Fats
Mostrando 13-24 de 257 artigos, teses e dissertações.
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13. Effect of dietary fat level and source on performance and immune system response of turkeys
ABSTRACT. An experiment was conducted to determine effects of different levels and sources of fats in diets on growth performance, carcass characteristics and immune response of turkeys during four periods (0-21, 22 to 42, 43 to 63 and 64 to 70 days of age). A completely randomized design with five treatments, six replicates and eight B.U.T.6 turkey chickens
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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14. WATER VERSUS LACTOSE SOLUTION AS A DISPERSION MEDIUM FOR PARTICLE ANALYSIS IN SWEETENED CONDENSED MILK BY LASER DIFFRACTION
Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened condensed milk production, microcrystalline lactose is added in order to control the product crystallization. The purpose of this study was to characterize the behavior of commercially sold sweetened conden
Quím. Nova. Publicado em: 21/10/2019
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15. Determination of Coconut Oil Adulteration with Soybean Oil by Direct Infusion Electrospray Ionization Mass Spectrometry
Coconut oil has several domestic uses and health benefits, which can be used in food, pharmaceuticals and cosmetics products. However, it has been the target of adulteration with lower price oils and fats, such as soybean oil. In this study, a fast, easy and simple methodology was used to detect low quantities of intentionally adulterated coconut oil with so
J. Braz. Chem. Soc.. Publicado em: 04/07/2019
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16. Hábitos alimentares das gestantes brasileiras:revisão integrativa da literatura
Resumo Os hábitos alimentares das mulheres grávidas são influenciados por diversos fatores, sendo essencial conhecê-los para poder realizar intervenções nutricionais na atenção pré-natal. O objetivo desta revisão integrativa foi analisar a produção bibliográfica sobre hábitos alimentares de gestantes brasileiras. Foram buscados artigos na Bibli
Ciênc. saúde coletiva. Publicado em: 27/06/2019
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17. Comparative study of fatty acid profiles in the muscular tissue (Longissimus dorsis ) of bovines from Chile, Paraguay and Brazil
Abstract Per capita meat consumption in Chile is 89.1 kg per year in 2014, of which approximately 25 kg are beef. Some 50% of the beef consumed is imported as vacuum packaged meat from two species, Bos taurus, produced mainly in Chile, Argentina and Paraguay, and Bos indicus, which comes mainly from Brazil and Paraguay. The latter two countries account for
Food Sci. Technol. Publicado em: 11/04/2019
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18. Appliance of a high pressure semi-batch reactor: supercritical transesterification of soybean oil using methanol
Abstract This work presents the results of a supercritical transesterification process of soybean oil using methanol, performed in a laboratory high pressure semi-batch reactor. A full description of the equipment and a standard operating procedure are also provided. Since fossil fuels are not renewable, biofuels such biodiesel, have gained attention over t
Food Sci. Technol. Publicado em: 31/01/2019
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19. Consumption of animal-based and processed food associated with cardiovascular risk factors and subclinical atherosclerosis biomarkers in men
RESUMO OBJETIVO Avaliar a frequência do consumo alimentar de indivíduos homens aparentemente saudáveis e a associação desta com fatores de risco cardiovascular e biomarcadores de aterosclerose subclínica. MÉTODOS Neste estudo observacional, 88 homens tiveram o padrão alimentar obtido por meio do questionário de frequência alimentar (QFA). Foram
Rev. Assoc. Med. Bras.. Publicado em: 2019-01
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20. Chemical composition, percent of dietary reference intake, and acceptability of gluten-free bread made from Prosopis nigra flour, added with hydrocolloids
Abstract The objective of the work was to know the nutritional contribution of gluten-free bread made with Prosopis nigra flour, and the acceptability measured by celiac and non celiac persons. Gluten-free bread was made from a mixture of corn, rice and Prosopis nigra flours. To achieve better technological characteristics, xanthan gum and whey concentrate
Food Sci. Technol. Publicado em: 04/10/2018
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21. Tratamiento de efluentes acuosos provenientes de la industria de biodiesel, utilizando tecnología de membranas
ABSTRACT The wastewaters from biodiesel production are generated mainly in the washing process, in this step the contaminants of biodiesel are eliminated in order to the obtained biodiesel meets with the internationals regulations. These wastes contain impurities such as methyl ester, residual oil, mono and diglycerides, soluble salts, catalyst, soap, glycer
Matéria (Rio J.). Publicado em: 19/07/2018
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22. Influence of dietary fat sources and conjugated fatty acid on egg quality, yolk cholesterol, and yolk fatty acid composition of laying hens
ABSTRACT This study was conducted to investigate the effects of dietary fats (tallow [TO] or linseed oil [LO]) or conjugated linoleic acid (CLA), singly or in combination, on laying performance, yolk lipids, and fatty acid composition of egg yolks. Three hundred 50-week-old laying hens were given one of five diets containing 2% TO; 1% TO + 1% CLA (TO/CLA); 2
R. Bras. Zootec.. Publicado em: 16/07/2018
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23. Effect of different cooking procedures on cholesterol and fat contents of selected meat products
Abstract Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated fats and cholesterol. In this study, the effect of different cooking procedures on the cholesterol, fat, and moisture contents o
Food Sci. Technol. Publicado em: 11/06/2018
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24. Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend
Abstract Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure,
Braz. J. Chem. Eng.. Publicado em: 2018-01