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Determination of Cd, Ni and V in Spices by Solid Sampling High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry
(Soc Brasileira Quimica, 2015-10-01)
This work describes a procedure for determination of Cd, Ni and V in spices by high-resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GF AAS) using direct solid sampling (SS). The use of ...
“Ervas aromáticas”, suas contribuições para uma alimentação saudável
(Universidade Tecnológica Federal do ParanáMedianeira, 2014-12-13)
This work was primarily thematic concern in rescuing the cultivation and consumption of herbs (seasonings), both at school and at home, where students shared with their families important information about the prevention ...
SPICE simulation of memristive circuits based on memdiodes with sigmoidal threshold functions
(John Wiley & Sons Ltd, 2018-01)
In this paper, a SPICE implementation of a memristive model is presented and put under test by means of different circuit configurations. The model is based on sigmoidal threshold functions that switch the parameters ...
On the avalanche multiplication mechanism in SPICE simulations of high-frequency bipolar transistors with thin basewidths and low breakdown voltages
(Elsevier Gmbh, Urban & Fischer VerlagJenaAlemanha, 2005)
Testing the sensory acceptability of biltong formulated with different spices
(Academic JournalsVictoria IslandNigéria, 2007)
Origen, Desarrollo y Legado del Uso de las EspeciasOrigin, Development and Legacy of the Use of Spices
(La Tinta Print S. de R.L. de C.V., 2021)
SPICE
(The Institute of Electrical and electronics, 1998)
GENOTOXICITY AND ANTIOXIDANT ACTIVITY OF SPICES AND HERBS USED IN BRAZILIAN CUISINE
(Univ Federal Uberlandia, 2018-05-01)
Spices are natural plant products, have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized ...
Genotoxicity and antioxidant activity of spices and herbs used in Brazilian cuisineGenotoxicidade e atividade antioxidante de especiarias e ervas utilizadas na culinária Brasileira
(2018-05-01)
Spices are natural plant products, have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized ...