Light Shelf
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Evaluation of Caripill™ as a component of platelet storage solution
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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2. Erythropoietin-producing clear cell renal cell carcinoma associated with secondary polycythemia
ABSTRACT Background Carica papaya Linn. has high nutraceutical and pharmacological values. The leaves possess antimicrobial, anti-tumor and antioxidant properties. They are used to treat thrombocytopenia during dengue fever and the leaf extract is commercially available as tablets under the name Caripill™ (MicroLabs, Bengaluru). Nevertheless, platelet tra
Hematol., Transfus. Cell Ther.. Publicado em: 2021-06
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3. Carioca bean genotypes for tolerance to grain darkening by natural and accelerated methods
RESUMO O escurecimento lento de grãos é almejado por melhoristas de feijoeiro porque o consumidor considera que grãos mais escuros apresentarão maior tempo para cocção. A análise empregada atualmente leva ao redor de 90 dias para diferenciação da cor do grão entre os genótipos. Objetivou-se avaliar a cor em função do valor de L* (luminosidade) d
Ciênc. agrotec.. Publicado em: 30/09/2019
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4. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), inducti
Food Sci. Technol. Publicado em: 30/07/2018
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5. Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis)
ABSTRACT This paper describes a study on the determination of sensory quality of chicken breast muscles packaged with a PVC overwrap and under high-oxygen modified atmosphere (MAP: 75% O2 and 25% CO2), and stored in the display case (exposure to light and temperature fluctuations). For a more complete characterization of the raw material, the volume of drip
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03
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6. Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage
Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemica
Food Sci. Technol. Publicado em: 14/06/2016
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7. Sulfites in beer: reviewing regulation, analysis and role
ABSTRACT Beer is an extremely complex mixture of more than 3,000 different compounds in an aqueous environment. Thus, it is perhaps not surprising that the maintenance of beer quality throughout its lifetime has been a considerable challenge for brewers. Whilst it is inevitable that chemical changes will occur in beer with the passage of time, it is the form
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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8. Pão de forma sem glúten a base de farinha de arroz / Gluten free pan bread based on rice flour
It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread ba
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/02/2011
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9. Conservação pós-colheita do jiló em embalagens ativas / The post-harvest conservation of the giló Solanum gilo Raddi in active packages
The Solanum gilo Raddi (jiloeiro) belongs to the Solanaceae family. The immature fruits are light-green or dark-green colored, but become orangereddish when ripe. The flavor of the fruits in all cultivars are characteristically bitter, which is agreeable to some consumers, but limits their consumption by others . The giló S. gilo is considered a vegetable t
Publicado em: 2009
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10. Tratamentos térmicos, cloreto de cálcio e atmosfera modificada em pêssegos IAC Douradão: aspectos fisiológicos, bioquímicos e de qualidade / Heat treatments, calcium chloride and modified atmosphere in IAC Douradão peach: physiological, biochemical and qualitative aspects
This study was carried out with the objective of evaluate the cold storage potential of IAC Douradãopeach and to determine effects of the heat treatment, calcium chloride application and modified atmosphere on the physiology, biochemistry and quality of this fruit, to increase the shelf-life of this cultivar. For this, five experiments were carried out. In
Publicado em: 2009
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11. Behavior of light shelf in physical model under real sky in the city of Campinas, SP / Comportamento de prateleira de luz em modelo fisico sob ceu real na cidade de Campinas, SP
A utilização de iluminação natural, por meio de aberturas laterais é quase inevitável nas edificações. No entanto, da forma convencional como vêm sendo projetadas e construídas, estas aberturas podem apresentar desempenho bastante insatisfatório, particularmente em relação à má distribuição das iluminâncias internas e aos significativos ní
Publicado em: 2008
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12. Manufacturing process of low fat requeijão and no fat-added requeijão with the addition of dietary fiber / Desenvolvimento de processo de fabricação de requeijão light e de requeijão sem adição de gordura com fibra alimentar
Consumer demand for low fat food products has greatly increased since their consumption plays a key role related to health and balanced-diet issues. When used as an ingredient, the addition of fiber allows reducing the carbohydrate and/or fat levels of many products. Therefore, the addition of soluble fiber could constitute an interesting and innovative alte
Publicado em: 2008