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Mostrando ítems 1561-1570 de 3489
Desenvolvimento de sorvete de baixa lactose com polpa de morango orgânico
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-03)
Whereas many people in Brazil have malabsorption or lactose intolerance, and market failure in this group of products to consumers, the need arises for the development of dairy products with free or low lactose. Considering ...
Degradação do carbono e efeitos da aplicação de biocarvão de resíduos de aviário em latossolo
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AmbientalEngenharia AmbientalUTFPR, 2016-06-23)
The aim this research is characterizes of waste poultry litter and carcasses of dead birds and their biochar for knowledge of its physic chemical properties to evaluate the application in Oxisol in Campo Mourão/PR. The ...
Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines
(MDPI, 2021)
Recently, the use of alternative vessels to oak barrels during winemaking has become
increasingly popular, but little is known about their impact on the chemical composition of the resulting
wines. To address this issue, ...
Ensacamento de frutos na incidência de pragas, doenças e na qualidade de pêssegos
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilAgronomiaUTFPR, 2017-11-21)
There are many field strategies to control the main insects-pests and illnesses that happen in the peach-tree crops, that end up losing a meaningful amount of the fruit’s quality. The work had main focus on avaluating the ...
Aplicação de mucilagem de chia (Salvia Hispanica L.) e ora pro-nóbis (Pereskia aculeata M.) em pó no desenvolvimento de yogurt de abacaxi
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-05-04)
This work aimed to develop a pineapple frozen yogurt with application of chia mucilage to replace the traditional emulsifier and, orpronobis powder as a protein enrichment considering the benefits ...
Cinética de secagem de abacaxi (Ananas comosus L.) e avaliação de suas características físico-químicas
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2020-02-05)
Pineapple presents itself as a perishable fruit and vulnerable to kneading which ends up causing post-harvest losses, this fruit can be used in several ways, both for fresh consumption and for industrialization, such as: ...
Initial combination therapy with metformin plus colesevelam improves lipoprotein particles in patients with early type 2 diabetes mellitus
Background: The bile acid sequestrant colesevelam has been shown to significantly reduce low-density lipoprotein particle concentration (LDL-P) in adults with primary hyperlipidemia or type 2 diabetes mellitus (T2DM). ...
Diseño e implementación de un proyecto de aula que contribuya al aprendizaje de la estequiometría a partir del aprendizaje basado en problemas y la experimentación
(2018)
En el presente trabajo se muestran los resultados obtenidos del diseño e implementación de una estrategia de aula dirigida al aprendizaje de la estequiometría en las estudiantes del grado décimo de la Institución Educativa ...
Banana leaf as packaging of lulo for different storage temperatures and the effects on postharvest characteristics
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias Agrarias, 2017-01-01)
In Colombia, the small and medium farmers are responsible for the production of nearly 45.000 t yr-1 of lulo (Solanum quitoense). However adequate and easy techniques for postharvest handling are not often available to be ...
Síntesis de monetita pura por reacción heterogénea ácido base.
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ciencias - Departamento de Química, 2017-01-01)
Se estudiaron cinco variaciones del procedimiento de síntesis de monetita modificando la agitación, la velocidad de adición de ácido fosfórico, la homogenización y la temperatura de secado. Los productos se caracterizaron ...