Centesimal Composition
Mostrando 25-36 de 136 artigos, teses e dissertações.
-
25. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp
Abstract Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS a
Food Sci. Technol. Publicado em: 18/04/2019
-
26. Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle
RESUMO: O objetivo desse estudo foi investigar a influência do tipo muscular na oxidação proteica, perfil de textura (dureza, elasticidade, coesividade e mastigabilidade) e composição centesimal da carne de bovinos Bos indicus (Nelore) terminados com grãos no Brasil. Os músculos longissimus lumborum (LL) e psoas major (PM) foram obtidos 24 horas post
Cienc. Rural. Publicado em: 18/04/2019
-
27. Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit
RESUMO: O objetivo deste trabalho foi avaliar a composição nutricional e compostos bioativos do umbu, incluindo polpa, semente, casca e uma polpa comercial do fruto. Amostras das frações e da polpa comercial foram analisadas para determinação da composição centesimal e mineral, compostos fenólicos totais e capacidade antioxidante. As polpas e casca
Cienc. Rural. Publicado em: 18/04/2019
-
28. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat
Resumo O objetivo deste estudo foi investigar a qualidade nutricional bem como a estabilidade lipídica de filés de Arapaima gigas. Um total de 27,32 kg de filés de A. gigas foi obtido e a composição centesimal e o perfil de ácidos graxos foram imediatamente determinados. Além disso, os parâmetros de oxidação lipídica foram analisados durante 15 e
Braz. J. Food Technol.. Publicado em: 18/04/2019
-
29. Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties
Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichok
Food Sci. Technol. Publicado em: 11/04/2019
-
30. Centesimal composition and antioxidant compounds of two fruits from the Cerrado (Brazilian Savannah)
RESUMO Este estudo apresenta dados da composição centesimal e de compostos antioxidantes de dois frutos do Cerrado brasileiro: Bromelia balansae Mez (gravatá) e Inga laurina (Sw) Willd (ingá). A composição centesimal seguiu a metodologia preconizada pelo Instituto Adolfo Lutz, exceto para lipídeos em que foi utilizado o método proposto por Bligh e Dy
Rev. Ceres. Publicado em: 2019-02
-
31. Physical-chemical and biochemical characterization of Buchenavia tomentosa Eichler fruits
Abstract The wild native species of the Brazilian savannah have attractive flavors and nutritive compounds. Among the Combretaceaes genus, the Buchenavia tomentosa Eichler plays an important role in popular medicine, however, little is known about its chemical composition. Thus, in order to a chemical-biological prospection in fruits of the Tocantins savann
Food Sci. Technol. Publicado em: 29/11/2018
-
32. Composition of gastrointestinal content, protease and lipase activities in summer and winter of four freshwater siluriforms (Teleostei: Actinopterygii) with two different feeding habits
ABSTRACT The aim of this study was to determine the composition of gastrointestinal content and protease and lipase activities in summer and winter as well as to evaluate the relationship between digestive enzyme activity and centesimal composition of gastrointestinal content and feeding habits of two omnivorous species, Rhamdia quelen (Quoy & Gaimard, 1824)
Zoologia (Curitiba). Publicado em: 18/06/2018
-
33. Development of a low commercial value fish-sausage from the fish trawling “mix” category
Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality
Food Sci. Technol. Publicado em: 28/05/2018
-
34. Physicochemical characterization and comparison of labels of beef bouillon cubes
Abstract This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official an
Food Sci. Technol. Publicado em: 21/05/2018
-
35. Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk
Abstract A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of
Food Sci. Technol. Publicado em: 22/03/2018
-
36. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the follo
Food Sci. Technol. Publicado em: 18/12/2017