Ginger
Mostrando 13-24 de 83 artigos, teses e dissertações.
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13. Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger
Abstract In this research, the effects of convective drying method (60, 70 and 80 °C) and microwave drying method (160 and 350 W) on the drying characteristics, color, rehydration and microstructure properties of ginger has been examined. For the purpose of choosing the most appropriate thin-layer drying models in terms of the drying applications, nine math
Food Sci. Technol. Publicado em: 27/05/2019
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14. Dehydration of infrared ginger slices: heat and mass transfer coefficient and modeling
RESUMO A desidratação de produtos vegetais prolonga sua vida útil e reduz sua massa e volume, o que aumenta a eficiência de transporte e armazenamento e agrega valor aos alimentos. No entanto, é um processo intensivo em energia e tempo, tornando necessária a busca por tecnologias mais eficientes. Diante do exposto, objetivou-se investigar o processo de
Ciênc. agrotec.. Publicado em: 02/05/2019
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15. O uso da fitoterapia durante a gestação: um panorama global
Resumo Este artigo tem como objetivo realizar uma revisão integrativa da literatura sobre a prevalência do uso da fitoterapia durante a gestação. Foi realizado um levantamento nas bases de dados SciELO, Medline e Science Direct com os descritores “herbal and pregnancy”, “plant and gestation” e seus correspondentes em português: “planta e gesta
Ciênc. saúde coletiva. Publicado em: 02/05/2019
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16. In vitro propagation of alpinia cultivars in different light sources
Resumo A fonte de luz na cultura de tecidos muitas vezes é um dos fatores pontuais para a adequação da produção de plantas, para isso, vêm se utilizando os diodos emissores de luz (LEDs) no intuito de aumentar o crescimento e desenvolvimento das plantas propagadas in vitro. O objetivo do trabalho foi avaliar a propagação in vitro de cultivares de Alp
Ornam. Hortic.. Publicado em: 29/04/2019
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17. Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)
Abstract This work aims to produce and to characterize physical-chemically an added craft beer of ginger, as well as its sensorial attributes, due to the new demand for products with innovative flavors. The traditional method of production of beer craft type Pilsen was used, with addition of 2 g L-1 of ginger chips in the maturation stage. The final product
Food Sci. Technol. Publicado em: 11/04/2019
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18. Protective effects of Ginger Essential Oil (GEO) against chemically-induced cutaneous inflammation
Abstract The inhibitory effects of ginger essential oil (GEO) on chemically-induced cutaneous inflammation were investigated. Three kind of experimental murine models, such as xylene-induced ear edema model, carrageenan-induced paw edema model and 2,4-dinitrofluorobenzene (DNFB)-induced allergic contact dermatitis (ACD) model were exploited to evaluate the
Food Sci. Technol. Publicado em: 11/04/2019
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19. Optimization of polyphenols and acceptability of jelly candies with ginger ( Zingiber officinale R.) extract and honey with Mixture Design
Abstract The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger ext
Braz. J. Food Technol.. Publicado em: 17/05/2018
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20. Cheek to cheek: Ginger e Fred vão ao paraíso
Resumo O ensaio interpreta uma cena do filme Top Hat, de 1935, na qual Ginger Rogers e Fred Astaire dançam “Cheek to cheek”, e discute o significado da dança e o mundo criado pelos seres dançantes.
ARS (São Paulo). Publicado em: 2018-04
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21. 6-Gingerol inhibits hair cycle via induction of MMP2 and MMP9 expression
ABSTRACT 6-Gingerol is the major active constituent of ginger. In the current study, we aimed to investigate the mechanisms underlying the effects of 6-Gingerol on hair growth. Mice were randomly divided into five groups; after hair depilation (day 0), mice were treated with saline, or different concentrations of 6-Gingerol for 11 days. The histomorphologica
An. Acad. Bras. Ciênc.. Publicado em: 2017-12
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22. Forecasting the impact of an invasive macrophyte species in the littoral zone through aquatic insect species composition
ABSTRACT Invasive macrophytes threaten freshwater ecosystem biodiversity. We analyzed the impact of the invasive white ginger lily (Hedychium coronarium J. König, Zingiberaceae) on aquatic insect assemblages living in the littoral zone of a tropical reservoir. We took aquatic insect samples in the littoral zone on four main vegetal profile banks: white ging
Iheringia, Sér. Zool.. Publicado em: 27/11/2017
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23. Comparing depth-dependent curing radiant exposure and time of curing of regular and flow bulk-fill composites
Abstract The effect of restoration depth on the curing time of a conventional and two bulk-fill composite resins by measuring microhardness and the respective radiosity of the bottom surface of the specimen was investigated. 1-, 3- and 5-mm thick washers were filled with Surefil SDR Flow–U (SDR), Tetric EvoCeram Bulk Fill-IVA (TEC) or Esthet-X HD–B1 (EHD
Braz. oral res.. Publicado em: 21/08/2017
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24. Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil
Antioxidants are used to increase the shelf life of food and oils. The most common extraction method of antioxidants from natural sources is the use of organic solvents, like methanol and ethanol. Evaporation of all the organic solvent is necessary to prevent health diseases. In this study, we present a new "organic solvent-free" method to extract antioxidan
J. Braz. Chem. Soc.. Publicado em: 2017-06