Sugar
Mostrando 37-48 de 4727 artigos, teses e dissertações.
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37. Impulsivity influences food intake in women with generalized anxiety disorder
Objective: Eating behavior is affected by psychological and neurocognitive factors. However, little is known about this relationship in anxious patients. Our aim was to investigate the associations between impulsivity, inhibitory control, energy-dense food consumption, and body mass index (BMI) in women with generalized anxiety disorder (GAD). Methods: In
Braz. J. Psychiatry. Publicado em: 2020-08
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38. CONTRIBUTION OF ENZYMATIC METHOD FOR ANALYZING SUCROSE AND STARCH IN TRADITIONAL CHINESE LIME- AND EARTH-BASED MORTARS
Brown sugar and sticky rice were frequently used as organic additives in Chinese mortars. This study applied enzymatic spectrophotometric methods to identify sucrose and starch contents in traditional Chinese lime- and earth-based mortars. The focus was to understand and evaluate the qualitative detection capacity of enzymatic method in mortars, by first app
Quím. Nova. Publicado em: 20/07/2020
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39. Two Years Monitoring of Ethyl Carbamate in Sugar Cane Spirit from Brazilian Distilleries
This paper describes the monitoring of ethyl carbamate concentration in sugar cane spirit from industrial distilleries in Brazil. In total, 18 distilleries from Minas Gerais and São Paulo states were evaluated, with, a total of 336 samples from August 2017 to August 2019. The ethyl carbamate was analyzed using a previously validated mass spectrometric metho
J. Braz. Chem. Soc.. Publicado em: 2020-07
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40. Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production
Abstract Honey must supplementation is necessary for mead production due to the deficiency in nitrogen materials in this feedstock, despite its high fermentative sugar content. The nitrogen limitation can halt or slow fermentation and lead to the production of unpleasant sensorial compounds, such as sulfur derivatives. The yeast JP14, a Saccharomyces cerevis
Food Sci. Technol. Publicado em: 2020-06
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41. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
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42. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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43. Elaboration of a natural sweetener using Erythritol/Stevia
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics
Food Sci. Technol. Publicado em: 2020-06
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44. Optimization of Alkaline, Acidic, Ionic Liquid and Oxidative Pretreatments for Coconut Waste Conversion into Fermentable Sugars
Cocos nucifera L. is a palm tree of paramount importance in the food and chemistry industries, although over 50% of its biomass is discarded as waste. The aim of the study is to investigate different pretreatments in to coconut husks (CH), based on acid, alkaline, ionic liquid (IL), and peroxidative, in order to produce fermentable sugars. Severity factors w
J. Braz. Chem. Soc.. Publicado em: 2020-05
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45. THE SUCCESS OF THE BRAZILIAN ALCOHOL PROGRAM (PROÁLCOOL) - A DECADE-BY-DECADE BRIEF HISTORY OF ETHANOL IN BRAZIL
ABSTRACT The National Alcohol Program (Proálcool) was a strategic policy of the Brazilian government to replace petroleum-based fuels with alcohol (ethanol). Based on the review, we can choose the 1960s as a start point for a leap in development. Over the 500 years of sugarcane history in Brazil, the crop enters the second decade of the 21st century with ex
Eng. Agríc.. Publicado em: 2020-04
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46. INCREASED ENERGY COGENERATION IN THE SUGAR-ENERGY SECTOR WITH THE USE OF SUGARCANE STRAW, ELECTRIFICATION OF DRIVES, AND HIGH-DRAINAGE ROLLERS IN THE EXTRACTION
ABSTRACT The sugar-energy sector stands out in the production of electrical energy in the Brazilian energy matrix. The updating of Law 9,427 allowed increasing the limit of power injected in the transmission or distribution systems of existing projects from 30 to 50 MW, encouraging studies of expansion and/or implementation of new cogeneration projects. This
Eng. Agríc.. Publicado em: 2020-04
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47. Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks
Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace
Food Sci. Technol. Publicado em: 2020-03
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48. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03