State of São Paulo, Brazil, in the semi-dried form, using a combined process involving osmotic pre-drying (OPD) and conventional hot air drying (CD). The aptness of the cultivars Douradão, Régis, Aurora-1 and Diamante was evaluated, using OPD with sucrose
Publicado em: 2010
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16. PERFIL DE ÁCIDOS GRAXOS, EMBUTIDO FERMENTADO E CARACTERÍSTICAS DA CARCAÇA DE OVELHAS DE DESCARTE / FATTY ACIDS PROFILE, FERMENTED SAUSAGE AND CARCASS TRAITS OF CULLING SHEEP
The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate fermented sausage type salami produced with this meat. Were used 20 culling ewes, being 10 of the Ideal race and 10 of the Texel race, w
Publicado em: 2007
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17. Effects of simple discrimination training on identity match-to-sample performance of an capuchin monkey (Cebus apella) / Efeito do treino de discriminações simples sobre o repertório de pareamento ao modelo por identidade de um macaco-prego (Cebus apella)
This paper reports an experiment training to verify the function of simple simultaneous discrimination training with pairs of stimuli on identity match-to-sample performance with the same stimuli. An infant capuchin monkey with experience with identity match-to-sample served as subject. It was investigated how much training with a Repeated Shift of Simple Di
Publicado em: 2007
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18. Obtenção e caracterização nutricional de snacks de milho (Zea mays L.) e linhaça (Linum usitatissimum L.) / Nutritional characterization of corn and flaxseed snacks
Extrusion cooking is a very important process for the food industry, used to manufacture a series of products as expanded snack foods, breakfast cereals, texturized proteins, etc. Corn snacks are nick-named as junked foods or are being considered foods with calories and no nutrients. Nevertheless they are largely consumed by the population, and this cons
Publicado em: 2006
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19. Uma investigação sobre o decaimento semileptonico do Cascata Neutro no caso muônico e a sua observação
We report an investigation of the semileptonic decay ?0??+µ - ?µ. This decay was observed for the first time with nine identified events using the KTeV beam line and detector at Fermilab. The decay is normalized to the ?0 beta decay mode and yields a value for the ratio of decayrates G(?0??+µ - ?µ)/G(?0??+e- ?e) igual a ( 1,8+0,7-0,5(stat.) ± 0,2(syst.)
Publicado em: 2005
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20. Quality and peach conservation with the use of 1-MCP and cooling / Qualidade e conservação de pessegos com utilização de 1-MCP e resfriamento rapido
Postharvest losses vary amid vegetables produces, however generally between fruits and vegetables there are losses ranging from 30% to 50%. Such losses are due to the inadequate handling of the produce between harvesting and final consumption. Thus, this paper aims at the aplication of 1-methylcycloprene (1-MCP), from cooling with forced air (PC), and cold s
Publicado em: 2005
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21. The flavor asymmetry in the polarized proton sea
We perform a careful study on the effect of the Pauli blocking to the light polarized antiquark structure of the proton sea. We develop the formal expressions for the polarized antiquark distributions, highlighting the role played by quark statistics and the vacuum structure. The ratio involving the polarized antiquarks is calculated. In particular, it is fo
Brazilian Journal of Physics. Publicado em: 2004-03
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22. Sintese enzimatica dos esteres de aroma butirato e valerato de citronelila por lipase de Rhizopus sp. / Enzymatic synthesis of the butyric flavor esters and valeric citronellyl by lipase of Rhizopus sp.
The enzymatic synthesis of citronellyl flavor esters with a non commercial lipase from Rhizopus sp was investigated. The results were compared with other lipases from Fusarium 152 B, Fusarium 160 A1, Tricoderma sp, and Alcaligenes sp. The lipase from Rhizopus sp was selected as better biocatalyst for the citronelyl ester synthesis. It was verified the effect
Publicado em: 2004
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23. Proteins of soy and colágeno: validation of the quantification methodologies and technological evaluation of the use in cárneos products / Proteinas de soja e colageno : validação das metodologias de quantificação e avaliação tecnologica do uso em produtos carneos
Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat products because of their technological benefits, with reduced processing costs, although they are considered limiting, with regard to essential amino-acids, and
Publicado em: 2004
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24. Composição de acidos graxos e quantificação dos acidos graxos LNA, EPA e DHA no tecido muscular de tilapias (Oreochromis niloticus), submetidas a diferentes tratamentos com oleo de linhaça. / Fatty acid compositionand and quantification one of LNA, EPA and DHA in the fabric muscular of tilapias (Oreochoromis niloticus), submitted the different treatments with linseed oil.
The present work had as its aim to raise the omega-3 (@-3 or n-3) fatty acids content in farm fish. With this in mind young Tilapias (Oreochromis niloticus) samples weighing approximately 88g were taken randomly to captivity in an experiment with four treatments (B, C, D and E) using linseed oil and one control (treatment A) using sunflower oil. The rations
Publicado em: 2003