Softness
Mostrando 1-12 de 46 artigos, teses e dissertações.
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1. New Use of an Absorbable Adhesion Barrier (INTERCEED) for Temporary Diverting Ileostomy in Minimally Invasive Rectal Surgery
ABSTRACT Objectives Sometimes, severe adhesion occurs between the rectus abdominis muscle and the ileal intestinal limbs after temporary diverting ileostomy. This can make ileostomy reversal difficult. The aim of the present study is to assess whether absorbable adhesion barrier made of oxidized regenerated cellulose (INTERCEED) could contribute to improved
Journal of Coloproctology (Rio de Janeiro). Publicado em: 2022
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2. Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin
Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were
Food Sci. Technol. Publicado em: 2021-03
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3. Assessment of coconut fibers for textile applications
ABSTRACT Brazil is the fourth larger producer in coconut fruit in the world. However, the industry processes only a small portion of coconut byproducts, which have caused serious environmental problems. The purpose of this article is to test an alternative for the recovery of coconut byproduct. In a series of experiments, recovered coconut fibers (coir) were
Matéria (Rio J.). Publicado em: 16/09/2019
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4. DESEMPENHO, CARACTERÍSTICAS DE CARCAÇA E DA CARNE DE NOVILHAS DA SEXTA GERAÇÃO DO CRUZAMENTO CHAROLÊS X NELORE ABATIDAS AOS 18 MESES DE IDADE
Resumo O objetivo do presente estudo foi avaliar o desempenho, as características quantitativas da carcaça e qualitativas da carne de novilhas de sexta geração oriundas do cruzamento entre as raças Charolês e Nelore abatidas aos 18 meses de idade. Os tratamentos testados foram os grupos genéticos 43/64 Nelore 21/64 Charolês (4364NE) e 43/64 Charolês
Ciênc. anim. bras.. Publicado em: 18/07/2019
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5. Alveolar distribution in french rolls made using taro mucilage
Resumo Os emulsionantes são responsáveis pela formação de uma massa que contribui para a retenção de glúten em alvéolos, o gás produzido por levedura, aumentando assim o volume e a suavidade do pão. Há indícios de que os hidrocoloides, como a mucosa de taro (Colocasia esculenta), podem apresentar características semelhantes às dos emulsionantes
Braz. J. Food Technol.. Publicado em: 16/05/2019
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6. Probing the Pharmacological Parameters, Molecular Docking and Quantum Computations of Plant Derived Compounds Exhibiting Strong Inhibitory Potential Against NS5 from Zika Virus
ABSTRACT Zika virus (ZIKV) is known for microcephaly and neurological disease in humans and the nonstructural proteins of ZIKV play a fundamental role in the viral replication. Among the seven nonstructural proteins, NS5 is the most conserved and largest protein. Two major functional domains of NS5 i.e. methyltransferase (MTase) and RNA-dependent RNA polymer
Braz. arch. biol. technol.. Publicado em: 29/11/2018
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7. Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out us
Food Sci. Technol. Publicado em: 05/04/2018
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8. The Influence of Methoxy and Ethoxy Groups on Supramolecular Arrangement of Two Methoxy-chalcones
The structures of two methoxylated chalcones, namely (E)-1-(4-methoxyphenyl)-3-(3,4,5-trimethoxyphenyl)prop-2-en-1-one and (E)-3-(4-ethoxyphenyl)-1-(4-methoxyphenyl)prop-2-en-1-one, reveal the effect of the inclusion of the methoxyl and ethoxyl substituents of the conformation on methoxy-chalcone. Structural comparative study between two chalcones was done i
J. Braz. Chem. Soc.. Publicado em: 2017-11
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9. Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for
Braz. J. Microbiol.. Publicado em: 09/10/2015
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10. Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystalli
Food Sci. Technol. Publicado em: 2014-12
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11. Determination of metal associated with proteins of wheat seed samples after sequential extraction procedure
Este trabalho foi conduzido para estudar a distribuição de Cu, Fe, Mn e Zn nas frações proteicas de amostras de trigo submetidas a um procedimento de extração sequencial. Maiores concentrações dos elementos foram determinadas na fração extraída com tampão Tris-HCl contendo 1% de dodecil sulfato de sódio (SDS). As frações da amostra de trigo ob
J. Braz. Chem. Soc.. Publicado em: 2014-02
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12. Perfil proteômico muscular de bovinos inteiros da raça Nelore / Muscle proteomic profile of Nellore bulls
The present work aimed to study beef quality (Longissimus dorsi) from Nellore bull through two-dimensional proteomic analysis. For this purpose, two specific objectives were proposed: (i) to study the proteolysis of meat at different aging times, if 24 hours, seven and 14 days, and (ii) to study the protein profile of meat from Nellore bull with contrasting
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/07/2012