Waxy
Mostrando 1-12 de 110 artigos, teses e dissertações.
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1. Influence of Refinery Asphalt Residue Addition on Flow: A Study Using Waxy Model-System
One of the main phenomena causing problems in the oil industry is the precipitation of waxes, which can crystallize and form deposits, clogging lines and reducing flows. Many studies have been conducted seeking to overcome this problem, mainly through application of chemical to increase flow. Some studies have shown that the asphaltenes present in crude oil
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. Lichen myxedematosus: a rare group of cutaneous mucinosis
Abstract: Cutaneous mucinoses are a heterogeneous group of dermatoses in which excess deposition of mucin in the dermis gives the skin a waxy appearance, with papules and plaques that can vary from self-healing mucinosis to even disrupting the normal shape of a patient’s face, conferring a leonine facies, or be part of life threatening diseases like sclero
An. Bras. Dermatol.. Publicado em: 17/10/2019
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3. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The resu
Food Sci. Technol. Publicado em: 18/04/2019
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4. Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
Abstract The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high pro
Food Sci. Technol. Publicado em: 29/10/2018
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5. Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
Abstract Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidan
Food Sci. Technol. Publicado em: 28/05/2018
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6. A perfect functional marker for the gene of intermediate amylose content Wx-in in rice (Oryza sativa L.)
Abstract The amylose content (AC) of rice is a key determinant of the grain cooking and eating quality. The Waxy (Wx) gene, which encodes granule-bound starch synthase I (GBSSI), is the major gene controlling AC in rice. The A - C substitution in exon 6 (Ex6A/C) alters the amino acid codon from serine to tyrosine and is associated with intermediate-AC rice (
Crop Breed. Appl. Biotechnol.. Publicado em: 2018-03
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7. Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compou
Food Sci. Technol. Publicado em: 21/09/2017
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8. Thermoplastic Waxy Starch Films Processed by Extrusion and Pressing: Effect of Glycerol and Water Concentration
Thermoplastic starch properties depends of plastification process. The aim of this study was to analyze the effect of concentration of glycerol and water on plastification, glass transition temperature (Tg) and tensile properties of thermoplastic waxy starch (TPWS). Formulations were extruded in the following concentrations of starch/glycerol/water: 70/30/0
Mat. Res.. Publicado em: 31/08/2017
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9. CHARACTERIZATION AND EVALUATION OF WAXY CRUDE OIL FLOW
Abstract Part of the oil found in the Brazilian subsoil has a high wax content, which makes its flow process difficult at low temperatures because of the increase in the viscosity of the fluid. This paper studied the flow behavior of waxy crude oil under variation in the temperature of the external environment of the flow, the volumetric flow rate of the oil
Braz. J. Chem. Eng.. Publicado em: 2016-12
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10. EFFECT OF OIL TEMPERATURE ON THE WAX DEPOSITION OF CRUDE OIL WITH COMPOSITION ANALYSIS
Abstract Wax deposition behavior was investigated in a set of one-inch experiment flow loops, using a local crude oil with high wax content. The temperature of the oil phase is chosen as a variable parameter while the temperature of the coolant media is maintained constant. Detailed composition of the deposit is characterized using High Temperature Gas Chrom
Braz. J. Chem. Eng.. Publicado em: 2016-12
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11. Study on creation of an indocalamus leaf flavor
Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, develop
Food Sci. Technol. Publicado em: 10/11/2015
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12. Characterization of new sources of derivative starches as wall materials of essential oil by spray drying
Starch derivatives of taro (Colocasia esculenta L. Schott) and rice were characterized as wall materials of orange oil (d-limonene) by spray drying. Native starches were initially hydrolyzed with HCl and then esterified. Succinylated starches were modified using a conventional method in a slurry and were extruded; whereas, the phosphorylated starches were mo
Food Sci. Technol. Publicado em: 2013-12