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Registro Completo |
Biblioteca(s): |
Embrapa Solos. |
Data corrente: |
14/10/2021 |
Data da última atualização: |
14/10/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, M. M.; PEREZ, D. V.; WASSERMAN, J. C.; SANTOS-OLIVEIRA, R.; WASSERMAN, M. A. V. |
Afiliação: |
M. M. SILVA, IRD; DANIEL VIDAL PEREZ, CNPS; JULIO CÉSAR WASSERMAN, UFF; RALPH SANTOS-OLIVEIRA, INSTITUTO DE ENGENHARIA NUCLEAR; M. A. V. WASSERMAN, INSTITUTO DE ENGENHARIA NUCLEAR. |
Título: |
The effect of nanohydroxyapatite on the behavior of metals in a microcosm simulating a lentic environment. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Environmental Nanotechnology, Monitoring & Management, v. 8, p. 219-227, Dec. 2017. |
DOI: |
https://doi.org/10.1016/j.enmm.2017.08.002 |
Idioma: |
Inglês |
Conteúdo: |
In the environmental science and engineering community, nanohydroxyapatite (nHAp) has been widely applied for the remediation of contaminated soil and purification of wastewaters polluted with heavy metals for its strong ability to fix these contaminants. Based on this process, the aim of the present study was to evaluate the impact of nHAp in sorption/desorption of Cu, Zn, Fe and Mn in microcosm experiments, considering different environmental conditions and investigating the effects of pH, contact time and influence of natural organic matter and contamination with Cu and Zn. Due to its relevance as a regional water supply source, the environmental scenario of Juturnaíba reservoir (Rio de Janeiro State, Brazil) was chosen as basis for the microcosm experiments. It was observed that nHAp had an effect on Zn and Cu behavior, acting as a captor and promoting the reduction of their dissolved concentration in the water treatment sludge after water contamination with these metals. However, this behavior was modified by the addition of humic acid and acid to the microcosm system. On the other hand, the behavior of Fe and Mn was impacted by these nanoparticles in an opposite way. |
Palavras-Chave: |
Nanohydroxyapatite. |
Thesaurus Nal: |
Copper; Sorption; Wastewater; Zinc. |
Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
Marc: |
LEADER 01956naa a2200241 a 4500 001 2135351 005 2021-10-14 008 2017 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.enmm.2017.08.002$2DOI 100 1 $aSILVA, M. M. 245 $aThe effect of nanohydroxyapatite on the behavior of metals in a microcosm simulating a lentic environment.$h[electronic resource] 260 $c2017 520 $aIn the environmental science and engineering community, nanohydroxyapatite (nHAp) has been widely applied for the remediation of contaminated soil and purification of wastewaters polluted with heavy metals for its strong ability to fix these contaminants. Based on this process, the aim of the present study was to evaluate the impact of nHAp in sorption/desorption of Cu, Zn, Fe and Mn in microcosm experiments, considering different environmental conditions and investigating the effects of pH, contact time and influence of natural organic matter and contamination with Cu and Zn. Due to its relevance as a regional water supply source, the environmental scenario of Juturnaíba reservoir (Rio de Janeiro State, Brazil) was chosen as basis for the microcosm experiments. It was observed that nHAp had an effect on Zn and Cu behavior, acting as a captor and promoting the reduction of their dissolved concentration in the water treatment sludge after water contamination with these metals. However, this behavior was modified by the addition of humic acid and acid to the microcosm system. On the other hand, the behavior of Fe and Mn was impacted by these nanoparticles in an opposite way. 650 $aCopper 650 $aSorption 650 $aWastewater 650 $aZinc 653 $aNanohydroxyapatite 700 1 $aPEREZ, D. V. 700 1 $aWASSERMAN, J. C. 700 1 $aSANTOS-OLIVEIRA, R. 700 1 $aWASSERMAN, M. A. V. 773 $tEnvironmental Nanotechnology, Monitoring & Management$gv. 8, p. 219-227, Dec. 2017.
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
03/09/2021 |
Data da última atualização: |
06/12/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
BENTO, J. A. C.; BASSINELLO, P. Z.; CARVALHO, R. N.; SOUZA NETO, M. A. de; CALIARI, M.; SOARES JÚNIOR, M. S. |
Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; MENANDES ALVES DE SOUZA NETO, UFG; MÁRCIO CALIARI, UFG; MANOEL SOARES SOARES JÚNIOR, UFG. |
Título: |
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 11, e15899, Nov. 2021. |
ISSN: |
1745-4549 |
DOI: |
https://doi.org/10.1111/jfpp.15899 |
Idioma: |
Inglês |
Conteúdo: |
This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours. |
Thesagro: |
Cocção; Cor; Farinha; Feijão; Phaseolus Vulgaris; Propriedade Organoléptica; Proteína. |
Thesaurus NAL: |
Bean flour; Beans; Color; Cooked foods; Cooking; Food preparation; Functional properties; Gelatinization; Pasting properties. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/228576/1/jfpp-2021.pdf
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Marc: |
LEADER 02217naa a2200397 a 4500 001 2134028 005 2021-12-06 008 2021 bl uuuu u00u1 u #d 022 $a1745-4549 024 7 $ahttps://doi.org/10.1111/jfpp.15899$2DOI 100 1 $aBENTO, J. A. C. 245 $aFunctional and pasting properties of colorful bean (Phaseolus vulgaris L) flours$bInfluence of the cooking method.$h[electronic resource] 260 $c2021 520 $aThis research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products. The flour of the cultivar BRS Embaixador (dark red kidney bean) presented the highest total starch content (40.5 g.100 g-1), and the lowest content of resistant starch (3.2 g.100 g-1) and protein (20.9 g.100 g-1), while Jalo Precoce (yellow bean) showed the highest amount of resistant starch (24.3 g.100-1) and protein (25.8 g.100-1). The cooked flours compared with the raw ones presented a reduction in water solubility index, peak viscosity, final viscosity, breakdown, seatback, hardness, adhesiveness, resilience, and emulsification capacity. These results were more evident in flours from presoaked and cooked beans once they had presented a significantly higher intensity of the starch pre-gelatinization. Finally, both preparation processes (presoaked cooked beans or unsoaked cooked beans) improved the technological characteristics of colorful bean flours. 650 $aBean flour 650 $aBeans 650 $aColor 650 $aCooked foods 650 $aCooking 650 $aFood preparation 650 $aFunctional properties 650 $aGelatinization 650 $aPasting properties 650 $aCocção 650 $aCor 650 $aFarinha 650 $aFeijão 650 $aPhaseolus Vulgaris 650 $aPropriedade Organoléptica 650 $aProteína 700 1 $aBASSINELLO, P. Z. 700 1 $aCARVALHO, R. N. 700 1 $aSOUZA NETO, M. A. de 700 1 $aCALIARI, M. 700 1 $aSOARES JÚNIOR, M. S. 773 $tJournal of Food Processing and Preservation$gv. 45, n. 11, e15899, Nov. 2021.
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