Occurrence of coagulase-positiveStaphylococci, microbial indicators and physical-chemical characteristics of traditional semihard cheese produced in Brazil

2009 ◽  
Vol 62 (3) ◽  
pp. 372-377 ◽  
Author(s):  
FABIANA R. VIANA ◽  
AFONSO de L. OLIVEIRA ◽  
LUIZ S. CARMO ◽  
CARLOS A. ROSA
Keyword(s):  
Chemical Characteristics ◽  
Microbial Indicators ◽  
Physical Chemical

Recent trends in nanozymes design: from materials and structures to environmental applications

2021 ◽  
Author(s):  
Camilo A S Ballesteros ◽  
Luiza Mercante ◽  
Augusto Alvarenga ◽  
Murilo Henrique Moreira Facure ◽  
Rodrigo Schneider ◽  
...  
Keyword(s):  
Environmental Applications ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Recent Advances ◽  
Technological Advances ◽  
Recent Trends

A large variety of engineered nanostructures possessing enzyme-like activities have been proposed recently, which unique physical-chemical characteristics enable remarkable technological advances. In this review, we survey recent advances on nanozymes...

THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE

2009 ◽  
Vol 33 ◽  
pp. 264-280 ◽  
Author(s):  
TATIANA BEATRIS TRIBESS ◽  
MARIA AUXILIADORA DE BRITO RODAS ◽  
JUSSARA CARVALHO DE MOURA DELLA TORRE ◽  
CARMEN CECILIA TADINI
Keyword(s):  
Orange Juice ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Refrigerated Storage ◽  
Physical Chemical

A Study of the Chemical and Physical Characteristics of the Soils from the South of Piauí for Soil-Cement Brick Production

2016 ◽  
Vol 869 ◽  
pp. 112-115 ◽  
Author(s):  
Francisca Pereira de Araújo ◽  
Edson Cavalcanti Silva Filho ◽  
João Sammy Nery de Souza ◽  
Josy Anteveli Osajima ◽  
Marcelo Barbosa Furtini
Keyword(s):  
Organic Matter ◽  
Particle Density ◽  
Environmentally Friendly ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
The South ◽  
Physical Chemical ◽  
Soil Cement ◽  
Made In

Soil-cement bricks are good examples of environmentally friendly products. This brick is the combination of soil with compacted cement with no combustion in its production. In this work the physical chemical characteristics of the soil from Piaui for producing this material were investigated. Samples of the soil were collected in three potteries from the county of Bom Jesus and pH analysis were carried out, as well as the rate of organic matter, texture, particle density, limits of liquidity and plasticity rates. The results have shown that the soils have acid tones (pH 5,49 a 6,11), which can be neutralized by adding cement, and organic matter percentages up to 1%. The samples have shown predominantly clay-rich textures with adequate plasticity limits, however, values of liquidity limits and particle density above recommended. Altogether, these soils tend to present viability concerning soil-cement brick production, provided that corrections with additives are made in order to minimize this effect.

scholarly journals Ethephon use and application timing of abscisic acid for improving color of 'Rubi' table grape

2013 ◽  
Vol 48 (7) ◽  
pp. 797-800 ◽  
Author(s):  
Sergio Ruffo Roberto ◽  
Adriane Marinho de Assis ◽  
Lilian Yukari Yamamoto ◽  
Lidiane Carla Vilanova Miotto ◽  
Renata Koyama ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Table Grape ◽  
Chemical Characteristics ◽  
Application Timing ◽  
Physical Chemical

The objective of this work was to evaluate the effect of ethephon and of abscisic acid (ABA) application timing on the color of 'Rubi' Table grape. Eight treatments were evaluated: control, without application; ethephon 500 mg L‑1 applied seven days after veraison (7 DAV); and two concentrations of ABA (200 and 400 mg L‑1) arranged with three application timings at 7 DAV, at 15 days before harvest (DBH), and at 7 DAV + 15 DBH. ABA does not modify physical‑chemical characteristics of the cluster and improves the color of grapes, especially when applied twice (7 DAV + 15 DBH) at the concentration of 400 mg L‑1.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Evaluation of microbiological, physical and chemical characteristics and hydraulic characteristics of the water in the ponds for growing marketable fish of the National Natural Park «Podolski Tovtry»

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
T. Prilipko ◽  
R. Yakubash
Keyword(s):  
Bottom Water ◽  
Chemical Characteristics ◽  
Hydraulic Characteristics ◽  
Hydrochemical Characteristics ◽  
Hydrochemical Regime ◽  
Natural Park ◽  
Physical Chemical ◽  
Water Ph ◽  
Physical And Chemical ◽  
Observation Period

The results of the study of the basic physical, chemical, microbiological and hydrochemical characteristics of water ponds for growing freshwater fish. Data analysis hydrochemical regime studied ponds throughout the observation period showed that it was relatively stable fluctuated within small and do not exceed the maximum allowable substances in water. PH of water management ponds research ranged 6.1 – 7.5. Nitrites and nitrates were also in small concentrations that do not exceed regulatory and amounted to 0.1 mg N/l and 1.1 mg N/l. Established in the summer studied water samples contained more E.coli, than in the spring and autumn months and had a circle–titer less than 0.1 in 18.3% of cases. Indicator KMAFAnM water was almost 13 times higher in summer compared to spring and autumn. KilkistE.coli fall in surface water was on average within 1 – 3 CFU / cm3, and in the summer 6– 9. In the bottom water kilkistE.coli autumn was on average within 0 – 1 CFU / cm3, and in the summer 5 – 9 cfu / cm3. Indicator Value KMAFAnM in the mud was higher than the value in the bottom water fall nearly 210 times in the summer – in 417 times.

scholarly journals RESEARCHES ON SOLVENT EXTRACTION OF PHYTOSTEROLS FROM TALL OIL IN A VIEW OF FUNCTIONAL FOOD SUPPLEMENTATION

1970 ◽  
Vol 63 ◽  
Author(s):  
Livia Svetlana Pascal ◽  
Rodica Segal
Keyword(s):  
Solvent Extraction ◽  
Functional Food ◽  
Functional Foods ◽  
Low Density Lipoproteins ◽  
Food Supplementation ◽  
Chemical Characteristics ◽  
Low Density ◽  
Tall Oil ◽  
Physical Chemical ◽  
Softwood Pulp

The tall oil is a by-product resulted from the fabrication of softwood pulp by using the sulphate boiling technique. The most important components of the tall oil are the phytosterols, used in cosmetics, medicine. Lately, the phytosterols are introduced in functional foods due to their properties of decreasing the cholesterol in low density lipoproteins (LDL). In this paper the physical-chemical characteristics of the tall oil provided by the Someş, Dej Pulp Plant were studied. As a result of the studied carried out using analytical methods, it was determined that the content in phytosterols of the tall oil is of 2.68%.

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