Physico Chemical Analysis
Mostrando 13-24 de 146 artigos, teses e dissertações.
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13. 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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14. Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques
ABSTRACT The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physic
An. Acad. Bras. Ciênc.. Publicado em: 01/09/2016
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15. Physico-chemical properties and amino acid profiles of sap from Tunisian date palm
ABSTRACT Date palm sap (Phoenix dactylifera L.), also known as “legmi”, is a fresh juice extracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of the tapping period and after seven days of collection) on the amino acid profile and physico-chemical properties of date palm sap from both male a
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-02
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16. COMPARAÇÃO DE MÉTODOS POR CROMATOGRAFIA LÍQUIDA NA DETERMINAÇÃO DE MULTIRRESÍDUOS DE AGROTÓXICOS EM MORANGOS
Liquid chromatography is often used for the determination of pesticide multiresidues in foods. In Brazil, the strawberry crop is an example of a food with high levels of irregularities because of the application of pesticides. This is a major concern from the perspective of food safety, environmental protection, and certification for food export. The purpose
Quím. Nova. Publicado em: 2015-12
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17. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both
Food Sci. Technol. Publicado em: 15/09/2015
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18. Assessing the performance of macroinvertebrate metrics in the Challhuaco-Ñireco System (Northern Patagonia, Argentina)
ABSTRACT Seven sites were examined in the Challhuaco-Ñireco system, located in the reserve of the Nahuel Huapi National Park, however part of the catchment is urbanized, being San Carlos de Bariloche (150,000 inhabitants) placed in the lower part of the basin. Physico-chemical variables were measured and benthic macroinvertebrates were collected during thre
Iheringia, Sér. Zool.. Publicado em: 2015-09
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19. ENCAPSULAÇÃO DO ÁCIDO L-ASCÓRBICO NO BIOPOLÍMERO NATURAL GALACTOMANANA POR SPRAY‑DRYING: PREPARAÇÃO, CARACTERIZAÇÃO E ATIVIDADE ANTIOXIDANTE
AbstractIn this study, the spray drying technique was used to prepare L-ascorbic acid (AA) microparticles encapsulated with galactomannan-an extract from the seeds of the Delonix regia species. The physico-chemical characteristics, antioxidant activity, and encapsulation efficiency of the AA microparticles were evaluated and characterized using thermogravime
Quím. Nova. Publicado em: 2015-08
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20. Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim
Food Sci. Technol. Publicado em: 01/10/2013
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21. Síntese e controle de qualidade da ureia enriquecida em 13C para diagnóstico da Helicobacterpylori (HP)
The aim of the study was to synthesize the urea (13CO(NH2)2), with 99% 13C atoms, and to perform a quality analysis for the diagnosis (breath test) of Helicobacter pylori. Furthermore, the process was submitted to economic analysis. The reaction was performed in a stainless steel reactor, lined with polytetrafluoroethylene, under low pressure and temperature
Quím. Nova. Publicado em: 2013
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22. CHARACTERIZATION AND EVALUATION OF INTERACTION BETWEEN SPECIES AND METAL HUMIC SUBSTANCES OF PEAT: an alternative for remediation of soil and surface water in the arid region of Sergipe. / CARACTERIZAÇÃO E AVALIAÇÃO DA INTERAÇÃO ENTRE ESPÉCIES METÁLICAS E SUBSTÂNCIAS HÚMICAS DE TURFA: uma alternativa para remediação de solos e águas superficiais na região do agreste sergipano.
This study aimed to understand the interactions between humic substances extracted from peat and metallic species, of the National Park of Itabaiana - SE, seeking a further application in the remediation of soil, surface water contaminated by agricultural activities. We collected samples of soil, fertilizer and peat and characterized by the organic matter co
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/12/2012
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23. Análise físico-química e reológica de um óleo parafínico / Rheological and physico-chemical analysis of a paraffinic oil
Uma das principais características das parafinas de alto peso molecular é a sua baixa solubilidade na maioria dos solventes de bases parafínicas, aromáticas, naftênicas e outros solventes oleosos, quando em temperatura ambiente. Entretanto, nas condições de reservatório em que se encontram, a solubilidade destes componentes é suficientemente alta pa
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/10/2012
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24. Estudo morfológico e hidroquímico de pequenas depressões na Nhecolândia, Pantanal, MS / Morphological and hydrochemical study of small depressions in Nhecolândia, Pantanal, MS
The southern part of the Taquari alluvial fan, called Nhecolândia, is a sub-region of the Pantanal of Mato-Grosso exhibiting a complex of round shape lakes, draining fields, forested sandy areas, small watercourses and small depressions. Former studies have shown that the sub-superficial water fluxes depend on the intensity of the flood and on the presence
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/09/2012