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Abstract  

Hydrogels, in general, can be used as a compliant surface in prosthesis of human synovial joints due to their biocompatible characteristics. In this work, different hydrogels were prepared from two aqueous solutions of PVAL (15 and 20 mass/mass%) by chemical reactions using citric acid as a cross-linking agent and by electron beam (EB) irradiation with doses from 25 to 100 kGy. The hydrogels were evaluated by their mechanical properties through indentation creep test, thermal properties by differential scanning calorimetry (DSC), and also equilibrium water content (EWC).

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Acta Alimentaria
Authors:
P.G.d.S. Pires
,
C. Bavaresco
,
G.d.S. Oliveira
,
C. McManus
,
V. Machado dos Santos
, and
I. Andretta

Abstract

This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.

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