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Mostrando 1-12 de 646 artigos, teses e dissertações.
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1. Numerical simulations of ceramic firing in catenary kilns
Abstract Kiln geometries were developed to reach homogeneous temperatures above 900 °C, during the firing process, aiming to improve the production process of the ceramists from Vale do Jequitinhonha (MG/Brazil). Techniques of reactive flow numerical solution using the software Ansys CFX have been used to foresee the behavior of the firings. Two types of ca
Cerâmica. Publicado em: 2022
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2. Development and application of a test mixture for untargeted liquid chromatography-mass spectrometry analysis of urine samples
Metabolic profiling of complex biological matrices based on liquid chromatography-mass spectrometry (LC-MS) allows detecting a wide range of metabolites with distinct concentrations and physicochemical properties. Given the complexity of samples and the necessity of a comprehensive approach in untargeted metabolomics, quality control strategies are mandatory
Química Nova. Publicado em: 2022
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3. A 2.4 GHz Coplanar Solar Cell Patch Antenna with a Semi-Analytical Evaluation of Temperature Effects
Abstract Solar cells integrated with antennas have aroused scientific interest as an attractive energy source alternative in low power devices for IoT and Wireless Sensor Network applications. Since the space for all components in the systems is scarce, different integration ideas have been proposed in this field. However, further analysis of the performance
Journal of Microwaves, Optoelectronics and Electromagnetic Applications. Publicado em: 2022
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4. Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity
Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P < 0.05). The optimum pr
Food Sci. Technol. Publicado em: 2021-09
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5. 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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6. 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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7. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
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8. DEVELOPMENT OF A LOW-COST OPEN-SOURCE PLATFORM CONNECTED TO THE INTERNET FOR ACQUISITION OF ENVIRONMENTAL PARAMETERS AND SOIL MOISTURE
ABSTRACT The development of the Internet and the technologies associated with it has allowed disseminating and cheapening of communication equipment, prototyping services, electronic sensors, and all types of devices. Agriculture has benefited from these technological advances to boost its productivity and profitability. This study presents the development o
Eng. Agríc.. Publicado em: 2021-05
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9. SEQUENTIAL MULTI-ELEMENT DETERMINATION OF TRACE-METALS IN BIODIESEL SAMPLES USING HR-CS FAAS
In this work the feasibility of sequential multi-element determination of Zn, Fe, Mg, Cu, Na, K, Cr, Al and Ca in biodiesel samples by high-resolution continuum source flame atomic absorption spectrometry (HR-CS FAAS) was investigated. Biodiesel samples obtained from different sources and different chemical processes were analysed. The samples were diluted w
Quím. Nova. Publicado em: 2021-02
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10. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil
Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (I
Food Sci. Technol. Publicado em: 2020-12
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11. Selection of promissory crops of wild cherry-type tomatoes using physicochemical parameters and antioxidant contents
ABSTRACT Tomato is considered a fruit with a high food demand across the world due to its high antioxidant capacity. Lycopene content in tomato has been widely studied, particularly in cherry-type tomatoes which are considered a high source of lycopene for humans. The aim of this study was to analyze the differences in terms of concentration and variation of
Bragantia. Publicado em: 2020-06
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12. Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese
Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus a
Food Sci. Technol. Publicado em: 2020-06