Technological Characterization
Mostrando 37-48 de 216 artigos, teses e dissertações.
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37. Evaluation of AH36 microalloyed steel welded joint by submerged arc welding process with one and two wires
Shipbuilding is going through a period of revitalization, growth and technological advancement. One component of these innovations is to improve welding techniques and materials for optimizing processing time, reducing costs and to improve properties and ship performance. The aim of the present work is to evaluate the welding of microalloyed shipbuilding ste
Mat. Res.. Publicado em: 23/02/2016
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38. Synthesis and Photophysical Characterization of Novel ESIPT Triazinyl-Benzazole Derivatives
In this work, the synthesis, characterization and photophysical study of new derivatives of triazinyl-benzazoles with fluorescence by excited-state intramolecular proton transfer (ESIPT) are presented. It regards the synthesis of cyanuric chloride with different 2-(2’-hydroxyphenyl) benzazoles, two quite attractive groups from the synthetic and technologic
J. Braz. Chem. Soc.. Publicado em: 2015-12
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39. Analysis of Dimension Stone Waste Addition to the Clayey Mass Used in Roof Tile Production
Addition of dimension stone waste to clayey mass is an alternative to make the dimension stone sector more environmentally sustainable and to reduce the consumption of clayey raw material. Our aim is to study the technical feasibility of dimension stone waste addition to the clayey mass used in roof tile production. Samples of waste and clay were tested for
Mat. Res.. Publicado em: 2015-12
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40. Microparticles containing guaraná extract obtained by spray-drying technique: development and characterization
AbstractGuaraná (Paullinia cupana Kunth, Sapindaceae) is well known for its dietary and pharmaceutical potential, and the semipurified extract of guaraná shows antidepressant and panicolytic effects. However, the low solubility, bioavailability and stability of the semipurified extract limit its use as a component of pharmaceutical agents. Delivery of the
Rev. bras. farmacogn.. Publicado em: 2015-06
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41. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of ac
Braz. J. Microbiol.. Publicado em: 2014-12
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42. Evaluation of sample temperature and applied power on degradation of stearic acid in inductively coupled radio frequency plasma
Plasma cleaning is a promising technology in surface treatments, despite technological interest its use is limited because its mechanisms still are not entirely understood. This work aims to evaluate how the applied power of an inductively coupled RF discharge at 13,56 MHz, with Ar and Ar+10%O2 atmospheres, affects its capabilities to etch an organic molecul
Mat. Res.. Publicado em: 21/10/2014
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43. STANDARDIZATION INITIATIVES IN THE PRODUCTION OF VIRTUAL LEARNING OBJECTS
Contemporary training processes have been identified in TIC and virtualization, key strategies to strengthen training. This process is mediated through the production of digital content for learning purposes, which is a development that requires standards to take advantage factors such as reusability, scalability, and accessibility, among others. This articl
JISTEM J.Inf.Syst. Technol. Manag.. Publicado em: 2014-09
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44. Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
The effect of protein lupine isolate (LI) and addition of brea gum (BG) on a basic bread formulation is described. The major objective of this research was to evaluate the influence of the addition of LI on the quality and quantity of the proteins of fresh bread with BG. Protein quality was determinate by the Chemical Score method corrected for protein diges
Food Sci. Technol. Publicado em: 25/03/2014
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45. Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology
Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extract
Braz. arch. biol. technol.. Publicado em: 2013-12
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46. Screening and selection of wild strains for L-arabinose isomerase production
The majority of L-arabinose isomerases have been isolated by recombinant techniques, but this methodology implies a reduced technological application. For this reason, 29 bacterial strains, some of them previously characterized as L-arabinose isomerase producers, were assayed as L-arabinose fermenting strains by employing conveniently designed culture media
Braz. J. Chem. Eng.. Publicado em: 2013-12
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47. Characterization of pre-gelatinized rice and bean flour
The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; scre
Food Sci. Technol. Publicado em: 24/05/2013
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48. Quality of royal jelly produced by Africanized honeybees fed a supplemented diet
This study was carried out to evaluate the effect of artificial supplements prepared with soybean protein isolate, brewer's yeast, mixture of soybean protein isolate with brewer's yeast, linseed oil, palm oil, and a mixture of linseed oil with palm oil on the physicochemical and microbiological composition of royal jelly produced by Africanized honey bee col
Food Sci. Technol. Publicado em: 10/05/2013