Physicochemical
Mostrando 25-36 de 2038 artigos, teses e dissertações.
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25. Polyacrylamides in reverse cationic iron ore flotation: bench scale study
Abstract A bench scale study was carried out to investigate the influence of polyacrylamides as co-depressant in a blend with starch depressant on the reverse cationic iron ore flotation. The results indicated that the use of polyacrylamides as dual function polymer should be an alternative to improve the flotation process. These polymers act as a depressant
REM, Int. Eng. J.. Publicado em: 2021-09
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26. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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27. Effects of Intensification of Vaporization by Decompression to the Vacuum (IVDV) and frying on physicochemical, structural, thermal, and rheological properties of chickpea (Cicer arietinum L.) powder
Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It
Food Sci. Technol. Publicado em: 2021-09
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28. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
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29. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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30. Postharvest ascorbic acid application maintained physiological and antioxidant responses of Guava (Psidium guajava L.) at ambient storage
Abstract Guava (Psidium guajava) is a highly perishable fruit with a short shelf life as physico-chemical changes occur continuously and rapidly after harvest leading to heavy postharvest losses. This experiment was laid down to unravel the effects of ascorbic acid (AA) on ripened guava fruits to improve its shelf life and quality. Four different concentrati
Food Sci. Technol. Publicado em: 2021-09
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31. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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32. Dextran Sulfate/Pramlintide Polyelectrolyte Nanoparticles as a Promising Delivery System: Optimization, Evaluation of Supramolecular Interactions and Effect on Conformational Stability of the Peptide Drug
In this study, we investigated the feasibility to obtain nanoparticles (NPs) by assembling pramlintide (Pram) with dextran sulfate (DexS), as a new approach for mucosal peptide delivery. DexS/Pram NPs were prepared by dropwise addition of a Pram solution to a DexS solution under magnetic stirring. The physicochemical characteristics of NPs and molecular inte
J. Braz. Chem. Soc.. Publicado em: 2021-08
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33. Multivariate Optimization Applied to the Synthesis of Meglumine Antimoniate with Low Levels of Trivalent Antimony
Meglumine antimoniate (MA) is a pentavalent antimony (SbV) drug recommended for the treatment of leishmaniasis. It is known that the trivalent antimony (SbIII) present as a residue in MA contributes to the drug side effects. In this article, multivariate optimization was used in the synthesis of MA in order to obtain a drug with low levels of SbIII. Four var
J. Braz. Chem. Soc.. Publicado em: 2021-08
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34. Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil
Abstract The Southern region of Brazil is known for its floral diversity, presenting great potential for bee products such as honey, pollen, propolis and royal jelly. In this study, 67 honey samples provided by beekeepers from 14 municipalities of western Paraná were evaluated. Physicochemical parameters, bioactive compounds and antioxidant activity were an
Food Sci. Technol. Publicado em: 2021-06
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35. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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36. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06