Hmf
Mostrando 1-12 de 96 artigos, teses e dissertações.
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1. Preparation of SAPO-34-Based Catalyst for Conversion of Fructose to 5-Hydroxymethylfurfural
Solid acid-catalyzed dehydration of fructose to produce 5-hydroxymethylfurfural (5-HMF) has been a hotspot in biomass conversion research in recent years. In this study, a novel SAPO-34-based catalyst was prepared by consecutive steps of titanium doping, sulfuric acid impregnation, and sulfonic acid functionalization. Characterization of the catalyst with X-
J. Braz. Chem. Soc.. Publicado em: 2021-08
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2. Open Science and the Role of Cardiology Journals in the COVID-19 Pandemic
In the current search for renewable energy sources, residual biomass has gained ground in the concept of biorefinery. Furanic compounds such as 5-hydroxymethylfurfural (HMF), furfural (FF) and derivatives such as levulinic acid (LA), obtained from biomass, have emerged as important industrial chemical platforms. In this sense, this work aimed to use pequi ba
Int. J. Cardiovasc. Sci.. Publicado em: 2020-07
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3. Production of Furanic Compounds and Organic Acids from Brazilian Pequi (Caryocar brasiliensis Camb.) Residues Using Green Chemistry
In the current search for renewable energy sources, residual biomass has gained ground in the concept of biorefinery. Furanic compounds such as 5-hydroxymethylfurfural (HMF), furfural (FF) and derivatives such as levulinic acid (LA), obtained from biomass, have emerged as important industrial chemical platforms. In this sense, this work aimed to use pequi ba
J. Braz. Chem. Soc.. Publicado em: 2020-07
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4. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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5. Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxy
Food Sci. Technol. Publicado em: 2020-06
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6. Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law
Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in orde
Food Sci. Technol. Publicado em: 2020-06
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7. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03
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8. Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law
Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in orde
Food Sci. Technol. Publicado em: 20/12/2019
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9. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 13/12/2019
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10. Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxy
Food Sci. Technol. Publicado em: 25/11/2019
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11. Physical Compatibility and Stability of Pesticide Mixtures at Different Spray Volumes
RESUMO: As informações disponíveis sobre compatibilidade física e estabilidade de misturas de agrotóxicos são escassas e muitas vezes divergentes. Esse conhecimento é de fundamental importância no sucesso de programas de controle de insetos-praga, doenças e plantas daninhas. Nesta pesquisa foi avaliada, em condições laboratoriais, a compatibilidad
Planta daninha. Publicado em: 04/11/2019
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12. Gold Catalysis for Selective Hydrogenation of Aldehydes and Valorization of Bio-Based Chemical Building Blocks
Gold catalysts are best known for their selectivity in oxidation reactions, however, there is a promising future for gold in selective hydrogenations. Herein, the hydrogenation of several aldehydes and important bio-based chemical building blocks, namely 5-hydroxymethylfurfural (5-HMF), furfural and vanillin, was performed throughout the combination of Au na
J. Braz. Chem. Soc.. Publicado em: 21/10/2019