Aromatic Herbs
Mostrando 1-7 de 7 artigos, teses e dissertações.
-
1. Secondary Metabolites from an Infusion of Lippia gracilis Schauer Using the LC-DAD-SPE/NMR Hyphenation Technique
The genus Lippia comprises approximately 200 species of herbs, shrubs and small trees, distributed throughout the South and Central America and tropical Africa. The species Lippia gracilis Schauer is an endemic aromatic plant of the Brazilian Northeast normally found in the states of Bahia, Sergipe and Piauí. The traditional communities of Caatinga, a semi-
J. Braz. Chem. Soc.. Publicado em: 2017-07
-
2. Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content
In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with cons
Food Sci. Technol. Publicado em: 2013-12
-
3. ISOLAMENTO, CARACTERIZAÇÃO, QUANTIFICAÇÃO E AVALIAÇÃO DA PUREZA ENANTIOMÉRICA DE LINALOL, CARVONA E LIMONENO EM ÓLEOS ESSENCIAIS DE ESPÉCIES AROMÁTICAS. / ISOLATION, CHARACTERIZATION, AND EVALUATION OF MEASUREMENT ENANTIOMERIC PURITY OF LINALOOL, CARVONE AND LIMONENE IN ESSENTIAL OILS HERBS SPECIES.
Este estudo envolveu isolamento, caracterização, quantificação e avaliação da pureza enantiomérica do linalol nos óleos essenciais das espécies aromáticas Lippia alba (Mill.) N. E. Brown (quimiotipo linalol-1,8-cineol), Ocimum basilicum L, Pelargonium graveolens LHerit, Cinnamomum camphora Nees e Eberm var. linaloolifera Fujita, Aniba rosaeodora Du
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/12/2011
-
4. Estabilidade oxidativa de óleo extra-virgem de castanha do Pará com ervas aromáticas antioxidantes / Oxidative stability of crude Brazil nut oil whith antioxidant aromatic herbs
With the purpose to inhibit or to delay the lipid oxidation, oil, fats and fatty foods chemical composites are used known as anti oxidant. Recently, the interest in the additive addition in foods derived from plants has increased, in this way the us e of herbs and extracts has shown some preservation properties of health and foods. The rule of natural aromat
Publicado em: 2008
-
5. Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados / The use (ou effect) of herbs on oxidative stability of processed sardine (Sardinella brasiliensis) fillets
Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados
Publicado em: 2007
-
6. Active packing with flavoring and aromatic herbs in craft breads conservation / Embalagens ativas com ervas aromÃticas e condimentares na conservaÃÃo de pÃes artesanais
A presente pesquisa objetivou avaliar a atividade antifÃngica de extratos alcoÃlicos de condimentos em embalagens de pÃes artesanais, em conjunto com a adoÃÃo de boas prÃticas de fabricaÃÃo (BPF) e a relaÃÃo com o aumento da conservaÃÃo dos pÃes. Testaram-se in vitro extratos alcoÃlicos (EA) de canela, cravo e tomilho, a 10%, 20% e 25%, extrato
Publicado em: 2005
-
7. Cultivation and breeding of Digitalis lanata in the Netherlands.
After the second world war Marshall Aid funds were used to establish a cooperative organisation for growing, drying, and selling Digitalis lanata (and other medicinal, aromatic, and culinary herbs) in the Netherlands. The crop is sown in mid April and the fully mechanised harvest of the leaves takes place from September to late November. The leaves are dried