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Mostrando 13-24 de 947 artigos, teses e dissertações.
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13. Agroindustry Residues as a Source for Cellulose Nanofibers Production
Our study was motivated by the large amount of crop residues produced in Brazil, which represent underutilized waste biomass and a serious threat to the environment because of the landfilling. For example, even though the corn crop is not popular in Brazil, it is produced in the area of around 18-20 million hectares with an average production of 5-6 t ha-1.
J. Braz. Chem. Soc.. Publicado em: 2021-04
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14. The influence of dynamic capabilities on startup growth
Abstract Purpose The purpose of this study is to analyze the relationship between dynamic service innovation capabilities (DSICs) and startup growth in an emerging country. Design/methodology/approach This paper used a theoretical DSIC model to process data on 137 Brazilian startups, using a stepwise regression. Findings Service startup growth is related
RAUSP Manag. J.. Publicado em: 2021-03
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15. Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure
Coffee is one of the most popular and consumed products in the world, with high nutritional value and economic importance. However, some factors can change the organoleptic properties of a coffee species, without causing significant damage such as loss of important components. The present study evaluated the chemical profile, via nuclear magnetic resonance (
J. Braz. Chem. Soc.. Publicado em: 2021-01
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16. Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage
Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid r
Food Sci. Technol. Publicado em: 2020-12
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17. Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality
Abstract Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L-1 of Chenopodium ambrosioides
Food Sci. Technol. Publicado em: 2020-12
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18. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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19. Forecasting mass and metallurgical balance at a gold processing plant using modern multivariate statistics
Abstract Knowing the quantity and the quality of products and tailings generated by a beneficiation plant, even before ore processing, can make the mining operations more sustainable, more profitable, and safer. To forecast these values, it is necessary to submit samples to batch tests which mimic the processing workflow used on an industrial scale. Then, th
REM, Int. Eng. J.. Publicado em: 2020-12
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20. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09
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21. The effect of facial expression on emotional contagion and product evaluation in print advertising
Abstract Purpose The purpose of this paper is to investigate the emotional contagion theory in print ads, and expand the literature of smiling to different type of smiles and gender congruency. Emotional contagion happens when an emotion is transferred from a sender to a receiver by the synchronization of emotions from the emitter. Drawing on emotional cont
RAUSP Manag. J.. Publicado em: 2020-09
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22. Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents
Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the p
Food Sci. Technol. Publicado em: 2020-06
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23. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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24. 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