Sour
Mostrando 1-12 de 122 artigos, teses e dissertações.
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1. Potassium fertilization in the cultivation of sour passion fruit under irrigation strategies with brackish water
RESUMO No semiárido brasileiro a ocorrência de fontes de águas com níveis elevados de sais se destaca como fator limitante para produção da maioria das culturas sob condições irrigadas. Desenvolveu-se esta pesquisa com o objetivo de avaliar a qualidade física e química de frutos de maracujazeiro-azedo sob estratégias de irrigação com água salob
Revista Brasileira de Engenharia Agrícola e Ambiental. Publicado em: 2023
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2. HYDROGEN PEROXIDE AS SALT STRESS ATTENUATOR IN SOUR PASSION FRUIT
RESUMO O maracujazeiro-azedo é uma fruteira amplamente cultivada em todo Brasil, devido sua adaptação ao clima tropical. No entanto, em regiões semiáridas seu desenvolvimento é limitado devido água alta concentração de sais solúveis nas águas comumente utilizadas na irrigação. Neste contexto, a aplicação de baixas concentrações de peróxido
Revista Caatinga. Publicado em: 2022
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3. Traditional sour cassava starch obtained with alterations in the solar drying stage
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Food Sci. Technol. Publicado em: 2021-06
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4. ERRATA
Abstract After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, solar drying occurs without protection, and consequently physical contamination can arise. Thus, the aim of this study was to produce sour cassava starch using a low-cost solar dryer to prevent contamination, whilst retaining the expansion pr
Rev Bras Med Esporte. Publicado em: 2021-06
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5. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scale
Food Sci. Technol. Publicado em: 2020-12
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6. 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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7. Number of carpels in the pollination efficiency of sour passion fruit
Resumo As flores do maracujazeiro-azedo normalmente apresentam três carpelos, porém há indivíduos com maior quantidade de carpelos em suas estruturas reprodutivas e pouco se sabe da influência dessa característica na cultura. Plantas de maracujazeiro-azedo (Passiflora edulis Sims, cultivar BRS Sol do Cerrado), que apresentam flores com três, quatro e
Rev. Bras. Frutic.. Publicado em: 05/12/2019
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8. SBSE(EG-Silicone)-UFLC-MS/MS and HPLC-Flu Analysis of Norharman in Passiflora edulis Rinds
Previous studies on Passiflora edulis (sour passion fruit) rinds reported some biological activities and there is a growing interest on rinds flour as a possible functional food, but its alkaloid composition was not detailed investigated. This work reports on for the first time in the literature the identification of norharman in P. edulis rinds, by using st
J. Braz. Chem. Soc.. Publicado em: 24/10/2019
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9. Gluten-free cheese bread from frozen dough: effect of modified cassava starch
Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) an
Food Sci. Technol. Publicado em: 10/10/2019
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10. A Comparative Investigation of the Corrosion Resistance and HIC Suceptibility of API 5L X65 and API 5L X80 Steels
High strength low alloy (HSLA) steels are used for the construction of pipelines for oil and natural gas transportation. For such applications pipelines must exhibit mechanical resistance and resistance to corrosion and hydrogen induced cracking (HIC). API 5L X65 steels are the main materials used for this purpose. However, for economic reasons, the use of s
Mat. Res.. Publicado em: 07/01/2019
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11. Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. A
Food Sci. Technol. Publicado em: 10/12/2018
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12. Obtención de aceros de baja aleación con diferentes contenidos de Ni y similares microestructuras y propiedades mecánicas
ABSTRACT Low alloy steels are used in many applications in the oil and gas industry. The addition of Ni in these steels improves their low temperature fracture toughness and hardenability, with a low penalty on weldability. However, ISO 15156-2 standard restricts Ni content up to a 1 wt% limit, requiring additional and expensive tests if higher Ni steels are
Matéria (Rio J.). Publicado em: 19/07/2018