Natural Products
Mostrando 25-36 de 1429 artigos, teses e dissertações.
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25. Functional properties and Bioactivities of Cleistocalyx nervosum var. paniala berry plant: a review
Abstract In treating various diseases, natural therapies are widely preferred in the modern era to synthetic drugs as they offer little or no side effects, in contrast to synthetic drugs. However, there is limited scientific knowledge about plants that have a broad range of medicinal properties. Cleistocalyx nervosum var. paniala, native to Thailand and gene
Food Sci. Technol. Publicado em: 2020-12
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26. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12
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27. Synthesis and Antioxidant and Antimicrobial Properties of β-Hydroxy Sulfides, Sulfoxides, and Sulfones Derived from Cardanol and Glycerol Derivatives
Natural and synthetic sulfur-bearing organic compounds have many applications in medicinal chemistry. This article reports the preparation of amphiphilic β-hydroxy sulfides, sulfoxides, and sulfones derived from cardanol and glycerol. Thiolysis of cardanol epoxide 3 with various thiols (4a-4j) in ethanol or water yielded the corresponding β-hydroxy sulfide
J. Braz. Chem. Soc.. Publicado em: 2020-12
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28. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage
Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid r
Food Sci. Technol. Publicado em: 2020-12
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29. ENRIQUECIMENTO ELEMENTAR POR MEIO DE CULTIVO: PLANTAS E COGUMELOS
The foods enrichment with essential elements is an alternative to supply deficiencies of micronutrients and the fortification by rich cultivation is a promising strategy for the elemental enrichment of agricultural origin products, mainly in regions where there is high prevalence. On the other hand, in elemental enrichment procedures, possible antagonistic a
Quím. Nova. Publicado em: 2020-09
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30. APRESENTAÇÃO - História Antiga: Diferentes Perspectivas
Biodiesel is a suitable alternative to replace the petro-diesel. The biodiesel is formed by unsaturated esters easily degraded by interferences of oxygen, temperature, contact with metals or contaminants. The aim of this research was to investigate the biodiesel degradation process via 1H nuclear magnetic resonance (NMR) spectroscopy, observing the olefinic,
Rev. Bras. Hist.. Publicado em: 2020-08
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31. Evaluation of the Oxidation Degradation Process of Biodiesel via 1H NMR Spectroscopy
Biodiesel is a suitable alternative to replace the petro-diesel. The biodiesel is formed by unsaturated esters easily degraded by interferences of oxygen, temperature, contact with metals or contaminants. The aim of this research was to investigate the biodiesel degradation process via 1H nuclear magnetic resonance (NMR) spectroscopy, observing the olefinic,
J. Braz. Chem. Soc.. Publicado em: 2020-08
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32. Healing effects of natural latex serum 1% from Hevea brasiliensis in an experimental skin abrasion wound model,
Abstract Background Dermabrasion is related with mechanical and surgical traumas on the skin; usually topical antiseptics and/or saline have been used for healing. Natural products for wound healing can also be used for abrasions, such as latex from Hevea brasiliensis. Objective This study aimed to evaluate the in vitro viability and migratory/proliferativ
An. Bras. Dermatol.. Publicado em: 2020-08
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33. Processes for alcohol-free beer production: a review
Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products
Food Sci. Technol. Publicado em: 2020-06
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34. Elaboration of a natural sweetener using Erythritol/Stevia
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics
Food Sci. Technol. Publicado em: 2020-06
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35. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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36. WOOD RESOURCE BALANCE FOR PLANTATION FORESTS IN BRAZIL: RESOURCES, CONSUMPTION AND CASCADING USE
ABSTRACT A resource balance comprises a method to monitor sources and uses of a given material. The wood resource balance analyses origins of wood resources used in the production of semi finished forest products. At the same time, the resource balance helps tracking wood processing residues and its further uses. A primary survey with 113 companies was condu
CERNE. Publicado em: 2020-06