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Mostrando 1-12 de 207 artigos, teses e dissertações.
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1. Quais casos são considerados imunossupressão e podem tomar a vacina contra Covid-19?
A imunossupressão ocorre geralmente em pessoas que fazem tratamento para doenças autoimunes como Lupos, artrite reumatoide, Doença de Crohn, anemia hemolítica, as espondiloartrites, a artrite psoriásica, a esclerose sistêmica (esclerodermia), a síndrome de Sjögren, miopatias inflamatórias e as vasculites
. Pessoas que estão em tratamento
Núcleo de Telessaúde Mato Grosso do Sul. Publicado em: 12/06/2023
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2. O papel da estrutura etária na análise da mortalidade por Covid-19
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weigh
Ciênc. saúde coletiva. Publicado em: 2020-09
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3. Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weigh
Food Sci. Technol. Publicado em: 2020-09
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4. Isotermas de dessorção e calor isostérico de sementes de araticum (Annona crassiflora Mart.)
RESUMO Objetivou-se, com este estudo, determinar as isotermas de dessorção e o calor isostérico das sementes de Annona crassiflora Mart., utilizando os critérios de informação de Akaike (AIC) e informação bayesiano de Schwarz (BIC) para auxiliar na escolha do modelo de regressão não linear. As isotermas de dessorção foram determinadas pelo métod
Rev. bras. eng. agríc. ambient.. Publicado em: 2020-09
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5. INFLUENCE OF ALBUMIN ON GUAVA PULP POWDER OBTAINED BY FOAM-MAT DRYING
ABSTRACT Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, B
Eng. Agríc.. Publicado em: 2020-06
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6. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 2020-03
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7. SORPTION ISOTHERMS AND ISOSTERIC HEAT OF PERICARP AND ENDOSPERM TISSUES OF ARABICA COFFEE FRUIT
ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and
Eng. Agríc.. Publicado em: 2020-02
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8. Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weigh
Food Sci. Technol. Publicado em: 20/12/2019
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9. The effect of encapsulants on the heat of sorption in vacuum-dried cajá powder
RESUMO Dados de umidade de equilíbrio do pó da poupa de cajá (PC) (Spondias mombin, L.) com e sem aditivos - 58% de maltodextrina (MD) ou 58% de goma arábica (GA) - foram determinadas em 20; 30; 40 e 50 °C, utilizando o método gravimétrico estática numa faixa de atividade de água de 0,06 a 0,90. As isotermas obtidas foram sigmóide, típica tipo III
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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10. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 15/08/2019
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11. Study of adsorption isotherms and physicochemical characterization of natural food colourants
Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the
Food Sci. Technol. Publicado em: 31/01/2019
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12. Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer
Resumo Produtos em pó são caracterizados por sua praticidade e longa vida útil, no entanto as polpas de fruta em pó apresentam alta higroscopicidade e tendência à aglomeração devido à sua natureza hidrofílica. Sua estabilidade pode ser estudada por meio das isotermas de equilíbrio higroscópico. A polpa de graviola, por sua vez, apresenta grande
Braz. J. Food Technol.. Publicado em: 07/06/2018