Food Industry
Mostrando 1-12 de 542 artigos, teses e dissertações.
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1. Relational norms and satisfaction with interorganizational cooperation
Abstract Purpose This study aims to analyze the effects of interorganizational cost management and opportunism on the reflexes of relational norms on satisfaction with interorganizational cooperation in franchised companies. The collective synergy arising from these relationships mainly seeks to increase competitiveness and commercial development. Windolph
RAUSP Management Journal. Publicado em: 2022
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2. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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3. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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4. Sugar derived from genetically modified sugarcane
Abstract Sugar is an ancient food and currently one of the most used ingredients in human nutrition and in the food industry. In tropical regions, sugar is produced mainly from sugarcane, while temperate countries produce sugar preferably from sugar beets. Due to its widespread use, the forthcoming adoption of genetically modified (GM) sugarcane varieties ma
Food Sci. Technol. Publicado em: 2021-03
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5. Technological innovation in Córrego do Sítio Mineração - A study of technical and economic aspects by using sensor-based sorting for refractory gold ore
Abstract The mining sector has a fundamental financial and economical role in the country where it practices these activities. In addition to employment creation and social-cultural development, the mining sector brings economic growth to the country. However, the sector is facing challenges due to COVID-19, incidents involving tailings dam facilities, risin
REM, Int. Eng. J.. Publicado em: 2021-01
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6. Risk perception related to food
Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional a
Food Sci. Technol. Publicado em: 2020-12
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7. Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activit
Food Sci. Technol. Publicado em: 2020-12
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8. Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential
Food Sci. Technol. Publicado em: 2020-12
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9. Preparation of antioxidant peptides from hairtail surimi using hydrolysis and evaluation of its antioxidant stability
Abstract In this study, antioxidant peptides were prepared from hairtail surimi by hydrolysis. Response surface methodology coupled with a Box-Behnken design was applied to optimize hydrolysis conditions. The optimum conditions were determined as: 12.1 h incubation time, 44.74 °C incubation temperature and enzyme concentration 1858.85 U/g. The amino acid co
Food Sci. Technol. Publicado em: 2020-12
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10. Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric parameters
Abstract The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. The objective of this research was to obtain mathematical models for predicting the amount of total phenolics, anthocyanins and antioxidant capacity of blackberry, blueberry and jaboticaba skin, based on colorimetric parameters (L*,
Food Sci. Technol. Publicado em: 2020-12
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11. THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)
ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the wate
Eng. Agríc.. Publicado em: 2020-12
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12. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10