Shear Force
Mostrando 1-12 de 211 artigos, teses e dissertações.
-
1. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
-
2. 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
-
3. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage
Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabin
Food Sci. Technol. Publicado em: 2020-12
-
4. Hybrid Hydrogels Based on Polyethylene Glycol Bioconjugated with Silylated-Amyloidogenic Peptides
Hybrid-peptide hydrogel arrangements are a promising alternative to obtaining biocompatible structures at the nanoscopic scale. In this work, a new class of hybrid hydrogels was obtained through the sol-gel process based on the reaction between an amyloid-like octapeptide sequence [RF]4 (where R = arginine and F = phenylalanine) covalently bonded with glycin
J. Braz. Chem. Soc.. Publicado em: 2020-11
-
5. 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: 20/12/2019
-
6. Valor nutritivo do capim-xaraés em três intensidades luminosas
RESUMO Este trabalho teve como objetivo avaliar o valor nutritivo e a força de cisalhamento da cultivar de Urochloa brizantha (syn Brachiaria brizantha) cv Xaraés submetida a três intensidades luminosas e quatro cortes. O experimento foi conduzido na FMVZ - Unesp de Botucatu, com delineamento experimental em blocos ao acaso, sendo os tratamentos: luminosi
Arq. Bras. Med. Vet. Zootec.. Publicado em: 28/10/2019
-
7. Physicochemical characterization and lipid profile of meat from crossbred
RESUMO: Objetivou-se avaliar as características da carcaça, parâmetros físico-químicos, composição centesimal e perfil de ácidos graxos do músculo Longissimus lomborum de novilhos mestiços em pastagem de Brachiaria (Syn. Uruchloa) brizantha cv. Marandu, durante as fases de recria e terminação. Foram utilizados 22 novilhos (½ Holandês e ½ Zebu
Cienc. Rural. Publicado em: 28/10/2019
-
8. Concrete block structural masonry beam shear design: theoretical and experimental analysis and recommendations to the brazilian standards
Resumo Vigas são submetidas à flexão e cisalhamento, sendo esse último esforço o tema desta pesquisa. O objetivo deste trabalho é analisar especificações para dimensionamento ao esforço cortante de vigas de alvenaria estrutural em blocos de concreto, a partir de extensa avaliação da literatura e de ensaios experimentais aqui relatados. A partir de
Rev. IBRACON Estrut. Mater.. Publicado em: 23/09/2019
-
9. Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat
RESUMO: Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis
Cienc. Rural. Publicado em: 23/09/2019
-
10. Influência do material da ferramenta de corte sobre a usinabilidade do aço ABNT 4340 no torneamento
RESUMO No presente trabalho procurou-se compreender os fenômenos associados à usinagem do aço ABNT 4340 utilizando ferramentas de corte de metal duro e cermet, ambas com geometria do quebra-cavaco para usinagem leve (LP) e média (MP). Nesse sentido, analisou-se a influência da variação do avanço, quebracavaco e o material da ferramenta de corte nos p
Matéria (Rio J.). Publicado em: 16/09/2019
-
11. Toughness in Santa Inês lamb meat has negative impact on consumer evaluation
RESUMO A maciez da carne é um atributo importante para os consumidores do mundo todo. Porém, ainda faltam estudos sobre sua importância na área de carne de cordeiro para consumidores brasileiros. O objetivo do estudo foi verificar a avaliação dos consumidores em relação à carne de cordeiro com força de cisalhamento elevada. Oito cordeiros foram aba
Rev. bras. saúde prod. anim.. Publicado em: 29/07/2019
-
12. Purified glycerin in balanced diets of broiler chickens treated from 1 to 42 days of age
ABSTRACT We evaluated the technical feasibility of purified glycerin inclusion in balanced diets of broiler chickens treated from 1 to 42 days of age. A total of 240 broiler chickens were distributed in a completely randomized design into four treatments (0, 2, 4, and 6% purified glycerin inclusion), with six replicates of 10 broilers each. We evaluated prod
R. Bras. Zootec.. Publicado em: 22/07/2019