DSpace Community: TCCPTCCPhttp://repositoriosenaiba.fieb.org.br/handle/fieb/13222024-01-19T02:39:14Z2024-01-19T02:39:14ZDesenvolvimento e validação da análise simultânea de nitrito e nitrato de sódio em salsicha por cromatografia de íonsSeabra, Laís Santoshttp://repositoriosenaiba.fieb.org.br/handle/fieb/16292023-01-20T18:59:06Z2018-01-01T00:00:00ZTitle: Desenvolvimento e validação da análise simultânea de nitrito e nitrato de sódio em salsicha por cromatografia de íons
Authors: Seabra, Laís Santos
Abstract: Nitrites and nitrates act as curing agents in meat products. Traditionally, the
determination of these additives is performed via colorimetric spectrophotometry, an
extremely labor intensive method. Therefore, the objective was to develop and validate
a methodology for the determination of nitrite and sodium nitrate in sausage through
ion chromatography, a technique of high sensitivity and precision. The qualitative
parameters were: linearity, accuracy, precision, limit of detection and quantification of
the method. The linear working range of the method was 0 mg / kg to 2 mg / kg and 0
mg / kg to 10 for nitrite and nitrate, respectively.. The average recovery was 105, 5% and 100.8% for nitrite and nitrate, respectively. The method developed was efficient
for analysis of nitrite and nitrate in sausage.
Description: "Todos os direitos reservados. É permitida a reprodução parcial ou total desta obra, desde que citada a fonte e que não seja para venda ou qualquer fim comercial."2018-01-01T00:00:00ZDesenvolvimento e caracterização físico química da farinha de INHAMBU Dioscorea trifida L.f.Agazzi, Aurélio Santoshttp://repositoriosenaiba.fieb.org.br/handle/fieb/16282023-01-20T18:58:24Z2018-01-01T00:00:00ZTitle: Desenvolvimento e caracterização físico química da farinha de INHAMBU Dioscorea trifida L.f.
Authors: Agazzi, Aurélio Santos
Abstract: Inhambu is a tuber native of the Venezuelan Amazon, little known
and underutilized. The present work had as objective to develop and to carry
out the physical-chemical characterization of inhambu flour. The samples were
subjected to chemical and thermal whitening followed by oven drying at 50°C
for 6 hours. Thermal bleaching was the one that presented a lighter color for
flour and was the chosen method. For the physicochemical analyzes, the
results found for moisture, pH, acidity, protein, ash and lipids were: 8.25 ± 0.15;
5.62 ± 0.0.3; 0.25 ± 0.007; 1.97 ± 0.32; 1.69 ± 0.08 and 1.69 ± 0.08. The results
obtained demonstrate that the product may have a potential for application as
an ingredientofmixedflours.
Description: "Todos os direitos reservados. É permitida a reprodução parcial ou total desta obra, desde que citada a fonte e que não seja para venda ou qualquer fim comercial."2018-01-01T00:00:00ZInovação tecnológica no setor de panificaçãoSouza, Arilson Moreira dehttp://repositoriosenaiba.fieb.org.br/handle/fieb/16272023-01-20T18:57:37Z2014-01-01T00:00:00ZTitle: Inovação tecnológica no setor de panificação
Authors: Souza, Arilson Moreira de
Abstract: This work makes a bibliography approach about the bakery sector in
news, addressing current sector data as well as aspects related to the different
forms of technological innovation in baking. In addition, it presents the main
applied tools, which are effective as the means and methods of controls, standardizations
of recipes and current processes and equipment used in the bakery industry.
Description: "Todos os direitos reservados. É permitida a reprodução parcial ou total desta obra, desde que citada a fonte e que não seja para venda ou qualquer fim comercial."2014-01-01T00:00:00ZAvaliação comparativa de compostos bioativos e da atividade antioxidante do vinho tinto seco e vinho tinto composto com extrato de jurubebaLima, Tais Maia da Costahttp://repositoriosenaiba.fieb.org.br/handle/fieb/16262023-01-20T18:57:05Z2018-01-01T00:00:00ZTitle: Avaliação comparativa de compostos bioativos e da atividade antioxidante do vinho tinto seco e vinho tinto composto com extrato de jurubeba
Authors: Lima, Tais Maia da Costa
Abstract: Jurubeba red wine is a drink that has 70% dry red wine, jurubeba fruit
juice and other natural ingredients that add to the flavor and aroma of the blend.
The grapes used in the winemaking process are foods with a high content of
bioactive compounds and, therefore, present benefits to human health when
ingested. The work aimed to verify if the bioactive compounds found in dry red
wine, used as raw material, remain during the manufacture of red wine
composed with jurubeba through the evaluation of the presence of total
phenolic compounds, flavonoids and antioxidant activity using the DPPH
method. From the analyzes, it was possible to verify that the manufacturing
process of the red wine with jurubeba extract differed statistically as the amount
of bioactive compounds in the final product, presenting lower values for the
phenolic compounds and flavonoids results and higher values for the
antioxidant activity for the sample of red wine composed with jurubeba.
Description: "Todos os direitos reservados. É permitida a reprodução parcial ou total desta obra, desde que citada a fonte e que não seja para venda ou qualquer fim comercial."2018-01-01T00:00:00Z