Technological Quality
Mostrando 1-12 de 454 artigos, teses e dissertações.
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1. A New Dawn for Brazilian Pediatric Cardiac Surgery Is on the Way - Issues Around and Outside the Operating Room
ABSTRACT In some developing countries, congenital heart disease still stands out among the leading causes of death in the first year of life. Therefore, there is a great need to develop programs designed to improve outcomes in the diagnosis and surgical treatment of congenital heart disease in these nations, where children have always been and still are seve
Brazilian Journal of Cardiovascular Surgery. Publicado em: 2022
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2. COVID-19 pandemic and social distancing: economic, psychological, family, and technological effects
Abstract Introduction The concept of social isolation is currently understood as a measure of epidemiological containment that aims to reduce the speed of spread of the disease, enabling health services to prepare their resources to cope with the likely increase in demand, while also seeking to provide additional protection to groups considered to be at hig
Trends Psychiatry Psychother.. Publicado em: 2021-06
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3. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours
Abstract The quality and physicochemical properties of dough and noodles made from blends of chayotextle flour and wheat semolina were investigated. The results showed that the inclusion of chayotextle flour increased both the hardness and adhesiveness of the dough, and there was a 10% increase in cohesiveness and elasticity when using this particular flour.
Food Sci. Technol. Publicado em: 2021-03
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4. DIFERENCIAÇÃO CATIÔNICA DE BENTONITAS POR INFRAVERMELHO: UM ESTUDO DOS EFEITOS DA HIDRATAÇÃO DOS CÁTIONS TROCÁVEIS
In the bentonite industry, the most common procedure for quality control of the ore and the sodium activation process is the swelling method. However, this tool is restricted only to the differentiation of the sodium and non-sodium types, not considering the other cationic varieties. The objective of this study was to establish parameters for cationic differ
Quím. Nova. Publicado em: 2021-03
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5. Technological innovation in Córrego do Sítio Mineração - A study of technical and economic aspects by using sensor-based sorting for refractory gold ore
Abstract The mining sector has a fundamental financial and economical role in the country where it practices these activities. In addition to employment creation and social-cultural development, the mining sector brings economic growth to the country. However, the sector is facing challenges due to COVID-19, incidents involving tailings dam facilities, risin
REM, Int. Eng. J.. Publicado em: 2021-01
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6. 2021. Un año de incertidumbres para la Educación Matemática
This work describes a methodology to carry out the analysis of technological sectors, using information contained in patent documents. The use of this information by professors and students of chemistry courses and related areas is still little used. The consequence of this is the repetition of efforts to obtain some results of research and development. The
Bolema. Publicado em: 2020-12
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7. PATENTOMETRIA: UMA FERRAMENTA INDISPENSÁVEL NO ESTUDO DE DESENVOLVIMENTO DE TECNOLOGIAS PARA A INDÚSTRIA QUÍMICA
This work describes a methodology to carry out the analysis of technological sectors, using information contained in patent documents. The use of this information by professors and students of chemistry courses and related areas is still little used. The consequence of this is the repetition of efforts to obtain some results of research and development. The
Quím. Nova. Publicado em: 2020-12
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8. Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characterist
Food Sci. Technol. Publicado em: 2020-12
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9. THE FUNDAMENTAL IMPORTANCE OF BASIC SCIENCE: EXAMPLES OF HIGH-IMPACT DISCOVERIES FROM AN INTERNATIONAL CHEMISTRY NETWORK
During the last 150 years or more, society has witnessed many key scientific discoveries and inventions, which have dramatically improved not only our quality of life, but our lifespan. However, the motivation of scientists to provide scientific advances has generally not been the achievement of these goals, but mainly driven by research curiosity. Fundament
Quím. Nova. Publicado em: 2020-09
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10. Quality of pasta made of cassava, peach palm and golden linseed flours
Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm m
Food Sci. Technol. Publicado em: 2020-06
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11. Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functio
Food Sci. Technol. Publicado em: 2020-06
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12. Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour
Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory e
Food Sci. Technol. Publicado em: 2020-06