Thickener
Mostrando 1-12 de 13 artigos, teses e dissertações.
-
1. Production of paste from fine tailings streams in a laboratory scale column thickener
Abstract The final disposal of tailings in the form of paste is a technological alternative. The objective of the present study is to obtain knowledge and compare different operational conditions that are favorable to the production of paste with the fine tailings generated after final desliming stage, obtained from the processing of metallic and non-metalli
REM, Int. Eng. J.. Publicado em: 2021-01
-
2. Not even Freud explains this!
Abstract The final disposal of tailings in the form of paste is a technological alternative. The objective of the present study is to obtain knowledge and compare different operational conditions that are favorable to the production of paste with the fine tailings generated after final desliming stage, obtained from the processing of metallic and non-metalli
REM, Int. Eng. J.. Publicado em: 2021-01
-
3. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles
Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfacta
Food Sci. Technol. Publicado em: 01/12/2016
-
4. Desenvolvimento de leite de cabra fermentado adicionado de cepas probióticas, inulina, amido e gelatina
O setor lácteo busca produzir alimentos tendo como atributo principal a funcionalidade. Nesse contexto um mercado a ser explorado é o de lácteos caprinos, uma vez que, o leite de cabra representa uma opção alimentar de excelentes qualidades nutricionais e dietéticas. Contudo, em razão de suas particularidades físicas e químicas, após a fermentaçã
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/09/2011
-
5. Desenvolvimento e caracterização reológica de formulações especiais de fondue de chocolate / Development and rheological characterization of chocolate fondue special formulations
Chocolate fondue is a chocolate product which is consumed melted with fruits and cakes. There is a growing interest by consumers in foods that brings some healthy benefits. Brazilian nut oil, oats and omega-3 are some of the most famous functional ingredients nowadays. Thus, the aim of this work was developing enriched formulations containing these ingredien
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 26/09/2011
-
6. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011
-
7. Adequacy of human milk viscosity to respond to infants with dysphagia: experimental study
Neonatal nutrition is an important subject in health in the short, medium and long term. In preterm newborns, nutrition assumes a predominant role for the child's overall development. Babies with uncoordinated swallowing or respiration may not have the necessary oral abilities to suck the mother's breast and will need to implement different feeding practices
Journal of Applied Oral Science. Publicado em: 2011-12
-
8. Efeitos da radiação ultravioleta-b sobre a morfisiologia de kappaphycus alvarezii (DOTY) doty ex P. Silva (gigartinales) variantes pigmentares verde e vermelha
The effects of ultraviolet radiation in the biological relevant wavebands of UV-A (315#400 nm) and UV-B (280#315 nm) on algae have become an important issue as a man-made depletion of the protecting ozone layer has been reported. However, experimental designs to investigate this issue are manifold and the target organisms are extremely diverse. Data are incl
Publicado em: 2009
-
9. Desenvolvimento de espessante alimentar para líquidos com valor nutricional agregado, destinados a indivíduos disfágicos / Development of food thickner for liquids with aggregated nutritional value intended for dysphagic individuals
A deglutição é um processo coordenado e extremamente complexo, envolvendo contração e inibição de músculos localizados entre a boca e o estômago. Alterações neste sistema podem gerar disfagia, sinal comum de diversas doenças orgânicas, alterações neurológicas ou doenças neuromusculares, produzindo no paciente dificuldade na mastigação e de
Publicado em: 2009
-
10. Estudo reologico dos amidos de amaranto, de mandioca e de suas misturas, sob condições de acidez e tratamento termico / Rheological study of cassava and amaranth starches and their blends under heat treatment and acidity
Starch has been widely used as a thickener, stabilizer or gelling ingredients in the food like soups, sauces, snacks, canned and refrigerated food products. In this foods processing, starch dispersion are often heated, cooled and pumping at a wide range of shear rate. In many foods, sours substances (various acids) are added to foods as acidulents or preserv
Publicado em: 2008
-
11. Descriptive epidemiological study in cutaneous melanoma patients followed at Melanoma Unit of Santa Casa de São Paulo. / "Estudo epidemiológico descritivo dos doentes de melanoma cutâneo acompanhados na Unidade de Melanoma da Santa Casa de São Paulo"
INTRODUCTION: Cutaneous melanoma represents around 3% of all skin tumors. Affecting young patients, with mean age between 50 and 58 years old. About 20% of the patients will have advanced disease and will die before five years of survival. CASUISTIC AND METHODS: In this retrospective study of 364 cases recorded from May 1993 to January 2006 at the Melanoma U
Publicado em: 2006
-
12. Avaliação da genotoxicidade das xantanas produzidas pelas cepas 06 e 24 de Xanthomonas campestris pv pruni através do ensaio cometa e teste de micronúcleos.
Among the vast number of types of polysaccharides produced in nature, by plants, algae, and bacteria, xanthan is the one of the few that has functional properties leading to a broad spectrum of uses as well as commercial production in large quantities. It is the second microbial polysaccharide to be developed for an economically process, and it has continued
Publicado em: 2005