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Mostrando ítems 11-20 de 1073
Distribución del tamaño de los cristales en el stock de Parashi, alta Guajira (Colombia)
(Universidad EAFITGeologíaEscuela de Ciencias. Departamento de GeologíaMedellín, 2022)
Igneous rocks are formed in a variety of tectonic environments, in which the pressure and temperature conditions are different, causing different textures in the rocks. Therefore, these textures respond to the conditions ...
Avaliação da fertilidade natural de três diferentes solos sob floresta e suas respectivas texturas e permeabilidades
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AmbientalEngenharia AmbientalUTFPR, 2015-12-01)
This study aimed to compare the natural fertility of three different soils in the forest, and their permeability coefficient and textures. The Ultisol was collected in the region of Araruna - PR; Rhodic in the city of Campo ...
Classificação automática de música utilizando aprendizagem de padrões de votação
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de ComputaçãoCiência da ComputaçãoUTFPR, 2018-11-21)
Research in MIR have proposed many automatic genre classification systems using machine learning. In this context, two main approaches have been used to describe music tracks: Single Vector Representation (SVR), which uses ...
Análise sensorial do mel usando a técnica de perfil livre e sua aplicação em concursos de mel
(Universidade Tecnológica Federal do ParanáLondrina, 2014-02-21)
Brazil has rich and varied vegetation, with a diversified climate that promotes beekeeping. In Paraná, the production of honey has been growing, currently is the second national producer in 2012. Therefore, this study aimed ...
Aplicação de perfil flash e perfil de textura para diferenciar chocolates
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2018-06-29)
Chocolate is the product obtained from the blend of cocoa derivatives, cocoa powder, cocoa powder and / or cocoa butter, with other ingredients containing at least 25% (g / 100g) of total cocoa solids. When cocoa butter ...
Adequação da rotulagem de queijo de kefir
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-06-27)
Cheese is the fresh or mature product obtained by partial separation of whey or dairy whey, coagulated by the physical action of rennet, specific enzymes, specific bacterias, and organic acids, isolated or combined, all ...
Aplicativo móvel de análise de textura baseado em fractais
(Universidade Tecnológica Federal do ParanáDois VizinhosBrasilEngenharia de SoftwareUTFPR, 2018-12-04)
This work proposes to develop a mobile application to classify texture images, based on fractal theory. The proposal is to develop an Android mobile application that receives a trained model, captures images of a texture, ...
Análisis digital de preparaciones para prótesis fija unitaria
(2018)
The skills acquired by a student to perform dental preparation are very important for a good prognosis of prosthodontic treatment. Nowadays, with the advancement of technology, methods of digital analysis have emerged to ...
Desenvolvimento de pão livre de glúten com adição de farinha de yacon
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-22)
Bread is one of the staple foods that are most present at the table of consumers in the world. In its production, gluten is a determinant factor in the rheological characteristics of the mass, essentially for volume and ...
Cor, textura, atividade de água em gelatinas tradicional e diet sabor morango
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2011-11-30)
Chemically, gelatin is an animal protein, a polymer composed of amino acids. It is derived from collagen that are white fibers of connective tissues in the animal body, particularly of the skin, bones and tendons. This ...