REQUIMTE

Caparica, Portugal

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    ABSTRACT: 1′,2,3,3′,4,4′,6-Hepta-O-benzyl-6′-N-methacryloyl-6′-deoxysucrose 1, 6′-deoxy-6′-N-methacryloyloxyethylureido sucrose 2 and 6,6′-dideoxy-6,6′-N-dimethacryloyloxyethylureido sucrose 3 have been homo-polymerized and copolymerized with styrene by a free radical process, yielding polymer materials with pendant sucrose moieties, attached to the polymer backbone via amide linkages. The results demonstrated that varying the structural features of the monomers, greatly affected the thermal and rheological properties of the polymers. The polymer materials obtained have been characterized by NMR, MALDI-TOF, DSC, AFM and EWC (equilibrium water content). The efficient synthesis of the three novel, regioisomerically pure, N-methacryloylamide sucrose-containing monomers (1, 2 and 3) have been described.
    Carbohydrate Polymers 01/2014; 110:38–46.
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    ABSTRACT: The proper disposal of the several types of wastes produced in industrial activities increases production costs. As a consequence, it is common to develop strategies to reuse these wastes in the same process and in different processes or to transform them for use in other processes. This work combines the needs for new synthesis methods of nanomaterials and the reduction of production cost using wastes from citrine juice (orange, lime, lemon and mandarin) to produce a new added value product, green zero-valent iron nanoparticles that can be used in several applications, including environmental remediation. The results indicate that extracts of the tested fruit wastes (peel, albedo and pulp fractions) can be used to produce zero-valent iron nanoparticles (nZVIs). This shows that these wastes can be an added value product. The resulting nZVIs had sizes ranging from 3 up to 300nm and distinct reactivities (pulp>peel>albedo extracts). All the studied nanoparticles did not present a significant agglomeration/settling tendency when compared to similar nanoparticles, which indicates that they remain in suspension and retain their reactivity.
    Science of The Total Environment 01/2014; 496:233–240.
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    ABSTRACT: Industry has created the need for a cost-effective and nondestructive quality-control analysis system. This requirement has increased interest in near-infrared (NIR) spectroscopy, leading to the development and marketing of handheld devices that enable new applications that can be implemented in situ. Portable NIR spectrometers are powerful instruments offering several advantages for nondestructive, online, or in situ analysis: small size, low cost, robustness, simplicity of analysis, sample user interface, portability, and ergonomic design. Several studies of on-site NIR applications are presented: characterization of internal and external parameters of fruits and vegetables; conservation state and fat content of meat and fish; distinguishing among and quality evaluation of beverages and dairy products; protein content of cereals; evaluation of grape ripeness in vineyards; and soil analysis. Chemometrics is an essential part of NIR spectroscopy manipulation because wavelength-dependent scattering effects, instrumental noise, ambient effects, and other sources of variability may complicate the spectra. As a consequence, it is difficult to assign specific absorption bands to specific functional groups. To achieve useful and meaningful results, multivariate statistical techniques (essentially involving regression techniques coupled with spectral preprocessing) are therefore required to extract the information hidden in the spectra. This work reviews the evolution of the use of portable near-infrared spectrometers in the agro-food industry.
    Applied Spectroscopy 11/2013; 67(11):1215-33.

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    Caparica, Portugal
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Enzyme and Microbial Technology. 01/2006;
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International Journal of Pharmaceutics 04/2006; 311(1-2):50-4.
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