Color Stability
Mostrando 1-12 de 242 artigos, teses e dissertações.
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1. CLOROFILA EXTRAÍDA DE RESÍDUO INDUSTRIAL DA ERVA-MATE (Ilex paraguaiensis) UMA POSSIBILIDADE DE ECONOMIA CIRCULAR
Chlorophyll is the most abundant green pigment on the planet, it is unstable and decomposes naturally. Mate-herb is a traditional native plant in the southern region of South America, and its tea is part of the local culture and extractive agriculture. The mate-herb industry generates as a by-product a resinous material rich in chlorophyll whose use is propo
Química Nova. Publicado em: 2022
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2. Differential impact on suicide mortality during the COVID-19 pandemic in Brazil
Objectives: To compare suicide rates observed in Brazil after the onset of the COVID-19 pandemic with the estimated rate based on suicide deaths between 2010 and 2020, and identify sociodemographic variables associated with this outcome. Methods: Ecological time-series study. Data were obtained from Brazilian Unified Health System Department of Information
Brazilian Journal of Psychiatry. Publicado em: 2022
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3. The use of white striped chicken breasts on the quality of nuggets and hamburgers
Abstract The objective of this study was to evaluate physically and chemically chicken breasts with different degrees of white striping (WS), as well as its effect on the process and quality of nuggets and hamburgers. Chicken breasts fillets were obtained from male chicken broilers weighing approximately 3 kg at the slaughterhouse and classified based on the
Food Sci. Technol. Publicado em: 2021-09
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4. Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique
Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatme
Food Sci. Technol. Publicado em: 2021-09
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5. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
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6. Microbial activity and studies on excavated megalithic micaceous potsherds from Peninsular India
Abstract The abundantly available mica flakes were added in raw materials to manufacture pottery in Central Peninsular India during the early Iron Age (700-300 BCE) for storage and glittering. The micaceous potsherds from the excavated megalithic site of Nagpur were studied for their composition, manufacturing techniques, microstructural features, microbial
Cerâmica. Publicado em: 2021-06
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7. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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8. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Abstract This study aimed to evaluate the feasibility of producing low-sugar mango jams enriched with curcumin-loaded lipid microparticles (CLM). The jams were incorporated with babacu oil and tristearin lipid microparticles encapsulating curcumin, using tween 80 and span 60 as surfactants. The jams were characterized by physicochemical and sensory tests alo
Food Sci. Technol. Publicado em: 2021-03
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9. Oxygen Inhibition of Surface Composites and Its Correlation with Degree of Conversion and Color Stability
Resumo Este estudo investigou os efeitos da inibição de oxigênio e dos procedimentos de acabamento/polimento nas propriedades das resinas compostas. Foram avaliadas uma resina composta bulk fill e duas resinas convencionais (nanoparticulada e microhíbrida). Os espécimes foram confeccionados, variando o tratamento de superfície: controle, sem tratamento
Braz. Dent. J.. Publicado em: 2021-02
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10. MÉTODO MANUAL PARA DEPOSIÇÃO DE TINTAS FOTOLUMINESCENTES BASEADAS EM LOFS MISTAS APLICADO A CODIFICAÇÃO DE DOCUMENTOS
In this work, the process of synthesis of Metal-Organic Frameworks containing lanthanide ions (LOFs), accelerated via a precipitating agent, capable of accelerating the process of nucleation of MOF crystals, in order to explore the optical properties of this precursor solution (SP_Gd/EU-MOF), as a quick-response photoluminescent material in the coding of off
Quím. Nova. Publicado em: 2020-12
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11. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
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12. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09