Product Development
Mostrando 13-24 de 2136 artigos, teses e dissertações.
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13. Compatibility by a Nonisothermal Kinetic Study of Azathioprine Associated with Usual Excipients in the Product Quality Review Process
Azathioprine is an immunosuppressive drug for several inflammatory disorders. Due to its clinical relevance, to explore the solid-state properties for excipient compatibility in the product quality review process is essential. Fourier transform infrared spectroscopy, powder X-ray diffraction and thermal analysis (thermogravimetry/derivative thermogravimetry
J. Braz. Chem. Soc.. Publicado em: 2021-03
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14. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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15. Determination of Total Antioxidant Capacity Using Thiamine as a Natural Fluorescent Probe
This work proposes a spectrofluorometric method for the determination of total antioxidant capacity (CAO) in beverage samples, based on inhibition of thiochrome formation (λex = 370 nm, λem = 440 nm); a product of thiamine (vitamin B1) oxidation from K3Fe(CN)6. In the development of the method, gallic acid (GA) was used as a reference, and inhibition of th
J. Braz. Chem. Soc.. Publicado em: 2020-12
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16. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed o
Food Sci. Technol. Publicado em: 2020-12
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17. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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18. Determination of Ethanol in Gel Hand Sanitizers Using Mid and Near Infrared Spectroscopy
Alcohol-based gel hand sanitizers became very popular during the COVID-19 (coronavirus disease 2019) pandemic. In Brazil, several irregular factories emerged requiring an efficient control by the police and regulatory agencies to guarantee product quality. This problem required a method to determine ethanol content, which led to the development of two method
J. Braz. Chem. Soc.. Publicado em: 2020-09
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19. Why We Need to Use and which Mask Types are Effective against the Novel Coronavirus (COVID-19)?
Multicomponent reactions are attractive for the development of bioactive substances, being a one-pot synthesis allows a quick and efficient synthesis, and allows the construction of a diversity of privileged structures. The Debus-Radziszewski reaction, a classic example of a multicomponent reaction for obtaining 2,4,5-tri-substituted imidazole, was used to c
Int. Arch. Otorhinolaryngol.. Publicado em: 2020-09
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20. RESGATE DA REAÇÃO DE DEBUS-RADZISZEWSKI: ENSINO PRÁTICO DE REAÇÕES MULTICOMPONENTES NA SÍNTESE DA LOFINA
Multicomponent reactions are attractive for the development of bioactive substances, being a one-pot synthesis allows a quick and efficient synthesis, and allows the construction of a diversity of privileged structures. The Debus-Radziszewski reaction, a classic example of a multicomponent reaction for obtaining 2,4,5-tri-substituted imidazole, was used to c
Quím. Nova. Publicado em: 2020-09
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21. Imiquimod/β-Cyclodextrin Inclusion Complex: Experimental and Theoretical Studies
Imiquimod (IMQ), an immune response modifier, is used for topical treatment of basal cell carcinoma and actinic keratosis. The very poor aqueous solubility of imiquimod gives rise to difficulties in designing aqueous formulations with this drug. One approach that is widely used to enhance drug solubility is complexation with cyclodextrins. The formation of t
J. Braz. Chem. Soc.. Publicado em: 2020-08
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22. Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate
ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and eas
Bragantia. Publicado em: 2020-06
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23. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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24. Methodology Development and Validation of Amphotericin B Stability by HPLC-DAD
The high worldwide consumption of antibiotics and their complex impurity profiles has drawn the attention of the scientific community to the development and validation of stability methods for these drugs. Amphotericin B is an antibiotic that is a natural fermentation product of bacterium Streptomyces nodosus, used as a broad-spectrum antifungal agent, and i
J. Braz. Chem. Soc.. Publicado em: 2020-05