Physico Chemical
Mostrando 13-24 de 488 artigos, teses e dissertações.
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13. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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14. Physico-chemical analysis of Commiphora wightii and borax coated herbal seton
RESUMO Fundamento: O seton à base de plantas (Kṣārasūtra) é uma técnica para-cirúrgica custo-efetiva, empregada no tratamento de doenças anorretais, como fístula e hemorroidas, sem causar muitas complicações. Matérias-primas perenes indisponíveis, dor grave e reações alérgicas são os principais deméritos do Kṣārasūtra padrão, exigind
J. Coloproctol. (Rio J.). Publicado em: 2020-12
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15. 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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16. Structural and Functional Stabilization of Sericin from Bombyx mori Cocoons in a Biopolysaccharide Film: Bioorigami for Skin Regeneration
Development and optimization of a bioorigami film with silk sericin was pursued for skin regeneration. Several formulations were produced, with varying integrated sericin contents, viz. 0, 1, 2, 5, 10, 20 and 50 mgsericin mLfilm-1. The physico-chemical characteristics of the bioorigami films produced were evaluated via infrared spectrophotometry, X-ray diffr
J. Braz. Chem. Soc.. Publicado em: 2020-04
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17. INFLUÊNCIA DA COMPOSIÇÃO DOS NANOFIOS PT-IR/C NA ATIVIDADE CATALÍTICA FRENTE A OXIDAÇÃO ELETROQUÍMICA DE ETANOL EM MEIO ÁCIDO
Carbon-supported platinum-iridium nanowire-shape electrocatalysts containing 20% of metallic loading were synthesized by chemical reduction method using formic acid as a reducing agent and tested towards the oxidation of ethanol in acidic medium. The developed electrocatalysts were synthesized with the following compositions: Pt0.9Ir0.1/C, Pt0.8Ir0.2/C, Pt0.
Quím. Nova. Publicado em: 2020-02
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18. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES
Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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19. DEEP EUTECTIC SOLVENTS BASED ON BETAINE AND PROPYLENE GLYCOL AS POTENTIAL DENITRIFICATION AGENTS: A LIQUID-LIQUID EQUILIBRIUM STUDY
Abstract Two deep eutectic solvents (DES) based on betaine (B) and propylene glycol (PG) in molar ratios of 1:4 and 1:5 were prepared and their physico-chemical properties were determined. Liquid-liquid equilibria at 298.15 K and atmospheric pressure were determined for 13 quasi-three-component systems with a hydrocarbon (n-hexane, n-heptane, i-octane or tol
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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20. 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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21. Phytodesalination of a moderately saline soil combined with two inorganic amendments
ABSTRACT The shortage of water and the increasing salinity are the main limiting environmental factors that directly affect the establishment and the development of crops. In this research, phytodesalination capacity of Sesuvium verrucosum was evaluated alone and in combination with agricultural gypsum (CaSO4·2H2O) and Polisul-C, in order to remedy a modera
Bragantia. Publicado em: 13/12/2019
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22. Physical-chemical and chemical characterization of Passiflora cincinnata Mast fruits conducted in vertical shoot positioned trellis and horizontal trellises system
Resumo Passiflora cincinnata Mast., conhecida como maracujá da caatinga ocorre no Semiárido nordestino, Goiás, Minas Gerais e na Bahia. A região de cultivo e os sistemas de manejo das espécies do gênero Passiflora podem interferir na qualidade físico-química dos frutos. Objetivou-se avaliar características físico-química e química dos frutos de
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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23. Caracterização de termistores automotivos do tipo NTC
RESUMO Os termistores automotivos são eletrocerâmicas com características sensoras alojadas em estojos metálicos fixadas no radiador, que têm como função controlar a temperatura da água de resfriamento do motor. O objetivo deste trabalho foi caracterizar dois termistores comerciais aplicados em veículos automotores. Os termistores caracterizados for
Matéria (Rio J.). Publicado em: 25/11/2019
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24. Fruit quality of pineapple ‘Vitória’ under macronutrients and boron deficiency
Resumo Objetivou-se avaliar a influência das deficiências de macronutrientes e de boro nas características físico-química dos frutos de abacaxizeiro da cultivar Vitória. O delineamento experimental foi em blocos ao acaso, com oito tratamentos (solução completa, -N, -P, -K, -Ca, -Mg, -S e -B) e seis repetições. A condução do experimento foi de ou
Rev. Bras. Frutic.. Publicado em: 14/11/2019