Degree Of Esterification
Mostrando 1-12 de 31 artigos, teses e dissertações.
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1. A Greener Enzymatic Oligoesterification of Biobased Renewable Synthons
Polyesters of xylitol and succinic acid were prepared yielding from 70 to 75% by enzyme-catalyzed esterification using a molar mass from 1:1 to 2:5 at 120 and 140 °C employing from 1 to 10% m/m of enzyme. Control over branching degree was achieved by tuning the reaction conditions (temperature, time, comonomer ratio, enzyme content). This one-step process f
J. Braz. Chem. Soc.. Publicado em: 2021-06
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2. MODIFICAÇÃO QUÍMICA DO POLIPROPILENO ATRAVÉS DA INTRODUÇÃO DE GRUPOS SULFÔNICOS PARA APLICAÇÃO COMO CATALISADOR EM REAÇÕES DE ESTERIFICAÇÃO
In this work, the chemical modification of pristine polypropylene was carried out through sulfonation reactions with concentrated sulfuric acid (PPS1) and fuming sulfuric acid (PPS2), for production of heterogeneous catalysts used in esterification reactions. Fourier transform infrared spectroscopy, elemental analysis, degree of substitution and ion exchange
Quím. Nova. Publicado em: 2021-04
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3. Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification
Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instru
Food Sci. Technol. Publicado em: 06/06/2019
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4. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties
Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve fil
Food Sci. Technol. Publicado em: 07/01/2019
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5. Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties
Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve fil
Food Sci. Technol. Publicado em: 20/12/2018
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6. MODIFICAÇÃO QUÍMICA DA PECTINA DO MELÃO CAIPIRA (Cucumis melo VAR. ACIDULUS)
Melon is one of the most widely consumed fruits in the world. In Brazil, 60% of the production is for domestic consumption, with these fruits deemed to be of lower commercial value. For the first time, pectin has been extracted from this species of melon. So the extraction of this polysaccharide can be used as an alternative to increase the value of the frui
Quím. Nova. Publicado em: 2017-06
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7. Solid state polymerization of pet/pc extruded blend: effect of reaction temperature on thermal, morphological and viscosity properties
A systematic study of solid state polymerization (SSP), concerning the melt extruded blend of poly(ethylene terephthalate)/polycarbonate (catalyzed PET/PC, 80/20 wt %), as a function of temperature range (180-190°C) for a fixed time (6 h) is presented. The materials obtained were evaluated by differential scanning calorimetry (DSC), thermogravimetry/derivat
Polímeros. Publicado em: 2014-08
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8. Enzymatic route selection for monoglyceride production using immobilized lipase on matrix obtained by sol-gel technique / Estratégias para desenvolvimento de um sistema operacional eficiente para a produção enzimática de monoglicerídeos
The objective of this project was to select the best enzymatic route to produce monoglycerides using lipase immobilized on matrix obtained by sol-gel technique, aiming to contribute for a better utilization of the glycerol generated as by-product in the biodiesel synthesis. For this purpose two methodologies were analyzed: (1) direct esterification of the gl
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/11/2009
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9. Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de soja / Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate
Soy based drinks are quite susceptible to sedimentation due the presence of proteins and low pH, requiring addition of food gums to stabilize them. The functional properties of soybean soluble polysaccharide can vary depending on the temperature of extraction and way of drying (freeze or spray dried) of this macromolecule. Moreover, its use as a protein stab
Publicado em: 2009
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10. Estabelecimento de um modelo de extração àcida de pectina de bagaço de maçã
words: pectin, apple Apple juice processing may produce around 20-40% of the raw material as a by-product known as pomace, which could be useful as natural source of many high value compounds. The objective of this work was to establish a procedure of acid extraction of pectin from such industrial by-product. Aplle pomace, obtained in laboratory scale, was d
Publicado em: 2006
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11. Chemical synthesis of dienantin andda trienantin, and toxicological evaluation of chronic consumption in rats. / Síntese química da dienantina e da trienantina e avaliação toxicológica do consumo crônico em ratos.
Medium chain triacylglycerols (MCT), as found in milk fat and coconut and palm oil, are recommended as a source of rapidly available energy for pre- and postchirurgical patients, and for those with burns, cancers or presenting disorders associated with the absorption and/or metabolism of long chain triacylglycerols. Typically, however, short and medium chain
Publicado em: 2004
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12. Production of microencapsulados of starch with recobrimento in bed fluidizado / Produção de microencapsulados de amido com recobrimento em leito fluidizado
Thin polymeric layers, when applied to microcapsules, can increase the degree of protection and control the release of the contents. Starch microcapsules containing gelatin as binding material, obtained by spray drying, were filled with commercial fish oil by adsorption, and subsequently encapsulated, aimed at forming a film either with gelatin or with a mix
Publicado em: 2000