Powder Chocolate
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Synthesis of Chelating Agent Free-Solid Phase Extractor (CAF-SPE) Based on New SiO2/Al2O3/SnO2 Ternary Oxide and Application for Online Preconcentration of Pb2+ Coupled with FAAS
A new online solid phase preconcentration method using the new SiO2/Al2O3/SnO2 ternary oxide (designated as SiAlSn) as chelating agent free-solid phase extractor (CAF-SPE) coupled to flame atomic absorption spectrometry (FAAS) for Pb2+ determination at trace levels in different kind of samples is proposed. The solid adsorbent has been characterized by Fourie
J. Braz. Chem. Soc.. Publicado em: 2018-06
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2. Estimation of the bioaccessibility of metallic elements in chocolate drink powder using an in vitro digestion method and spectrometric techniques
As frações bioacessíveis de Al, Ba, Cd, Cr, Cu, Mg, Mn e P em amostras de achocolatado foram estimadas usando um método de digestão in vitro e técnicas espectrométricas de análise. Como método de digestão in vitro foi utilizado um procedimento de três etapas, nas quais são simulados os processos digestivos que ocorrem na boca, no estômago e no i
J. Braz. Chem. Soc.. Publicado em: 2013-05
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3. Contribuição a melhoria de qualidade de produtos de cacau no Brasil, por meio da caracterização de derivados de cultivares resistentes a vassoura-de-bruxa e de sementes danificadas pelo fungo / Contribution to the improvement of the quality of cocoa derived products in Brazil, through characterization of products from cultivars resistant to "witches broom" and from seeds damaged by the fungus
The aim of this study was to contribute with the Brazilian Genetic Improvement Program of cocoa by processing and characterizing the main cocoa-derived products from nine clones studied and used commercially in Bahia due to their resistance to ?witches? broom?: CEPEC 42, EET 397, TSA 654, TSA 656, TSAN 792, TSH 516, TSH 565, TSH 774, TSH 1188 and Comum cocoa
Publicado em: 2009
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4. Folic acid in powder chocolate. / Acido folico em achocolatados.
As vitaminas são classificadas de acordo com suas características físico-químicas em hidrossolúveis e lipossolúveis. O grupo de vitaminas clasificadas como hidrossolúveis é representado pelas vitaminas do complexo B e vitamina C. Entre as vitaminas do complexo B destaca-se, hoje, o ácido fólico (AF), também chamado de vitamina BC, B9 ou M, o qual
Publicado em: 2007
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5. Calcium availability in milk added to other nutrients / Disponibilidade de cálcio em leite adicionado de outros alimentos
Caracterizada pela diminuição da microarquitetura da estrutura óssea, a osteoporose é considerada uma importante questão de saúde pública mundial devido à alta incidência, e as decorrentes conseqüências. A continua e progressiva diminuição da massa óssea, com o avançar da idade, está relacionada a fatores como sexo, atividade física e dieta
Publicado em: 2007
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6. Desenvolvimento de um produto dietetico funcional para idosos. / Development of a functional dietetic product for the elderly.
The main objective of the present investigation was the development of a functional dietetic product for undernourished elderly. First step was the chemical, physical and nutritional characterization of protein component, a mixture of whey protein isolate (WPI) and a bovine collagen hydrolysate (HCB) both materials containing around 92% protein and showing h
Publicado em: 2006
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7. Estudo da instantaneização de misturas contendo cacau em po por aglomeração com jato de vapor
The agg1omeration process of dry mixtures containing cocoa powder was considered in order to evaluate the instant properties of the product. A pilot-plant steam jet agg1omerator was developed, composed by a stainless steal tower (diameter: 0.30m; height: 2.15m), a vibrating feeder for the powder supply (up to 65 kg/h), a steam generator, a device to promote
Publicado em: 2003
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8. Uso sustentado e processamento de llex paraguariensis St. Hill (Evrva-Mate).
The general objective of this thesis was to study the processing of maté Ilex paraguariensis St. Hil Lineage Cambona 4, a renewable natural resource of sustainable form of small farmers in the South of Brazil. An analysis becomes on the conception of the agricultural producers of the city of Machadinho-RS on environment and maté organic culture. A study of
Publicado em: 2002
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9. Estudo do melhoramento do sabor de cacau (Theobroma cacao L.) atraves de ação enzimatica durante a fermentação
The fermentation of cocoa beans is an indispensable activity for the development of the precursors of chocolate flavor. During this stage the pulp that surrounds the beans is metabolized by microrganisms, producing, mainly, ethanol and acetic acid which are absorbed by the cotyledons resulting in the death of the seed, with several physical-chemical changes
Publicado em: 2001
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10. Metodologia para determinação de corantes artificiais em alimentos por cromatografia liquida de alta eficiencia
The control of level of synthetic dyes food isn t a routine procedure, specially by the lack of adequate methodology capable of answering the demand of the number of analyses and the quantitatives determination in the most different kinds of food, besides making available to the implantation in control labs in our country. Trying to overcome this problem, it
Publicado em: 1998