Partial Substitution
Mostrando 13-24 de 276 artigos, teses e dissertações.
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13. The use of tire rubber in the production of high-performance concrete
Abstract The advances in concrete technology lead to the search for alternative materials that provide improvements in concrete properties while at the same time collaborating with sustainable practices in construction. In this study, the influence of the incorporation of waste tire rubber on the mechanical properties of high-performance concrete was discuss
Cerâmica. Publicado em: 2019-01
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14. Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob
Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportio
Food Sci. Technol. Publicado em: 22/03/2018
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15. Effect of Partial and Total Replacement of Inorganic by Organic Microminerals Sources on the Quality of Broiler Carcasses
ABSTRACT Among the nutrients involved in the chicken diet, the microminerals deserve attention as they exert essential functions in the organism. These compounds can be provided in inorganic (traditional) and organic (chelate) forms. In organic form, the micromimerals can attend a new concept related to a better bio-availability. In this sense, the objective
Braz. arch. biol. technol.. Publicado em: 08/01/2018
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16. Lipid Peroxidation in the Plasma, Lungs, Heart and Liver of Broilers Fed a Grape Seed Extract and Raised at 2278 m of Altitude
ABSTRACT The aim of this research was to evaluate the effect of partial substitution of vitamin E (VE) by grape seed extract (GSE) on glutathione peroxidase activity (GPxA), nitric oxide (NO) concentration and lipid peroxidation [malondialdehyde (MDA) concentration] in the plasma, lungs, heart and liver, and live performance of broilers raised at 2278 m of a
Rev. Bras. Cienc. Avic.. Publicado em: 2017-09
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17. Effect of the chemical attack on the properties of cimentititous composites with partial substitution of ash from sugar cane bagasse in natura
ABSTRACT Seeking the reutilization of waste from agriculture and urban sources, studies have presented an option in the inclusion of such waste into new low-cost materials that are environmentally viable. One possibility is the reutilization of sugarcane bagasse ashes (SBA), the final waste in the productive process of the Brazilian alcohol sector. In additi
Matéria (Rio J.). Publicado em: 20/07/2017
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18. Effect of partial replacement with thermally processed sugar cane bagasse on the properties of mortars
ABSTRACT Sugar cane bagasse is a residue of the sugar-alcohol industry, and its main destination is represented by burning boilers for power generation. The bagasse cogeneration of power produces a sugar cane bagasse ash (SCBA) residue that does not have a useful destination. Ashes are commonly studied as pozzolan in Portland cement production. International
Matéria (Rio J.). Publicado em: 02/05/2017
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19. Substitution of blood plasma with soy protein concentrate in piglet diet
ABSTRACT In this study, we evaluated the effects of substitution of partial and total spray-dried blood plasma (BP) with soy protein concentrate (SPC) in the diet of post-weaning piglets on their performance, intestinal histomorphometry, and blood parameters. Fifty-four castrated male piglets, weaned at an average age of 21 days and an initial average weight
R. Bras. Zootec.. Publicado em: 2017-04
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20. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
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21. Glass Forming Ability and Mechanical Properties of Zr57.52Co21.24Al9.24Ag12 bulk metallic glass
The effect of the partial substitution of Al for Ag in the glass forming ability (GFA) of the Zr57.52Co21.24Al21.24-xAgx (x = 8, 10, 12, and 14 at. %) family alloy are reported and discussed. Cylindrical and conical ingots were obtained using the suction casting technique. It was found that the Zr57.52Co21.24Al9.24Ag12 alloy showed a glassy structure, with a
Mat. Res.. Publicado em: 10/10/2016
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22. Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour
Summary The objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, die
Braz. J. Food Technol.. Publicado em: 01/09/2016
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23. Effect of Alloying Elements in Melt Spun Mg-alloys for Hydrogen Storage
Abstract In this paper we report the effect of alloying elements on hydrogen storage properties of melt-spun Mg-based alloys. The base alloys Mg90Si10, Mg90Cu10, Mg65Cu35 (at%) were studied. We also investigated the effect of rare earths (using MM: mischmetal) and Al in Mg65Cu25Al10, Mg65Cu25MM10 and Mg65Cu10Al15MM10 alloys. All the melt-spun alloys without
Mat. Res.. Publicado em: 28/07/2016
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24. Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana)
Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydr
Food Sci. Technol. Publicado em: 20/06/2016