Potassium Chloride
Mostrando 1-12 de 544 artigos, teses e dissertações.
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1. THE INFLUENCE OF THE FILM FORMED ON THE PRATO CHEESE SURFACE DURING THE NACL AND KCL SALTING PROCESS: APPLICATION OF THE FINITE ELEMENT METHOD AND NEURAL NETWORKS OF THE SELF-ORGANIZING MAP (SOM) AND MULTILAYER PERCEPTRON (MLP) TYPES
Sodium chloride is used in the cheese salting process as it promotes sensory changes and food preservation. However, in excess can cause hypertension problems, and for this reason, it has been partially replaced by potassium chloride. In the present work, Prato cheese was subjected to joint diffusion of NaCl and KCl by immersion in static and stirred brine.
Química Nova. Publicado em: 2022
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2. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 2020-06
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3. High rate of sensitization to Kathon CG, detected by patch tests in patients with suspected allergic contact dermatitis,
Abstract Background: Kathon CG, a combination of methylchloroisothiazolinone and methylisothiazolinone, is widely used as preservative in cosmetics, as well in household cleaning products, industrial products such as paints and glues. It has emerged as an important sensitizing agent in allergic contact dermatitis. Objectives: This study evaluated the react
An. Bras. Dermatol.. Publicado em: 2020-03
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4. Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study
ABSTRACT BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-sectional study conducted in a private institution. ME
Sao Paulo Med. J.. Publicado em: 2020-02
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5. Nonfatal diseases and quality of life: perspectives in Brazil
ABSTRACT BACKGROUND: Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development. OBJECTIVE: To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults. DESIGN AND SETTING: Cross-sectional study conducted in a private institution. ME
Sao Paulo Med. J.. Publicado em: 2020-02
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6. Electronic prescription: frequency and severity of medication errors
RESUMO OBJETIVO: Avaliar a frequência e a gravidade de erros em prescrições envolvendo medicamentos potencialmente perigosos (heparina e cloreto de potássio concentrado injetável) antes e após a introdução de um sistema de prescrição eletrônica. MÉTODOS: Trata-se de estudo retrospectivo que comparou erros em prescrições manuais e pré-digitad
Rev. Assoc. Med. Bras.. Publicado em: 02/12/2019
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7. Comparison of electrolyte and acid-base balances of Dorper breed ewes between single and twin pregnancies
RESUMO: Durante a gestação ocorrem modificações metabólicas nas ovelhas que podem predispor a ocorrência de transtornos metabólicos, dos quais se destaca a toxemia da prenhez (TP). A hemogasometria é um exame que detecta alterações nos equilíbrios ácido-básico e eletrolítico de forma eficaz. Os objetivos deste estudo foram estudar os equilíbri
Pesq. Vet. Bras.. Publicado em: 02/12/2019
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8. Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and
Braz. J. Poult. Sci.. Publicado em: 25/11/2019
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9. Biochemical profile of Mangalarga Marchador mares during the last third of pregnancy, foaling and lactation
RESUMO: Mudanças adaptativas no metabolismo podem ocorrer em condições fisiológicas específicas, sendo necessário o conhecimento dos constituintes bioquímicos que possam sofrer variações durante os sessenta dias antes do parto, até os primeiros sessenta dias de lactação. O presente estudo teve como objetivo identificar e avaliar o perfil bioquím
Cienc. Rural. Publicado em: 04/11/2019
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10. Evaluation of NPK doses on the production of papaya 'Caliman 01'
RESUMO O objetivo do trabalho foi avaliar o efeito de diferentes doses de NPK nos componentes de produção do híbrido de mamão papaia 'Caliman 01'. O experimento foi realizado na empresa WG Fruticultura, localizada na região da Chapada do Apodi. Cinco doses de nitrogênio (75, 590, 837, 1088 e 1575 kg N ha-1), cinco doses de fósforo (10, 72, 96, 133 e 1
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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11. Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
Abstract This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espírito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit
Food Sci. Technol. Publicado em: 28/10/2019
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12. Hematological and biochemical parameters in Spotted Paca (Cuniculus paca) undergoing pharmacological restraint and general anesthesia
RESUMO O objetivo do presente estudo foi avaliar os efeitos de contenção química, anestesia geral e tratamento com opiáceos nos parâmetros hematológicos em Cuniculus paca. Foram avaliados oito animais saudáveis, fêmeas, adultas, de cativeiro, que foram submetidas a três procedimentos laparoscópicos, com intervalo de 15 dias. Após a contenção fí
Arq. Bras. Med. Vet. Zootec.. Publicado em: 28/10/2019