Physicochemical Characterization
Mostrando 13-24 de 346 artigos, teses e dissertações.
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13. Physicochemical and bioactive compounds evaluation of Physalis pubescens Linnaeus
ABSTRACT Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits in Brazil, and the main reports of this species are mainly focused on the pharmacology and agronomic conditions
Rev. Ceres. Publicado em: 2020-12
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14. Malformação arteriovenosa do seio maxilar: uma entidade clínica rara
Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83
Braz. j. otorhinolaryngol.. Publicado em: 2020-12
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15. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with
Food Sci. Technol. Publicado em: 2020-09
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16. 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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17. Lignocellulosic Residues from the Brazilian Juice Processing Industry as Novel Sustainable Sources for Bioenergy Production: Preliminary Assessment Using Physicochemical Characteristics
This work aims to investigate the energy-related characteristics of apple bagasse, orange bagasse and cashew-apple bagasse to identify their potential as bioenergy feedstocks. For this, a detailed characterization was performed, including proximate analysis, ultimate analysis, atomic molar ratio, heating values, chemical composition, bulk density, bioenergy
J. Braz. Chem. Soc.. Publicado em: 2020-09
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18. 1H NMR and Chemometric Methods to Estimate the Octane Number in Brazilian C Gasolines
Brazilian gasoline type C can be purchased with octane number as the main difference. This quality parameter directly affects the price. Intermediate formulations may not be easily distinguished from conform samples due to similarity in visual appearance and physicochemical properties. The use of anhydrous ethanol as an additive also influences the octane va
J. Braz. Chem. Soc.. Publicado em: 2020-08
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19. Nanostructured Lipid Carriers Loaded with 17-α-Estradiol Accumulate into Hair Follicles
To improve 17-α-estradiol targeting in alopecia treatment, a formulation of nanostructured lipid carrier (NLC) prepared by the sonication method was developed. The physicochemical characterization showed an average diameter of 96 ± 15 nm and the average zeta potential of -17 ± 6 mV. In addition, the encapsulation efficiency (EE) of 17-α-estradiol, assess
J. Braz. Chem. Soc.. Publicado em: 2020-07
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20. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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21. Pyrolysis of the Caupi Bean Pod (Vigna unguiculata): Characterization of Biomass and Bio-Oil
The use of agricultural residues for the production of bio-oil is an important alternative to the use of fossil fuels. In this study, the Caupi bean pod (Vigna unguiculata) was characterized and used as biomass in the production of bio-oil. This biomass was evaluated in terms of physicochemical, morphological (scanning electron microscopy (SEM)), and thermal
J. Braz. Chem. Soc.. Publicado em: 2020-06
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22. USE OF PAPER SPRAY-MASS SPECTROMETRY TO DETERMINE THE CHEMICAL PROFILE OF RIPE BANANA PEEL FLOUR AND EVALUATION OF ITS PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES
In this work, the peels of ripe banana (Musa sp.), variety “Prata”, were used to prepare a flour, which was evaluated for its physicochemical characteristics and antioxidant activity. The characterization of its chemical profile was performed by a fast and simple method: paper spray-mass spectrometry. This flour had high carbohydrate content and total di
Quím. Nova. Publicado em: 2020-05
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23. SYNTHESIS, CHARACTERIZATION AND ANTIMICROBIAL ACTIVITY OF NEW Cu (II), Co (II) AND Sn (II) COMPLEXES WITH THE SODIUM HYDROTRIS(2-MERCAPTOTHIAZOLYL)BORATE LIGAND
The emergence of antibiotic resistance among microbial pathogens is a serious public health problem, resulting in a constant need of discovering new antibiotics. For this purpose, we synthetized and determined the antimicrobial activity of copper (Cu), cobalt (Co), and tin (Sn) complexes coordinated with scorpionate ligand in a tridentate mode against microo
Quím. Nova. Publicado em: 2020-05
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24. Characterization of the Dielectric Properties of the Tommy Atkins Mango
Abstract This paper presents the characterization of dielectric properties (dielectric permittivity and dielectric loss factor) of Tommy Atkins mango (Mangifera indica L), a fruit produced in several regions of Brazil, of great economic importance. The fruits were characterized according to their maturation index, by probe method, and identified by the yello
J. Microw. Optoelectron. Electromagn. Appl.. Publicado em: 2020-03