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Search Results: 1 - 10 of 34 matches for " Mischan "
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Tratamento cirúrgico da fratura-avuls?o da inser??o tibial do L.C.P. do joelho: experiência de 21 casos
Piedade, Sérgio Rocha;Mischan, Martha Maria;
Acta Ortopédica Brasileira , 2007, DOI: 10.1590/S1413-78522007000500008
Abstract: we assessed 21 patients (16 males and 5 females), with mean age of 30 years who underwent surgical treatment for pcl avulsion fracture. in 57% of the cases, injuries were secondary to motorcycle accidents and 19% resulted from car accidents. injuries on knee's anterior surface were detected in 72% of the cases. the surgical procedure involved posterior approach and bone fragment fixation using nut and screw in 18 cases, the trans-bone suture loop fixation in 3 cases with small bone fragments. in 91% of the cases, surgery was performed within the first two weeks following injury. the patients were objectively (posterior drawer test) and subjectively (lysholm scale) re-evaluated after a minimum follow-up period of 12 postoperative months. the statistical analysis of objective and subjective assessments did not demonstrate any significant difference (p = 0.05). the satisfactory results of the subjective clinical postoperative evaluation may have been due to the absence of peripheral ligament injury. however, the presence of residual tibial posteriorization suggests that the avulsion fracture of the pcl should be treated as bone-ligament injury, and not just as a bone lesion.
Produ??o de snacks funcionais à base de farinha de soja e polvilho azedo
Leonel, Magali;Martins, Josiane Carreira;Mischan, Martha Maria;
Ciência Rural , 2010, DOI: 10.1590/S0103-84782010005000092
Abstract: this study aimed to evaluate the effect of the extrusion temperature and the percentage of soybean flour in mixes on the expansion index (ei), water absorption index (wai), water solubility index(wsi); color (l *, a *, b *) and hardness of extruded sour cassava snacks. the extrusion process followed the rotational central composite design for two factors, totalizing 11 treatments. the results showed that the extrusion temperature and percentage of soybean flour in mixes had significant effects on the physical properties of products. under the conditions of intermediate temperature and low percentage of soybean meal is possible to obtain function cassava snacks with high expansion, intermediate index of absorption and solubility in water, light color and low hardness.
Produ??o de snacks extrusados à base de polvilho doce e fibra de laranja
Leonel, Magali;Souza, Luciana Bronzi de;Mischan, Martha Maria;
Ciência Rural , 2010, DOI: 10.1590/S0103-84782010000600027
Abstract: this research aimed to evaluate the effect of moisture, extrusion temperature and screw speed in the production of flax snacks using as raw material cassava starch and dehydrated orange pulp. the process followed the central composite rotational design to three factors, totaling 15 treatments (8 factorial points, 6 star points and 1 center point with 6 repetitions). the products obtained were characterized for expansion rate, specific volume, water solubility index and color (l*, a* and b*). the results showed the effect of operational conditions on the physical characteristics of products, and clear products with larger expansion and lower water solubility index were obtained in conditions of the highest temperature (80-90°c) and moisture (16%) and intermediate screw speed (218rpm).
Concentra??o de enzimas amilolíticas na hidrólise do amido de gengibre
Torres, Lívia Maria;Leonel, Magali;Mischan, Martha Maria;
Ciência Rural , 2012, DOI: 10.1590/S0103-84782012005000043
Abstract: the use of disqualifies ginger rhizomes as raw material for fresh fruit market is a way to allow the increase of ginger production . the starch is not directly fermentable, which requires prior hydrolysis to obtain glucose. this study aimed to evaluate the effect of concentrations of α-amylase and amyloglucosidase on the yield and sugar profile in the process of hydrolysis-saccharification of ginger. the process followed the central composite design for two factors, totaling 11 treatments. the results showed the effect of concentrations of α-amylase (termamyl 2x) and amyloglucosidase (amg 300l) on the glucose content and amyloglucosidase concentration effect on the content of dextrin. the higher yields of hydrolysis of the ginger suspension were obtained under conditions of high concentration of -amylase and amyloglucosidase.
Caracteriza??o físico-química dos frutos de genótipos de bananeira produzidos em Botucatu-SP
Ramos, Dayana Portes;Leonel, Sarita;Mischan, Martha Maria;
Ciência e Agrotecnologia , 2009, DOI: 10.1590/S1413-70542009000700011
Abstract: the knowledge of the post-harvest characteristics of new banana genotypes is important an information that helps the breeder in making a decision. this work had the objective of evaluating the fruit physical and chemical characteristics of genotypes of three banana genomic groups: 'nanic?o-iac-2001', 'grande naine', 'caipira', and 'nam' (aaa); 'ma??', 'thap maeo', 'prata an?', and 'prata zulu' (aab); 'fhia 01', 'fhia 18', 'prata graúda', and 'tropical' (aaab) in botucatu region, s?o paulo state, brazil. the evaluated characteristics were: firmness, ph, titratable acidity, soluble solids, total soluble sugars, starch, and potassium contents. the experimental design was completely randomized, with 12 treatments (genotypes), five replications and each replication consisting of five fruits. the method used was the tukey test (pd" 0.05) for the characterization of genotypes within each genomic group. the results showed that in the aaa group, nam stood out due to the firmest fruits and the highest levels of soluble solids and starch. in the aab group, 'prata zulu' presented the firmest fruits, the highest levels of total soluble sugars and starch, and the lowest acidity. in the aaab group of hybrids, 'tropical' had highest content of potassium and starch, however, lowest content of soluble solids and total soluble sugars.
