Hydration Capacity
Mostrando 1-12 de 38 artigos, teses e dissertações.
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1. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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2. MATHEMATICAL MODELING FOR DETERMINATION OF THE MAXIMUM MASS TRANSFER CAPACITY OF COWPEA BEANS
ABSTRACT Cowpea beans are of great socioeconomic expression for the rural population in North and Northeastern Brazil. This legume is rich in essential nutrients and exhibits great resistance to water stress. However, for grain processing, it is fundamental to study legume behavior during the hydration process. This study aims to evaluate the mass transfer o
Eng. Agríc.. Publicado em: 2020-04
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3. Water-uptake properties of a fish protein-based superabsorbent hydrogel chemically modified with ethanol
Abstract Hydrophilic polymers can form hydrogels, which are able to absorb and retain as much water as one hundred times their weight. Polymers based on natural products have been drawing attention since they are biocompatible, biodegradable and nontoxic. The aims of this study were to produce and to characterize a biopolymer with superabsorbent properties
Polímeros. Publicado em: 06/07/2018
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4. Performance and carcass characteristics of lambs fed a solution of crude glycerin during feedlot and pre-slaughter lairage
ABSTRACT The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of crude glycerin plus water (100 g kg−1 of dry matter) (GLY) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (GLY available or not in feedlot and GLY available or not in the slaughterhouse). We ev
R. Bras. Zootec.. Publicado em: 21/05/2018
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5. Sustainable alternative for the food industry: converting whey and orange juice into a micro-filtered beverage
ABSTRACT: Enhancing industrial sustainability by converting whey into alternative high value-added products is a scientific trend in food science and technology. However, without other ingredients, rennet, or sour, whey has an unappetizing flavor. This sensory challenge can be overcome by blending it with citrus flavor from orange juice. This study assessed
Sci. agric. (Piracicaba, Braz.). Publicado em: 2018-04
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6. Effect of size reduction on colour, hydration and rheological properties of wheat bran
Abstract The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and OHC (4.23 g/g), while these values were si
Food Sci. Technol. Publicado em: 09/03/2017
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7. THE USE OF A HIGH LIMESTONE CONTENT MINING WASTE AS A SORBENT FOR CO2 CAPTURE
Abstract In this work, a high limestone content waste was evaluated as a potential material for CO2 capture. The influence of calcination conditions on the CO2 capture capacity was evaluated using 5 cycles of calcination-hydration-carbonation reactions. A Central Composite Design of Experiments was set using calcination temperatures and time as variables. Th
Braz. J. Chem. Eng.. Publicado em: 2016-09
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8. Automated static image analysis as a novel tool in describing the physical properties of dietary fiber
Abstract The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particl
Food Sci. Technol. Publicado em: 04/12/2015
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9. Physiological and biochemical responses to drought stress in Barbados cherry
To evaluate physiological genotypic differences between two Barbados cherry genotypes (13- and 14-CPA) under water deficit, initial growth, water relations, and organic solute accumulation were evaluated in an experiment performed using four-month-old seedlings, which were subjected to four water treatments (100, 75, 50, and 25% of field capacity), with five
Braz. J. Plant Physiol.. Publicado em: 2012-09
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10. CARACTERIZAÇÃO DA FIBRA DE CO-PRODUTOS AGROINDUSTRIAIS E SUA AVALIAÇÃO NUTRICIONAL PARA COELHOS EM CRESCIMENTO / FIBER CARACTERIZATION OF AGRICULTURAL BY-PRODUCTS AND ITS NUTRITIONAL EVALUATION FOR GROWING RABBITS
Dois experimentos foram realizados no Laboratório de Cunicultura do Departamento de Zootecnia, da Universidade Federal de Santa Maria, RS, onde se estudou a influência das diferentes frações de fibra advindas de co-produtos agroindustriais (polpa de citros, casca de soja, farelo de linhaça e farelo proteinoso de milho) sobre o desempenho, coeficientes d
Publicado em: 2009
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11. PreparaÃÃo e utilizaÃÃo de uma argila organofÃlica como adsorvente de Fenol
This research had as main objective the attainment of organophilic clay with capacity to promote the separation of phenol, found in effluent the watery ones of petrochemical industries. The experimental procedure objectifying the attainment of the organoclay was initiated by a treatment of natural clay with sodium carbonate. This treatment had as goal to int
Publicado em: 2008
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12. Avaliação do comportamento fisico-quimico-mecanico de misturas cimento-cinza-casca de arroz por meio de corpos-de-prova cilindricos e placas prensadas
The recycling is an effective tool to minimize environmental impact that is caused by human civilization. The utilization agricultural residual for rural construction is an efficient way for retain or reduce carbon emission to the atmosphere. However, the present-day techno logy is not enough to be a satisfactory level. A part of the residue is not consumed,
Publicado em: 2007