Vegetable Fiber
Mostrando 1-12 de 37 artigos, teses e dissertações.
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1. Utilization of the Corncob Agro-Industrial Residue as a Potential Adsorbent in the Biosorption of Bisphenol-A
The presence of plastic waste in water bodies has led to a growing concern due to the impact on human health. Among the most important plastic additive molecules is bisphenol-A (BPA). On the other hand, micro-pollutant removal processes that make use of agro-industrial waste have aroused the interest of researchers. This is because the accumulation of lignoc
J. Braz. Chem. Soc.. Publicado em: 2021-07
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2. Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest
Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash
Food Sci. Technol. Publicado em: 2021-06
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3. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms
Abstract Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine. The starch content in the seed is between 45 and 60%. This paper evaluated the granular structure o
Food Sci. Technol. Publicado em: 27/06/2019
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4. Estudo das propriedades de concretos com adição de fibras vegetais e de polipropileno para uso em paredes estruturais
RESUMO Estudou-se neste trabalho as propriedades de concretos com adição de fibras vegetais (sisal e rami) e de polipropileno para uso em paredes estruturais. Realizou-se uma comparação do desempenho do concreto com a adição de fibras vegetais e de fibra de polipropileno, a fim de se verificar a possível substituição. Foram avaliadas a retração po
Matéria (Rio J.). Publicado em: 10/06/2019
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5. Chemical characterization and bioactive compounds of an unconventional vegetable - Erechtites valerianifolia (Wolf) DC.
Abstract Erechtites valerianifolia (Wolf) DC is an unconventional vegetable found in the Brazilian Atlantic Forest. Is consumed in high proportions by the population living in this biome. The objective of this study was to investigate the general chemical composition, occurrence and content of carotenoids, vitamins (C and E) and minerals in this vegetable. B
Food Sci. Technol. Publicado em: 27/05/2019
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6. Study of epoxy composites and sisal fibers as reinforcement of reinforced concrete structure
Resumo A aplicação de reforço estrutural tem apresentado crescimento significativo nos dias atuais. O desenvolvimento de novos materiais para tal finalidade tem despertado o interesse de muitos pesquisadores. O presente trabalho teve por objetivo avaliar a viabilidade técnica da produção e aplicação de polímeros reforçados com fibras vegetais (PRFV
Rev. IBRACON Estrut. Mater.. Publicado em: 20/05/2019
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7. Meat properties and fatty acid profile of swine fed cashew bagasse bran in qualitative food restriction program
ABSTRACT The purpose of this study was to evaluate the effects of qualitative dietary restriction diet on carcass characteristics, meat quality, fatty acid profile, and performance of finishing pigs fed diets containing cashew bagasse bran. Forty pigs (20 females and 20 males) with initial weight of 60.00±5.24 kg of body weight (BW) were used. The diets wer
R. Bras. Zootec.. Publicado em: 21/05/2018
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8. Cellulose Associated with Pet Bottle Waste in Cement Based Composites
The present study was to evaluate the effect of polyethylene terephthalate (PET) particle sizes on the mechanical and physical properties of extruded fiber-cement composites with different particle sizes combined to cellulose pulp in the production of fiber cement by the extrusion process. The design consisted of four formulations, one composed of 5% cellulo
Mat. Res.. Publicado em: 31/07/2017
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9. Comparative Study About Mechanical Properties of Strutural Standard Concrete and Concrete with Addition of Vegetable Fibers
This paper explored the effect of adding organic fibers from either bamboo or sugarcane on the mechanical properties of concrete. Cylindrical and prismatic specimens were made containing 2% and 5% v/w (volume to weight) of vegetable fibers to concrete. Following 28 days of curing period, the samples were evaluated for compressive strength, tensile strength u
Mat. Res.. Publicado em: 09/05/2017
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10. Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
Abstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti
Food Sci. Technol. Publicado em: 13/03/2017
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11. Comparative study between poly(ethylene-co-vinyl acetate) - EVA expanded composites filled with banana fiber and wood flour
The objective of this study is to develop expanded composites of poly(ethylene-co-vinyl acetate) (EVA) filled with two vegetable reinforcements (banana fiber or wood flour) as well as to evaluate the influence of the type, size and concentration of these reinforcements on the cell growth and their morphological, mechanical, thermal and physical properties. T
Mat. Res.. Publicado em: 2014-12
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12. Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars
Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (c
Food Sci. Technol. Publicado em: 2014-06