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3,441 to 3,450 of 3,861 Results

LocalKeroseneFractions.rar Oct 9, 2023 - Replication data for: liquid-liquid two-phase flow parameters RAR Archive - 1.1 GB - MD5: 160e5cb340b119ab83af069240dc34f8 Impedance sensor signal using a needle sensor along the cross-section for all tested cases.
TPT coefficients for cylindrical and spherocylindrical molecules Oct 9, 2023 Souza, Nathan Barros de; Lopes, Joyce Tavares; Franco, Luís Fernando Mercier, 2022, "TPT coefficients for cylindrical and spherocylindrical molecules", https://doi.org/10.25824/redu/OCYCOL, Repositório de Dados de Pesquisa da Unicamp, V3 This data set comprises calculated values of the perturbed Helmholtz free energy coefficients, considering both cylinders and spherocylinders as the reference term and an attractive spherically symmetric square-well potential as the perturbed term. Also, in the case of spherocyli...
Table_Cylinder.xlsx Oct 9, 2023 - TPT coefficients for cylindrical and spherocylindrical molecules MS Excel Spreadsheet - 94.2 KB - MD5: 918c420c5a3b3f5ae1c5f5d116d6c7f2
Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory", https://doi.org/10.25824/redu/N5BHS7, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== [fileUNF] These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.
Sheep_goat_whey_beverages_Composition_microbiology_physicocheminal_microstructure_bioactity_sensory_REDU.tab Oct 9, 2023 - Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory Tabular Data - 889 B - 13 Variables, 7 Observations - UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.
Stability of neutral and fermented sheep/ goat whey: screening of stabilizers Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "Stability of neutral and fermented sheep/ goat whey: screening of stabilizers", https://doi.org/10.25824/redu/FSJJ0L, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:y7x4q8SunuxkhsPwBRoCSw== [fileUNF] These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)
Screening_stabilizers.tab Oct 9, 2023 - Stability of neutral and fermented sheep/ goat whey: screening of stabilizers Tabular Data - 1.4 KB - 4 Variables, 27 Observations - UNF:6:y7x4q8SunuxkhsPwBRoCSw== Stability of neutral and fermented sheep/ goat whey: Screening of Stabilizers
NIR backscattering data of sheep and goat whey beverage during storage Oct 9, 2023 Tribst, Alline Artigiani Lima, 2023, "NIR backscattering data of sheep and goat whey beverage during storage", https://doi.org/10.25824/redu/7JQ5Z9, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:/Nwi4UpfqzGCbQWanPCmUg== [fileUNF] These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.
NIR_backsccatering_data_whey_beverages_during_storage_REDU.tab Oct 9, 2023 - NIR backscattering data of sheep and goat whey beverage during storage Tabular Data - 1.6 KB - 11 Variables, 15 Observations - UNF:6:/Nwi4UpfqzGCbQWanPCmUg== These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.
Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin Oct 9, 2023 Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin", https://doi.org/10.25824/redu/8ZOSGR, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:Ag2Vsl/tjNynewPw/tOoLA== [fileUNF] These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease). Results includes lactic acid bacteria count, pH, acidity, particle size distribution...

LocalKeroseneFractions.rar

Oct 9, 2023 - Replication data for: liquid-liquid two-phase flow parameters

RAR Archive - 1.1 GB -

Impedance sensor signal using a needle sensor along the cross-section for all tested cases.

TPT coefficients for cylindrical and spherocylindrical molecules

Oct 9, 2023

Souza, Nathan Barros de; Lopes, Joyce Tavares; Franco, Luís Fernando Mercier, 2022, "TPT coefficients for cylindrical and spherocylindrical molecules", https://doi.org/10.25824/redu/OCYCOL, Repositório de Dados de Pesquisa da Unicamp, V3

This data set comprises calculated values of the perturbed Helmholtz free energy coefficients, considering both cylinders and spherocylinders as the reference term and an attractive spherically symmetric square-well potential as the perturbed term. Also, in the case of spherocyli...

Table_Cylinder.xlsx

Oct 9, 2023 - TPT coefficients for cylindrical and spherocylindrical molecules

MS Excel Spreadsheet - 94.2 KB -

Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory", https://doi.org/10.25824/redu/N5BHS7, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:CuZV/jN/2R0bNVBOk2UVpQ== [fileUNF]

These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.

Sheep_goat_whey_beverages_Composition_microbiology_physicocheminal_microstructure_bioactity_sensory_REDU.tab

Oct 9, 2023 - Sheep goat whey beverages composition microbiology physicocheminal microstructure bioactity sensory

Tabular Data - 889 B - 13 Variables, 7 Observations -

These data cover the composition, microbiology, physicochemical, microstructure, biological activity and sensory profile of sheep and goat whey beverages.

Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "Stability of neutral and fermented sheep/ goat whey: screening of stabilizers", https://doi.org/10.25824/redu/FSJJ0L, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:y7x4q8SunuxkhsPwBRoCSw== [fileUNF]

These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)

Screening_stabilizers.tab

Oct 9, 2023 - Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Tabular Data - 1.4 KB - 4 Variables, 27 Observations -

Stability of neutral and fermented sheep/ goat whey: Screening of Stabilizers

NIR backscattering data of sheep and goat whey beverage during storage

Oct 9, 2023

Tribst, Alline Artigiani Lima, 2023, "NIR backscattering data of sheep and goat whey beverage during storage", https://doi.org/10.25824/redu/7JQ5Z9, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:/Nwi4UpfqzGCbQWanPCmUg== [fileUNF]

These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.

NIR_backsccatering_data_whey_beverages_during_storage_REDU.tab

Oct 9, 2023 - NIR backscattering data of sheep and goat whey beverage during storage

Tabular Data - 1.6 KB - 11 Variables, 15 Observations -

These data refer to the NIR backscatter measurement of beverages produced with goat and sheep whey. From these data it is possible to determine the destabilization of whey beverages during storage.

Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin

Oct 9, 2023

Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo, 2023, "Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin", https://doi.org/10.25824/redu/8ZOSGR, Repositório de Dados de Pesquisa da Unicamp, V1, UNF:6:Ag2Vsl/tjNynewPw/tOoLA== [fileUNF]

These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease). Results includes lactic acid bacteria count, pH, acidity, particle size distribution...

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