Vegetable
Mostrando 25-36 de 1003 artigos, teses e dissertações.
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25. Evaluation of Dog Food Authenticity through Lipid Profile Using GC-FID and ESI-MS
Considering the increasing number of low cost vegetable oil product adulterations, it is necessary to assess the authenticity of the lipid sources used in the dog food manufacture, consequently different brands and classifications of feed were analyzed to verify the product authenticity by gas chromatography (GC) with flame ionization detector (FID) and by e
J. Braz. Chem. Soc.. Publicado em: 2020-12
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26. Yield and morphological attributes of bell pepper fruits under biological fertilizers and application times
ABSTRACT Bell pepper (Capsicum annuum) is one of the most consumed vegetables around the world. Balanced fertilization is essential for growing this vegetable. The objective of this study was to evaluate the yield and morphological attributes of bell pepper under doses and times of application of biological fertilizers. Two experiments were carried out with
Rev. Ceres. Publicado em: 2020-10
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27. Polyurethanes Obtained by Reacting 1,6-HDI with Monoglycerides from Babassu Oil: A DFT Study
This is a density functional theory (DFT)-based (M06) study on the polyurethane formation from 1,6-hexamethylenediisocyanate (1,6-HDI) reacting with the monoacylglycerol obtained from the babassu oil. As the lauric acid is the most abundant fatty acid in the vegetable oil, the 2-monolaurin was chosen to scrutinize the polyurethane formation. An analysis of t
J. Braz. Chem. Soc.. Publicado em: 2020-09
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28. Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolate
Food Sci. Technol. Publicado em: 2020-09
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29. ESSENTIAL OIL OF CURCUMA LONGA L. RHIZOMES CHEMICAL COMPOSITION, YIELD VARIATION AND STABILITY
Turmeric (Curcuma longa L.) is a medicinal plant that is cultivated worldwide. This study was conducted to evaluate the variability in the percentage and the chemical composition of volatile oils from 12 turmeric samples. Rhizomes of the turmeric plant were collected from three different producers in the Brazilian like savanna (Cerrado) habitat in the state
Quím. Nova. Publicado em: 20/07/2020
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30. INFLUENCE OF OPERATIONAL CONDITIONS OF MECHANIZED HARVESTING ON SUGARCANE LOSSES AND IMPURITIES
ABSTRACT Operational conditions of mechanized harvesting can affect the quality of harvested sugarcane. Therefore, the aim of this study was to assess the influence of the displacement speed and cutting height on the quality of the raw material during the mechanized harvest of sugarcane. Vegetable losses were accounted for in the field by manual collection o
Eng. Agríc.. Publicado em: 2020-06
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31. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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32. Quality evaluation of kashar cheese: influence of palm oil and ripening period
Abstract Vegetable oils are used as milk fat replacers in cheese production to alter sensory, nutritional profile, and to produce cholesterol free or low-cost cheeses. The aim of this study is to investigate the effect of palm oil usage on kashar cheese’s physicochemical, textural and sensorial quality characteristics during ripening. The results showed th
Food Sci. Technol. Publicado em: 2020-06
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33. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
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34. CONSTRUCTION AND TESTING OF GLUED LAMINATED TIMBER FRAMES FOR USE IN LAYING POULTRY HOUSES
ABSTRACT This study aimed to present a solution in glued laminated timber to replace frame structures built in reinforced concrete and metallic structure, which are common in agricultural buildings in western Paraná such as those destined to laying poultry house building by agricultural cooperatives. Structural behavior of frames build from Araucaria angust
Eng. Agríc.. Publicado em: 2020-04
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35. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03
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36. APROVEITAMENTO DE PRECURSORES LIGNOCELULÓSICOS PARA PRODUÇÃO DE ACETATO DE CELULOSE
The feasibility of obtaining cellulose acetate from lignocellulosic precursors is of great interest from the environmental, economic and technological points of view. Herein, sugarcane bagasse and vegetable sponge (Luffa cylindrica ) were used as precursors to produce cellulose using the organosolv extraction procedure. From the extracted celluloses, the pro
Quím. Nova. Publicado em: 2020-03