Natural Additives
Mostrando 1-12 de 59 artigos, teses e dissertações.
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1. Spices as natural additives for beef burger production
Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on
Food Sci. Technol. Publicado em: 2020-12
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2. 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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3. 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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4. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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5. Stabilization of Rice Bran in Broiler Feed with Natural and Synthetic Antioxidants and Heat Treatment
ABSTRACT The objective of this study was to evaluate different strategies for the oxidative stabilization of rice bran (RB) in the diet of broiler chickens using natural antioxidant additives, synthetic antioxidant additives and heat treatment on performance, breast meat quality and liver fat content and the nutrient digestibility coefficients. Furthermore,
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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6. Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration
ABSTRACT In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four diet
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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7. Effects of Gamma Radiation on the Properties of the Thermoplastic Starch/Poly (Butylene Adipate-co-Terephthalate) Blends
The development of blends made from matrices of synthetic biodegradable polymers, and natural additives, are considered less environmentally aggressive materials. This work aimed to study the effects of gamma radiation on the properties of the thermoplastic starch (TPS)/poly(butylene adipate-co-terephthalate) (PBAT). In this work, blends of TPS/PBAT were pre
Mat. Res.. Publicado em: 14/10/2019
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8. EVALUATION OF ANTIOXIDANT ACTIVITY OF NATURAL EXTRACTS ON THE OXIDATIVE STABILITY OF COTTONSEED BIODIESEL
Abstract The objective of this study was to evaluate the antioxidant activity of the natural extracts catechin, curcumin and quercetin on the oxidative stability of methylic cottonseed oil biodiesel. The oxidative stability was evaluated using the Rancimat method (EN 14112) for biodiesel with 500, 1000, 1500, 2000 and 3000 ppm of additives, and compared with
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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9. Characterization of additives in NR formulations by TLC-IR (UATR)
Abstract It is a well-established fact that rubber accelerator is essential to provide solution in different sectors. However, there is a reversal process which can reduce the material performance. Sulfur accelerators donors and organic peroxides have been presented as a solution to the problem. The methodology development that can separate or characterize
Polímeros. Publicado em: 10/07/2018
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10. Effect of natural ageing on the properties of recycled polypropylene/ethylene vinyl acetate/wood flour composites
ABSTRACT Wood flour composites main applications are represented by outdoor furnishing. Therefore, it is important to evaluate their behavior under natural ageing conditions. This work aims to investigate the natural ageing impact on the mechanical, physical, thermal e morphological properties of recycled polypropylene/ethylene vinyl acetate/wood flour compo
Matéria (Rio J.). Publicado em: 20/07/2017
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11. Influence of ZnO and TiO2 Particle Sizes in the Mechanical and Dielectric Properties of Vulcanized Rubber
The novelty of the present study relies on the straightforward sonication of ZnO and TiO2 and incorporation to a complex formulation of latex, with other several organic-inorganic additives that influences the cross-linking reactions. The new elastomer with particles carefully sonicated exhibit improved electrical and mechanical properties. Strong interactio
Mat. Res.. Publicado em: 22/06/2017
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12. The Effects of Different Media, Sucrose Concentrations and Natural Additives on Plantlet Growth of Phalaenopsis Hybrid 'Pink'
ABSTRACT The effects of various sucrose concentrations as carbon source and natural additives in different media on plantlet growth of Phalaenopsis hybrid 'Pink' were studied. Plantlets were cultured on two media (Murashige and Skoog [MS] and Vacin and Went [VW]) supplemented with 0, 10, 20, 30 and 40 g L-1 sucrose either with 0, 10 and 20% (v/v) coconut wat
Braz. arch. biol. technol.. Publicado em: 11/05/2017