Slices
Mostrando 1-12 de 1450 artigos, teses e dissertações.
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1. Mitigación de la formación de acrilamida en papas fritas tipo chips mediante la adición de antioxidantes fenólicos de Inca muña (Clinopodium bolivianum)
The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentr
Química Nova. Publicado em: 2022
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2. A computational modeling method for root canal endoscopy using a specific CBCT filter: A new era in the metaverse of endodontics begins
Resumo Uma revolução tecnológica contemporânea deu início a uma nova era no metaverso da Endodontia, um mundo de possibilidades operacionais virtuais que utilizam uma réplica exata das estruturas naturais do complexo dentomaxilofacial. Este estudo descreve um método de modelagem computacional para a endoscopia do canal radicular, usando um moderno sof
Brazilian Dental Journal. Publicado em: 2022
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3. Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives
Abstract In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olive
Food Sci. Technol. Publicado em: 2021-03
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4. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 2020-06
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5. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 2020-03
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6. Comparative effects of final canal irrigation with chitosan and EDTA
Abstract Chitosan is a natural, biocompatible chelating substance with potential for dental use. This study compared the effects of final canal irrigation with chitosan and EDTA on dentin microhardness, sealer dentin tubules penetration capacity, and push-out strength. Methodology: Fifty canine roots were distributed according to the final irrigation protoc
J. Appl. Oral Sci.. Publicado em: 28/11/2019
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7. Impact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
Abstract In this study, we aimed to determine the possibility of using the edible whey protein isolates coatings containing different antimicrobial agents on the bologna-type sausage slices and the inactivation effects of these coatings against Listeria innocua. For this purpose, edible whey protein isolates (WPI) coatings were prepared to contain essential
Food Sci. Technol. Publicado em: 04/11/2019
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8. Modelagem da Distribuição Potencial de Mangifera indica L. sob Cenários Climáticos Futuros no Bioma Caatinga
Resumo Mangifera indica L. (mangueira) é uma planta exótica invasora na região Nordeste do Brasil. No estado do Ceará sua presença merece particular atenção na área de Proteção Ambiental (APA) da Serra de Baturité (setor norte do Estado). O sinergismo da bioinvasão com o aquecimento do sistema climático somado ao parco conhecimento sobre a distr
Rev. bras. meteorol.. Publicado em: 21/10/2019
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9. Effect of Magnification during Post Space Preparation on Root Cleanness and Fiber Post Bond Strength
Resumo Avaliar o efeito do método de visualização durante o preparo do espaço do pino sobre o remanescente de material obturador endodôntico e sobre a resistência adesiva do pino de fibra de vidro. Trinta incisivos centrais superiores humanos com canal radicular circular foram selecionados, foram desobstruídos a 15 mm e obturados. Os dentes foram divi
Braz. Dent. J.. Publicado em: 07/10/2019
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10. Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins
RESUMO: O objetivo deste trabalho foi estudar a cinética de secagem de fatias de maçã e abobrinha enriquecidas com antocianinas e avaliar a influência da temperatura de secagem no teor de antocianinas de discos de maçã e abobrinha. Fatias de maçã (Granny Smith) e abobrinha (Cucurbita pepo) foram enriquecidas com antocianinas por impregnação a vác
Cienc. Rural. Publicado em: 03/10/2019
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11. Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were cal
An. Acad. Bras. Ciênc.. Publicado em: 30/09/2019
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12. Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom s
Food Sci. Technol. Publicado em: 15/08/2019