Výsledky vyhledávání - "Sandro T. Gouveia"

Akademický článek

TREATMENT OF WASTE FROM ATOMIC EMISSION SPECTROMETRIC TECHNIQUES AND REUSE IN UNDERGRADUATE LAB CLASSES FOR QUALITATIVE ANALYSIS

Autor: Francisco L. F. da Silva, Thalita O. A. Duarte, Allan N. S. Dantas, Gisele S. Lopes, Sandro T. Gouveia, Wladiana O. Matos

Publikováno v: Química Nova, Vol 38, Iss 9, Pp 1247-1252 (2015)

Flame atomic absorption spectrometry (FAAS) and inductively coupled plasma optical emission spectrometry (ICP OES) are widely used in academic institutions and laboratories for quality control to analyze inorganic elements in samples. However, these

Externí odkaz: https://doaj.org/article/926de3ac548c499fa5f13bb4ccaaa5ae

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Akademický článek

Integração de técnicas analíticas e proposta de experimentos para cursos de graduação em análise instrumental: uso de espectrômetro de absorção atômica para medidas de absorção molecular Integration of analytical techniques and undergraduate laboratory in instrumental analysis: use of an atomic absorption spectrometer for molecular absorption measurements

Autor: Marcos S. Gomes, Lilian C. Trevizan, Joaquim A. Nóbrega, Sandro T. Gouveia, Fábio R. P. Rocha

Publikováno v: Química Nova, Vol 29, Iss 4, Pp 868-871 (2006)

Simple experiments are proposed for measuring molecular absorption of chromate and dichromate ions using an atomic absorption spectrometer. The experiments can help undergraduate students in instrumental analysis courses understand important aspects

Externí odkaz: https://doaj.org/article/3c1daf70066643988cddfb0b60ab1862

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Infrared radiation as a heat source in sample preparation of shrimp for trace element analysis

Autor: Victor M. Campos, Wladiana O. Matos, Lívia Paulia Dias Ribeiro, Francisco L.F. da Silva, Gisele S. Lopes, Sandro T. Gouveia, João P.S. Oliveira

Publikováno v: Journal of Food Composition and Analysis. 79:107-113

An open sample preparation system based on use of infrared radiation (IR) for heating was used to accelerate the mineralization of shrimp samples to quantify their As, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sn and V content by ICP-OES. The method presen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5ef6b05148c4c17fdd9e663d51b927fd
https://doi.org/10.1016/j.jfca.2019.03.014

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Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Autor: Natália Rocha Sucupira, Paulo H.M. de Sousa, Leopoldo Gondim Neto, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Luiz Bruno de Sousa Sabino, Sandro T. Gouveia

Publikováno v: Heliyon, Vol 6, Iss 11, Pp e05346-(2020)
Heliyon

Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre present

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdfc4eef20d9fa970de226b6b3ccf2d1
http://www.sciencedirect.com/science/article/pii/S2405844020321897

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Physicochemical and nutritional aspects of babassu coconut almond and oil (Orbignya phalerata Mart.)

Autor: Larissa Paiva Silva, Sandro T. Gouveia, Ana Carolina Leite Vieira Costa, Socorro Vanesca Frota Gaban, Paulo Henrique Machado de Sousa, Raimundo Wilane de Figueiredo

Publikováno v: Revista chilena de nutrición v.47 n.1 2020
SciELO Chile
CONICYT Chile
instacron:CONICYT

The potential use of babassu (Orbignya phalerata Mart.) in several activities is large. In view of these facts, this study aimed to determine the physicochemical composition of the babassu almond (OpAM) and evaluate the chemical, physical and physico

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b9c1807cc09764f53db1e453db1d44
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000100057

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Infrared Radiation Applied as a Heating Source in Milk Sample Preparation for the Determination of Trace Elements by Inductively Coupled Plasma-Optical Emission Spectroscopy

Autor: Lívia Paulia Dias Ribeiro, Francisco L.F. da Silva, Wellington V. de Sousa, Gisele S. Lopes, Sandro T. Gouveia, Wladiana O. Matos

Publikováno v: Revista Virtual de Química. 9:2226-2236

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f8821bfccb33e724f5a5c8ddfb83de7
https://doi.org/10.21577/1984-6835.20170132

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Development of a wet digestion method for paints for the determination of metals and metalloids using inductively coupled plasma optical emission spectrometry

Autor: Gisele S. Lopes, Wladiana O. Matos, Lívia Paulia Dias Ribeiro, Francisco L.F. da Silva, Thalita A.O. Duarte, Sandro T. Gouveia, Luciana S. Melo

Publikováno v: Talanta. 146:188-194

Paints, a complex matrix, have a variable composition that is dependent on the application. In this work, a new wet digestion procedure for the determination of Al, As, Ba, Cd, Cr, Cu, Mn, Ni, Pb, Sn, Sr, Ti and Zn in paint samples using inductively

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::609dffdd993dd6f9c46dbbf17bcc481b
https://doi.org/10.1016/j.talanta.2015.08.040

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Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples

Autor: Gisele S. Lopes, Wladiana O. Matos, Francisco L.F. da Silva, João P.S. de Lima, Yarina S.M. da Silva, Sandro T. Gouveia, Luciana S. Melo

Publikováno v: Food research international (Ottawa, Ont.). 100(Pt 1)

Only some of ingested nutrients are available for absorption by the organism. The foods generally are submitted to some heat processing that may interfere in the bioaccessibility of nutrients. There are no studies of the influence of cooking under va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a6e7647b79ace936a072a7023d6b83
https://pubmed.ncbi.nlm.nih.gov/28873722

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Characterization of Carnauba Wax Inorganic Content

Autor: Gisele S. Lopes, Allan Nilson de Sousa Dantas, Ticiane Alencar Magalhães, Sandro T. Gouveia, Wladiana O. Matos

Publikováno v: Journal of the American Oil Chemists' Society. 90:1475-1483

In this work the analysis of inorganic elements (Al, Ca, Cu, Fe, K, Mg, Mn, Na and Zn) in different types of carnauba waxes (types 1, 3 and 4) was implemented. The Box-Behnken experimental design was used to opti- mize the digestion of the carnauba w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ea38f0f8d4ed6d5a6ca6072cb834b34
https://doi.org/10.1007/s11746-013-2300-6

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Nutritional ranking of 30 Brazilian genotypes of cowpeas including determination of antioxidant capacity and vitamins

Autor: Nathanna Mateus de Sousa, Caroline Costa Barros, Glauber Pacelli Gomes de Lima, Lady C.B. Rocha-Bezerra, Davi Felipe Farias, Márcia Barbosa de Sousa, Sandro T. Gouveia, Ana Fontenele Urano Carvalho, Martônio Ponte Viana, Francisco Rodrigues Freire Filho, Renata Maria Pereira da Silva, Silvana Saker Sampaio, Selene Maia de Morais

Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC

A B S T R A C T This study aimed to establish a nutritional ranking of 30 genotypes of cowpea (Vigna unguiculata L. Walp). The results showed the proximate composition varies among genotypes in protein (20–30%) and dietary fiber contents (20–35%)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39395ded68064a7679af79c74043bb71

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