Chromaticity
Mostrando 1-12 de 31 artigos, teses e dissertações.
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1. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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2. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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3. Transmissive to Dark Electrochromic and Fluorescent Device Based on Poly(fluorene-bisthiophene) Derivative
Films of a poly(fluorene-bisthiophene) derivative, named PFBT, were electrodeposited onto indium tin oxide (ITO) electrodes and their electrochromic and fluorescence properties were investigated. Such films displayed color variation from yellow, in the neutral state, to green, in the oxidized state, as shown by tracking of the CIE (Commission Internationale
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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4. Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration
RESUMO O maracujá tem a casca (albedo e flavedo) como componente majoritário, podendo esta, ser utilizada na fabricação de farinha como fonte de nutrientes e para enriquecimento de produtos alimentícios. Assim, objetivou-se neste trabalho estudar o processo de fabricação de farinha do albedo e da casca integral de maracujá nas temperaturas de 70 e 80
Rev. bras. eng. agríc. ambient.. Publicado em: 14/10/2019
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5. Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage
Resumo Camu-camu (Myrciaria dubia), uma fruta nativa da Amazônia brasileira, é considerada uma fonte de compostos antioxidantes. Devido à sua elevada perecibilidade, são necessários estudos em pós-colheita para aumentar a sua vida útil. O objetivo deste estudo foi avaliar o ponto de colheita do camu-camu na conservação de suas características físi
Braz. J. Food Technol.. Publicado em: 04/07/2019
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6. Anatomical and Physicochemical Characterization of the Araucaria angustifolia Seed Coat
ABSTRACT Seed coat plays an important role in the embryo protection and seed germination. This study aimed to characterize the anatomical structure, histochemical and physicochemical aspects of the seed coat of Araucaria angustifolia Kuntze. Light and scanning microscopy usual procedures, and histochemical tests were used to describe and characterize seed la
Floresta Ambient.. Publicado em: 23/05/2019
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7. Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis
Abstract The objective of this work is to study the feasibility of a more objective and rigorous classification of the calices of Hibiscus sabdariffa based on their physicochemical profile. To do so, 19 analyses were carried out on 4 varieties of calices cultivated in Senegal: Vimto, Koor, Thaï and CLT92. Principal component analysis results showed that 15
Food Sci. Technol. Publicado em: 11/01/2018
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8. Physicochemical and microbiological parameters of frozen and chilled chicken meat
ABSTRACT With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbio
R. Bras. Zootec.. Publicado em: 2016-07
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9. Synthesis and Characterization of Nb2O5:La3+,Eu3+ Phosphors Obtained by the Non-Hydrolytic Sol-Gel Process
The phosphor-converted light-emitting diode technique is an important solid-state illumination strategy. Sulfide-based materials are the most often employed red phosphors, but they are chemically unstable and present lower efficiency in comparison to the blue and green phosphors. Therefore, it is important to find a new red phosphor source that can emit inte
J. Braz. Chem. Soc.. Publicado em: 2015-12
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10. Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration
The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were a
Food Sci. Technol. Publicado em: 2014-09
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11. Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the microbiological, physicochemical, rheological, and sensory quality of cooked hams (n=11) marketed in Brazil. All
Food Sci. Technol. Publicado em: 2014-09
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12. Eletrocromismo: fundamentos e a aplicação de nanomateriais no desenvolvimento de eletrodos de alto desempenho
This review deals with the basis and novel trends in electrochromism, describing the basic aspects and methodologies employed for the construction and analyses of different modified electrodes. The work presents the classic materials used for the construction of electrochromic electrodes, such as WO3 and a view on the basic concepts of chromaticity as a usef
Quím. Nova. Publicado em: 2014