Results 1 to 10 of about 225,367 (212)

The Reactive Extrusion Cationization of Starches as a Novel Physicochemical Surface Modification Method. [PDF]

Biopolymers
Native starches from different botanical sources were cationized by reactive extrusion using 3% glycidyltrimethylammonium chloride (GTAC). The process, performed under controlled thermal zones, promoted the incorporation of quaternary ammonium groups onto the starch backbone.
Posada-Vélez MC, Millán-Malo BM, Barrón-García OY, Gaytán-Martínez M, Buitrón G.   +4 more
europepmc   +2 more sources

Decomposition Kinetics of Solution and Lyophilized Powder of S-Nitroso-N-Cetylcysteine. [PDF]

J Food Sci
ABSTRACT Recently, S‐nitrosothiols (RSNO) have received increased attention in the food industry as replacements for nitrite salts in meat products. However, their industrial applications are limited because of their high instability in concentrated aqueous solutions.
Andrade BF, Carmo LRD, da Silva VM, Filho RAT, Fontes PR, Ramos ALS, Ramos EM.   +6 more
europepmc   +2 more sources

Avaliação do Efeito do Transporte no Desempenho de Embalagem Tipo Stand-up Pouch para Produtos Líquidos [PDF]

Polímeros, 2002
Este estudo foi desenvolvido com o objetivo de estimar o efeito do transporte rodoviário no desempenho de embalagem do tipo stand-up pouch tendo folha de alumínio (8µm) na estrutura, para o acondicionamento de produtos líquidos.
Leda Coltro, Sílvia T. Dantas, Maurício A. Jaime, Débora S. Venâncio   +3 more
doaj   +1 more source

Tecnologia de encapsulamento na área de alimentos: Uma revisão

Research, Society and Development, 2021
A tecnologia de encapsulamento vem avançando nos últimos anos e adentrando nos diversos segmentos industriais ao proteger substâncias (agentes ativos) de efeitos deletérios que ocasionam a perda de sua função. Baseia-se na proteção de um agente ativo através do condicionamento deste em um invólucro produzido por polímeros.
Tiago Linhares Cruz Tabosa Barroso, Joana de Barros Alexandre, Luana Carvalho da Silva, Rachel Menezes Castelo, Laiza Brito Ribeiro, Roselayne Ferro Furtado, Rafael Audino Zambelli   +6 more
openaire   +2 more sources

Retention of β-carotene in biofortified sweet potato chips after processing

Acta Scientiarum: Technology, 2019
Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the ...
Luí­s Marangoni Júnior, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurí­cio de Aguirre, Rosa Maria Vercelino Alves   +5 more
doaj   +1 more source

Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella [PDF]

, 2018
Betacyanins and phenolic compounds from acetonitrile:acidified water extracts of Alternanthera brasiliana and Alternanthera tenella were characterized and quantified using a high-performance liquid chromatography system coupled with diode array and ...
Alvarez, I., De Ancos, B., Deladino, Lorena, Molina García, A. D., Schneider Teixeira, Aline, Sánchez Moreno, C.   +5 more
core   +1 more source

Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [PDF]

, 2018
Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its ...
Chirife, Jorge, de Pascual Teresa, Sonia, Rocha Parra, Diego Fernando, Zamora, María Clara   +3 more
core   +1 more source

Development of technology for production of reduced fat processed cheese

Revista do Instituto de Latícinios Cândido Tostes, 2015
An increasing share of foods with reduced fat has been observed in the diet of the Brazilian population, a trend also seen in many other countries. In this context, our-aim was to study the manufacturing parameters and to develop a process to produce a ...
Adriana Torres Silva e Alves, Leila Maria Spadoti, Patrícia Blumer Zacarchenco, Ariene Gimenes Fernandes Van Dender   +3 more
doaj   +1 more source

Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality [PDF]

Ciência e Técnica Vitivinícola, 2017
Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism.
Ceratti Treptow Taísa, Gláucia Comarella Carine, Brackmann Auri, Rychecki Hecktheuer Luisa Helena, Rodrigues Eliseu, Hermann Pötter Gabriela, Caetano Bochi Vivian, Kaehler Sautter Cláudia   +7 more
doaj   +1 more source

Validação e estimativa da incerteza de método para análise de licopeno e β-caroteno em polpa de tomate por cromatografia líquida de alta eficiência

Química Nova, 2010
A method to quantify lycopene and β-carotene in freeze dried tomato pulp by high performance liquid chromatography (HLPC) was validated according to the criteria of selectivity, sensitivity, precision and accuracy, and uncertainty estimation of ...
Adriana Barreto Alves, Marta Gomes da Silva, Paulo Roberto Nogueira Carvalho, Lizziane Cynara Vissotto, Neura Bragagnolo   +4 more
doaj   +1 more source