Vinegar
Mostrando 1-12 de 60 artigos, teses e dissertações.
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1. Otimização da extração de antocianinas presentes no feijão-preto e impregnação do extrato em matriz polimérica natural para uso como indicador de pH
OPTIMIZATION OF THE EXTRACTION OF ANTHOCYANINS PRESENT IN BLACK BEANS AND IMPREGNATION OF THE EXTRACT IN NATURAL POLYMERIC MATRIX FOR USE AS A pH INDICATOR. In this work, a method of extracting natural indicators, anthocyanins, present in black beans was optimized. The best extraction condition was obtained with 50 g of beans and 93 g of water, under agitati
Química Nova. Publicado em: 2022
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2. Síntese verde de 1,3-diariltriazenos simétricos e assimétricos em vinagre
An adaptation on the classical synthesis methodology for 1,3-diaryltriazenes for a 4-hour experimental class has been proposed with green chemistry principles in mind by using commercial vinegar as a source for diazotization with NaNO2 and keeping the reaction workup to simple vacuum filtration. Several anilines with different substituent groups were used to
Quím. Nova. Publicado em: 2021-03
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3. TITULADOR AUTOMÁTICO EM FLUXO-BATELADA UTILIZANDO UM HARDWARE DE CÓDIGO FONTE ABERTO ARDUINO
This work describes the development of an automatic titrometric method in flow-batch with potentiometric detection using alternative and easily accessible materials. Arduino board and its modules, solenoid valves to control the flow rate, peristaltic pump to propel and suction fluids and tubes of inert material to connect the different parts of the Flow-Batc
Quím. Nova. Publicado em: 2021-03
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4. Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure
Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, gener
Food Sci. Technol. Publicado em: 2020-12
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5. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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6. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03
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7. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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8. Effect of immersion in various disinfectant solutions on the properties of a heat-cured acrylic resin
RESUMO Objetivo: Avaliar a influência da imersão em diferentes soluções desinfetantes na microdureza e rugosidade de uma resina acrílica de termoativação. Métodos: Corpos de prova de resina acrílica termopolimerizável foram imersos em água destilada, vinagre comercial de uso doméstico, hipoclorito de sódio e peróxido de hidrogênio, por perí
RGO, Rev. Gaúch. Odontol.. Publicado em: 28/10/2019
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9. Evaluation of food baits to capture Drosophila suzukii in the southern of Brazil
Abstract: Drosophila suzukii is one of the main pests of small fruits in the world. An effective monitoring is fundamental to detect the presence of the fly and to predict the infestation of fruits in new areas. We evaluated the food baits Ceratrap®, Torula®, Biofruit®, Suzukii Trap®, apple cider vinegar, and a homemade mixture comprising wine, vinegar a
An. Acad. Bras. Ciênc.. Publicado em: 23/05/2019
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10. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 09/05/2019
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11. Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage
Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar
Food Sci. Technol. Publicado em: 31/01/2019
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12. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Abstract The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted La
Braz. J. Microbiol.. Publicado em: 2017-07