Aplicação de tecnologias para melhoramento das características funcionais da clara de ovo desidratada: Uma revisão

A clara de ovo desidratada é um produto bastante utilizado em diversas aplicações, principalmente na confeitaria e panificação, entretanto, ao passar por processos industriais acaba perdendo algumas de suas características e funcionalidades. Para que isso não aconteça, pesquisas vêm sendo realizadas em busca de métodos de tratamento térmico a seco que possam melhorar suas características, e oferecer ainda maior segurança microbiológica. Assim, o objetivo desse trabalho foi realizar uma revisão bibliográfica das pesquisas mais recentes nesse âmbito, utilizando as bases de dados Pubmed, Scientific Electronic Library Online (Scielo) e o portal de periódicos da CAPES, tendo como descritores “clara de ovo desidratada” e “egg white powder”. A pesquisa retornou com um total geral de 4684 artigos sendo que deles, 12 (da plataforma CAPES) eram referentes à aplicação de tratamento térmico a seco. Os resultados mostraram que a aplicação dessas tecnologias tem obtido êxito, porém, apenas em escala laboratorial, não sendo ainda avaliada a viabilidade econômica para aplicação industrial.

Characteristics of Egg White Effervescent Tablet with Different Effervescent Mix Concentration

Egg white is one source of protein that has many functions, including as an antimicrobial, antihypertensive, anti-cancer, and this can also be used as a preservative and sweetener. The addition of egg white powder to effervescent tablets with lemon essence is expected to increase protein levels in the tablet. The purpose of this study was to study the physical, chemical and organoleptic characteristics of effervescent tablets by adding egg white powder to the formulation. The study design used a randomized block design (RBD) with the making period as a group. The treatments used were different concentrations of effervescent mix (sodium bicarbonate, citric acid and tartaric acid), that is, 55, 60 and 65%. Data from the test results were tested with analysis of variance (ANOVA), further tests with the Duncan test. The physical characteristics of effervescent tablets with the addition of egg white powder and the difference in the concentration of effervescent mix as a treatment were not significantly different among treatments. The chemical characteristics of egg white effervescent tablets did not change with the treatment concentration of effervescent mix 55, 60 and 65% but the water activity (aw) of the effervescent tablets changed. Increasing the concentration of effervescent mix treatment can reduce the value of aw from 0.58 to 0.50. The addition of albumen powder with different concentrations of effervescent mix resulted in effervescent tablets according to predetermined standards. The organoleptic test results on the overall assessment of egg white powder effervescent tablets were somewhat favorable

Preparation of ring crosslinked poly (p-nitrile) nanoparticles and Study on adsorption behavior of uranium (VI)

Cyclo crosslinked polyphosphazenes (PPNs) were prepared by Hexachlorocyclotriphosphazene (HCCP) with unique P = n structure and active p-cl group and green compound phloretin. The synthesis pro cess of polyphosphazene nanospheres with Hexachlorocyclotriphosphazene as the main body and phloretin was discussed. The effects of pH value and solid-liquid ratio of solution on the adsorption of uranium by pol yphosphazene nanospheres were studied. The results show that polyphosphazene nanospheres are off white powder in appearance and spherical in microstructure. When the pH value of the solution is 4 and the solid-l iquid ratio is 0.5g ·L-1, the maximum adsorption rate of uranium is obtained.

Two new species of Fargesia (Poaceae, Bambusoideae) from southwestern China

Two new species of Fargesia, one from Xizang (Tibet) and one from Yunnan, China, are described and illustrated. Fargesia viridis D.Z. Li & X.Y. Ye is characterized by its densely white powder, nearly solid internodes, yellow setose sheath scar and culm sheaths, and 4–6 leaves of large size. Fargesia purpurea D.Z. Li & X.Y. Ye has thinner culms (0.5–1.4 cm in diameter), a ring of 4–5 mm tall brown setae below nodes, fewer branches, glabrous sheath scar and culm sheaths, differentiated from the related species.