Dietetic Fiber
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product
Resumo Este estudo avaliou o pó de bacaba produzido em leito de jorro como fonte de compostos bioativos e de alto valor energético. As condições que influenciaram os parâmetros do processo de secagem (desempenho, teor de umidade, retenção fenólica e de antocianina), bem como a otimização simultânea (condições ótimas) de produção foram conside
Braz. J. Food Technol.. Publicado em: 15/08/2019
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2. Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey
Abstract In Turkey and several Middle East countries' people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritiona
Food Sci. Technol. Publicado em: 06/05/2016
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3. Dietary patterns in Brazilian patients with nonalcoholic fatty liver disease: a cross-sectional study
OBJECTIVE: Recent evidence suggests that non-alcoholic fatty liver disease is associated with diet. Our aim was to investigate the dietary patterns of a Brazilian population with this condition and compare them with the recommended diet. METHODS: A cross-sectional study was conducted on 96 non-alcoholic fatty liver disease patients before any dietetic counse
Clinics. Publicado em: 2013-01
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4. Uso de fármacos e consumo de nutrientes por idosos
Background : Physiological changes related to aging leads to nutritional deficiencies that may be aggravated by inadequate intake of nutrients in the diet and polypharmacy. Objectives : The paper 1 had the objective of analyzing the potential pharmacological interactions among drugs taken by elderly patients. The paper 2 aimed to determine the profile of nut
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/10/2012
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5. Rheological and enthalpy performance of pan bread dough with maize resistant starch and transglutaminase. / Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.
The objective of this work was to study the partial substitution of wheat flour (WF) to maize resistant starch (MRS) and the addition of transglutaminase enzyme (TG) on the rheological and enthalpy properties of pan bread dough. The MRS was added as an alternative to increase the fiber ingestion while TG was added to supply the gluten dilution, catalyzing th
Publicado em: 2009
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6. INFLUENCIA DA IDADE DE REBROTA SOBRE O POTENCIAL NUTRICIONAL DO FENO DE QUICUIO (PENNISETUM CLANDESTINUM) CONSUMIDO POR OVINOS / REGROWTH AGE INGLUENCE ON THE POTENTIAL NUTRITIONAL ASSESSMENT OF KIKUYU GRASS HAY (Pennisetum clandestinum) IN SHEEPS
Two experiments were conducted to evaluate changes in chemical composition on kikuyu Pennisetum clandestinum hay cut with 50, 70 and 90 days of regrowth, and its effect on intake, digestibility, ruminal fermentation and passage kinetics of solid phase through gastrointestinal tract (Experiment 1) and oxygen utilization by the portal system (Experiment 2) in
Publicado em: 2007
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7. Consumo e digestibilidade do feno de Brachiariia brizantha cv. MG4 por bovinos suplementados com diferentes niveis de uréia / Intake and digestibility of Brachiaria brizantha cv. MG4 hay for bovine supplemented with different levels of urea
The intake and apparent digestibility of dry matter (DM), organic matter (OM), neutral detergent fiber (NDF), crude protein (CP), non fiber carbohydrate (NCF), eter extract (EE)) and total digestible nutrients (TND) of the low quality Brachiaria brizantha cv. MG4 hay were evaluated on presence of increasing urea levels. Where used five Nellore steers, male,
Publicado em: 2007
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8. Influence of different levels of dietetic NDF on the intake and apparent digestibility and on the feeding behavior of Santa InÃs ewes / InfluÃncia de diferentes nÃveis de FDN dietÃtico no consumo, digestibilidade aparente e comportamento ingestivo de ovelhas Santa InÃs
This work was carried out at the Setor of Ovinocultura of the Departamento de Zootecnia â UFLA to evaluate the effect of different levels of total and forage NDF (fNDF) in the diet offered to ovine on the intake and apparent digestibility of the diet and on the feeding behavior. A feeding behavior study and an in vivo digestibility assay were done to determ
Publicado em: 2004
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9. Comparison between iron availability in presence of vitamin A and beta-carotene in foods and medicines. / Comparação entre a disponibilidade de ferro na presença de vitamina A e beta-caroteno em alimentos e medicamentos.
Iron and vitamin A are essential nutrients for the development and maintenance of human body. This study aims to check the availability of iron in presence of vitamin A, in carrot, bean, bovine liver and in the medicines Arovit Neutrofer and Fer-In-Sol, as well as in their combinations. Also it aimed to quantify the proximate composition, minerals, ant
Publicado em: 2002