Edible By Products
Mostrando 13-24 de 24 artigos, teses e dissertações.
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13. Alterações físico-químicas do óleo de palma na pré-fritura contínua de produtos cárneos empanados de frango - tipo "snacks"
The lack of time for the preparation of food has caused an increase in consumption of fried foods that are a rapid alternative of preparation that promotes sensory properties highly appreciated by consumers. The continuous frying method is used by the industrial market for pre frying procedures. Palm oil has high oxidative stability by having almost equivale
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/10/2010
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14. Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados / Aptidão tecnológica do bagaço de maçã para aplicação em produtos extrusados e panificados
The processing of apples for the extraction of juice gives origin to a solid residue called apple pomace. This material contains a great amount of fibers, which makes it a good ingredient for the nutritional enrichment of various edible products, mainly because of its positive effects in the prevention or treatment of some diseases, mainly, for its metabolic
Publicado em: 2009
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15. Caracterização de cogumelos de Pleurotus ostreatus e Lentinula edodes produzidos em resíduos agroindustriais / Characterization of mushrooms of Pleurotus ostreatus and Lentinula edodes produced in agro-industrial wastes
Mushrooms were known and consumed by the Roman, Greek, Chinese, Egyptian and Central America civilizations. Today, more than two thousand species of potentially edible mushrooms are recognized, however, a little more than 10 are commercially exploited in the world. The consumption of mushrooms has been increasing because of the nutritional and medicinal qual
Publicado em: 2009
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16. Biorreciclagem de hexano e estudo de reações de óxido-redução usando plantas comestíveis / Biorecycling of hexane and study of oxido-reduction reactions using edible plants
The present work had as main goals the use of enzymatic reactions to degrade laboratory residues and to synthesize chiral alcohols. In the first part, it was carried out a screening of microorganisms and hydrolytic enzymes aiming the biorecycling of hexane from laboratory residues (a mixture of hexane-ethyl acetate). This misture is widely employed to purify
Publicado em: 2008
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17. Uso de película comestível, cloreto de cálcio e ácido ascórbico para a conservação do melão Amarelominimamente processado / Application of edible coating, calcium chloride and ascorbic acid for conservation of minimally processed melon
This work aims to evaluate the effect of the use of edible film, ascorbic acid and calcium chloride on the conservation of minimally processed melon. In order to obtain a convenient product, the microbiological aspects have been studied in order to evaluate the effect of the treatments on the respiratory rate and ethylene production of melons during the refr
Publicado em: 2008
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18. Use of the basal palm of peach palm in alternative to the foliaceous palm, to increase the use of the palm tree Bactris gasipaes / Utilização do palmito basal de pupunha em alternativa ao palmito foliar, visando aumentar o aproveitamento da palmeira Bactris gasipaes
The palm can be obtained from several palms trees. Besides of high rate of exploration of Euterpe palms trees and his low regeneration power, there is a lack of product in the consumer market. More precocious palms trees and which produce good palm heart have been investigated, one of them is the peach palm (Bactris gasipaes), native of Amazon region that pr
Publicado em: 2008
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19. Alimentarte-as obras que alimentam : uma reflexão sobre a produção artística alimentar e seu contexto / Alimentarte-as obras que alimentam : uma reflexão sobre a produção artística alimentar e seu contexto
The present dissertation aims at analyzing the characteristics of food art work, where food is seen as an import symbolic element for the construction of art products. The characteristics under study ephemerity, political discourse, appropriation and introjection enable a type of production that exists in a precise artistic, historical and social context, th
Publicado em: 2007
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20. Síntese de lipídios estruturados por interesterificação de gordura de frango e triacilgliceróis de cadeia média / Synthesis of structured lipids from interesterification reaction of chicken fat and medium chain triacylglycerols
Structured triacylglycerols are generally any fats that are modified or restructured from natural oils and fats, or fatty acids therefrom, having special functionality or nutritional properties for edible or pharmaceutical purposes. These restructured triacylglycerols are synthesized by blending and chemical or enzymatic interesterification reaction of oils
Publicado em: 2006
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21. The pequi fruit (Caryocar brasiliense Camb.): vital cycle and aggregation of value for the minimal processing / Ciclo vital e agregaÃÃo de valores ao pequi
The species Caryocar brasiliense Camb. is very common in the region which composes the Cerrado (savanna-like vegetation), known popularly as pequi. It plays an important role in the life of the inhabitants in that region, whether economically with its sale in natura or even for its consumption. The purpose of this work was the characterization of the pequi a
Publicado em: 2005
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22. Long Depletion Time of Enrofloxacin in Rainbow Trout (Oncorhynchus mykiss)
The international production of farmed fish has been growing continuously over recent years. Until now few veterinary drugs have been approved by the European Union for use in aquaculture, and this has favored the off-label use of products authorized for use in food-producing animal species different from fishes among fish farmers. Adequate field studies are
American Society for Microbiology.
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23. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens
Induction of phase 2 detoxication enzymes [e.g., glutathione transferases, epoxide hydrolase, NAD(P)H: quinone reductase, and glucuronosyltransferases] is a powerful strategy for achieving protection against carcinogenesis, mutagenesis, and other forms of toxicity of electrophiles and reactive forms of oxygen. Since consumption of large quantities of fr
The National Academy of Sciences of the USA.
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24. Antigens in tea-beverage prime human Vγ2Vδ2 T cells in vitro and in vivo for memory and nonmemory antibacterial cytokine responses
Human γδ T cells mediate innate immunity to microbes via T cell receptor-dependent recognition of unprocessed antigens with conserved molecular patterns. These nonpeptide alkylamine antigens are shared by tumor cells, bacteria, parasites, and fungi but also by edible plant products such as tea, apples, mushrooms, and wine. Here we show that priming of γδ
The National Academy of Sciences.