Tamarind
Mostrando 1-12 de 18 artigos, teses e dissertações.
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1. THERMODYNAMIC PROPERTIES OF TAMARIND SEEDS (Tamarindus indica L.)
ABSTRACT Tamarind is used in the food and pharmaceutical industry, and its seed is the main means for the reproduction of this species, thus justifying studies that ensure its post-harvest viability. This research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium moisture content. The experimental data of the wate
Eng. Agríc.. Publicado em: 2020-12
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2. USE OF AIC AND BIC IN DESORPTION ISOTHERMS OF TAMARIND SEEDS (Tamarindus indica L.)
ABSTRACT The knowledge of hygroscopicity is essential for the storage of tamarind seeds, but there is a limitation of a judicious statistical parameter to define the best mathematical model to adjust the isotherms of plant products. Therefore, this study aimed to determine the desorption isotherms of tamarind seeds and test the Akaike information criterion (
Eng. Agríc.. Publicado em: 2020-08
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3. Production of Tamarindus indica L. seedlings submitted to substrates and pre-germination methods
RESUMO O tamarindeiro possui problemas na germinação de sementes, necessitando de métodos para a superação da mesma. Objetivou-se avaliar substratos e métodos pré-germinativos na produção de mudas de tamarindeiro. O experimento foi conduzido em ambiente protegido, com delineamento experimental em blocos casualizados, em esquema fatorial 5 x 4, corre
Pesqui. Agropecu. Trop.. Publicado em: 15/08/2019
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4. Quality and antioxidant potential of byproducts from refining of fruit pulp
Abstract The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to c
Food Sci. Technol. Publicado em: 16/04/2018
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5. In vitro and cellular activities of the selected fruits residues for skin aging treatment
ABSTRACT Peel extracts of litchi and rambutan, and that of tamarind seed coat were investigated in relation to their utility in skin-aging treatments. Standardized extracts of tamarind were significantly (p < 0.05) more efficient at O2 •- scavenging (IC50 = 27.44 ± 0.09) than those of litchi and rambutan (IC50 = 29.57 ± 0.30 and 39.49 ± 0.52 μg/ml, res
An. Acad. Bras. Ciênc.. Publicado em: 22/05/2017
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6. Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases
The objective was to determine the glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases. Nine fruits were investigated: coconut water (for the purpose of this study, coconut water was classified as a “fruit”), guava, tamarind, passion fruit, custard apple, hog plum, cashew, sapodilla, and soursop. The GI and GL
Food Sci. Technol. Publicado em: 2015-03
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7. Desenvolvimento de mudas de tamarindeiro: tamanhos de recipiente, substratos, peso de sementes e profundidades de semeadura / Development of tamarind seedlings: recipient size, substrate, seed weight and sowing depth
This study expanded the knowledge on tamarind (Tamarindus indica L.) seedling production by analyzing the effects of different container sizes and vermiculite doses in a commercial substrate and seed size and different sowing depths in a nursery seedling production. The experiments were done at the experimental farm Água Limpa in the sector of Fruit Crops,
Publicado em: 2008
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8. Microfiltraçao de suco de tamarindo (Tamarindus indica L.) por membrana polimerica : efeito do tratamento enzimatico, da velocidade tangencial e da pressao transmembrana / Microfiltration of tamarind (Tamarindus indica L.) juice by polymeri membrane : effects of enzymatic treatment, crossflow velocity and transmembrane pressure
A aplicação do processo de microfiltração para clarificação de certos sucos de frutas tem demonstrado resultados economicamente viáveis. Inúmeros sucos de frutas típicas do Brasil ainda não foram testados neste tipo de processo, visando a sua clarificação. Suco de tamarindo (Tamarindus indica L.) reconstituído na proporção de 1 de polpa para 3
Publicado em: 2007
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9. Estudo do processamento e avaliação da estabilidade do "blend" misto a base da polpa de tamarindo (Tamarindus indica L.) e suco de beterraba (Beta vulgaris) / Study of processing and evaluation of the stability of Blend the mixture on the pulp of tamarind (Tamarindus indica L.) and juice of beet (Beta vulgaris)
Currently, increasing importance is being given to the production of differentiated products within the fruit juice and drinks sector. The development of different juice and pulp blends is one resource available to industry for the preparation of differentiated beverages. The objective of this research was the development and sensory evaluation of a juice bl
Publicado em: 2005
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10. Isolation, purification, crystallization and preliminary crystallographic studies of chitinase from tamarind (Tamarindus indica) seeds
A 34 kDa chitinase from tamarind (T. indica) seeds was purified, crystallized and characterized using X-ray diffraction.
International Union of Crystallography.
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11. A Mucoadhesive Polymer Extracted from Tamarind Seed Improves the Intraocular Penetration and Efficacy of Rufloxacin in Topical Treatment of Experimental Bacterial Keratitis
Bacterial keratitis is a serious infectious ocular disease requiring prompt treatment to prevent frequent and severe visual disabilities. Standard treatment of bacterial keratitis includes topical administration of concentrated antibiotic solutions repeated at frequent intervals in order to reach sufficiently high drug levels in the corneal tissue to inhibit
American Society for Microbiology.
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12. Xyloglucan galactosyl- and fucosyltransferase activities from pea epicotyl microsomes.
Microsomal membranes from growing tissue of pea (Pisum sativum L.) epicotyls were incubated with the substrate UDP-[14C]galactose (Gal) with or without tamarind seed xyloglucan (XG) as a potential galactosyl acceptor. Added tamarind seed XG enhanced incorporation of [14C]Gal into high-molecular-weight products (eluted from columns of Sepharose CL-6B in the v