Soluble Sodium
Mostrando 1-12 de 619 artigos, teses e dissertações.
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1. IMPROVING THE CATALYTIC FEATURES OF THE LIPASE FROM Rhizomucor miehei IMMOBILIZED ON CHITOSAN-BASED HYBRID MATRICES BY ALTERING THE CHEMICAL ACTIVATION CONDITIONS
The lipase from Rhizomucor miehei (RML) has been immobilized on chitosan-based hybrid (sodium alginate or carrageenan) matrices activated with glycidol (GLY), epichlorohydrin (EPI) or glutaraldehyde (GLU) groups. Then, the properties of the different biocatalysts have been evaluated and compared with the soluble RML. Thermal stability (at pH 7.0 and 60 °C)
Quím. Nova. Publicado em: 2020-09
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2. Influence of the pH regulator on the dolomite hydrophobization process
Abstract A study was carried out to investigate the combined effect of released ions in the pulp by pH regulator and mineral surface on dolomite flotation. The tests were carried out using a dolomite sample in a bench flotation cell with automatic froth remover. Zeta potential measurements, solution conductivity and FTIR analysis were done to support the int
REM, Int. Eng. J.. Publicado em: 2020-09
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3. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 2020-09
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4. Comparative analysis of citrus fruits for nutraceutical properties
Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), as
Food Sci. Technol. Publicado em: 2020-06
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5. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg
Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulati
Food Sci. Technol. Publicado em: 20/12/2019
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6. Comparative analysis of citrus fruits for nutraceutical properties
Abstract Fruits and vegetables (F and V) are valuable for their micronutrients, but many F and V in diverse growth areas have not been scientifically validated for these components. The nutraceutical characteristics of the pulp of eight citrus fruits grown in Pakistan were, therefore, investigated. Expectedly, the fruits differed in moisture (86.9-88.9%), as
Food Sci. Technol. Publicado em: 20/12/2019
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7. Phytodesalination of a moderately saline soil combined with two inorganic amendments
ABSTRACT The shortage of water and the increasing salinity are the main limiting environmental factors that directly affect the establishment and the development of crops. In this research, phytodesalination capacity of Sesuvium verrucosum was evaluated alone and in combination with agricultural gypsum (CaSO4·2H2O) and Polisul-C, in order to remedy a modera
Bragantia. Publicado em: 13/12/2019
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8. Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage
Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (T
Food Sci. Technol. Publicado em: 14/11/2018
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9. Characterization of biochemical and functional properties of water-soluble tempe flour
Abstract Characteristics of water-soluble flours from soy (SF), soy tempe (STF), and germinated-soy tempe (GTF) were compared with those of commercial soy protein isolate (SPI). Defatted flour of soy, soy tempe, and germinated soy tempe were extracted in alkaline water (pH 9) and freeze dried to produce water-soluble flours. Protein contents of SF, STF, and
Food Sci. Technol. Publicado em: 11/06/2018
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10. Nutrient and salinity concentrations effects on quality and storability of cherry tomato fruits grown by hydroponic system
ABSTRACT This study was conducted to investigate the effects of nutrient and salinity concentrations on the quality of deepflow technique hydroponic system cultivated cherry tomatoes (Lycopersicon esculentum Mill ‘Unicorn’). The conditions were: (1) control (NS-1 × nutrient Solution, Electrical Conductivity – EC: 2.5 mS∙cm–1); (2) 2 × NS (2 × NS
Bragantia. Publicado em: 23/04/2018
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11. Natural decomposition of hornbeam wood decayed by the white rot fungus Trametes versicolor
ABSTRACT The impacts of white-rot fungi on altering wood chemistry have been studied mostly in vitro. However, in vivo approaches may enable better assessment of the nature of interactions between saprotrophic fungi and host tree in nature. Hence, decayed and sound wood samples were collected from a naturally infected tree (Carpinus betulus L.). Fruiting bod
An. Acad. Bras. Ciênc.. Publicado em: 07/12/2017
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12. Storage stability of standard and diet figs canned in syrup
Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose
Food Sci. Technol. Publicado em: 31/07/2017