Produ??o de biscoitos extrusados de polvilho azedo com fibras: efeito de parametros operacionais sobre as propriedades físicas
Camargo, Karina Fernandes de;Leonel, Magali;Mischan, Martha Maria;
Ciência e Tecnologia de Alimentos , 2008, DOI: 10.1590/S0101-20612008000300013
Abstract: the purpose of this work was to evaluate the effect of operational extrusion parameters on the production of cassava fiber snacks from sour cassava starch and cassava bagasse. processing was carried out in a single-screw extruder, with temperature in the third extrusion zone, moisture and fiber percentage as independent variables. in order to evaluate the effect of the independent variables on technological characteristics of the snacks, a central composite design with three factors was used. the results showed significant effects of moisture and fiber percentage on specific volume, and extrusion temperature had effects on water solubility index (wsi) and water absorption index (wai). products with good technological characteristics can be produced at low temperature (65 °c), low fiber (<4%) and low moisture (12%) conditions.
Physical characteristics of extruded cassava starch
Leonel, Magali;Freitas, Taila Santos de;Mischan, Martha Maria;
Scientia Agricola , 2009, DOI: 10.1590/S0103-90162009000400009
Abstract: considering the importance of cassava starch for brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. a factorial central composite design (23) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final viscosity. feed moisture influenced the specific volume, color parameters, final viscosity and retrogradation. the screw speed had effects on water absorption index, color components as well as on the final viscosity and retrogradation of extruded starch. high moisture, low screw speed and intermediate temperature provided lower starch degradation, which is desirable for pre-cooked starch.
ANáLISE DE REGRESS?O EM EXPERIMENTOS EM PARCELAS SUBDIVIDIDAS COM DADOS N?O-BALANCEADOS: UMA SOLU??O NA LINGUAGEM GLIM
PINHO, S.Z. de;MISCHAN, M.M;
Scientia Agricola , 1996, DOI: 10.1590/S0103-90161996000100019
Abstract: the necessary matrices are formed to perform the analysis of variance of split-plot designs with unbalanced data, when the treatments applied to plots and treatments applied to subplots are both quantitative factors, using the linear model theory and the generalised linear model theory. a program using glim was developed to perform the analysis.
Thermal and pasting properties of cassava starch-dehydrated orange pulp blends
Leonel, Magali;Souza, Luciana Bronzi de;Mischan, Martha Maria;
Scientia Agricola , 2011, DOI: 10.1590/S0103-90162011000300011
Abstract: instant mixtures are easy to prepare and frequently present functional appeals. a quality parameter for instant mixtures is their rheological behavior. this study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (manihot esculenta l.) starch and dehydrated orange (citrus sinensis (l.) osbeck) pulp mixtures. the variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90oc) and screw rotation (170 to 266 rpm). the extruded mixtures did not show gelatinization enthalpy. moisture had the greatest effect on paste properties. the initial pasting viscosity (before heating) of rva (rapid visco analyzer) is the most relevant parameter to instant mixtures. the highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. high moisture (19.5%), intermediate temperature (65oc) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.
INFLU NCIA DE PAR METROS DE EXTRUS O NA ABSOR O E SOLUBILIDADE EM GUA DE FARINHAS PR ‰-COZIDAS DE MANDIOCA E CASE NA
BEATRIZ HELENA BORGES LUSTOSA,MAGALI LEONEL,MARTHA MARIA MISCHAN
Alimentos e Nutri??o , 2009,
Abstract: A produ § £o de farinhas instant ¢neas com elevado teor prot ico base de mandioca pelo processo de extrus £o tem obtido grande interesse das ind ostrias processadoras de mandioca. Para a avalia § £o da adequabilidade do uso de produtos amil ceos extrusados em suspens μes ou em solu § μes preciso verifi car a absor § £o e solubilidade em gua. Estes -ndices s £o infl uenciados pelas condi § μes operacionais do processo de extrus £o, bem como, pela composi § £o qu -mica da mat ria-prima. Este trabalho teve por objetivo avaliar o efeito do teor de prote -na (2,5 a 9,5%), da umidade (14,5 a 21,5%) e da temperatura de extrus £o (65 a 135 oC) sobre os -ndices de absor § £o (IAA) e solubilidade em gua (ISA) de misturas de farinha de mandioca e case -na. Foi utilizado o delineamento central composto rotacional para tr as fatores, totalizando 20 ratamentos. Os resultados obtidos demonstraram uma varia § £o de 3,45 a 11,01g gel/g para o IAA dos produtos extrusados com efeito da intera § £o do teor de prote -na nas misturas e a umidade. O ISA das misturas extrusadas variou de 20,47 a 49,76% com efeito da umidade sobre este -ndice. As condi § μes de baixa umidade e elevado teor de prote -na, com temperatura intermedi ria, levaram obten § £o de misturas com elevada absor § £o de gua e menor solubilidade, que s £o caracter -sticas desejadas em produtos instant ¢neos.
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