Proximate Analysis
Mostrando 13-24 de 88 artigos, teses e dissertações.
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13. Prediction of quality parameters of food residues using NIR spectroscopy and PLS models based on proximate analysis
Abstract The real-time prediction in biorefinery industries has become essential. Models using partial least square regression (PLS) were developed to predict moisture, ash, volatile matter, fixed carbon and organic matter of coconut and coffee residues. In this study, 49 samples were collected and near infrared spectroscopy were applied to predict moisture,
Food Sci. Technol. Publicado em: 28/10/2019
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14. THERMAL BEHAVIOR OF FOREST BIOMASS WASTES PRODUCED DURING COMBUSTION IN A BOILER SYSTEM
RESUMO Durante a queima da biomassa em sistemas industriais haverá a formação de resíduos contendo cinzas e carbono residual, cujo teor será variável em função da eficiência e dos parâmetros de operação das câmaras de combustão. A caracterização destes resíduos é ferramenta essencial para visualizar a sua potencialidade de reuso energético
Rev. Árvore. Publicado em: 23/09/2019
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15. Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes
Abstract Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and
Food Sci. Technol. Publicado em: 27/06/2019
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16. Blendas de bagaço de cana-de-açúcar, podas de mangueira e cajueiro: caracterização das propriedades e investigação de seus potenciais energéticos
RESUMO O trabalho apresenta o potencial energético de blendas de bagaço de cana-de-açúcar e podas de mangueira e cajueiro. As amostras foram caracterizadas por meio da determinação do poder calorífico superior, densidade, análise imediata (umidade, cinzas, matéria volátil e carbono fixo), análise elementar e termogravimetria. As misturas foram pre
Matéria (Rio J.). Publicado em: 10/06/2019
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17. Potential of bamboo species for the production of briquettes
RESUMO O bambu é uma planta versátil e amplamente utilizada na alimentação, fabricação de utensílios, construção civil e usos ambientais. O uso energético dos colmos ou resíduos de outras aplicações é uma alternativa cada vez mais promissora e compatível com os princípios do desenvolvimento sustentável. Objetivou-se avaliar o potencial de qu
Pesqui. Agropecu. Trop.. Publicado em: 08/04/2019
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18. Surface modification of activated carbon by corona treatment
Surface modification may lead activated carbon (AC) to take on different properties. This study aimed to promote surface modification of activated carbons using corona treatment (electrical discharge). In this study, powdered commercial activated carbon was used. Activated carbons were subjected to corona treatment at different exposure times (2, 5, 8 and 10
An. Acad. Bras. Ciênc.. Publicado em: 21/03/2019
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19. Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions
Abstract The aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklalı, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were
Food Sci. Technol. Publicado em: 13/12/2018
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20. Antioxidant and antimicrobial potential of selected varieties of Piper betle L. (Betel leaf)
Abstract Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is known to possess numerous medicinal properties. Current study focuses on evaluating antioxidant and antimicrobial potential of betel leaf. For the present study, distilled water, hexane, acetone and ethanolic extracts of two varieties of betel leaves: Meetha paan
An. Acad. Bras. Ciênc.. Publicado em: 18/10/2018
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21. Quality of high-protein diet bar plus chia (Salvia hispanica L.) grain evaluated sensorially by untrained tasters
Abstract The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was
Food Sci. Technol. Publicado em: 11/10/2018
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22. Physical and chemical characteristics of cheese bread, using fermented broken rice
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different
Food Sci. Technol. Publicado em: 26/10/2017
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23. Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at 1, 3 and 5 g 100 mL-1. A product without supplementation was used as control. Products were assessed
Food Sci. Technol. Publicado em: 26/10/2017
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24. Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode
Abstract Cladodes Powder Extracts (CPE) are known for their medicinal properties such as being an auxiliary treatment for obesity and gastrointestinal or cardiovascular disorders as well as lowering cholesterol levels. The presented results proved that CPE was found to be a rich source of carbohydrate, ash, moisture and minerals namely Magnesium, Calcium and
Food Sci. Technol. Publicado em: 29/05/2017