Salts
Mostrando 1-12 de 1979 artigos, teses e dissertações.
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1. Treatment options in hypoparathyroidism
ABSTRACT Hypoparathyroidism remains the single endocrine deficiency disease that is not habitually treated with the missing hormone. In this article, we aim to provide a review of the conventional approach and the novel therapies as well as an overview of the perspectives on the treatment of this rare condition. We conducted a literature review on the conven
Archives of Endocrinology and Metabolism. Publicado em: 2022
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2. 3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting
The influence of the film formed during the salting of champignon mushrooms with brine containing NaCl and KCl was modeled using the finite elements method (FEM). It was verified that the film formed on the mushroom surface had a greater influence in the static salting since the diffusion of the ions was 7.5-fold smaller in this system than in the stirred sa
Journal of the Brazilian Chemical Society. Publicado em: 2022
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3. Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type
The NaCl and KCl diffusion in the film formed on the cheese surface during salting was simulated by the finite element method. The time and salts concentration values on the cheese surface were determined, tabulated, and presented to the multilayer perceptron neural network (MLP) for the regression modeling. The samples were divided into 70, 15 and 15% for t
Journal of the Brazilian Chemical Society. Publicado em: 2022
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4. New treatments for rare bone diseases: hypophosphatemic rickets/osteomalacia
Abstract Phosphorus is one of the most abundant minerals in the human body; it is required to maintain bone integrity and mineralization, in addition to other biological processes. Phosphorus is regulated by parathyroid hormone, 1,25-dihydroxyvitamin D3 [1,25(OH)2D3], and fibroblast growth factor 23 (FGF-23) in a complex set of processes that occur in the gu
Archives of Endocrinology and Metabolism. Publicado em: 2022
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5. New Attempts to Synthesize Layered Double Hydroxides Intercalated with SO42-/Cs+ Using Co-Precipitation and Exchange Reactions
Layered double hydroxides (LDHs) with the compositions (Cs+/NH4+)0.111[M2+0.667Al0.333(OH)2.0 (SO4)0.222] (M2+ = Mn, Zn) and basal distance of ca. 11 Å were obtained by co-precipitating Mn/Al and Zn/Al sulfate salts with aqueous NH3, using excess of Cs2SO4. [Mn0.667Al3+0.333(OH)2]Cl0.333.nH2O and [M2+0.667Al3+0.333(OH)2](NO3)0.333.nH2O (M2+ = Mn, Zn) were a
Journal of the Brazilian Chemical Society. Publicado em: 2022
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6. Iron Salts, High Levels of Hemoglobin and Ferritin in Pregnancy, and Development of Gestational Diabetes: A Systematic Review
Resumo Objetivo O objetivo deste estudo foi revisar sistematicamente a literatura sobre o uso de suplementos de ferro (não incluindo o ferro derivado da dieta), aumento dos níveis de hemoglobina e/ou ferritina e o risco de desenvolver diabetes mellitus gestacional (DMG). Fontes dos dados as bases de dados PUBMED, Cochrane, Web of Science, Scopus, Embase,
Revista Brasileira de Ginecologia e Obstetrícia. Publicado em: 2022
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7. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
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8. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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9. 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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10. Gold Nanorods Capped with Different Ammonium Bromide Salts on the Catalytic Chemical Reduction of p-Nitrophenol
It is known that the reactivity of the nanocatalytic systems is related to the particle size and shape and also to the features of the capping agents on the nanostructures. In this study, gold nanorods (AuNRs) were synthesized by the seed-mediated method using different tetra-alkylammonium bromide salts as capping agents, that are, cetyltrimethylammonium (CT
J. Braz. Chem. Soc.. Publicado em: 2021-06
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11. Organophilic clays and their application in atrazine adsorption
Abstract Atrazine’s adsorptive capabilities make the use of clays practical and effective. Three types of organophilic clays modified by cationic surfactants with the ability of one of these clays to adsorb atrazine in an aqueous medium are discussed in this work. The modification in clays was done with the surfactants cetyltrimethylammonium bromide, cetyl
Cerâmica. Publicado em: 2021-06
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12. Food safety: relation between pesticides and poisoning
Abstract Brazil has worldwide relevance in agriculture, as well as being one of the largest consumers of pesticides. This reality associated with underreporting of poisonings, food sample data above the permitted limit of current legislation, possible pesticide flexibilities and increasing smuggling of these products. This study aimed to evaluate the marketi
Food Sci. Technol. Publicado em: 2021-03