Soup
Mostrando 1-12 de 43 artigos, teses e dissertações.
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1. A critical review and update on autoimmune encephalitis: understanding the alphabet soup
RESUMO As encefalites autoimunes compreendem um grupo de doenças mediadas por anticorpos contra antígenos de superfície neuronal ou sinapse, como canais iônicos ou receptores de neurotransmissores. Novas síndromes clínicas e os anticorpos a elas associados foram e ainda estão sendo caracterizados ao longo das últimas duas décadas. Dado que suas prin
Arquivos de Neuro-Psiquiatria. Publicado em: 2022
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2. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 2020-09
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3. Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis
Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and
Food Sci. Technol. Publicado em: 13/12/2019
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4. Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
Abstract In this study, we aim to determine the shelf life of dried and ready to use-powdered soup samples obtained from different types of fish species such as Rainbow trout (Oncorhynchus mykiss), sea bream (Sparusaurata L.) and sea bass (Dicentrarchuc labrax). For this purpose, the chemical (moisture, protein, fat, carbohydrate, ash, pH, Thiobarbituric ac
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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5. Fatores associados ao consumo alimentar na escola e ao sobrepeso/obesidade de escolares de 7-10 anos de Santa Catarina, Brasil
Resumo O objetivo deste artigo é investigar associação entre a proveniência de lanches consumidos na escola, seu valor nutricional e o sobrepeso/obesidade. Estudo transversal com 3.930 escolares de 7-10 anos de idade, de Santa Catarina. O consumo alimentar na escola foi avaliado com R-24 horas ilustrado, e a origem dos lanches por entrevista estruturada.
Ciênc. saúde coletiva. Publicado em: 2019-02
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6. Effect of using kefir in the formulation of traditional Tarhana
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the ferment
Food Sci. Technol. Publicado em: 05/04/2018
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7. Optimization and application of spray-drying process on oyster cooking soup byproduct
Abstract Oyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temp
Food Sci. Technol. Publicado em: 20/07/2017
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8. Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods
Abstract Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research espe
Food Sci. Technol. Publicado em: 29/08/2016
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9. Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overa
Food Sci. Technol. Publicado em: 2015-03
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10. Marabaixo, ladrão, gengibirra e rádio: traduções de linguagens de textos culturais
Men, women and children movements decorating the flagpole, it was Holy Spirit Saturday, boxes, players, women, flowery, swirly skirts, thief etc., drinking ginger beer, purifying the throat for taking the thief. The host offered soup, energy for the revelry. This is marabaixo, the main cultural expression of Amapá, originated from the different relations of
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/08/2012
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11. Anxiolytic and sedative properties of hydroethanolic extract of Telfairia occidentalis leaves in mice
Telfairia occidentalis Hook. f., Cucurbitaceae, is a leafy vegetable used in soup and folk medicine in southern Nigeria. This study was conducted to investigate the anxiolytic and sedative activities of the hydroethanolic extract of the leaves of T. occidentalis in mice. The hole-board, elevated plus maze, open-field, light-dark, and social interaction tests
Rev. bras. farmacogn.. Publicado em: 22/11/2012
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12. Algoritmos de autenticação de mensagens para redes de sensores. / Message authentication algorithms for wireless sensor networks.
Security is an important concern in any modern network. However, networks that are highly dependent on constrained devices (such as sensors, tokens and smart cards) impose a difficult challenge: their reduced availability of memory, processing power and (specially) energy hinders the deployment of many modern cryptographic algorithms known to be secure. This
Publicado em: 2010