Si la leche es blanca, ¿Por qué el queso es amarillo?

Autor: Carlos Alfonso Escobar Zapata

Publikováno v: Revista de Química, Vol 35, Iss 2 (2021)

La leche de vaca, que se usa para fabricar el queso, contiene b-caroteno, que es el compuesto responsable de la coloración amarillo-pálida natural del queso. Este compuesto de color amarillo-anaranjado se encuentra de manera natural en el pasto del

Externí odkaz: https://doaj.org/article/11345d5e4d5a490d9e5c4462b409405a

Prospección científica y tecnológica de norbixina y dapsona con énfasis en cicatrización de heridas

Autor: Alves, Abraão Leal, Véras, Leiz Maria Costa, Viana, Vicente Galber de Freitas, Alves, Tetisuelma Leal, Sousa, Paulo Sérgio de Araújo, Santos, Leandro Josuel da Costa, Viana, Deuzuita dos Santos Freitas, Lima, José Roberto da Cunha

Publikováno v: Research, Society and Development; Vol. 11 No. 7; e34411728067
Research, Society and Development; Vol. 11 Núm. 7; e34411728067
Research, Society and Development; v. 11 n. 7; e34411728067
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The wound healing is a complex process that depends on many factors. Thus, the search for speed and efficiency in the repair of injuries that characterize the healing has always been a target of interest in medicine. This study has as goal to map inf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2661dcdba75a7dc75a3fcf6a9cdb2363
https://rsdjournal.org/index.php/rsd/article/view/28067

Fatores que influenciam a reação de saponificação dos carotenóides presentes no urucum (Bixa orellana L.) Factors that influence saponification reaction in annatto (Bixa orellana L.) carotenoids

Autor: Pollyanna Ibrahim Silva, Aline Manke Nachtigall, Paulo César Stringheta

Publikováno v: Ciência e Agrotecnologia, Vol 33, Iss spe, Pp 1892-1897 (2009)

Conduziu-se este trabalho, com o objetivo de estudar o efeito de diferentes concentrações de KOH (0,6%, 1%, 2%, 3%, 4% e 5%) e temperatura de extração (25ºC, 50°C, 60°C e 70°C) na reação de saponificação dos principais pigmentos de urucum

Externí odkaz: https://doaj.org/article/d163269be5624998b9db013a90f9d1d9

Uso de Poli-hidroxibutirato e Norbixina como Biomaterial para Regeneração Óssea: um mapeamento tecnológico

Autor: Sousa, Rayssilane Cardoso de, Viana, Vicente Galber Freitas, Carvalho, Luiz Fernando Meneses, Vasconcelos, Daniel Fernando Pereira

Publikováno v: Cadernos de Prospecção; Vol. 13 No. 3 (2020); 805
Cadernos de Prospecção; v. 13 n. 3 (2020); 805
Cadernos de Prospecção
Universidade Federal da Bahia (UFBA)
instacron:UFBA

The association of polymeric matrices and natural extracts for the development of new tissue engineering biomaterials is growing. The present work proposes a prospective study regarding the application of a polymeric matrix containing polyhydroxybuty

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::182fa7c4fff97d77b29d6d8cf63104f4
https://periodicos.ufba.br/index.php/nit/article/view/30513

ESTUDO DA EXTRAÇÃO DE CORANTE NATURAL QUE CONFERE PROTEÇÃO ULTRAVIOLETA EM FIBRAS NATURAIS

Autor: Adriana Célia Lucarini, Alex Sthefan Franco Zelada Tabu, Felipe de Freitas Roque da Silva, Gabriela de Andrade Moraes, Gabriela Iervolino Piazon, Mariana Pimenta Zurawski

Publikováno v: The Journal of Engineering and Exact Sciences; Vol. 3 No. 2 (2017); 082-094
The Journal of Engineering and Exact Sciences; Vol. 3 Núm. 2 (2017); 082-094
The Journal of Engineering and Exact Sciences; v. 3 n. 2 (2017); 082-094
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences, Vol 3, Iss 2, Pp 082-094 (2017)

It was studied parameters that influence the solid-liquid extraction of natural dye from annatto and the ultraviolet protection (UV) conferred by its application in a natural fiber. Annato is one of the natural dyes most used worldwide and its main p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c620258b57c451481835b1939adaaa8a
https://periodicos.ufv.br/jcec/article/view/2446941603022017082