A5039036482- Agricultural and Food Sciences
- Analytical chemistry methods development
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Dye analysis and toxicity
- Pesticide Residue Analysis and Safety
- Horticultural and Viticultural Research
- Culinary Culture and Tourism
- Fluoride Effects and Removal
- Food, Nutrition, and Cultural Practices
- Food Safety and Hygiene
- Milk Quality and Mastitis in Dairy Cows
- Probiotics and Fermented Foods
- Analytical Chemistry and Chromatography
- Extraction and Separation Processes
- Oral microbiology and periodontitis research
- Food composition and properties
- Spectroscopy and Laser Applications
- Electrostatics and Colloid Interactions
- Mercury impact and mitigation studies
- Surfactants and Colloidal Systems
- Various Chemistry Research Topics
- Minerals Flotation and Separation Techniques
- Biochemical and biochemical processes
- Consumer Attitudes and Food Labeling
Universidade Tecnológica Federal do Paraná
2015-2022
Universidade Federal de Santa Catarina
2008-2014
Abstract The present article gives an overview over the historic development, instrumentation, special features, and applications of high-resolution continuum source atomic molecular absorption spectrometry. most obvious advantage is need for only one single lamp all elements wavelengths, compared to each analyte, as necessary in line visibility spectral environment analytical at high resolution greatly helps method development avoid interferences. advanced simultaneous background correction...
High-resolution continuum source molecular absorption of the calcium mono-fluoride molecule CaF in a graphite furnace has been used to determine fluorine tea after acid digestion, alkaline solubilization and preparation conventional aqueous infusion. The strongest 'line' is at 606.440 nm, which part rotational fine structure X(2)Σ(+)-A(2)Π electronic transition; it bond dissociation energy 529 kJ mol(-1), comparable with other molecules for determination. One advantage using Ca as...
An analytical method has been developed for the determination of sulfur in coal using direct solid sample analysis a graphite tube furnace and high-resolution continuum source molecular absorption spectrometry (HR-CS GF MAS). The absorbance carbon monosulfide molecule (CS), which is formed vaporization stage, measured rotational line at 258.033 nm. Several chemical modifiers were tested Ru, applied as permanent modifier was chosen, because it exhibited best performance. optimum pyrolysis...
Honey is a supersaturated sugar solution. It substance of animal origin, produced by honeybees from the nectar flowers. This study aimed to evaluate quality honeys Africanized bees (Apis mellifera) and Jataí (Tetragonisca angustula) check for dirt tampering, in addition brief comparison between two types honey.For this, twelve honey samples (six each bees) were collected Francisco Beltrão - PR micro-region. The subjected assessments physical chemical parameters, foreign matterassessments....
MIXED MICELLES FORMATION BETWEEN BILE SALT SODIUM CHOLATE AND THE ANIONIC SURFACTANT DODECANOATE.Mixed-micelle formation between sodium chlolate (NaC) and the anionic surfactant dodecanoate (SDoD) in Tris-HCl buffer solutions, pH 9.00, varying molar fraction of surfactants, was investigated by means electrical conductivity steady-state fluorescence pyrene.The critical micelar concentration (cmc) measured from equivalent conductance versus square root plots regular solution theory (RST) used...
Pinhão seed flour can be used as a soluble adjunct in the production of beer. The objective this work was to determine proportion pinhão and barley malt obtain suitable extract for beer production. In addition, source starch it is important viscoamylographic properties chemical composition. To achieve this, three samples were manufactured: raw, frozen raw pre-gelatinised flour. Of these, compatible with brewing process, low gelatinisation point viscosity. Raw showed high (> 78°C) which...
Abstract This study aimed to quantify the concentration of natamycin in rind and verify its migration Gorgonzola type cheese, as well evaluating decline Blue cheese during maturation. Eight samples were purchased supermarkets which six produced different regions Brazil, one Argentina Italy. The rinds four eight presented concentrations above 5 mg/kg, three these being from Brazil Argentina. With exception Italian all showed inside mass (up 6 mm rind). To evaluate rate ripening cheeses,...
O queijo azul é considerado fresco aos 35 dias de maturação. Este mesmoqueijo pode ser denominado tipo gorgonzola após 90 maturação, podendo sofrer variações em suas características físicas e físico-químicas. Objetivou-se, no presente estudo, comparar as nas cor composição físico-química maturado, bem como determinar os índices qualidade lipídica. Foram separadas três repetições um mesmo lote azul(0 dia), quais foram submetidos às análises (L*, a*, b*), físico-químicas (umidade, cinzas,...
envelhecidos em diferentes tipos de madeiras