Frequência de doença arterial coronariana assintomática em pacientes portadores de estenose de artéria renal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alquifenóis em água superficial: estudo analítico e determinação no Ribeirão das Cruzes (Araraquara, SP)

Pós-graduação em Química - IQ

Validação da técnica de angiotomografia helicoidal cerebral em cães hígidos

Pós-graduação em Medicina Veterinária - FMVZ

Textured macro- and mesoporous alumina samples designed in the presence of different surfactant types

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Behavior of Triton X-114 cloud point in the presence of inorganic electrolytes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ultrasonographic, computed tomographic, and operative findings in dogs infested with giant kidney worms (Dioctophyme renale)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Mielografia e tomografia computadorizada de afecções compressivas da medula espinhal em cães

Pós-graduação em Cirurgia Veterinária - FCAV

Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

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

Dextran sulfate/Triton X two-phase micellar systems as an alternative first purification step for clavulanic acid

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Purificação, imobilização e caracterização bioquímica de lipase produzida por Penicillium sect. Gracilenta CBMAI 1583 em cultivo submerso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Potencial de emulsificação do resíduo do óleo de soja (goma de soja) sobre a digestibilidade de dietas com inclusão de diferentes fontes lipídicas

Pós-graduação em Ciência e Tecnologia Animal - FEIS

Desempenho de pontas de pulverização quanto a indução de ar nas gotas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Banho no leito convencional e descartável: estudo microbiológico e de custo

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

RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The objective of this study was to use a rheological method to predict the fat network formation in ice cream with three types of fats (hydrogenated, low trans and palm fat). The three formulations were produced using the same methodology and ratio of ingredients. Rheo-optical measurements were taken before and after the ageing process, and the maximum compression force, overrun and melting profile were calculated in the finished product. The rheological analysis showed a better response from the ageing process from the hydrogenated fat, followed by the low trans fat. The formulation with palm fat showed greater differences between the three, where through the rheological tests a weaker destabilization of the fat globule membrane by the emulsifier was suggested. The overrun, texture measurements and meltdown profile has shown the distinction on the structure formation by the hydrogenated fat from the other fats.

Hofmeister effects on the colloidal stability of poly(ethylene glycol)-decorated nanoparticles

The colloidal stability of poly(ethylene glycol)-decorated poly(methyl methacrylate), PMMA/Tween-20, particles was investigated by means of phase separation measurements, in the presence of sodium fluoride (NaF), sodium chloride, sodium bromide, sodium nitrate, or sodium thiocyanate (NaSCN) at 1.0 mol L-1. Following Hofmeister's series, the dispersions of PMMA/Tween-20 destabilized faster in the presence of NaF than with NaSCN. After the phase separation, the systems were homogenized and except for the dispersions in NaF, re-dispersed particles took longer to destabilize, indicating that anions adsorbed on the particles, creating a new surface. Except for F- ions, the adsorption of anions on the polar outmost shell was evidenced by means of tensiometry and small-angle X-ray scattering measurements. Fluoride ions induced the dehydration of the polar shell, without affecting the polar shell electron density, and the formation of very large aggregates. A model was proposed to explain the colloidal behavior in the presence of Hofmeister ions.