Human Consumption
Mostrando 1-12 de 728 artigos, teses e dissertações.
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1. Bone, fat, and muscle interactions in health and disease
Abstract Energy metabolism is a point of integration among the various organs and tissues of the human body, not only in terms of consumption of energy substrates but also because it concentrates a wide interconnected network controlled by endocrine factors. Thus, not only do tissues consume substrates, but they also participate in modulating energy metaboli
Archives of Endocrinology and Metabolism. Publicado em: 2022
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2. Agronomic biofortification with iodine in lettuce plants cultivated in floating hydroponic system
ABSTRACT Iodine is essential to human metabolism, being fundamental in the production of the thyroid hormones. The consumption of biofortified foods can contribute to the increase of its intake. The objective of this study was to increase the iodine concentration in lettuce, also evaluating its effects on plant growth and production. The experiment was condu
Revista Ceres. Publicado em: 2022
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3. Progressive Increase Trend in HPV-Related Oropharyngeal Squamous Cell Carcinoma in Brazil
Abstract Introduction The prevalence of oropharyngeal squamous cell carcinoma (OSCC) related to Human Papillomavirus (HPV) is rising in the whole world. Objective To access the prevalence and temporal trend of HPV infection in oropharyngeal cancer by analyzing the expression of the p16 protein. Methods We conducted a transversal study in a Brazilian refer
International Archives of Otorhinolaryngology. Publicado em: 2022
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4. Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea
Abstract Food and beverage consumption is the most possible route of human exposure to undesirable elements. Tieguanyin tea and white tea are widely-consumed beverage, which may be contaminated by fluoride (F), lead (Pb), chromium (Cr), and cadmium (Cd). For this study, the contamination levels and dietary exposure risks of these elements were studied from 7
Food Sci. Technol. Publicado em: 2021-09
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5. Healthy chocolate enriched with probiotics: a review
Abstract Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during p
Food Sci. Technol. Publicado em: 2021-09
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6. Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk
Abstract Food quality and safety have been a concern of the world population, especially in relation to the chemical and microbiological hazards present in food. The presence of antimicrobial residues at levels above the maximum residue limit makes milk unsuitable for human consumption. In this context, the objective of this study was to analyze 184 raw milk
Food Sci. Technol. Publicado em: 2021-09
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7. NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits Over Seasonal Variation
Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed Amazonian fish species had their lipid composition evaluated in terms of effects of tissue, season and eating habits. Higher amounts of lipids were obtained from fish livers than
J. Braz. Chem. Soc.. Publicado em: 2020-12
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8. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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9. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol
Abstract The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The same formulation of the cereal bar with stevia leaves without pretreatment was elaborated for comparati
Food Sci. Technol. Publicado em: 2020-12
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10. Contamination of corn grain for human consumption with transgenic sequences in Paraguay
Abstract Corn is one of the most important economic, social and cultural agricultural products in Paraguay, being the main ingredient of several typical foods. Due to the cross-pollination of this plant, it can be contaminated with transgenic maize pollen found in nearby fields. The general objective of this research was to evaluate the presence of transgeni
Food Sci. Technol. Publicado em: 2020-09
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11. Rutin in herbs and infusions: screening of new sources and consumption estimation
Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin
Food Sci. Technol. Publicado em: 2020-06
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12. Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017
ABSTRACT Cheese whey is a nutritious byproduct in the dairy industry, however, due to low commercial value, its use as a milk adulterant is a common practice not easily detected by routine analysis. In Brazil, quantification of caseinomacropeptide (CMP) index, using High Performance Liquid Chromatography (HPLC), is officially used to investigate illegal chee
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-04