Molasses
Mostrando 1-12 de 144 artigos, teses e dissertações.
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1. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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2. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 13/12/2019
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3. SUCROSE CRYSTALLIZATION: MODELING AND EVALUATION OF PRODUCTION RESPONSES TO TYPICAL PROCESS FLUCTUATIONS
Abstract This work describes a phenomenological model of the two-massecuite system for sucrose crystallization, developed using EMSO software. In most Brazilian sugarcane industries, sucrose crystallization is performed using this system. This process is considered to be a fundamental step in obtaining sugar of the desired quality and accounts for a substant
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
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4. Evaluation of the effects of sugarcane molasses as a carbon source for Ankistrodesmus gracilis and Haematococcus pluvialis (Chlorophyceae)
Resumo Duas espécies de Chlorophyceae, Ankistrodesmus gracilis e Haemotococcus pluvialis foram utilizadas para comparar o efeito do melaço de cana-de-açúcar como fonte de carbono. Nos dois meios de cultura de microalgas, a maior densidade celular foi obtida em meio de cultura comercial (CHU12 e WC). Durante o crescimento exponencial (1º ao 10º dia), de
Braz. J. Biol.. Publicado em: 21/10/2019
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5. A green approach for the treatment of dye and surfactant contaminated industrial wastewater
Resumo Os corantes sintéticos, particularmente corantes reativos e ácidos, são comumente usados na indústria têxtil devido às suas vantagens como excelente solidez da cor e brilho. Além disso, os surfactantes são usados para incrementar o sucesso da coloração na indústria têxtil. Um dos principais problemas relativos às águas residuais têxteis
Braz. J. Biol.. Publicado em: 21/10/2019
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6. Uso de mantas geotêxteis na revegetação de um fragmento de mata de galeria no Jardim Botânico de Brasília - DF: sobrevivência e desenvolvimento de mudas
Resumo Atividades antrópicas têm causado danos ao Cerrado, segundo maior bioma do Brasil. Entre as formações vegetais mais ameaçadas do bioma Cerrado, destaca-se a Mata de Galeria. Programas de recuperação tentam restaurar essa fitofisionomia, mas ervas invasoras dificultam o estabelecimento e o desenvolvimento de espécies nativas lenhosas. Nesse cen
Ciênc. Florest.. Publicado em: 30/09/2019
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7. THERMOPHILIC BIOMETHANE PRODUCTION BY VINASSE IN AN AnSBBR: START-UP STRATEGY AND PERFORMANCE OPTIMIZATION
Abstract Thermophilic anaerobic digestion treatment of industrial wastewater generated at high temperatures can be used as an alternative for environmental pollution control and bioenergy production. Therefore, this study investigated thermophilic anaerobic reactors containing immobilized biomass (AnSBBR) to treat vinasse for methane production, in batch and
Braz. J. Chem. Eng.. Publicado em: 30/09/2019
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8. ISOLATION AND IDENTIFICATION OF YEAST STRAINS FROM SUGARCANE MOLASSES, DATES AND FIGS FOR ETHANOL PRODUCTION UNDER CONDITIONS SIMULATING ALGAL HYDROLYSATE
ABSTRACT Yeast strains were isolated from sugar cane molasses (S1), dates (S2) and figs (S3) and the ethanol production was evaluated in batch condition. A comparison was made with the yeast Saccharomyces cerevisiae. The strains showed tolerant characteristics to stressful conditions like salinity and ethanol. The isolated strains produced ethanol; at 20 h o
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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9. CAROTENOID-PRODUCING YEASTS IN THE BRAZILIAN BIODIVERSITY: ISOLATION, IDENTIFICATION AND CULTIVATION IN AGROINDUSTRIAL WASTE
ABSTRACT Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxa
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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10. Utilization of a novel feedstuff: effects of additives on the fermentation characteristics, chemical composition and in vitro digestibility of tetraploid black locust (Robinia pseudoacacia) silage
RESUMO: Este estudo foi conduzido para avaliar os efeitos de aditivos nas características de fermentação, composição química e digestibilidade in vitro do gafanhoto preto tetraplóide (TBL). A silagem de folhas TBL não foi tratada (controle) ou foi tratada com 1 × 106 ufc / g FM Lactobacillus plantarum (L), 1% glicose (G), 3% melaço (M), uma combin
Cienc. Rural. Publicado em: 04/07/2019
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11. 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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12. Pasting and gel texture properties of starch-molasses combinations
Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties we
Food Sci. Technol. Publicado em: 11/10/2018