Physical Preparation
Mostrando 1-12 de 334 artigos, teses e dissertações.
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1. General anesthesia for old Werner syndrome patient: a case report
Abstract Werner syndrome (WS) is a rare autosomal recessive, premature aging disorder whose clinical manifestations include short stature, bilateral cataracts, diabetes mellitus, hypertension, and atherosclerosis. WS first manifests during adolescence and patients usually die at 40–50 years of age. Only symptomatic treatment options available according to
Brazilian Journal of Anesthesiology. Publicado em: 2022
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2. Physical and sensory characteristics of salty cereal bar with different binding agents
Abstract The purpose of this study was to evaluate different binding agents for the preparation of salty cereal bars and to characterize them regarding their physical and sensory parameters. Four formulations of cereal bars were developed using collagen, guar gum, xanthan gum and psyllium as binders, which were evaluated for instrumental color and texture. T
Food Sci. Technol. Publicado em: 2021-06
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3. Structure-Physical Properties Relationship of Eutectic Solvents Prepared from Benzyltriethylammonium Chloride and Carboxylic Acids
Deep eutectic solvents (DESs) have attracted the attention of the researchers as alternative solvents due to desirable properties such as easy preparation and high thermal stability. In this work, it was reported the preparation of five DESs from benzyltriethylammonium chloride (BTEAC) as quaternary ammonium salt (QAS) and carboxylic acids (oxalic, malonic o
J. Braz. Chem. Soc.. Publicado em: 2021-03
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4. Dementia and COVID-19: complications of managing a pandemic during another pandemic
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Dement. neuropsychol.. Publicado em: 2020-12
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5. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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6. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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7. Tear down academic paywall during pandemic
Zinc hexacyanoferrate (ZnHCF) is a Prussian Blue analog and can be intercalated by both monovalent and divalent ions. ZnHCF/multi-walled carbon nanotube (MWCNT) film could be used as a cathode for zinc ions battery. Carbon nanotubes improved significantly the electrochemical performance of the electrode. It is described the preparation of ZnHCF/MWCNT films b
Braz. J. Biol.. Publicado em: 2020-09
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8. Zinc Hexacyanoferrate/Multi-Walled Carbon Nanotubes Films for Rechargeable Aqueous Batteries
Zinc hexacyanoferrate (ZnHCF) is a Prussian Blue analog and can be intercalated by both monovalent and divalent ions. ZnHCF/multi-walled carbon nanotube (MWCNT) film could be used as a cathode for zinc ions battery. Carbon nanotubes improved significantly the electrochemical performance of the electrode. It is described the preparation of ZnHCF/MWCNT films b
J. Braz. Chem. Soc.. Publicado em: 2020-09
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9. EFFECTS OF CLAY FRACTION MINERALOGY ON PHYSICAL ATTRIBUTES OF A YELLOW ULTISOL TREATED WITH CHISELING
ABSTRACT The objective of this study was to evaluate the influence of minerals in the clay fraction on physical attributes of Yellow Ultisol cultivated with sugarcane and prepared with two different treatments: chiseling across the entire area and chiseling only in planting rows. The samples were collected from four layers of soil at eight months after plant
Eng. Agríc.. Publicado em: 2020-08
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10. Preparation and Characterization of the β-Cyclodextrin Inclusion Complex with Benzbromarone
Benzbromarone (BZB) is a drug that has diuretic activity and is used in the gout treatment. Its therapeutic efficiency is decreased by its low water solubility (11.8 mg L-1) and highly hydrophobic aspect (logP 2.7), which are responsible for affecting its intestinal absorption and bioavailability. BZB inclusion complex (IC) aims at increasing the drug solubi
J. Braz. Chem. Soc.. Publicado em: 2020-08
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11. Polyurethane/poly (Ionic Liquids) Cellulosic Composites and their Evaluation for Separation of CO2 from Natural Gas
The development of both versatile and inexpensive sorbents for CO2/CH4 separation has become one of the greatest challenges to the environment and natural gas processing. This study reports the preparation and characterization of polyurethane (PU)/ cellulose based poly(ionic liquid)(CPIL) composites for CO2/CH4 separation. PU matrix was reinforced with CPIL
Mat. Res.. Publicado em: 20/01/2020
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12. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 20/12/2019