Food Fat Content
Mostrando 1-12 de 109 artigos, teses e dissertações.
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1. Ultra-processed foods and the nutritional quality of the diet of Brazilian pregnant women
SUMMARY OBJECTIVE: The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. METHODS: This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de O
Revista da Associação Médica Brasileira. Publicado em: 2023
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2. 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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3. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09
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4. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 2020-03
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5. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 2020-03
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6. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 day
Food Sci. Technol. Publicado em: 28/11/2019
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7. Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk
Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk.
Food Sci. Technol. Publicado em: 11/11/2019
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8. Sericin as treatment of obesity: morphophysiological effects in obese mice fed with high-fat diet
RESUMO Objetivo Investigar os efeitos da sericina extraída de casulos de Bombyx mori na morfofisiologia de camundongos com obesidade induzida por dieta hiperlipídica. Métodos Camundongos machos C57Bl6, com 9 semanas de idade, foram distribuídos em Grupos Controle e Obeso, que receberam ração padrão para roedores ou dieta hiperlipídica por 10 semana
Einstein (São Paulo). Publicado em: 26/09/2019
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9. Farinhas e subprodutos da laranja sanguínea-de-mombuca: caracterização química e aplicação em sorvete
Resumo No presente estudo, foram caracterizados os componentes químicos de flavedo, albedo, semente, bagaço e das farinhas obtidas da laranja Citrus sinensis L. Osbeck sanguínea- de-mombuca e as farinhas foram utilizadas na substituição de gordura em sorvete. Foram desenvolvidas quatro formulações de sorvete de chocolate com diferentes concentrações
Braz. J. Food Technol.. Publicado em: 13/06/2019
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10. Paraoxonase 1 serum activity in women: the effects of menopause, the C(-107)T polymorphism and food intake
ABSTRACT Objective The aims of this study were to investigate changes in serum paraoxonase 1 (PON1) activity in women at the pre and postmenopausal stages and its association with the PON1 C(-107)T polymorphism and food intake profile. Subjects and methods A cross-sectional study with female patients aged between 35 and 59 years old was conducted. Women
Arch. Endocrinol. Metab.. Publicado em: 25/04/2019
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11. Litter Size Reduction Induces Metabolic and Histological Adjustments in Dams throughout Lactation with Early Effects on Offspring
In the present study we analyzed morphological and metabolic alterations in dams nursing small litters and their consequences to offspring throughout lactation. Offspring sizes were adjusted to Small Litter (SL, 3 pups/ dam) and Normal Litter (NL, 9 pups/ dam). Body weight, food intake, white adipose tissue (WAT) content, histological analysis of the pancrea
An. Acad. Bras. Ciênc.. Publicado em: 21/03/2019
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12. Food practices and their meanings in the daily routine of a university
RESUMO Objetivo Este trabalho teve como objetivo conhecer e analisar os significados socioculturais das práticas alimentares cotidianas revelados pela comunidade de uma universidade brasileira no contexto de um programa de bem estar para sua comunidade e entornos. Métodos Foram realizadas 28 oficinas com a participação de 34 unidades universitárias e
Rev. Nutr.. Publicado em: 04/02/2019