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Mostrando ítems 171-180 de 196
Alterações nuricionais em casca e polpa de cenoura decorrentes de diferentes métodos de cozimento
(2014)
The aim of this study was to verify the carrot cooking most suitable method to minimize nutrient losses. Carrot peel slices were subjected to pre cooking tests that were initiated with 0.5 min of duration and then increased ...
Tipos de ruptura em madeira de Eucalyptus grandis modificada termicamente
(2013)
This study aimed to evaluate the types of failures after the mechanical tests of thermally-modified Eucalyptus grandis wood. The present study utilized boards that contained the pith from 5 years and 11 months old Eucalyptus ...
Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita
(2012)
An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature ...
CARACTERÍSTICAS MICROBIOLÓGICAS DE LEITE INTEGRAL E BEBIDA LÁCTEA PROCESSADOS POR UAT (ULTRA ALTA TEMPERATURA) AO LONGO DO PERÍODO DE VALIDADE
(Instituto Biológico, 2020-08-31)
UHT milk and dairy drinks are submitted to the same heat treatment, but they are different products, since the addition of up to 50% of whey is allowed in dairy drinks. The aim of this study was to evaluate the microbiological ...
Emissão luminescente no titanato de cálcio dopado com íons de terras-raras
(Associação Brasileira de Cerâmica, 2014-03-01)
Through the polymeric precursor method were synthesized samples Ca0.98Sr0.01X0.01TiO3 (X= Eu3+, Sm3+ and Pr3+), which under different heat treatments were obtained with levels of distinct structural order-disorder. The ...
Microencapsulação de óleo essencial de laranjaMicroencapsulation of orange essential oil
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998)
Aços alternativos ao HY-80 sem a necessidade de aplicação de têmpera e revenido
(Escola de Minas, 2003)
Densificação e evolução microestrutural de cerâmicas Pb0,59Ba0,41Nb2O 6Densification and microstructural evolution of Pb0.59Ba0.41Nb2O 6 ceramics
(Associação Brasileira de Cerâmica, 2000)
Fatores antinutricionais: inibidores de proteases e lectinasAntinutritional factors: protease inhibitors and lectins
(Pontifícia Universidade Católica de Campinas, 2000)
Effects of grilling on cholesterol oxide formation and fatty acids alterations in fishEfeito do cozimento na formação de óxidos de colesterol e alteração da composição de ácidos graxos em peixes
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)