Physico Chemical Characteristics
Mostrando 13-24 de 118 artigos, teses e dissertações.
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13. Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties
Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated
Food Sci. Technol. Publicado em: 16/04/2018
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14. Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)
Abstract So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and prese
Food Sci. Technol. Publicado em: 29/05/2017
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15. Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit
Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and
Food Sci. Technol. Publicado em: 13/03/2017
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16. Validation of a Chromatographic Analytical Method for Quantification of Benznidazole Incorporated in Nanostructured Lipid Formulations
Benznidazole (BNZ) has been employed in the treatment of Chagas disease; however, its low water solubility is a drawback, which can be overcome by incorporating BZN within nanostructured systems. The aim of this work was to validate a chromatographic method for determination of BZN incorporated in nanoemulsions (NE) and nanostructured lipid carriers (NLC). T
J. Braz. Chem. Soc.. Publicado em: 2017-02
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17. Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol
Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axial
Food Sci. Technol. Publicado em: 25/08/2016
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18. The necessity of management in a lake of the Atlantic Forest biodiversity hotspot: nitrogen levels connected to a persistent bloom of Cylindrospermopsis raciborskii
ABSTRACT Conservational studies of the threatened Atlantic Forest biome are frequently restricted to terrestrial ecosystems. We know little about the water bodies, specially considering that this biome covers the third largest system of lakes in Brazil. Some of these lakes are located inside the protected "Rio Doce State Park", but many others are found outs
Acta Bot. Bras.. Publicado em: 19/04/2016
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19. Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes
RESUMO Neste trabalho, o melhoramento físico-químico das características do suco de uva concentrado utilizando um tratamento enzimático seguido pelo Processo de Separação de Membranas (PSM) foi investigado. Usando-se as enzimas Novozym (r) 33095 e Ultrazym APPL (r) variando três parâmetros operacionais, o melhor resultado das características da polp
An. Acad. Bras. Ciênc.. Publicado em: 04/03/2016
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20. 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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21. 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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22. ASSOCIATION OF BRANCHED POLYETHYLENE IMINE WITH SURFACTANTS IN AQUEOUS SOLUTION
Three polymer-surfactant systems comprised of branched polyethylene imine (PEI) with an anionic surfactant (sodium dodecylsulfate; SDS), a cationic surfactant (tetradecyltrimethylammonium bromide; TTAB), and a zwitterionic surfactant (
N -tetradecyl-N ,N -dimethyl-3-ammonio-1-propanesulfonate; SB3-14) were stQuím. Nova. Publicado em: 2015-07
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23. Influence of harvest year in the physicochemical properties and antioxidant activity of flaxseed hull oils from Tunisia
The objective of this research was to determine the effect of five years on physico-chemical characteristics and antioxidant activity of flaxseed hull oils. Oil and protein on flaxseed hull varied between 20.15 and 22.56 and 17.45 and 19.14, respectively. The albumin fraction dominated the seed hull protein composition (44 - 47%). Flaxseed hull oils showed s
Food Sci. Technol. Publicado em: 2015-03
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24. Comparative pharmacognosy of Pyrrosia petiolosa and Pyrrosia davidii
Pyrrosia petiolosa (Christ) Ching, Polypodiaceae, is an important medicinal pteridophyte used for the treatment of nephritis and bronchitis, while P. davidii (Giesenhagen. ex Diels) Ching, Polypodiaceae, often substitutes medicinal Pyrrosia in clinic. The present study was aimed to compare the pharmacognosy of P. petiolosa and P. davidii, including plant mor
Rev. bras. farmacogn.. Publicado em: 2014-08