Functional Capacity
Mostrando 25-36 de 1582 artigos, teses e dissertações.
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25. Mucuna pruriens fiber: nutritional, functional and biological properties
Abstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by mea
Food Sci. Technol. Publicado em: 2021-03
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26. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage
Abstract The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five st
Food Sci. Technol. Publicado em: 2021-03
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27. Yellow Mombin (Spondias mombin L.) Seeds from Agro-Industrial Waste as a Novel Adsorbent for Removal of Hexavalent Chromium from Aqueous Solutions
The objective of this study was to develop a low-cost and eco-friendly adsorbent from agro-industrial waste for the removal of hexavalent chromium in the aqueous medium. The adsorbent (BMC) produced from yellow mombin (Spondias mombin L.) seeds was characterized by the determination of the chemical composition, thermal analysis (thermogravimetric (TG) analys
J. Braz. Chem. Soc.. Publicado em: 2021-02
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28. Limited cardiopulmonary capacity in patients with liver cirrhosis when compared to healthy subjects
SUMMARY OBJECTIVES: The present study compared cardiorespiratory capacity between cirrhotic patients and healthy subjects. METHODS: Nineteen cirrhotic patients and 19 healthy subjects, paired by age and gender, participated in the study. Volunteers performed an incremental cardiopulmonary test with a ramp protocol, a ventilatory and metabolic variables wer
Rev. Assoc. Med. Bras.. Publicado em: 2021-01
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29. Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle
Abstract This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foami
Food Sci. Technol. Publicado em: 2020-12
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30. Inspiratory Muscle Training Based on Anaerobic Threshold on the Functional Capacity of Patients After Coronary Artery Bypass Grafting: Clinical Trial
Abstract Introduction: Coronary artery bypass grafting (CABG) is associated with reduced ventilatory muscle strength and consequent worsening of functional capacity (FC). Inspiratory Muscle Training (IMT) can be indicated, but there is still a lack of knowledge about the use of the anaerobic threshold (AT) as a basis for prescription. The objective of this
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-12
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31. Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Food Sci. Technol. Publicado em: 2020-12
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32. ADSORPTION OF ATRAZINE BY BIOCHARS PRODUCED FROM BYPRODUCTS OF THE WOOD INDUSTRY
ABSTRACT Atrazine is a herbicide widely used in agriculture; however, because of its toxicity, alternatives are needed to remove this compound from the environment. In this study, we investigated the adsorption process and the atrazine-adsorbing ability of three biochars produced at different pyrolysis temperatures from byproducts of the wood industry. The b
Eng. Agríc.. Publicado em: 2020-12
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33. Errata
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
Alea. Publicado em: 2020-12
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34. Assessing beauticians’ knowledge of cutaneous melanoma and willingness to contribute to melanoma surveillance practices on the general population,
Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (> 20% dry matter), four for boiling (~
An. Bras. Dermatol.. Publicado em: 2020-12
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35. Intercalation of Apocarotenoids from Annatto (Bixa orellana L.) into Layered Double Hydroxides
Synthetic conditions were evaluated to intercalate norbixin into layered double hydroxides (LDH). Norbixin was isolated from a hydrosoluble commercial annatto extract. LDH samples comprising M2+/Al3+ (M = Mg, Zn) were synthesized by coprecipitation and characterized by X-ray diffraction, thermal analysis coupled to mass spectrometry, vibrational spectroscopi
J. Braz. Chem. Soc.. Publicado em: 2020-11
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36. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09