Physico Chemical Composition
Mostrando 13-24 de 84 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. 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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16. Effects of acid treatment on the clay palygorskite: XRD, surface area, morphological and chemical composition
The palygorskite is an aluminum-magnesium silicate that has a fibrous morphology. Their physico-chemical characteristics are the result of high surface area, porosity and thermal resistance which make it an attractive adsorbent. Its adsorption capacity can be increased through chemical reactions and/or heat treatments. The objective of this work is to verify
Mat. Res.. Publicado em: 09/05/2014
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17. Etidronate from Medicine to Endodontics: effects of different irrigation regimes on root dentin roughness
An increase in dentin roughness, associated with surface composition, contributes to bacterial adherence in recontaminations. Surface roughness is also important for micromechanical interlocking of dental materials to dentin, and understanding the characteristics of the surface is essential to obtain the adhesion of root canal sealers that have different phy
J. Appl. Oral Sci.. Publicado em: 2013-09
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18. Simultaneous incorporation of magnesium and carbonate in apatite: effect on physico-chemical properties
Synthetic apatites are widely used both in the dental and the orthopaedic fields due to their similarity in composition with the inorganic phase of hard tissues. Biologic apatites are not pure hydroxyapatite (HA), but are calcium-deficient apatites with magnesium and carbonate as minor but important substituents. The aim of the present study was to produce a
Mat. Res.. Publicado em: 02/04/2013
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19. Análise de simulantes para produtos ácidos acondicionados em embalagens metálicas / Analysis of simulants to acidic products conditioned in meal package
Tin-plate cans represent most of the cans for canned food. Since they are not inert, during the storage period, interaction occurs with the product and metal dissolution can occur, especially when it is acid food. To minimize this interaction it is used organic coatings, and epoxy-phenolic resin is the the most used. As the foods are complex biochemical syst
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/07/2012
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20. Avaliação de características físico-químicas da carne de rã-touro (Lithobates catesbeianus) liofilizada de pigmentação normal e albina / Evaluation of physico-chemical characteristics of meat from bullfrog (Lithobates catesbeianus) lyophilized normally pigmented and albino.
A carne de rã destaca-se nutricionalmente por suas proteínas de alto valor biológico e por seu baixo teor em gorduras, por esse motivo pode ser indicada como complemento alimentar no tratamento de diversas doenças e alergias alimentares. Neste sentido existe a necessidade de se criar produtos a partir da carne de rã, que sejam viáveis, e venham atender
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/05/2012
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21. Adubação e biofortificação: caraterização química e física do arroz (Oryza sativa L.) / Biofortification and fertilization: chemical and physical characterization of rice (Oryza sativa L.)
O arroz (Oryza sativa L.) é um dos cereais mais produzidos e consumidos no mundo, caracterizando como principal alimento para mais da metade da população mundial. Sua importância é destacada principalmente em países em desenvolvimento, tais como o Brasil, desempenhando papel estratégico em níveis econômico e social. Atualmente, é crescente o númer
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/04/2012
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22. Physicochemical and palynological parameters of honey from samples africanized honeybees in Santa Helena and Terra Roxa counties (PR) / CaracterizaÃÃo fÃsico-quÃmica e palinolÃgica de amostras de mel de abelha africanizada dos municÃpios de Santa Helena e Terra Roxa (PR)
This study aimed to physicochemically and palynologically characterize the honey samples of Apis mellifera collected in Santa Helena and Terra Roxa counties, located in the western region of Paranà State, Brazil, and to verify the similarity of the melliferous flora in the samples. Forty honey samples were collected, 20 in Santa Helena and 20 in Terra Roxa
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/03/2012
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23. Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat
Sci. agric. (Piracicaba, Braz.). Publicado em: 2012-12
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24. Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics
The aim of this study was to determine the chemical composition -physico-chemical properties, fatty acid and tocopherol compositions and total phenolic compounds -and evaluate the radical-scavenging activity of crude oil extracted from passion fruit (Passiflora edulis f. flavicarpa) seeds, aiming to use the agro-industrial by-products. The oil seed extractio
Brazilian Archives of Biology and Technology. Publicado em: 2012-02