Salting Out
Mostrando 1-12 de 82 artigos, teses e dissertações.
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1. Application of artificial neural networks in the study of Mozzarella cheese salting
Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella c
Food Sci. Technol. Publicado em: 2021-06
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2. Association between NDO-LID and PGL-1 for leprosy and class I and II human leukocyte antigen alleles in an indigenous community in Southwest Amazon
Abstract The frequencies of the Human leukocyte antigen (HLA) alleles in the Puyanawa indigenous reserve population and their association with the NDO-LID and ELISA PGL-1 rapid serological test was assessed. This was a cross-sectional study with an epidemiological clinical design conducted in two indigenous communities in the state of Acre, Brazil. Blood was
Braz J Infect Dis. Publicado em: 2020-08
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3. A SALTING-OUT ASSISTED LIQUID-LIQUID EXTRACTION FOR THE DETERMINATION OF TEBUCONAZOLE, CARBOFURAN AND IMIDACLOPRID IN WHITE AND ROSÉ WINES
Food safety is a constant and necessary concern due to the worldwide increase of the food demand. The monitoring of quality parameters demands the development of accurate, easy and fast procedures. The aim of this work was to develop a cheap, miniaturized and trustworthy salting-out assisted liquid-liquid extraction (SALLE) procedure for the determination of
Quím. Nova. Publicado em: 20/07/2020
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4. Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine
Food Sci. Technol. Publicado em: 04/07/2019
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5. Efeito do processamento de defumação na qualidade de bijupirá (Rachycentron canadum): atributos bacteriológicos, químicos e sensoriais
RESUMO O objetivo do presente trabalho foi desenvolver a carne de bijupirá defumada, assim como avaliar o rendimento, a qualidade bacteriológica, a composição centesimal e a aceitabilidade do produto. Análises microbiológicas de pesquisa de Salmonella sp. e contagens de Staphylococcus aureus, coliformes totais e Escherichia coli foram realizadas. Foi d
Arq. Bras. Med. Vet. Zootec.. Publicado em: 06/06/2019
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6. Application of a Novel Micro-Cloud Point Extraction for Preconcentration and Spectrophotometric Determination of Azo Dyes
A novel room temperature micro-cloud point extraction procedure using triton X-114 surfactant as extracting phase was developed for preconcentration and extraction of three azo dyes (orange G, methyl orange, and acid red 18) from aqueous samples using molecular absorption spectrophotometry in the visible region. The effects of different parameters such as co
J. Braz. Chem. Soc.. Publicado em: 2016-09
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7. Thermal inactivation kinetics of partially purified mango pectin methylesterase
Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. T
Food Sci. Technol. Publicado em: 30/06/2016
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8. Evaluation of the Effects of Hofmeister Series on Salting Out in the Determination of Organophosphorous Pesticides and Pyrethroids by LDS/DLLME
Various greener microextraction procedures have been proposed with low limits of detection to control of pesticides present in the environment, including the low-density solvent dispersive liquid‑liquid microextraction (LDS/DLLME) technique. The addition of electrolytes is important in order to induce the salting-out effect. Thus, it is possible to use the
J. Braz. Chem. Soc.. Publicado em: 2015-09
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9. PRODUCTION OF 5-HYDROXYMETHYLFURFURAL (HMF) VIA FRUCTOSE DEHYDRATION: EFFECT OF SOLVENT AND SALTING-OUT
Abstract 5-Hydroxymethylfurfural (HMF) is a key renewable platform compound for production of fuels and chemical intermediates. The production of 5-hydroxymethylfurfural (HMF) from fructose dehydration was studied using H3PO4 as catalyst, in organic/water system with different solvents (acetone, 2-butanol and ethyl ether). The effect of fructose concentratio
Braz. J. Chem. Eng.. Publicado em: 2015-03
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10. Purification of metallo-B-lactamase CcrA from Bacteroides fragilis with salting-out method
A simple and effective salting-out method was developed for the purification of the metallo-β-lactamase CcrA from Bacteroides fragilis based on the plasmid pMSZ02, in which the crude protein secreted into growth medium was precipitated by 80% sulfate saturation of the medium and purified with Q-Sepharose to offer pure CcrA with yield of 20.1 mg per litter m
Braz. arch. biol. technol.. Publicado em: 2013-10
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11. On the relationship between the solubility of proteins and the osmotic second virial coefficient
A relationship between the osmotic second virial coefficient of proteins in aqueous salt solutions, the solubility of proteins in these solutions and the salt concentration is presented. The model developed considers that the solid-liquid equilibrium is established with neutral protein molecules and that the relationship between the protein solubility and th
Braz. J. Chem. Eng.. Publicado em: 2013-03
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12. Lipid and protein oxidation in charqui meat and jerked beef
In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and their storage up to 60 days. The experiment was carried out on CH samples treated with brine (20.0%) and JB with s
Braz. arch. biol. technol.. Publicado em: 2013-02