Thermal Processing
Mostrando 1-12 de 293 artigos, teses e dissertações.
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1. Compatibility by a Nonisothermal Kinetic Study of Azathioprine Associated with Usual Excipients in the Product Quality Review Process
Azathioprine is an immunosuppressive drug for several inflammatory disorders. Due to its clinical relevance, to explore the solid-state properties for excipient compatibility in the product quality review process is essential. Fourier transform infrared spectroscopy, powder X-ray diffraction and thermal analysis (thermogravimetry/derivative thermogravimetry
J. Braz. Chem. Soc.. Publicado em: 2021-03
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2. 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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3. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 2020-06
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4. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 2020-03
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5. Polyurethane/poly (Ionic Liquids) Cellulosic Composites and their Evaluation for Separation of CO2 from Natural Gas
The development of both versatile and inexpensive sorbents for CO2/CH4 separation has become one of the greatest challenges to the environment and natural gas processing. This study reports the preparation and characterization of polyurethane (PU)/ cellulose based poly(ionic liquid)(CPIL) composites for CO2/CH4 separation. PU matrix was reinforced with CPIL
Mat. Res.. Publicado em: 20/01/2020
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6. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profi
Food Sci. Technol. Publicado em: 17/01/2020
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7. Effect of Different Thermal and Non-Thermal Processing Methods on Chemical Composition, Quality Indicators and Apparent Nutrient Digestibility of Full-Fat Soybean
ABSTRACT The aim of this research was to study the effect of thermal and non-thermal processing methods on chemical composition, quality indicators and apparent digestibility of soybean nutrients. For this, four processing methods (unprocessed, extruded, thermal, and gamma radiation) were applied on two soybean varieties (Katol & Caspian). Rations were formu
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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8. Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties
RESUMO O marmelo (Cydonia oblonga) é uma fruta importante para a indústria de suco, devido às suas propriedades nutricionais que sustentam a saúde. Neste estudo, o objetivo foi otimizar os componentes bioativos (conteúdo fenólico total, ácido ascórbico e capacidade antioxidante total) e os valores de cor (L *, a * eb) usando o tratamento termossônic
Ciênc. agrotec.. Publicado em: 09/12/2019
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9. OPTIMIZATION OF LIPASE IMMOBILIZATION ON MAGHEMITE AND ITS PHYSICO-CHEMICAL PROPERTIES
ABSTRACT Nanomaterial-based biocatalysts have emerged as current carriers suitable for enzyme immobilization. The nano-sized materials provide large surface area for enzyme attachment, thus increasing the probability for its efficient catalyst activity. By using magnetized nanomaterials, enhancement of the downstream processing is evident as it eases the imm
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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10. Effect of Processing Parameters on Hot Deformation Behaviour and Microstructural Evolution of PM Ti-5553 Alloy at a Moderate-high Strain Rate
Isothermal compression tests of Ti-5553 (Ti-5Al-5V-5Mo-3Cr) alloy, produced by a fast consolidation approach from blended elemental powder mixture, were performed on a Gleeble® 3800 thermal-physical simulator to investigate its hot deformation behaviour. The samples were compressed in a wide temperature range from 700 ºC to 1150 ºC and a moderate-high str
Mat. Res.. Publicado em: 10/06/2019
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11. Thermal behavior (TG-DTA-TMA), sintering and properties of a kaolinitic clay from Buenos Aires Province, Argentina
Resumo As propriedades tecnológicas de um caulim local, considerado um potencial material industrial, foram correlacionadas com o comportamento térmico e processos de sinterização realizados por meio de uma série de análises termoquímicas. A caracterização química e mineralógica do material foi realizada, juntamente com uma simples caracterizaçã
Cerâmica. Publicado em: 06/06/2019
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12. Effect of ultrasound on different quality parameters of functional sirkencubin syrup
Abstract Ultrasound is a process studied intensively for different products due to the increasing interest in non-thermal technologies. Sirkencubin syrup contains honey and vinegar and is a functional beverage maintaining health. The aim of this study was to examine the effects of the ultrasound process (pH, titratable acidity, brix, phenolic compounds, flav
Food Sci. Technol. Publicado em: 09/05/2019