Physico Chemical Properties
Mostrando 1-12 de 177 artigos, teses e dissertações.
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1. Physico-chemical properties of calcium silicate-based sealers in powder/liquid and ready-to-use forms
Resumo Os cimentos endodônticos obturadores à base de silicato de cálcio foram desenvolvidos em formas pó/líquido ou pré-misturadas prontas para o uso. Foi realizada a avaliação das propriedades físico-químicas de um protótipo pó/líquido MTApex Sealer (Ultradent) em comparação com um material pronto para uso EndoSequence BC Sealer (Brasseler).
Brazilian Dental Journal. Publicado em: 2022
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2. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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3. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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4. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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5. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES
Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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6. DEEP EUTECTIC SOLVENTS BASED ON BETAINE AND PROPYLENE GLYCOL AS POTENTIAL DENITRIFICATION AGENTS: A LIQUID-LIQUID EQUILIBRIUM STUDY
Abstract Two deep eutectic solvents (DES) based on betaine (B) and propylene glycol (PG) in molar ratios of 1:4 and 1:5 were prepared and their physico-chemical properties were determined. Liquid-liquid equilibria at 298.15 K and atmospheric pressure were determined for 13 quasi-three-component systems with a hydrocarbon (n-hexane, n-heptane, i-octane or tol
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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7. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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8. Phytodesalination of a moderately saline soil combined with two inorganic amendments
ABSTRACT The shortage of water and the increasing salinity are the main limiting environmental factors that directly affect the establishment and the development of crops. In this research, phytodesalination capacity of Sesuvium verrucosum was evaluated alone and in combination with agricultural gypsum (CaSO4·2H2O) and Polisul-C, in order to remedy a modera
Bragantia. Publicado em: 13/12/2019
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9. Effect of seasonal conditions and milk management practices on bulk milk quality in Minas Gerais State - Brazil
RESUMO Avaliou-se a influência das condições climáticas em regiões tropicais, bem como do treinamento e da implementação de boas práticas de manejo na produção e qualidade do leite em distintos períodos em fazendas leiteiras no estado de Minas Gerais, Brasil. No presente estudo, as características físico-químicas do leite, a contagem bacteriana
Arq. Bras. Med. Vet. Zootec.. Publicado em: 10/10/2019
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10. Semicondutores heteroestruturados: uma abordagem sobre os principais desafios para a obtenção e aplicação em processos fotoquímicos ambientais e energéticos
Heterostructured semiconductors are materials with unique features formed by combination of two or more semiconductors with suitable interface between them. The study of the heterostructures aim the development of physico-chemical and photocatalytic properties higher than their isolated phases, which makes it possible to obtain higher efficiency and lower co
Quím. Nova. Publicado em: 15/08/2019
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11. OPTIMIZATION OF LIPASE IMMOBILIZATION ON MAGHEMITE AND ITS PHYSICO-CHEMICAL PROPERTIES
ABSTRACT Nanomaterial-based biocatalysts have emerged as current carriers suitable for enzyme immobilization. The nano-sized materials provide large surface area for enzyme attachment, thus increasing the probability for its efficient catalyst activity. By using magnetized nanomaterials, enhancement of the downstream processing is evident as it eases the imm
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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12. Some physico-chemical properties, fatty acid compositions, macro-micro minerals and sterol contents of two variety tigernut tubers and oils harvested from East Mediterranean region
Abstract This research on Yellow sugar and Honey tuber varieties tigernut tubers’ oils physico-chemical properties were investigated to collected from Adana province in Turkey. The 1000 seed weight, width, length, moisture, ash and ascorbic acid values of yellow sugar and honey wax tubers were established as 343,496 and 327,524 g, 7.61 and 8.76 mm, 17.07 a
Food Sci. Technol. Publicado em: 04/07/2019