Foods
Mostrando 13-24 de 1612 artigos, teses e dissertações.
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13. Oxalate-rich foods
Abstract The intake of large amounts of the antinutrient oxalate can induce hyperoxaluria, an important risk factor for the development of calcium oxalate stones. The soluble and total oxalate concentrations of plants of the Fabaceae, Convolvulaceae, and Malvaceae families were determined using an HPLC-enzyme-reactor method. Sweet potato is a species of the
Food Sci. Technol. Publicado em: 2021-06
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14. Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances
Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturat
Food Sci. Technol. Publicado em: 2021-06
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15. Monoglyceride biosynthesis from coconut milk with lypase enzyme of sesame seed sprouts as biocatalyst
Abstract Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, n
Food Sci. Technol. Publicado em: 2021-06
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16. ERRATA
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Rev Bras Med Esporte. Publicado em: 2021-06
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17. Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level
Abstract Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways of fried chicken preparation and cooking at the household level and investigated their antimicrobial resistance. Salmonella serovar was confirmed by polymerase chain reacti
Food Sci. Technol. Publicado em: 2021-06
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18. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
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19. Consumer awareness of food antioxidants. Synthetic vs. Natural
Abstract Food antioxidants are a core topic of food science due mainly to the consumption of ultra-processed foods, which cannot be overlooked, and represent an importance to modern society. At the same time, natural food antioxidants are gaining attention in studies due to its food safety aspects, that commonly affect food choices. Based on this, the presen
Food Sci. Technol. Publicado em: 2021-06
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20. Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food
Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Cen
Food Sci. Technol. Publicado em: 2021-06
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21. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Food Sci. Technol. Publicado em: 2021-06
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22. Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods
Abstract The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60
Food Sci. Technol. Publicado em: 2021-06
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23. Evaluation of anti-COVID-19 measures taken by the parents of children with celiac disease: a cross-sectional study
ABSTRACT BACKGROUND: Coronavirus disease 2019 (COVID-19) causes negative life changes brought about through lockdowns, in addition to severe complications and death. Among these changes, asplenism or hyposplenism has been reported in patients with celiac disease. It has been reported that the risk of pneumococcal sepsis is higher in celiac patients with hy
Sao Paulo Med. J.. Publicado em: 2021-06
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24. Diet and depressive disorders
ABSTRACT Background: The importance of foods or food constituents in mental health is increasingly recognized, and “nutritional psychiatry” is a growing discipline. Objective: This narrative review aims to present work supporting associations between food or food constituents and mental health, specifically depressive disorders. Methods: The data pres
Arch. Clin. Psychiatry (São Paulo). Publicado em: 2021-04