Rheological
Mostrando 13-24 de 482 artigos, teses e dissertações.
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13. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water
Abstract A new juice market, consisting of mixtures of fruits, is expanding in the beverage segment, in order to increase even more the nutritional and sensory characteristics. In addition, in the preparation of juices, the option exists to replace water with coconut water. The aim of this study was to develop and optimize mixed juices based on coconut water
Food Sci. Technol. Publicado em: 2020-12
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14. Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing
Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ab
Food Sci. Technol. Publicado em: 2020-12
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15. Hybrid Hydrogels Based on Polyethylene Glycol Bioconjugated with Silylated-Amyloidogenic Peptides
Hybrid-peptide hydrogel arrangements are a promising alternative to obtaining biocompatible structures at the nanoscopic scale. In this work, a new class of hybrid hydrogels was obtained through the sol-gel process based on the reaction between an amyloid-like octapeptide sequence [RF]4 (where R = arginine and F = phenylalanine) covalently bonded with glycin
J. Braz. Chem. Soc.. Publicado em: 2020-11
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16. Biomechanical and biochemical investigation of erythrocytes in late stage human leptospirosis
Leptospirosis is a zoonotic disease caused by bacteria of the genus Leptospira, which can cause lipid changes in the erythrocyte membrane. Optical tweezers were used to characterize rheological changes in erythrocytes from patients with leptospirosis in the late stage. Biochemical methods were also used for quantification of plasma lipid, erythrocyte membran
Braz J Med Biol Res. Publicado em: 2020-08
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17. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
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18. Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates
Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was t
Food Sci. Technol. Publicado em: 2020-06
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19. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others.
Food Sci. Technol. Publicado em: 2020-06
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20. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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21. Effect of high petroleum coke additions on metallurgical coke quality and optical texture
Abstract The objective of the present study was to evaluate the effect of high additions of petroleum coke on the rheological properties of coking coal and the quality of cokes produced on pilot scale at the Usiminas R&D Center. For this purpose, blends using petroleum coke additions of 5%, 10%, 20%, 30% and 40% were produced. The results showed that the ble
REM, Int. Eng. J.. Publicado em: 2020-06
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22. Upconversion 3D Printed Composite with Multifunctional Applications for Tissue Engineering and Photodynamic Therapy
Upconversion nanoparticles (UCNPs) are suitable materials for bioapplications due to their ability to emit visible light under near infrared (NIR) excitation, in the biological transparency range. Polycaprolactone(PCL)-based scaffolds are widely used in tissue engineering in combination with inorganic compounds to improve bioactivity and osteoconductive prop
J. Braz. Chem. Soc.. Publicado em: 2020-04
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23. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
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24. Assessment of an anti-ageing structured cosmetic formulation containing goji berry
Based on previous studies, it has been found that goji berry (GB), popularly known as a ‘miracle fruit’, has excellent antioxidant potential and can be used in the treatment of skin disorders associated with ageing. This study aimed to incorporate GB into a structured cosmetic in order to optimise its penetration. Stability studies of the formulation, de
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019