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Mostrando ítems 11-20 de 175
Inorganic-Organic Nanocomposite Assembly Using Collagen as a Template and Sodium Tripolyphosphate as a Biomimetic Analog of Matrix Phosphoprotein
(Amer Chemical Soc, 2011-08-01)
Nanocomposites created with polycarboxylic acid alone as a stabilization agent for prenucleation clusters-derived amorphous calcium phosphate exhibit nonperiodic apatite deposition. In the present study, we report the use ...
In Vitro Performance Of Injectable Chitosan-tripolyphosphate Scaffolds Combined With Platelet-rich Plasma
(Korean Tissue Engineering Regenerative Medicine SocJongro, 2016)
Influência dos processos de lavagems de tipos de crioprotetores na produção de surimi de tilápia: Dayse Lícia de Oliveira. -
(Universidade Estadual Paulista (Unesp), 2015-06-15)
Surimi is a concentrate of myofibrillar proteins made of fish muscles that are ground, washed and added of cryoprotective agents. This study aimed at characterizing the surimi of tilapia fish obtained from variations at ...
Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato
(Empresa Brasil Pesq Agropec, 2015-05-01)
The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual ...
Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles
(2020-06-01)
Due to the valuable lipid fraction composition present in roasted coffee oil, it has become important to develop methods that modify its structure, such as emulsion-based encapsulation systems, favoring its use in food ...
Influência dos processos de lavagems de tipos de crioprotetores na produção de surimi de tilápia: Dayse Lícia de Oliveira. -
(Universidade Estadual Paulista (UNESP), 2016)
Influência dos processos de lavagems de tipos de crioprotetores na produção de surimi de tilápia: Dayse Lícia de Oliveira. -
(Universidade Estadual Paulista (Unesp), 2016)
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
(2020)
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked ...