Hmf
Mostrando 13-24 de 96 artigos, teses e dissertações.
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13. DILUTE ACID HYDROLYSIS OF SWEET SORGHUM BAGASSE AND FERMENTABILITY OF THE HEMICELLULOSIC HYDROLYSATE
ABSTRACT This study aimed to determine the best dilute acid hydrolysis condition for the hemicellulosic fraction of sweet sorghum bagasse for ethanol production by Scheffersomyces stipitis. The experiment followed a 23 factorial design with four central points, and had as variables: sulfuric acid concentration, temperature and hydrolysis time. Sorghum bagass
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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14. 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: 09/05/2019
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15. AVALIAÇÃO DA QUALIDADE DE MÉIS DE ABELHAS AFRICANIZADAS E SEM FERRÃO NATIVAS DO NORDESTE DO ESTADO DO PARÁ
Resumo O objetivo do trabalho foi avaliar a qualidade microbiológica e físico-química do mel in natura (np) e pasteurizado (p) de abelhas africanizadas (Apis mellifera) e de duas espécies de abelhas sem ferrão (Melipona fasciculata e Melipona flavolineata) nativas da região Nordeste do Estado do Pará. As análises físico-químicas foram realizadas de
Ciênc. anim. bras.. Publicado em: 03/09/2018
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16. Production of Furan Compounds from Sugarcane Bagasse Using a Catalytic System Containing ZnCl2/HCl or AlCl3/HCl in a Biphasic System
In this work, two catalytic systems combining Lewis and Brønsted acids (ZnCl2/HCl and AlCl3/HCl) were applied in a tetrahydrofuran (THF)/NaClaq biphasic system to produce furan compounds from plant polysaccharides. The following cellulosic matrices were applied for this purpose: α-cellulose, microcrystalline cellulose and both native and steam-exploded sug
J. Braz. Chem. Soc.. Publicado em: 2018-05
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17. Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage
Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteris
Food Sci. Technol. Publicado em: 21/12/2017
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18. Inhibitor tolerance of a recombinant flocculating industrial Saccharomyces cerevisiae strain during glucose and xylose co-fermentation
ABSTRACT Lignocellulose-derived inhibitors have negative effects on the ethanol fermentation capacity of Saccharomyces cerevisiae. In this study, the effects of eight typical inhibitors, including weak acids, furans, and phenols, on glucose and xylose co-fermentation of the recombinant xylose-fermenting flocculating industrial S. cerevisiae strain NAPX37 wer
Braz. J. Microbiol.. Publicado em: 2017-12
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19. Hydrolysis of cellulose using heteropoly salts derivatives from H3PW12O40 with different redox properties as catalysts
ABSTRACT Heteropoly salts containing different numbers of vanadium atoms (K4[PVW11O40] - KPWV1 and K6[PV3W9O40] - KPWV3) were synthesized from the heteropoly acid H3PW12O40 (HPW), and used as catalysts in hydrolysis of cellulose reactions in order to change the redox properties and verify whether the cluster of catalysts are involved in mechanism reaction. T
Matéria (Rio J.). Publicado em: 10/08/2017
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20. A research on the chemical and microbiological qualities of honeys sold in Istanbul
Abstract Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In t
Food Sci. Technol. Publicado em: 23/02/2017
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21. Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite
RESUMO Produzido e comercializado na América Latina, o doce de leite é muito apreciado por seus consumidores, com grande importância para o mercado brasileiro. A padronização das características desse produto, assim como sua adequação ao que é preconizado pelo Regulamento Técnico de Identidade e Qualidade, é dificultada pela grande diversidade cul
Rev. Ceres. Publicado em: 2016-10
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22. Characterization of Turkish honeys regarding of physicochemical properties, and their adulteration analysis
Abstract This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to AOAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module - Cavity Ring-Down Spectroscopy (CM-CRDS). The micros
Food Sci. Technol. Publicado em: 28/07/2016
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23. DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS
During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination
Quím. Nova. Publicado em: 2016-07
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24. O contexto de desenvolvimento motor de escolares do semiárido: contribuições do modelo processo-contexto
Resumo Este estudo, de abordagem quantitativa e qualitativa, investigou a relação bidirecional entre as habilidades motoras fundamentais (HMF) de escolares e o contexto. Usou-se o Test of Gross Motor Development 2 para avaliar as HMF e observações diretas e entrevistas para investigar o contexto. Os resultados revelam que 96,6% das crianças apresentaram
Rev. Bras. Ciênc. Esporte. Publicado em: 2016-06