Sensorial Tests
Mostrando 37-48 de 95 artigos, teses e dissertações.
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37. The use of infrared thermographic imaging for pulp vitality evaluation in vivo / Ensaio sobre o uso da termografia infravermelha na avaliação da vitalidade pulpar in vivo
Nowadays, it is known that the determination of the pulp vitality testing only its nerve sensorial response through thermal or electrical tests is discussable because those procedures are not sufficiently sensitive to determine the degree of pulp involvement. Besides the vitality of the pulp does not only depend on its nerve condition, but on its blood suppl
Publicado em: 2008
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38. Crianças usuárias de implante coclear: desempenho acadêmico, expectativas dos pais e dos professores
Cochlear implant (C.I) is one of the technological resources currently used in the (re)habilitation of deaf and hard-of hearing children. Follow-up studies have carried through, in search of evaluating which results in auditory abilities and oral language are reached for cochlear implanted children. However, concerning to the academic performance of such chi
Publicado em: 2008
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39. Monitoring the physical chemical parameters in post-harvest Coffee arabica (Coffea arabica L.) in different stages of maturation. / Monitoramento de parametros fisico-quimicos na pos-colheita de Cafe arabica (Coffea arabica L.) colhido em diferentes estadios de maturação.
Nowadays the quality of coffee became an indispensable aspect for the conquest of new markets. It is known that the quality of coffee is strictly related to diverse physical-chemical constituents of the grain responsible for the characteristic flavor and taste of the drink and this could be compromised for the absence of precaution during the post-harvested
Publicado em: 2008
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40. Avaliação da sensibilidade cutânea em pés de pacientes diabéticos através do Pressure Specified Sensory Device TM / Evaluation of cutaneous sensibility threshold on the feet of diabetic patients with the Pressure Specified Sensory Device(TM)
Neuropathy is a severe progressive loss of protective sensation on the feet, making the patient more vulnerable to mechanical trauma and consequently more suitable to the development of chronic wounds, major distortion of the foot bone architecture and eventually to limb amputation. Prophylaxis should be enforced to avoid foot ulceration and for that, evalua
Publicado em: 2008
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41. Evaluation of the sensory aspects, fÃsico-quÃmicos and minerais of the juice of grape of the vatiety Benitaka (Vitis vinÃfera l.) / AvaliaÃÃo dos aspectos sensoriais, fÃsico-quÃmicos e minerais do suco de uva da variedade benitaka(Vitis vinÃfera L.)
ABSTRACT The Brazilian market of table grapes is one of the markets fruit and vegetable that more it grew at the country. The grape is one of the fruits that presents considerable value nutritional, being rich in minerals, vitamins and phenolic compounds, it is also considered an energy food, in reason of the presence of sugars. There is an increase tendency
Publicado em: 2008
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42. Liposomal lidocaine prepared in a scale-up procedure : formulation, characterization and biological tests / Lidocaina lipossomal produzida em processo escalonavel : formulação, caracterização e testes biologicos
Anestésicos locais se caracterizam pela capacidade de abolir a dor sem a perda da consciência; contudo, são moléculas pequenas facilmente redistribuídas do sítio de injeção, limitando a duração da anestesia. Uma maneira de prolongar a anestesia é encapsular os anestésicos locais com sistemas carreadores como lipossomas, que permaneçam no sítio
Publicado em: 2008
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43. CaracterizaÃÃo e propriedades funcionais de bolos de chocolate formulados com raÃzes tuberosas de yacon(smallanthus sonchifolius)
The yacon (Smallanthus sonchifolius) has been the subject of numerous studies due to its functional properties, related to high levels of bioactive compounds, inulin and fructooligosaccharides (FOS). Studies have shown that diets with high intake of bioactive are directly related to the prevention of various diseases, so a viable alternative is the addition
Publicado em: 2008
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44. Aspectos sensoriais e funcionais de pÃes com farinha de yacon (Smallanthus sonchifolius)
In recent years researchers have been engaged in developing new products with functional properties standing out the use of yacon (Smallanthus sonchifolius), known for its content of components prebiotics, inulin and fructooligosaccharides (FOS). The research aimed to make bread flour with different levels of yacon (6 and 11%) and described them as the senso
Publicado em: 2008
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45. Qualidade sensorial e fÃsico-quimica de mÃis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do Cearà / Physical-chemical and sensory quality of the honey bee bee(Apis mellifera) produced from different floral sources in the State of CearÃ
The objective of this work was to evaluate the physical-chemical and sensory quality of the honey bee (Apis melifera) produced from different floral sources in the State of CearÃ. Five samples were used (A, B, C, D, E) that, after melissopalynological analysis showed up, respectively, with a predominance of: Bindens tinctoria, Borreria verticillata, Anacard
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2007
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46. Estudo da cinetica bioquimica e sensorial de diferentes tipos de cervejas brasileiras / Study of biochemical and sensorial cinetic of different types of brazilian beer
Beer is a beverage obtained through alcoholic fermentation of malt wort, usually made of barley, which could be added of other cereals, such as corn, rice or wheat. Its alcoholic content is between 3% and 8%. The beer can be considered a good source of polyphenols derived both from malt or hop. Due to its antioxidant capacity and low alcoholic content, it?s
Publicado em: 2007
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47. CARACTERIZAÃÃO E ESTABILIDADE DE PRÃ-MISTURAS PARA BOLOS Ã BASE DE FARINHA DE BANANA VERDE / Characterization and stability of pre-mixture for cakes using flour of green banana
In Brazil, the market of the cakes pre-mixtures has presented trends of growth in these last years, with innovative products and prolonged shelf life. The green banana was presented as an alternative to formulate cake pre-mixtures, through the use of green banana flour, with 0%, 15%, 30%, 45% and 60% in substitution to the wheat flour. This work was realized
Publicado em: 2007
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48. Avaliação da secagem, torrefação e estabilidade da castanha de pequi (Caryocar brasiliense Camb.) / Evaluation of drying, roasting chestnuts, and stability of pequi (Caryocar brasiliense Camb.)
Pequi (Caryocar brasiliense Camb.) possesss in its interior eatable chestnut little explored. In this study it was objectified to evaluate the drying process, toasting and the stability of the chestnut during 180 days in three different packings. Seeds supplied for the Association of Improvement of Fruits of the Open pasture, located in the city of Damianóp
Publicado em: 2007