Preservation Values
Mostrando 1-12 de 217 artigos, teses e dissertações.
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1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.
Química Nova. Publicado em: 2022
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2. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage
Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabin
Food Sci. Technol. Publicado em: 2020-12
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3. Analysis of carbonation and hydration of BOF steel slag for application as railway ballast
Abstract The reutilization of waste is a valuable alternative for the preservation of natural resources and the environment. In this sense, Basic Oxygen Furnace (BOF) steel slag is one of the most residues generated in steel the industry. It is estimated that for each ton of steel produced, about 150 kg of steel slag is generated in the BOF process. Generall
REM, Int. Eng. J.. Publicado em: 2020-12
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4. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12
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5. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 2020-09
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6. Growth and yield of soybean cultivated in agroforestry systems
ABSTRACT Agriculture has caused numerous concerns regarding the preservation of natural resources. In this context, agroforestry systems are emerging as a more sustainable alternative. The present study aimed to evaluate growth characteristics, radiation use efficiency, biomass partition, and yield of soybean grown in two agroforestry systems and full sun. A
Rev. Ceres. Publicado em: 2020-06
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7. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 20/12/2019
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8. Characterization and optimization of oil microcapsules from Attalea phalerata Mart. for the preservation of bioactive compounds
This study aimed microencapsulating Attalea phalerata Mart. oil, containing high carotenoid and phenolic compounds content, with Arabic gum and gelatin, using the complex coacervation method. The yield, efficiency, morphology of microcapsules and content of phenolic compounds, carotenoids and antioxidant activity in different processes conditions (concentrat
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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9. Musealização da natureza e branding parks: espetacularização, mitificação ou sustentabilidade?
Resumo A implantação e a musealização de parques e de áreas de proteção ambiental não são processos de construção simbólica absoluta, isentos de contradições. Como ocorre nos procedimentos de patrimonialização, o método que justifica escolhas ou estabelece hierarquias é sempre restrito ao olhar específico, especializado e temporal. Como um
Bol. Mus. Para. Emílio Goeldi. Ciênc. hum.. Publicado em: 02/12/2019
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10. MANAGEMENT SYSTEMS: SOIL COVER AND COMPACTION, LONGITUDINAL DISTRIBUTION, AND YIELD OF SOYBEAN CROP
ABSTRACT The way the soil is managed can influence its structuring and, consequently, crop yield. Thus, this study aimed to evaluate the effect caused by the management systems plowing followed by two intermediate harrowing operations, intermediate harrowing, chiseling, chiseling followed by intermediate harrowing, cross chiseling followed by intermediate ha
Eng. Agríc.. Publicado em: 12/08/2019
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11. Use of the ACP® and BTS extenders for cooling at 15°C white-lipped peccary (Tayassu pecari) semen
RESUMO: Para auxiliar na conservação da espécie e permitir o uso racional do queixada em cativeiro é de grande importância o conhecimento sobre a reprodução da espécie. Objetivou-se avaliar o efeito dos diluidores de sêmen ACP-103®, ACP-116® e BTS na viabilidade espermática durante a refrigeração do sêmen do Tayassu pecari. Foram refrigerados
Pesq. Vet. Bras.. Publicado em: 01/07/2019
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12. The emergence of Resistance through Criticality: leisure and tourism in the Espinhaço Range Biosphere Reserve, Brazil
Resumo Após vivenciar um programa de turismo sustentável relativamente bem sucedido, a cidade de Conceição do Mato Dentro, localizada dentro da Reserva de Biosfera da Serra do Espinhaço, mudou notavelmente após o lançamento de um grande projeto de mineração em 2006. Entre as mudanças, houve a substituição do turismo pela mineração como polític
Rev. Bras. Pesq. Tur.. Publicado em: 01/07/2019