Properties Of The Solids
Mostrando 1-12 de 210 artigos, teses e dissertações.
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1. Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão
ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing technologies for this fruit since it has been proven that its different parts have functional properties. The objectives of this work were to evaluate the physical-chemical characteristics and to determine
Revista Ceres. Publicado em: 2022
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2. Rheology of mine tailings deposits for dam break analyses
Abstract This article deals with the rheology of tailings deposits related to dam break analysis. The material used was a fine tailings from iron ore processing. Geotechnical and rheological characterization of these tailings were performed. The rheological characterization consisted of rotational and oscillatory tests. It was observed that the rheological p
REM, Int. Eng. J.. Publicado em: 2021-06
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3. Freeze-casting applied to ceramic materials: a short review of the influence of processing parameters
Abstract In recent years there is a high interest in the freeze-casting process because it is a simple, economical, and environmentally friendly method for obtaining highly porous materials. Most of the materials obtained by this technique have directional pore structure and anisotropic properties. However, a wide range of pore size and morphology can be obt
Cerâmica. Publicado em: 2021-03
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4. BIONANOCOMPÓSITOS POLIMÉRICOS À BASE DE MONTMORILLONITA – MATERIAIS DE INTERESSE CONTÍNUO
Polymeric bionanocomposites are versatile materials that have many practical applications. The wide use of these materials is mainly due to their structure and properties, which combine at nanometric scale, the functionality of biopolymers with the excellent stability of inorganic solids, such as the clay minerals family. Montmorillonite is the most widely e
Quím. Nova. Publicado em: 2020-12
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5. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
Abstract This study was designed to investigate changes in quality characteristics during long-term storage of five commercial grape vinegars (V1~V5). To determine long-term quality characteristics of vinegars, proximate (soluble solid, pH, total acidity, color, and antioxidant activity) and sensory descriptive analysis, were performed. Initial soluble solid
Food Sci. Technol. Publicado em: 2020-12
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6. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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7. Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, o
Food Sci. Technol. Publicado em: 2020-12
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8. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Food Sci. Technol. Publicado em: 2020-12
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9. Impactos da pandemia
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Estud. av.. Publicado em: 2020-12
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10. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 2020-06
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11. Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law
Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in orde
Food Sci. Technol. Publicado em: 2020-06
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12. Comparative analysis of citrus fruits for nutraceutical properties
Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), as
Food Sci. Technol. Publicado em: 2020-06