Food Fortified
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. Arsenic Speciation in Fish and Rice by HPLC-ICP-MS Using Salt Gradient Elution
This paper presents arsenic speciation studies by high-performance liquid chromatography with inductively coupled plasma-mass spectrometer (HPLC-ICP-MS) using a chromatography column containing a strong anion exchange stationary phase (Agilent Bio SAX G3154A/101) for determination of arsenobetaine (AsB), dimethylarsinic acid (DMA), AsIII, monomethylarsonic a
J. Braz. Chem. Soc.. Publicado em: 2018-08
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2. Development and characterization of an immunoaffinity column for the detection of danofloxacin residues in milk samples
Abstract In this study, an immunoaffinity column was prepared by covalently coupling of polyclonal antibody against danofloxacin (DAN) with chitosan microparticles and its potential application to selective extraction of DAN from food samples was also evaluated. The produced antibody exhibited high sensitivity, with an IC50 value of 4.56 ng/mL towards DAN,
Food Sci. Technol. Publicado em: 30/07/2018
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3. Comparative analysis of vitamin A and iron content in food according to different food composition tables and nutritional evaluation software programs
The objective of this study was to analyze retinol equivalent and iron content in different food composition tables and nutritional evaluation software programs. A literature search was conduct to identify tables and software available in Brazil containing information about retinol equivalent and iron content that are currently used by nutritionists. Ten tab
Food Sci. Technol. Publicado em: 10/05/2013
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4. Prevalência de defeitos do tubo neural no estado de São Paulo antes e após a fortificação das farinhas com ácido fólico / Prevalence of neural tube defects in the state of Sao Paulo before and after fortification of flour with folic acid
Introdução: Defeitos do tubo neural (DTN) são as malformações mais freqüentes do sistema nervoso. Decorrem de falha no fechamento do tubo neural embrionário entre 21-28 dias após a concepção e representam importante causa de morbimortalidade infantil passível de prevenção. Os defeitos mais freqüentes são anencefalia e espinha bífida. Consider
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/12/2011
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5. Considerations on the food fortification policy in Brazil
Government health authorities approved, in December 2002, the ANVISA (National Sanitary Vigilance Agency) resolution number 344, making the addition of iron and folic acid to all wheat and maize flours industrialized in Brazil obligatory. After a brief review of iron deficiency, iron overload and folic acid deficiency several questions and remarks need to be
Revista Brasileira de Hematologia e Hemoterapia. Publicado em: 2011
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6. Avaliação da efetividade de programa governamental de distribuição de leite fortificado no crescimento de crianças de 6 a 24 meses de famílias de baixa renda, residentes no interior do Estado de São Paulo / Evaluation the effectiveness of a state-run food supplementation program for child growth according to childrens nutritional status at enrollment
OBJECTIVE: To assess the effectiveness of a state-run food supplementation program for child growth according to childrens nutritional status at enrollment. METHODS: Cohort study including secondary data of 25,433 low-income children aged between 6 and 24 months enrolled in a fortified milk program "Projeto Vivaleite" in 311 cities in the State of São Paulo
Publicado em: 2009
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7. Desenvolvimento de métodos analíticos para determinação de As, Cd, Ni e Pb em batata e em mandioca produzidas em regiões mineiras empregando espectrometria de absorção atômica em forno de grafite
In this dissertation methods to determine arsenic, lead, nickel and cadmium in food are described, more precisely in potato and manioc, grown in the Minas Gerais state territory in Brazil, which is also known as "Quadrilátero Ferrífero" (an area in the state where mining for ore and other metals is a current major economic activity). In the methods propose
Publicado em: 2009
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8. ELABORAÇÃO DE FROZEN YOGURT COM PROPRIEDADES FUNCIONAIS / ELABORATION OF FROZEN YOGURT WITH FUCNTIONAL PROPERTIES
The search for the populations better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2008
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9. Desenvolvimento de produtos alimentares adicionados de ferro, cálcio, zinco e carotenóides (alfacaroteno e betacaroteno) como proposta de alimentos enriquecidos ou fontes destes nutrientes / Food products development with iron, calcium, zinc and carotene (-carotene and -carotene) as propose of enriched food or source of these nutrients.
Many studies involving Brazilian population prove high shortage prevalence of calcium, iron and vitamin A. In addition, some micronutrients, as zinc, havent their deficiency prevalence defined, however researches estimate they could be near to many other nutrients. The strategies for treatment and prevention of theses shortages are based in dietetic modifica
Publicado em: 2008
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10. Análise multirresíduo de inseticidas em batata (Solanum tuberosum L.) / Analysis multiresidue of insecticides in potato (Solanum tuberosum L.)
The objective of this project was to develop and valid the solid-liquid extraction methodology and purification in low temperature (ESL-PBT) to the residues analysis of the insecticides, chlorpyrifos, λ-cyhalothrin, cypermethrin and deltamethrin in potatoes. On the optimization stage, the agrotoxics extraction of interests of samples of fortified potato
Publicado em: 2007
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11. Composition of carotenoids and anthocyanins from acerola : stability and antioxidant activity of anthocyaninc extracts from acerola and açai in model-systems. / Composição de carotenoides e antocianinas em acerola : estabilidade e atividade antioxidante em sistemas-modelo de extratos antocianicos de acerola e de açai.
Natural pigments, such as anthocyanins and carotenoids, are responsible for the colors found in foods, influencing its visual aspect, which is considered the main attribute for the acceptance and preference of a food product. At the same time, these pigments show important biological functions and actions, being considered human health promoters. The associa
Publicado em: 2006
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12. Fortificación de alimentos con hierro y zinc: pros y contras desde un punto de vista alimenticio y nutricional
The nutritional deficiency of essential minerals, such as iron and zinc, affects the population worldwide with different effects on human health. Food fortification has been proven to be one of the most effective strategies to overcome this situation, although limitations residing not only in the choice of food to provide these nutrients but also in the corr
Revista de Nutrição. Publicado em: 2004-03