Vegetable Development
Mostrando 1-12 de 135 artigos, teses e dissertações.
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1. Development of technology for bakery products
Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active a
Food Sci. Technol. Publicado em: 2021-09
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2. Antidiabetic activity screening and nmr profile of vegetable and spices commonly consumed in Indonesia
Abstract Apart from their nutritional value, vegetables and spices were empirically known to have functional properties such as antioxidant and antidiabetic activity. However, scientific evidence of these health effects is limited. In our effort to find potent raw material for antidiabetic functional food development, α-glucosidase inhibition and antioxidan
Food Sci. Technol. Publicado em: 2021-06
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3. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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4. PRODUCTIVITY OF IRRIGATED JAMBU UNDER SOIL-WATER STRESSES AND NITROGEN DOSES
ABSTRACT Jambu (Acmella oleracea (L.) R.K.) is a short-cycle leafy vegetable from the Amazon region, which needs an adequate availability of water and nutrients, mainly nitrogen, to obtain a rapid mass increase. This research aimed to study the effect of different soil-water stresses and nitrogen doses on jambu cultivation in the state of Pará. The experime
Eng. Agríc.. Publicado em: 2020-02
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5. FORAGE PRODUCTION AND PRESERVATION OF SPECIES BY ENRICHING CAATINGA WITH GRASSES AND THINNING AREAS INTO STRIPS
RESUMO O objetivo deste estudo foi avaliar o raleamento em faixas e o enriquecimento com gramíneas exóticas em uma área de Caatinga, de modo que fosse possível manter e ou aumentar a biodiversidade de espécies vegetais nativas, e intensificar a produção de biomassa de forragem. Dois estudos foram conduzidos em uma área de Caatinga raleada em faixas e
Rev. Caatinga. Publicado em: 21/10/2019
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6. Growth of tomato seedlings in substrates containing a nanocomposite hydrogel with calcium montmorillonite (NC-MMt)
RESUMO O uso correto de hidrogéis em determinadas situações pode aumentar as taxas de sobrevivência das plântulas, seu crescimento e a capacidade de retenção de água do meio de cultivo. Uma técnica para a produção de um hidrogel nanocompósito usando montmorilonita de cálcio (NC-MMt) foi desenvolvida recentemente. No entanto, resultados da pesqui
Hortic. Bras.. Publicado em: 18/07/2019
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7. Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine
Food Sci. Technol. Publicado em: 04/07/2019
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8. Study of epoxy composites and sisal fibers as reinforcement of reinforced concrete structure
Resumo A aplicação de reforço estrutural tem apresentado crescimento significativo nos dias atuais. O desenvolvimento de novos materiais para tal finalidade tem despertado o interesse de muitos pesquisadores. O presente trabalho teve por objetivo avaliar a viabilidade técnica da produção e aplicação de polímeros reforçados com fibras vegetais (PRFV
Rev. IBRACON Estrut. Mater.. Publicado em: 20/05/2019
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9. Vegetable moisturizing raw material from “Caatinga” Brazilian biome: safety and efficacy evaluations of O/W cosmetic emulsions containing Kalanchoe brasiliensis extract
The purpose of this study was to evaluate the safety of Kalanchoe brasiliensis extract, followed by the development of an oil in water emulsion containing the K. brasiliensis leaves extract and evaluating its clinical moisturizing efficacy. The formulations containing sodium acrylates/ Beheneth-25 methacrylate Crosspolymer (and) hydrogenated polydecene (and)
Braz. J. Pharm. Sci.. Publicado em: 08/04/2019
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10. Development and evaluation of a remotely controlled and monitored self-propelled sprayer in tomato crops
RESUMO O tomateiro é uma das principais culturas no Brasil. No seu cultivo em larga escala, são aplicados agrotóxicos sobre a planta para impedir a ação direta ou indireta de formas de vida animal ou vegetal, visando uma maior produtividade e qualidade do fruto. Os produtos utilizados podem, no entanto, afetar a saúde dos trabalhadores envolvidos na at
Rev. Ciênc. Agron.. Publicado em: 2019-03
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11. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and vi
Braz. J. Microbiol.. Publicado em: 2018-06
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12. Development of nanotechnology-based drug delivery systems with olive vegetable oil for cutaneous application
RESUMO Os cristais líquidos representam um sistema de liberação de substâncias ativas capazes de vencer a barreira cutânea, representada especialmente pelo estrato córneo. Água, óleo e tensoativos são misturados para se obter esses sistemas. Diferentes estruturas podem ser formadas nesses sistemas, as quais oferecem muitas vantagens para os produtos
Braz. J. Pharm. Sci.. Publicado em: 2016-03