Microbiological Degradation
Mostrando 1-12 de 65 artigos, teses e dissertações.
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1. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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2. ASPECTOS QUÍMICOS NA INVESTIGAÇÃO DE ALGUNS TIPOS DE EFLORESCÊNCIAS EM BENS CULTURAIS
The preservation of Cultural Heritage is undoubtedly important for the society, and Conservation Science must dedicate itself to attempts to minimize the inherent processes of degradation to which cultural assets are susceptible. In this context, the evaluation of the chemical aspects of the composition of the objects and their relation with the environment
Quím. Nova. Publicado em: 05/12/2019
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3. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 28/10/2019
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4. Physical, Chemical, and Microbiological Properties of Soil under Different Plant Covers in the Seridó Desertification Region in the Brazilian Semiarid
ABSTRACT The Seridó Desertification Region is a result of inadequate management of the native Caatinga vegetation, which generated degraded areas with little or no capacity for plant production. The area has experienced a succession of different land uses, but little is known about the impact of these changes. The present study tested the hypothesis that th
Rev. Bras. Ciênc. Solo. Publicado em: 28/03/2019
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5. Biodegradation Study of a Novel Poly-Caprolactone-Coffee Husk Composite Film
Abstract Plastic disposal is a worldwide issue due to its long degradation time. Environmentally degradable polymers (EDPs) have received considerable attention because of their faster degradation. However, the use of EDPs is limited by high cost and restricted properties. The incorporation of organic fillers is an alternative to reduce cost while increasing
Mat. Res.. Publicado em: 13/05/2016
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6. Reclamation status of a degraded pasture based on soil health indicators
Pasture degradation is a concern, especially in susceptible sandy soils for which strategies to recover them must be developed. Microbiological and biochemical soil health indicators are useful in the guindace of soil management practices and sustainable soil use. We assessed the success of threePanicum maximum Jacq. cultivars in the reclamation of a pasture
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-06
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7. Impacto da presenÃa de atrazina na comunidade bacteriana do solo / Impact of atrazine on bacteriological soil community
Chemical contamination removal in soil and water depends on microbiological community that is able to degrade these compounds. There is a great evolutionary interest on studying microorganisms that metabolize the xenobiotic ones, since they have relatively been seen as new in the last five decades. Little is known about structure variation of microbiological
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/02/2012
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8. Efeito do ácido lático sobre as características microbiológicas, físico-químicas e sensoriais na carne do sol
The dried beef is a food traditionally eaten by Northeastern and has an extensive trade in the city of Natal-RN. It is usually produced in an empirical manner, without any standardization in production. Characterized as partially dehydrated meat product, so that the activity of water present is not sufficient to prevent microbial growth, degradation or the p
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/11/2011
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9. Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese / Pequil oil: effect of heating to temperature of frying and use as ingredients in the formulation of mayonnaise
Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2011
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10. Análise de pinturas rupestres do Abrigo do Janelão (Minas Gerais) por microscopia raman
Rock art paintings from Abrigo do Janelão (Minas Gerais, Brazil) were non-destructively investigated by Raman Microscopy, aiming at the identification of materials used, their interaction and degradation. This technique is particularly tailored for heterogeneous samples and allows unequivocal identification of the substances present in the investigated samp
Química Nova. Publicado em: 2011
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11. Desenvolvimento e validação de método analítico por cromatografia líquida de alta eficiência (CLAE) para determinação de associação de ampicilinas em pó liofilizado para injeção
An analytical method has been developed and validated for the determination of an association of ampicillins in a lyophilized powder for injection by HPLC. The advantage of chromatographic method other than the microbiological one is that, it is possible to monitor precisely, out-of-specification results in quality control processes and also during stability
Química Nova. Publicado em: 2010
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12. Integration of microbiological treatment with immobilized cells and emerging (Advanced Oxidation Process) technologies for wastewater treatment generated in the textile industry. / Integração do tratamento microbiológico com células imobilizadas e tecnologias emergentes (Processos Oxidativos Avançados) para o tratamento de efluentes gerados na indústria têxtil.
The integration of different treatment processes in the degradation of textile wastewater was evaluated using precipitation technique, advanced oxidation processes (AOP) and aerobic biological treatment. AOPs (Ozone/UV and reagent of Fenton/UV) were evaluated in batch experiments according to a factorial planning L18 (Tagushi Method) in function of the flow
Publicado em: 2009