Search Results - "Polachini, T. C."

Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil by Freitas, M. L.F., Chisté, R. C., Polachini, T. C., Sardella, L. A.C.Z., Aranha, C. P.M., Ribeiro, A. P.B., Nicoletti, V. R.

“…This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical…”
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Boiling point and specific heat of meat extract by Polachini, T. C., Betiol, L. F. L., Bastos, M. G., Telis, V. R. N., Telis-Romero, J.

“…Meat extract is a by-product obtained from the cooking broth of meat processing, which is used as a flavoring agent in cooking and in pharmaceutical products…”
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Density and rheology of acid suspensions of peanut waste in different conditions: An engineering basis for bioethanol production by Polachini, T.C., Sato, A.C.K., Cunha, R.L., Telis-Romero, J.

“…The current world-wide energetic situation implies in researches about new resources and technologies capable of producing biofuels, such as the peanut…”
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