Influência da temperatura e do teor de gordura nos parâmetros reológicos do leite condensado e creme de leite

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Investigação da retração plástica e da fissuração da argamassa do concreto auto-adensável

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação de parâmetros reológicos de concretos através do ensaio de abatimento de tronco de cone modificado: estudo de caso

Pós-graduação em Engenharia Mecânica - FEIS

Propriedades reológicas e termofísicas de caldos de cana utilizados no processo de obtenção de bioteanol

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Caqui em pó: influência de aditivos e do método de secagem

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Efeitos do calor e da ação microbiana em filmes de PHBV / PP-co-PE aditivados em solo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Determinação de parâmetros reológicos de argamassas e concreto através de técnicas alternativas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Reologia de fluidos envolvidos no processo de obtenção de bioetanol

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Physicothermal properties of aqueous sodium chloride solutions

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Sugarcane Bagasse Ash as a Reinforcing Filler in Thermoplastic Elastomers: Structural and Mechanical Characterizations

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

BACKGROUND Density and viscosity are properties that exert great influence on the body of wines. The present work aimed to evaluate the influence of the alcoholic content, dry extract, and reducing sugar content on density and viscosity of commercial dry red wines at different temperatures. The rheological assays were carried out on a controlled stress rheometer, using concentric cylinder geometry at seven temperatures (2, 8, 14, 16, 18, 20 and 26 degrees C).RESULTSWine viscosity decreased with increasing temperature and density was directly related to the wine alcohol content, whereas viscosity was closely linked to the dry extract. Reducing sugars did not influence viscosity or density. Wines produced from Italian grapes were presented as full-bodied with higher values for density and viscosity, which was linked to the higher alcohol content and dry extract, respectively.CONCLUSIONThe results highlighted the major effects of certain physicochemical properties on the physical properties of wines, which in turn is important for guiding sensory assessments. (c) 2014 Society of Chemical Industry

Compósitos preparados a partir de resíduo industrial de couro com elastômeros termoplásticos obtidos através de blendas de polietileno de baixa densidade e borracha natural

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Dynamic Viscosity of Implantable Autologous Materials Into the Vocal Fold

Objective. To compare the dynamic viscosity (DV) of superficial layer of temporalis fascia (SLTF) with that of other biological tissues traditionally used for vocal fold implants to treat vocal fold rigidity. Study Design. Experimental. Method. Measurement of DV of samples of SLTF, deep layer of temporalis fascia (DLTF), and abdominal fat of 12 cadavers. Results. DV values of the different samples were presented in the following increasing order: SLTF, DLTF, and abdominal fat. There was statistical difference between the samples. Conclusion. DV of SLTF is lower than of other tissues tested.

Benefits of Combinations of Vitamin A, C and E Derivatives in the Stability of Cosmetic Formulations

Chemically stable ester derivatives of vitamins A, C and E have become a focus of interest for their role in the satisfactory results in skin aging treatments. Accordingly, the aim of this study was to evaluate the physical and chemical stability of a cosmetic formulation containing 1% retinyl palmitate, ascorbyl tetraisopalmitate and tocopheryl acetate, alone or in combination. In the studies of physical stability, a Brookfield rheometer was used to determine rheological behavior of formulations containing the vitamins. Chemical stability was determined by HPLC on a Shimadzu system with UV detection. Results showed that formulations had pseudoplastic behavior and that vitamins did not alter their apparent viscosity and thixotropy. In the chemical stability studies, first-order reaction equations were used for determinations of the shelf-life of vitamins derivatives considering a remaining concentration of 85%. Combined vitamins in a single formulation had a slightly lower degradation rate as compared to different preparations containing only one of the vitamins. Considering that many cosmetic formulations contain vitamin combinations it is suggested that the present study may contribute to the development of more stable formulations containing liposoluble vitamins.