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Mostrando ítems 651-660 de 1323
Self-Assembled Nanostructures of Peptide Amphiphiles: Charge Regulation by Size Regulation
(American Chemical Society, 2019-06)
Self-assembled nanostructures of peptide amphiphiles (PAs) with molecular structures C16K2 and C16K3 (where C indicates the number of carbon atoms in the alkyl chain and K is the lysine in the head group) were studied by ...
Aggregation dynamics and magnetic properties of magnetic micrometer-sized particles dispersed in a fluid under the action of rotating magnetic fields
(Elsevier Science, 2015-02)
We present a dynamic study of soft magnetic, commercial Fe and Ni micrometer-sized particles dispersed in oleic acid and subjected to a variable (rotating) magnetic field in the horizontal plane. A very complex structure ...
Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese
(Elsevier, 2019-10)
Bacteriocins synthesised by lactic acid bacteria are natural alternatives to control Listeria monocytogenes, a foodborne pathogen. Additionally, antimicrobial biopolymer coatings have significant benefits in food packaging ...
Effect of ethylene and 1-MCP treatments on strawberry fruit ripening
(John Wiley & Sons Ltd, 2010-01)
Strawberry is a soft fruit, considered as non-climacteric, being auxins the main hormones that regulate the ripening process. Nowadays, the role of ethylene in strawberry ripening is not clear and several works have ...
Scrambled Eggs or How Eggshells Become Phosphates
(American Chemical Society, 2019-06)
As part of the training activities planned for the Chemical Engineering degree, in 2016, a group of students from the Chemical Engineering Laboratory course was challenged to face a plausible reuse of discarded eggshells. ...
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
(Elsevier Science, 2009-10)
Abstract The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-starter lactobacilli strains was assessed in two different models: soft and semi-hard cheeses. All the strains were able ...
Características físico-químicas, microbiológicas e sensoriais de produto tipo presunto cozido desenvolvido com adição de fibras solúveis e insolúveis
(Universidade Federal de Minas GeraisUFMG, 2007-03-16)
The addition of soluble and insoluble diatery fibers in a product like a cooked hamin levels near of 3% was investigated with the aim of developing a similar product to theconventional ham, with acceptable sensorial ...
Hidrogéis híbridos poliméricos de quitosana funcionalizada e gelatina fotoreticulados como matrizes porosas tridimensionais para potencial reparo de tecido epitelial
(Universidade Federal de Minas GeraisUFMG, 2017-02-20)
Hydrogels have been proven effective in aiding tissue regeneration processes of soft organs, such as skin. Chitosan and gelatin are natural, highly available, non-toxic, bioactive and biodegradable materials. The addition ...
Aplicabilidade da ultrassonografia no diagnóstico de doenças inflamatórias e obstrutivas das glândulas salivares maiores: revisão de escopo
(Universidade Federal de Minas GeraisBrasilFAO - DEPARTAMENTO DE CLÍNICAPrograma de Pós-Graduação em OdontologiaUFMG, 2021-08-27)
Alterations in major salivary glands (GSM) occur in adults or children. Acute or chronic sialoadenitis are inflammatory alterations associated or not with infections. Sialolithiasis is characterized by the presence of ...
Métodos qualitativos para detecção de adulterantes em leite cru: validação intra e interlaboratorial
(Universidade Federal de Minas GeraisUFMG, 2016-12-07)
Classical and instrumental qualitative methods have been used in the detection of adulterants in milk, although few studies related to their performance are available in the literature. In this context, the main objectives ...