Co Products
Mostrando 1-12 de 1046 artigos, teses e dissertações.
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1. Biologically Active Volatile Organic Compounds (VOCs) Produced by Rhizospheric Actinobacteria Strains Inhibit the Growth of the Phytopathogen Colletotrichum musae
The antifungal potential of volatile organic compounds (VOCs) produced by actinobacterial strains Streptomyces sp. (ACTB-77) and Amycolatopsis sp. (ACTB-290) from the rhizosphere of Caatinga plants against Colletotrichum musae was investigated. VOCs produced by these microorganisms (axenic and co-culture) were investigated using headspace-solid phase micro-e
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Evaluation of the use of blast furnace slag as an additive in mortars
Abstract Clinker is the raw material used in the manufacture of cement. However, this material is very harmful to the environment, since it is estimated that for every ton of clinker produced, about 1.0 ton of CO2 is released into the atmosphere. For this reason, alternatives were sought for the use of other materials that are less harmful to the environment
REM - International Engineering Journal. Publicado em: 2022
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3. DETERMINATION OF TOTAL AND BIOACCESSIBLE ELEMENTS IN TEMPORARY ADHESIVE TATTOOS USED BY CHILDREN AND ADULTS
The presence of bioaccessible potentially-toxic elements in five different brands of temporary tattoos (packaged with bubble gums) aimed at children and three product brands used by young and adult audiences were analyzed in accordance with the Brazilian Organization of Technical Standards (ABNT) and International Organization for Standardization (ISO) for t
Química Nova. Publicado em: 2022
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4. Metal-Supported Niobium Catalysts Investigation for Conversion of Bio-Renewable Glycerol to Organic Compounds
The glycerol oxidative dehydration to organic compounds, especially acrolein and acrylic acid, was studied over vanadium, molybdenum, and cobalt oxides supported on niobium oxide and niobium phosphate catalysts. At 300 °C, the glycerol conversion was 100% over all catalysts tested, and acrolein was the main product observed, without significant deactivation
Journal of the Brazilian Chemical Society. Publicado em: 2022
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5. Indications for accurate and appropriate use of personal protective equipment for healthcare professionals. A systematic review
ABSTRACT BACKGROUND: The speed of the spread of coronavirus disease 2019 (COVID-19) has put enormous pressure on hospitals and other healthcare facilities. This, together with blockages in several countries, has hindered the availability and accessibility of the necessary personal protective equipment (PPE). OBJECTIVE: To identify, systematically evaluat
Sao Paulo Medical Journal. Publicado em: 2022
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6. Reaching Circular Economy through Circular Chemistry: The Basis for Sustainable Development
Circular chemistry (CC) is an approach for establishing chemical processes to become truly circular and sustainable. It adopts the principles of circular economy (CE), employing life cycle approaches and systems thinking, which help to understand and address the sustainability issues of chemical processes and products. Within this whole context, it is possib
Journal of the Brazilian Chemical Society. Publicado em: 2022
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7. Properties of Cu-Co Composite Catalysts for Synthesis of Aliphatic Alcohols
Cu-Co-containing cellulose-based carbon composite materials (Cu-Co/Cel) were formed by a matrix isolation method. Using X-ray diffraction (XRD), transmission electron microscopy (TEM), infrared-Fourier spectroscopy (IR-Fourier spectroscopy), and non-isothermal research methods, the physicochemical properties of the composites were established. The catalysts
J. Braz. Chem. Soc.. Publicado em: 2021-02
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8. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products
Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and t
Food Sci. Technol. Publicado em: 2020-12
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9. Study of ongoing registered clinical trials on COVID-19: a narrative review
ABSTRACT BACKGROUND: The dangerous SARS-CoV-2 virus first emerged in China in December 2019 and has rapidly spread worldwide. Currently, it has affected more than 2,850,000 people. No vaccine or drug is available yet, and therefore researchers and scientists are striving to identify potential drugs or vaccines for combating this virus. We were unable to fi
Sao Paulo Med. J.. Publicado em: 2020-10
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10. Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products
Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechi
Food Sci. Technol. Publicado em: 2020-09
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11. IN SITU DRIFTS/MS STUDIES ON THE INTERACTION OF METHANOL AND ETHYL ACETATE OVER MG-LA CATALYST
The surface intermediates formed on the Mg-La catalyst (molar ratio 1:1) were studied through temperature-programmed desorption (TPD) and diffuse reflectance infrared Fourier transform spectroscopy coupled to mass spectrometry (DRIFTS-MS) using methanol (MeOH) and ethyl acetate (EA) as probe molecules. TPD results showed that the products formed from adsorbe
Quím. Nova. Publicado em: 2020-09
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12. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06