Results 21 to 30 of about 5,114 (149)

Effect of glycerin on immediate cutaneous reactions of histamine (positive) and phosphate‐buffered saline (negative) controls in intradermal skin testing of healthy dogs: A randomised, blinded study

Veterinary Dermatology, Volume 34, Issue 4, Page 348-354, August 2023., 2023
Background – Glycerinated allergen extracts contain 50% glycerin, an excellent preservative. While glycerin is a recognised irritant in humans, the utility of glycerinated extracts for intradermal testing has not been validated in dogs. Hypothesis/Objective – To determine and compare the effects of glycerin on immediate cutaneous reactions to ...
Frane Banovic, Cheryl Vargo, Tara Denley
wiley   +1 more source

Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Food Science &Nutrition, Volume 11, Issue 1, Page 17-38, January 2023., 2023
Inulin‐type fructans and short‐chain fructooligosaccharides are becoming and increasingly common ingredient used in the food industry as fat and sugar replacers and texture modifiers. Yet careful consideration must be given to the type and quantity of fructans used in replacement of fat and sugar in order product integrity while maintaining product ...
Peter Philip James Jackson, Anisha Wijeyesekera, Robert Adrian Rastall   +2 more
wiley   +1 more source

Selenium nanoparticles–enhanced potato starch film for active food packaging application

International Journal of Food Science &Technology, Volume 57, Issue 10, Page 6512-6521, October 2022., 2022
Summary This work developed an active selenium nanoparticles‐based potato starch film. The incorporation of selenium nanoparticles (SeNPs) improved the microstructure, physical and biological properties of the nanocomposite film. Scanning electron microscopy (SEM) showed a slight increase in surface roughness and heterogeneity of nanocomposite film ...
Bongekile K. Ndwandwe, Soraya P. Malinga, Eugenie Kayitesi, Bhekisisa C. Dlamini   +3 more
wiley   +1 more source

Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates

International Journal of Food Science &Technology, Volume 56, Issue 10, Page 5382-5394, October 2021., 2021
Wine tannins and saliva protein interactions, and the role of its aggregates on astringency perception. ​ Summary Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown.
Natalia Brossard, Beatriz Gonzalez‐Muñoz, Carolina Pavez, Arianna Ricci, Xinmiao Wang, Fernando Osorio, Edmundo Bordeu, Giuseppina Paola Parpinello, Jianshe Chen   +8 more
wiley   +1 more source

Influência da glicerina na microdureza de resinas compostas

, 2016
Objectives: Clarify how the use of glycerin affects the hardness of composite resins, and if this helps to prevent the formation of the composite resin surface layer inhibited by O2. Materials and Methods: Light curing to composite discs with a LED during 20 seconds, by polyvinylsiloxane occlusal matrix [Registrado Clear (VOCO) and Memosil®2 (Heraeus ...
Padilha, Pedro Alexandre Rodrigues
core   +4 more sources

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

Food Science &Nutrition, Volume 9, Issue 3, Page 1432-1440, March 2021., 2021
This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w/w) under the variable amount of emulsifier was used ...
Abdul Fateh Hosseini, Mostafa Mazaheri‐Tehrani, Samira Yeganehzad, Seyed Mohammad Ali Razavi   +3 more
wiley   +1 more source

PURIFICAÇÃO DE GLICERINA UTILIZANDO MEMBRANAS CERÂMICAS [PDF]

Anais do XXXVII Congresso Brasileiro de Sistemas Particulados, 2015
La recherche intense de sources d'énergie renouvelables et de processus durables visant à réduire la pollution de l'environnement et à réchauffer la planète a stimulé le marché mondial des biocarburants. Le biodiesel occupe une place prépondérante dans la matrice énergétique nationale et sa production à grande échelle génère de grandes quantités de ...
Janaína Fernandes Medeiros, Vanessa Yukari Kajihara, Jéssica Violin Berni, Fernanda Naiara De Almeida, Maria Carolina Sérgi Gomes, Nehemias Curvelo Pereira   +5 more
openaire   +1 more source

ÁLCOOL 70% GEL ASSOCIADO A GLICERINA E DEXAPANTENOL

Ensaios USF, 2022
Mesmo após o pico do período pandêmico da COVID-19, decorrente do vírus SARS-COV-2, o álcool 70% em gel, continua sendo amplamente utilizado na higiene das mãos e muito requisitado em diferentes apresentações e marcas. Acredita-se que o álcool 70% gel continuará a fazer parte do cotidiano da maioria das pessoas após o período de pandemia.
Iara Lúcia Tescarollo, Paloma Ada Job Rico, Alyson Lima Melo, Lucas Levi Petri Afonso da Silva   +3 more
openaire   +1 more source

Desenvolvimento sustentável da cadeia produtiva do biodiesel: obtenção de biomassa microalgal em cultivo mixotrófico com glicerina residual

Vetor, 2013
Um aspecto importante na obtenção do biodiesel de forma sustentável é o destino a ser dado à glicerina obtida no processo, como por exemplo a sua bioconversão em biomassa e biomoléculas de interesse comercial.
Daniela Nogueira, Natália Torres Ribeiro, Carlos André Veiga Burkert   +2 more
doaj   +4 more sources

Óleo e glicerina: solubilidade em água: parte 1: experimento prático

, 2013
Ensino Médio::QuímicaEste experimento demonstra a formação de um sistema homogêneo quando se misturam água e glicerina e de um sistema heterogêneo quando se misturam água e óleo.
Rodrigues, Glenda
core   +3 more sources