Food Chemistry
Mostrando 1-12 de 53 artigos, teses e dissertações.
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1. AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current trend in food science and analytical chemistry. In this sense, the objective of this work was to propose an an
Quím. Nova. Publicado em: 2020-12
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2. Optimization of Alkaline, Acidic, Ionic Liquid and Oxidative Pretreatments for Coconut Waste Conversion into Fermentable Sugars
Cocos nucifera L. is a palm tree of paramount importance in the food and chemistry industries, although over 50% of its biomass is discarded as waste. The aim of the study is to investigate different pretreatments in to coconut husks (CH), based on acid, alkaline, ionic liquid (IL), and peroxidative, in order to produce fermentable sugars. Severity factors w
J. Braz. Chem. Soc.. Publicado em: 2020-05
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3. APLICAÇÃO DE CONDIMENTOS NA REVELAÇÃO DE IMPRESSÕES DIGITAIS LATENTES: UM EXPERIMENTO NO ENSINO DE QUÍMICA
The development of fingermarks is an important step in criminal cases. Latent fingermarks require applications of reagents to be developed before they can be visualized. Different techniques to enhance fingermarks’ visualization have been employed and the powder dusting is the most common among them. The use of food spices as latent fingermarks developers
Quím. Nova. Publicado em: 21/10/2019
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4. LASER INDUCED-BREAKDOWN SPECTROSCOPY (LIBS): HISTÓRICO, FUNDAMENTOS, APLICAÇÕES E POTENCIALIDADES
This review attempts to present a broad view of the technique laser-induced breakdown spectroscopy (LIBS), since its origin, fundamentals, sample preparation strategies, use of chemometric tools for data processing, the advantages and limitations with regard to qualitative and quantitative analysis, aplications and future trends as an analytical technique th
Quím. Nova. Publicado em: 18/07/2019
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5. MICROEMULSÕES: COMPONENTES, CARACTERÍSTICAS, POTENCIALIDADES EM QUÍMICA DE ALIMENTOS E OUTRAS APLICAÇÕES
Microemulsions (MEs) are thermodynamically stable systems consisting of nanosized droplets dispersed in a solvent continuous medium (known as pseudo-phase), which is immiscible with the dispersed phase. These systems consist of water, a hydrophobic solvent called "oil," an amphiphile and often, a co-surfactant that is normally a medium chain alcohol. A large
Quím. Nova. Publicado em: 2015-11
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6. Evaluation of Direct Analysis for Trace Elements in Tea and Herbal Beverages by ICP-MS
In general, inductively coupled plasma mass spectrometry (ICP-MS) food analysis requires numerous sample treatment steps that imply an increase of analysis time and the use of chemicals. In this study, the main objective was to evaluate the applicability of the direct analysis by ICP-MS to determine twelve elements (Al, As, Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Se
J. Braz. Chem. Soc.. Publicado em: 2015-06
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7. Solubility and Seeded Metastable Zone width of functional sugar L-arabinose
L-arabinose is widely used in food, medicine, chemistry, and biology fields; however, solubility and seeded metastable zone width (MSZW) of L-arabinose have not been reported in the literature. In this paper, solubility and MSZW of L-arabinose in aqueous solution were determined. Solubility of L-arabinose was measured in the range of 20-68 °C by a conventio
Food Sci. Technol. Publicado em: 2015-03
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8. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
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9. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil
Fried foods are widely consumed in Brazil and their quality depends on the oil or fat they are fried. Qualitative (physical chemistry indices) and quantitative measurements (fry-life oil or fat until disposal, oil turnover, type of oil or fat and amount and type of fried foods) and associations were performed. We applied a structured form and collected 60 mL
Food Sci. Technol. Publicado em: 24/09/2013
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10. Genotoxicity and acute and subchronic toxicity studies of a standardized methanolic extract of Ficus deltoidea leaves
OBJECTIVE: Ficus deltoidea leaves have been used in traditional medicine in Southeast Asia to treat diabetes, inflammation, diarrhea, and infections. The present study was conducted to assess the genotoxicity and acute and subchronic toxicity of a standardized methanol extract of F. deltoidea leaves. METHODS: Sprague Dawley rats were orally treated with
Clinics. Publicado em: 2013-06
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11. A Química na agricultura: perspectivas para o desenvolvimento de tecnologias sustentáveis
Food production and preservation of the environment are among the challenges faced by contemporary society. In Brazil, as in most parts of the world, the possibility of increasing the agricultural area is limited by several factors. Thus, an increase in productivity through the application of innovative technologies is regarded as the best solution to overco
Quím. Nova. Publicado em: 2013
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12. Modelos ridge em planejamentos de misturas: uma aplicação na extração da polpa de pequi
Mixture Models can be used in experimental situations involving areas related to food science and chemistry. Some problems of a statistical nature can be found, such as effects of multicollinearity that result in uncertainty in the optimization of a dependent variable. This study proposes the application of the ridge model adapted for mixture planning consid
Quím. Nova. Publicado em: 2013